News & Analysis on Food & Beverage Development & Technology
Canadian food makers need to better understand generational trends in order to forecast which categories are likely to thrive or struggle over the next decade, according to a new report from The NPD Group.
Legislation designed to help US dairy farmers could have the unintended consequence of encouraging firms to replace dairy ingredients from US suppliers with non-dairy ingredients just to avoid labeling headaches, trade associations have warned.
To effectively cope with the innovation demands from accelerating development of science and technology, academia and the food industry must work together, according to a new review.
Heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research.
Barry Callebaut, in a bid to meet its strategic need to diversify its cocoa origin and boost the viability of cocoa production in Malaysia, has announced a new research programme.
Dutch bakery ingredients supplier CSM said it expects to further recover increased input costs through price hikes in the coming months, as it announces a dip in first-quarter profits.
Lactalis has mounted a €3.4bn takeover bid for Parmalat after government resistance frustrated its initial move to gain control of the company.
Demand for organic Fair Trade certified food imports increased significantly in 2010, with especially strong growth for vanilla, coffee, citrus and cocoa, according to Fair Trade USA’s 2010 almanac.
Kemin Food Technologies has developed a natural green-tea based stabilizer for frying oils that can be used instead of synthetic tocopherols and antioxidants to slow oil deterioration, the company has said.