Latest News in the food Industry
Sustainability
Savoury snacks to grow 7.9%
16 Sep 2016
The global savoury snacks market will rise from US$94.5 billion in 2015 to US$138.2.billion by 2020, representing a compound annual growth rate (CAGR) of 7.9%, according to consumer insight firm Canadean.
Read moreCanadean reports on Russian savoury snacks
15 Sep 2016
Currently, the average Russian man consumes savoury snacks less often than his female counterpart, presenting new opportunities for manufacturers, according to a new study published by consumer insight firm Canadean.
Read morePuratos launches new grain
7 Sep 2016
Sapore Softgrain Sprouted Grain CL - a pre-soaked blend of sprouted whole rye, wheat and triticale grains infused with a mild fermentation flavour - is the sixth and newest preservative-free addition to Puratos’s Sapore Softgrain range.
Read moreWarburtons, Cigi team on pulses
18 Aug 2016
Warburtons is joining forces with the Canadian International Grains Institute (Cigi) on a unique multi-year pulse research project to produce healthier baked products and ultimately increase the use of pulse flours by the food industry.
Read moreSoozie's Doozies wins
16 Aug 2016
All-natural cookie maker Soozie’s Doozies has been named the grand prize winner of the 2016 Food Innovation Challenge, and will receive $50,000 in seed funding from ADM and $50,000 in services from National Foodworks Services (NFS).
Read morePuratos launches European Sensobus
28 Jul 2016
Puratos has invested in a new Sensobus for the European continent. The Sensobus is described as a unique and fully-equipped sensory analysis lab on wheels that can travel to where consumers shop for food.
Read moreConsumers seeking healthier snacking options
22 Jul 2016
As Americans move away from traditional meal occasions, snacking more throughout the day, consumers are seeking healthier snacking options, according to Mintel, with 73% willing to pay extra for snacks made with high quality ingredients.
Read morePremium Ingredients launches stabiliser
4 Jul 2016
Premium Ingredients has announced an analogue pizza cheese stabiliser that is designed for all types of machinery, facilitating the manufacture of the final product, and another which is aimed at companies interested in developing vegan products.
Read morePanera increases 'natural' commitment
20 Jun 2016
Panera Bread has announced that it will do away with the remaining artificial flavours, artificial sweeteners, artificial preservatives and colours from artificial sources in its Panera at Home products.
Read moreMeiogenix, Lesaffre partner on yeast
13 Jun 2016
Meiogenix and Lesaffre have entered into a collaboration agreement to develop improved industrial yeast strains using Meiogenix’s recombination technologies.
Read moreGeneral Mills debuts new cereal
9 Jun 2016
According to a blog post on the company’s web site, General Mill’ launch of Tiny Toast is its first new cereal brand in 15 years. It arrives this month in blueberry and strawberry varieties.
Read moreCorbion plans PGME production
9 Jun 2016
Corbion, whose product range includes emulsifiers for bread, is expanding its Dolton, IL facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.
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