Latest News in the food Industry

Bakery

EFSA publishes Food Enzyme Intake Model

EFSA publishes Food Enzyme Intake Model

10 Jul 2018

EFSA has published the Food Enzyme Intake Model (FEIM), a tool for estimating chronic dietary exposure to food enzymes used in different food processes.

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Campden BRI calls for joint bidders

Campden BRI calls for joint bidders

9 Jul 2018

Campden BRI is calling for companies to join its group bid for a share of a £4 million Innovate UK fund to reduce the harm that plastics do to our environment.

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Campden BRI launches CO2 club project

Campden BRI launches CO2 club project

5 Jul 2018

Campden BRI has launched a club project so manufacturers of modified atmosphere packed (MAP) foods can understand the effects of reducing carbon dioxide (CO2) concentration on shelf life.

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Could nature-identical ingredients damage the natural sweeteners market?

Could nature-identical ingredients damage the natural sweeteners market?

4 Jul 2018

Natural sweeteners are a major target for companies looking to make nature-identical food ingredients, but if they are produced in a lab rather than extracted from a plant, will consumers accept them as natural?

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EFSA renews agreement with JRC

EFSA renews agreement with JRC

4 Jul 2018

The European Commission’s Joint Research Centre (JRC) and EFSA have renewed their commitment to work together in a variety of scientific and technical areas.

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Conagra pays $10.9 billion for Pinnacle Foods

Conagra pays $10.9 billion for Pinnacle Foods

4 Jul 2018

Conagra Brands is to acquire all outstanding shares of Pinnacle Foods in a cash and stock transaction valued at approximately $10.9 billion.

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Chr. Hansen upgrades R&D facility

Chr. Hansen upgrades R&D facility

3 Jul 2018

Chr. Hansen Natural Colors has upgraded its main R&D facility and Global Expertise Center to stay ahead of consumers’ increasing demands for natural, yet innovative food and beverage products.

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DSM announces new baking enzyme

DSM announces new baking enzyme

2 Jul 2018

DSM has announced a new product in its range of BakeZyme baking enzymes: BakeZyme AAA. The new solution is said to enable bakeries to reduce ascorbic acid in their recipes.

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McCormick reports 19% increase in sales

McCormick reports 19% increase in sales

2 Jul 2018

McCormick has reported financial results for the second quarter ended May 31, 2018 and reaffirmed its latest financial outlook for fiscal year 2018.

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IFBA releases Ten-Year Progress Report

IFBA releases Ten-Year Progress Report

29 Jun 2018

The International Food and Beverage Alliance (IFBA) has released its Ten-Year Progress Report, which details its member companies' cumulative progress.

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How does honey compare to sugar?

How does honey compare to sugar?

27 Jun 2018

Sugar use is down and honey use is up as manufacturers look for natural sweetening alternatives – but does honey live up to the hype?

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Corbion responds to trends in baking

Corbion responds to trends in baking

27 Jun 2018

As the company sees bakers continue grappling with rising labour costs, perpetually changing consumer trends, and a shortage of skilled labour, Corbion claims it has a solution.

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