GULFOOD MANUFACTURING
Demand for natural ingredients on the rise
Meat producers are being told that they should capitalise on the trend towards more natural ingredients.
News & Analysis on Food & Beverage Development & Technology
GULFOOD MANUFACTURING
Meat producers are being told that they should capitalise on the trend towards more natural ingredients.
Brazilian meatpacker JBS has posted a 74% drop in third-quarter profits after the “most challenging period” in South America.
Egypt has signed two agreements with United Nations Industrial Development Organization (UNIDO) including helping to create the Egyptian Food Safety Authority (EFSA).
Mr Kipling maker Premier Foods will be protected from the effects of Brexit, according to CEO Gavin Darby.
Kefir is starting to take a hold in the UK, and Bio-tiful Dairy has recently expanded by introducing its products into foodservice with its Kefir cultured milk drinks and two Kefir Smoothies.
Nestlé’s 'Alliance for YOUth' campaign pledged at the European Parliament yesterday to double its efforts in bringing 230,000 employment and apprenticeship opportunities to young Europeans by 2020.
Turkey is looking to become a dominant player in food processing in the Middle East on the back of its halal expertise, alignment with regional tastes, market proximity and competitive value.
dispatches from Rapid Methods Europe
FoodQualityNews went to Amsterdam to look at the posters that presented a sample of the latest research and work in food safety and quality.
Future Food Tech conference
More scientific innovation to produce complex ingredients and close technological collaboration to increase transparency are at the heart of trends set to define the food industry.
The European Food Safety Authority (EFSA) has made all its models from the last 15 years available on an open source platform called the Knowledge Junction, which also encourages external submissions of data, images and videos that could go on to be used...
Sausages derived from pigs infected with African swine fever (ASF) have been identified in Moscow, while Europe continues to battle a growing bird flu epidemic.
A giant leap in research is needed to effectively end the growing threat of antimicrobial resistance, according to a Food and Agriculture Organization of the United Nations (FAO) report.
France’s ‘five colour’ logo is effective, easily understood and does not discriminate against foods such as cheese or crisps - but the food lobby is determined to block it, says its creator professor Serge Hercberg.