Latest News in the food Industry

Innovation

Bayn researching e-sensory technology to optimize sugar reduction

Bayn researching e-sensory technology to optimize sugar reduction

12 Apr 2018

As part of the development of Bayn Europe AB’s cloud-based platform and e-sensory tool for sugar reduction, the sugar reduction specialist is performing research into using e-sensory technology to optimize sugar reduced recipes.

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DuPont announces solution for industrial cheese makers

DuPont announces solution for industrial cheese makers

6 Apr 2018

DuPont Nutrition & Health has launched CHOOZIT SWIFT 600 and CHOOZIT AMERI-FLEX, developed to solve productivity and cheese quality needs for industrial-sized cheese makers.

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DuPont, Inbiose get approval for HMO ingredient

DuPont, Inbiose get approval for HMO ingredient

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.

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Campden BRI to host thermal processing conference

Campden BRI to host thermal processing conference

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.

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Cargill starts production of EverSweet

Cargill starts production of EverSweet

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.

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Cargill intros de-oiled lecithin products

Cargill intros de-oiled lecithin products

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.

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DSM launches fastest lactase enzyme on the market

DSM launches "fastest lactase enzyme on the market"

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.

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PureCircle claims first commercially viable stevia antioxidant

PureCircle claims "first" commercially viable stevia antioxidant

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.

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Ecotrophelia UK 2016 winner announced

Ecotrophelia UK 2016 winner announced

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.

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Evolva gets European stevia patent

Evolva gets European stevia patent

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.

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Henri@Nestlé to launch

Henri@Nestlé to launch

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

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Latest Product Development Creates ‘Cleaner’ Gluten-Free Crust

Latest Product Development Creates ‘Cleaner’ Gluten-Free Crust

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.

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