Latest News in the food Industry

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.

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.

29 Jun 2018

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

25 Jun 2018

TIC Gums has announced that it now offers organic tara gum, TICOrganic Tara Gum HV, as another tool in its portfolio of hydrocolloids.

22 Jun 2018

With what the company sees as the rapid rise in consumer demand for premium, high quality Belgian chocolate, Cargill has invested in a new liquid chocolate production line in its Mouscron production facility in Belgium.

15 Jun 2018

DSM has announced that Accelerzyme CPG, the company’s proprietary enzyme for accelerated cheese ripening, is now benzoate-free, bringing it into line with the company's core portfolio.

14 Jun 2018

After seven years of what is said to be a successful business partnership, Starbucks has a new strategic licensing agreement with the farmer-owned dairy cooperative Arla Foods.

8 Jun 2018

OptiBiotix Health has announced it has entered into an evaluation agreement with a global dairy company for its SweetBiotix calorie-free sweet fibres.

1 Jun 2018

Arla Foods has announced changes to a number of its corporate Group functions and to its cheese production that could see up to 400 jobs eliminated.

30 May 2018

Tate & Lyle has reported what it describes as a year of progress in profit and cash delivery. The company saw a 13% increase in adjusted profit before tax at constant currency with profit growth in all businesses.

29 May 2018

DVS WHITE FLORA is the latest addition to Chr. Hansen’s white cheese starter culture range. The new product series consists of three cultures that are designed to aid the formation of rich and aromatic notes in white cheese.

28 May 2018

The time is right, Rabobank believes, for the dairy sector to reflect on the success of alternative dairy products and to consider applying those lessons to dairy.