Protient opens dairy ingredient technology center
US dairy ingredients firm Protient has opened a new research and applications center in Minnesota, which it says will provide key application support to customers.
Archives for November 19, 2008
Bunge expands corn dry milling operations
Bunge North America has purchased corn dry mill assets and the Ceratex line of specialty products from JR Short Milling Company, to increase its customer base and boost its capacity in the US.
Rising prices harder to swallow in 2009
Food manufacturers will find it harder to pass on rising costs to consumers next year and, in a shaky economy, competition will remain intense, according to a new report.
Four-step plan for spotting emerging risks proposed
A simple four-part plan may lead to better early identification of emerging food safety issues, according to researchers involved in a EU-wide project.
What zero-calorie approval means for erythritol users
Henry Hussell, European marketing manager for Cargill Sweetness, explains what the recent EU approval of erythritol's zero-calorie claim means for food manufacturers.
Ginkgo biloba has no benefits against dementia: Study
The herb gingko biloba may not reduce the rate of dementia or Alzheimer’s disease, according to a study with 3,000 elderly people in the US.
New gum arabic calorie count a boost to formulation
The company behind a successful request for the caloric value of gum arabic to be reduced in the US has spoken of the benefits to customers who can now re-label and re-formulate products.
Symrise citrus showroom opens in North America
Symrise Flavors has announced the opening of a new citrus center to showcase its products at its North American flavor headquarters in Teterboro, New Jersey.
Global food markets ‘neither secure nor resilient’
The UK has become increasingly reliant on imported food and its faith in the long-term surety of the global market is misplaced, according to research released by the Soil Association.
Study affirms safe view of coriander oil for food
A new assessment has concluded that coriander essential oil is safe for use in foods, based on a long history of use and lack of toxicity in limited studies.