DSM is well on its way to build a high intensity sweetener platform based on fermentation, according to the announcement made at the International Food Technology Expo in New Orleans, on June 24.
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Kampffmeyer Food Innovation’s functional flours allow for the industrial production of pizzas without additives.
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Relying too much on a health benefit to differentiate a new food or beverage is the most common reason for failure in functional foods and beverages, reveals a new report from New Nutrition Business.
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The event in London, UK, is just one month away and the list of attendees ranges from industry-leading organizations like Pepsi, Tesco, Tate & Lyle, Leatherhead Food and public health organisations, including The World Cancer Research…
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Barry Callebaut responds to increasing demand from professionals for chocolate solutions with more technical possibilities without compromising on look, feel and taste.
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AAK (UK) Limited has developed a series of training programmes for food manufacturers to help them develop new products, improve current products and achieve business goals, the company announced.
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Cargill’s Cocoa and Chocolate business, international development agency Swisscontact and the Soppeng Regency Government have signed a memorandum of understanding (MoU) to implement the Cargill Cocoa Promise in the Soppeng Regency of South…
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Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has launched its unique Cocoart Collection – a new range of 100 per cent natural, E-number free printing designs made from the company’s…
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Hershey announces the launch of a new line of chocolate spreads, available in three varieties: chocolate, chocolate with almond and chocolate with hazelnut.
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The EU Commission has approved Barry Callebaut’s health claim submission on cocoa flavanols  following the positive Scientific Opinion issued by the European Food Safety Authority (EFSA) in July 2012.
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DSM is deploying its enzyme toolkit to develop innovative solutions for replacing guar gum in bakery. Using a combination of enzymes and ingredients, the effects of guar gum for thickening, binding and improving texture can be replicated,…
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AOCS (American Oil Chemists' Society) and Cargill have announced that updated official methods of analysis for total fat and fatty acids are now available to the food industry.  
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Cargill's cocoa & chocolate business has launched a new range of sustainable coatings and fillings for the European market, offering UTZ Certified cocoa powder and Roundtable on Sustainable Palm Oil (RSPO) certified palm and palm…
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Arla Foods Ingredients is forecasting a 100% increase in sales of its egg replacers this year, as a direct result of egg shortages caused by new European animal welfare legislation.  
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Exelerate® ZTF, a patent-pending cleaning solution that dissolves low trans fat oil residue from processing equipment and surfaces, is now available to food manufacturers throughout Europe, the Middle East and Africa (EMEA).
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In years gone by bread improvers adhered to the adage ‘one size fits all' and had universal applications, but over the years the improver has, pardon the pun, ‘improved' and become increasingly hi-tech. Fiona Pavely reports...
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Tried and tested methods of milling might be good and appeal to the traditionalists. But change is important if you need to keep up with modern technology and demands, as Bacheldre Watermill in Wales recently discovered. Andre Erasmus…
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Nutraceutical giant Cognis says it has developed a new bakery enzyme preparation to meet customer demand in both developed and developing markets for products with an increased shelf life.
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