Latest News in the food Industry

25 Oct 2018

Arla Foods and Bangladesh dairy cooperative MilkVita are joining forces to support the sustainable development of the country’s dairy sector.

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

Unilever has launched what it claims is the first premium light ice cream brand with probiotics. Known as Culture Republick, the brand aims to support culture by collaborating with emerging artists to design each pint.

17 Oct 2018

Chr. Hansen has further expanded its enzyme production and presence into the traditional segments of specialty cheeses with the acquisition of Austrian-based ingredient supplier Österreichische Laberzeugung Hundsbichler.

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

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.

12 Oct 2018

Four new distribution partners have been appointed to market Palsgaard’s emulsifier and stabiliser solutions across the Middle East.

12 Oct 2018

The conventional basic product consists of coconut butter glaze pieces and coconut milk powder. The organic alternative is made from organic coconut butter glaze pieces and rice milk powder.

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.