News & Analysis on Food & Beverage Development & Technology
Guest article
Nanotechnology holds great potential and is being used increasingly in food and consumer products. So far, the connotations have mostly been positive. However this promising start is now at risk of being reversed. There is a very real danger that a scare...
Kellogg said it has fully addressed all the “significant deviations” from food production good practice at its Listeria-hit waffle plant, as catalogued by US safety regulators in a letter published Tuesday.
Demand for corrugated paper and board food packaging in Central and Eastern Europe (CEE) is set to be hit by the recession with either minimal or negative growth forecast over the next five years.
Cognis is launching a new whipping agent based on soy protein, which is suitable for desserts for the lactose- and milk-free markets, and for vegetarians and vegans.
Kraft has announced that it will begin to end pension increases for current and non-union hourly employees from year end 2019 but the US food group did not provide any clues in regulatory filings as to the future of the 100-year-old Cadbury pension fund.
The Naturex Foundation, an initiative of French ingredients firm Naturex, has reported good progress on its three ongoing community projects in places from where it sources raw materials.
Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.
Cost savings and a strategy that fits with chocolate eating habits in the recession have meant for an acceptable full year for AAK, topped off with an especially good Q4.