Latest News in the food Industry

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Movement toward a circular food economy gains momentum

Movement toward a circular food economy gains momentum

12 Dec 2018

The concept of sustainability has evolved for consumers and food manufacturers alike, and many are now looking to produce new value-added ingredients from previously discarded industry by-products.

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Callebaut publishes Forever Chocolate Progress Report 2017/18

Callebaut publishes Forever Chocolate Progress Report 2017/18

11 Dec 2018

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Nestlé inaugurates Product Technology Center

Nestlé inaugurates Product Technology Center

11 Dec 2018

Nestlé Health Science has inaugurated its new Nestlé Product Technology Center with a ribbon cutting ceremony at the facility in Bridgewater, N.J.

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Mintel finds free-from revolution in Canada

Mintel finds free-from revolution in Canada

10 Dec 2018

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Roy Betts gets SOFHT award

Roy Betts gets SOFHT award

10 Dec 2018

Dr Roy Betts, Head of Microbiology at Campden BRI, has been acknowledged for his contribution to the food industry with a top award from the Society of Food Hygiene and Technology (SOFHT).

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Givaudan launches innovation platform

Givaudan launches innovation platform

7 Dec 2018

Givaudan has launched MISTA, a new innovation platform for the food industry. Said to be more encompassing than an incubator or accelerator, MISTA is described as an optimiser.

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Campden BRI to host Listeria seminar

Campden BRI to host Listeria seminar

7 Dec 2018

How do you prevent Listeria contamination in your food manufacturing facility and if you find it, what do you need to do? Campden BRI is organising a seminar, to be held on 30 January 2019, to answer these questions.

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Consumers seek functional foods for healthy ageing

Consumers seek functional foods for healthy ageing

7 Dec 2018

Mintel has named healthy ageing among its top trends for 2019, bringing opportunities for a broad range of ingredients focused on preserving wellness into old age.

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Taking natural colours to the next level

Taking natural colours to the next level

7 Dec 2018

The colour of a food or drink strongly affects how people perceive its flavour and freshness, and pressure is on to find natural options that are vibrant, shelf stable, heat-, light- and pH-stable and cost effective.

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Amyris, Camil Alimentos sign Latin America deal

Amyris, Camil Alimentos sign Latin America deal

6 Dec 2018

Amyris has announced a new partnership with Camil Alimentos, one of the largest food companies in Latin America, to meet growing consumer demand for zero calorie natural sweeteners.

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Roquette partners with microbiota exhibition

Roquette partners with microbiota exhibition

6 Dec 2018

The Roquette Foundation for Health has announced that it is a partner of the “Microbiota, inspired by Gut: the inside story of our body’s most under-rated organ” exhibition.

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Campden BRI announces solvent retention capacity project

Campden BRI announces solvent retention capacity project

5 Dec 2018

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