Latest News in the food Industry

2 Apr 2018

DuPont Nutrition & Health and Inbiose have announced regulatory approval of their first human milk oligosaccharide (HMO) ingredient for infant formula in the European market.

30 Mar 2018

Nestlé UK and Ireland has unveiled Milkybar Wowsomes, which it claims is the first chocolate bar in the world to use Nestlé’s innovative sugar reduction technique.

23 Mar 2018

Campden BRI’s thermal processing conference, 7-8 June, will focus on the latest academic, industrial and regulatory aspects of producing commercial heat preserved foods.

22 Mar 2018

Cargill has officially started producing EverSweet, a zero-calorie, next-generation sweetener made with what the company claims are two of the best tasting sweet compounds found in the stevia leaf.

21 Mar 2018

In response to what it sees as growing consumer demand for label-friendly ingredients, Cargill is introducing a new range of de-oiled lecithin products to complete its portfolio of GMO and non-GMO lecithin products.

20 Mar 2018

DSM has launched Maxilact Smart, which it claims is the fastest lactase enzyme on the market, enabling a significant increase in production efficiency and capacity.

30 Jun 2017

PureCircle has announced that it has developed what it claims is the first commercially viable stevia antioxidant product providing food and beverage companies new access to health and wellness ingredients for their consumers.

9 Jun 2016

The Från Början team from Nottingham Trent University has been awarded the gold prize at Ecotrophelia 2016 for their vegan, low fat luxury iced dessert which uses algal protein to replace dairy protein in the product.

30 May 2016

Evolva has announced that the European Patent Office has granted the company a patent in respect of stevia-sweeteners made possible through the introduction of yeast fermentation-derived steviol glycosides.

30 May 2016

Nestlé is to build new partnerships with startups by launching a new global open innovation platform called Henri@Nestlé which will expand Nestlé’s on-going activities in working with startups

3 May 2016

Gluten-free pizza is set to grow and the secret to success is pizzas that taste as good as they look. Find out how your formulation for gluten-free pizza crust can be clear and cleaner whilst giving great mouthfeel, texture and crispiness.

18 Apr 2016

Sponsored by the Royal Entomological Society, the “Insects as Food and Feed: The Way Forward” conference was held recently at the University of Nottingham, celebrating the official launch of Woven Network.