Latest News in the food Industry

24 Oct 2018

Döhler Group and Nutrafood have reached an agreement on a strategic partnership in which Döhler will take a majority stake in Nutrafood.

23 Oct 2018

A food labelling update seminar, organised by Camden BRI to take place on 4 December, will, it says, provide a regulatory update on food labelling, focusing on some of the current key issues.

18 Oct 2018

IFF is opening two new facilities in China -- a flavours manufacturing facility in the Zhangjiagang Free Trade Zone and a Natural Product Research lab, located in the Nanjing Life Science Park.

17 Oct 2018

In today’s competitive confectionery market, manufacturers are challenged to deliver new, exciting flavors that maintain stability. Ardie Lankveld, market manager at Corbion, shares factors for success

16 Oct 2018

A new survey by the International Food Information Council (IFIC) Foundation shows a low level of consumer confusion over nomenclature and basic differences between dairy and non-dairy.

16 Oct 2018

Informa announces combination of two leading global events to create U.S. “super show” for food, nutrition and health market

15 Oct 2018

Glanbia is to acquire weight management and health & wellness brand SlimFast for $350 million.

15 Oct 2018

The race is on to win market share in Asia’s cheese market, with the region offering “a compelling growth opportunity" for Australian dairy exporters in the medium term, according to a just-released report by Rabobank Australia.

11 Oct 2018

IFF has completed its acquisition of Frutarom, anticipating that the combination will translate into accelerated financial performance, with robust top and bottom-line growth.

3 Oct 2018

Iced coffee is the fastest growing segment of the coffee category, and there is huge potential for ingredients with added health benefits to further drive its growth.

26 Sep 2018

Sustainability in the food industry has become much more than a buzzword, as companies increasingly realise that it is vital to their long term profitability.

26 Sep 2018

The market for dairy alternatives continues to rise, but creating appealing, creamy textures that mimic traditional yoghurt or cheese can be a major stumbling block. For suppliers, this challenge has become fertile ground for innovation.