News & Analysis on Food & Beverage Development & Technology
Unilever has slashed €300m from its costs since 2008 due to sustainability initiatives, while also growing sales 26%, the company said as it unveiled a two-year progress report on its Sustainable Living Plan this week.
Is industry at the limit of what it can realistically achieve in lowering salt levels, or will a new wave of scientific developments and innovative technologies help to push the boundaries on how much salt we can take out of products?
The boss of Britain’s biggest food manufacturer Premier Foods Gavin Darby says the firm has too many suppliers.
The Ulster Farmers’ Union (UFU) has said there are still a number of “crucial” issues to be addressed in order to ensure a workable CAP for Northern Ireland.
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
Belarus has banned poultry imports from the Netherlands due to reports of avian influenza (H7N7), implementing the same restrictions on the country as those in Russia and Kazakhstan.
Beef Products Inc. will pay a $450,000 civil penalty to settle alleged violations in Iowa relating to released ammonia that killed one employee and left another permanently disabled, according to the Environmental Protection Agency (EPA).
Heineken has played down a 4.7% slump in global sales of its eponymous brand versus Q4 2012, blaming bad weather in Europe and retailer destocking in France and the US.
UK chocolatier Thorntons has reported increased sales in the third quarter as its focus on the commercial channel drove performance over Valentine's Day, Mother's Day and Easter.
The UK Advertising Standards Agency (ASA) has upheld 156 consumer complaints relating to an energy drink called ‘Pussy Natural Energy’, but the brand insists protestors simply twisted the meaning of an innocent word.
Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to fatty and sugary tastes.