Latest News in the food Industry

9 Jul 2018

A new book from SternVitamin is designed to provide many ideas for impactful micronutrient concepts. “Micronutrients work. Little extras. Big benefits” is said to be a practical manual intended for product developers, marketers and others.

6 Jul 2018

Chr. Hansen has reported “solid” organic revenue growth of 9% in the first nine months of 2017/18 (3% reported growth due to adverse currency impacts).

5 Jul 2018

ADM is to acquire Probiotics International Limited (PIL), a U.K.-based provider of probiotic supplements for human, pet, and production-animal use. The all-cash transaction will be valued at £185 million.

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.

4 Jul 2018

Natural sweeteners are a major target for companies looking to make nature-identical food ingredients, but if they are produced in a lab rather than extracted from a plant, will consumers accept them as natural?

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.

3 Jul 2018

Campden BRI is inviting companies to join a club project which aims to provide solutions for effective virus control measures for the food industry.

27 Jun 2018

Sugar use is down and honey use is up as manufacturers look for natural sweetening alternatives – but does honey live up to the hype?

25 Jun 2018

A new study, conducted by IFIC and supported by Abbott, found that heart and muscle health were the top two health topics that adults over 50 years old are paying attention to.

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.

25 Jun 2018

Fruit and vegetable powders are appearing in a range of foods and drinks to improve their flavour, colour, nutrition and texture, driven by the trend toward whole foods and consumer desire to boost fruit and vegetable consumption.

22 Jun 2018

A study, published in the June edition of Obesity Science & Practice, evaluates the effectiveness of incorporating soy protein-based foods into higher protein energy-restricted diet for weight loss.