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Danone expands plant-based yogurt production

Danone expands plant-based yogurt production

11 Feb 2019

Danone North America has opened a new building at the company’s DuBois, Pennsylvania facility to increase production of its plant-based foods to meet growing consumer demand.

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Cargill launches PalmAgility shortening line

Cargill launches PalmAgility shortening line

8 Feb 2019

According to Cargill, bakery producers know that finding a single shortening that meets the range of challenges they face can be difficult. Cargill’s newest palm shortening line, PalmAgility is designed to fill that gap.

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Sustainable Bioproducts raises $33m

Sustainable Bioproducts raises $33m

8 Feb 2019

Sustainable Bioproducts, a biotechnology company developing a new way to grow edible protein, has raised $33 million in Series A financing from premier venture capital funds as well as ADM and Danone.

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Mintel looks at trends in yogurt

Mintel looks at trends in yogurt

7 Feb 2019

In a blog post, Amrin Walji, a Senior Innovation Analyst at Mintel who specialises in analysing trends driving product innovation and development across the food and drink industry, describes four global yogurt trends to look for in 2019.

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Symrise acquires natural nutrition ingredient provider

Symrise acquires natural nutrition ingredient provider

7 Feb 2019

Symrise has signed a purchase agreement with the owners of natural nutrition ingredient provider ADF/IDF regarding the acquisition of their business.

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Rye bran shows promise for natural preservatives

Rye bran shows promise for natural preservatives

6 Feb 2019

Natural preservatives are in high demand, but are often less effective than their synthetic counterparts, meaning that researchers and suppliers continue to seek new natural sources. Rye bran is among the latest to show potential.

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Gluten-free texture in the spotlight

Gluten-free texture in the spotlight

6 Feb 2019

The quality of gluten-free products has improved dramatically over the past decade or so, but texture still represents a major stumbling block for manufacturers. How have gluten-free specialists tackled textural challenges?

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Barry Callebaut acquires Russian chocolate maker

Barry Callebaut acquires Russian chocolate maker

6 Feb 2019

Barry Callebaut has closed the acquisition of Russian B2B producer of chocolate compound coatings and fillings Inforum.

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Arla: four in five don't know about nutrients

Arla: four in five don't know about nutrients

6 Feb 2019

The demand to live a healthier lifestyle is increasing, yet four in five people across Northern Europe do not know about the essential nutrients they have in their diet, according to new research from Arla Foods.

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McCormick to apply AI to flavour development

McCormick to apply AI to flavour development

5 Feb 2019

McCormick and IBM have announced their ongoing research collaboration to pioneer the application of artificial intelligence (AI) for flavour and food product development.

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Nestlé launches Future Food Initiative

Nestlé launches Future Food Initiative

5 Feb 2019

Nestlé has announced, together with partners, the launch of the Future Food Initiative, a joint research program between Swiss universities and industrial partners.

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Lonza reports 9% organic sales growth

Lonza reports 9% organic sales growth

4 Feb 2019

Having completed the first full year with Capsugel as a combined company, Lonza has reported a 9% organic (like-for-like) sales, 12% organic core EBITDA and 14% organic core EBIT growth.

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