News & Analysis on Food & Beverage Development & Technology
The worst of the global economic crisis on chocolate is over but global market volumes will remain flat throughout 2010, predicts Barry Callebaut – which itself is expecting to outperform the market.
Penford has seen a strong quarter for its protein and bakery ingredients, but coatings sales have dipped by four per cent and the divestment of its dextrose business means sales are below last year’s levels.
Sweetener company Merisant has completed its financial restructuring and emerged from bankruptcy after one year, having slashed its debt and interest expense.
The International Dairy Foods Association (IDFA) has criticised a planned Food and Drug Administration (FDA) study into front of pack nutrition labels for not having a wide enough scope.
Nutrilab expects to begin commercial production tagatose towards the end of 2010, pending agreement that it is substantial equivalent to chemically-produced tagatose, which already has novel foods approval.
The Irish Dairy Industries Association (IDIA) has attacked a new carbon tax in Ireland saying that the measure will put jobs at risk.
Hydrogels made from soy protein could protect functional food ingredients through the gut, tapping the ever-growing health and wellness segment.