Changes made to ABP Food Group board
Red meat processor ABP Food Group has announced the appointment of three new non-executive directors to its board.
Archives for March 2, 2020
Sanat wants to 'lead the botanical marketplace in Europe' with Euro OTC tie-up
Indian plant and herbal extract processor Sanat Products and German distributor Euro OTC Pharma have agreed to expand their territorial and strategic collaboration with an eye to growing in Europe.
Agrobiodiversity: Unilever-WWF tie-up brings drought-resistant crops into supply chain
Unilever and WWF have partnered with smallholder farmers in South Africa to introduce lesser-known, drought-resistant crops into Knorr’s supply chain. “There is a big need to vary the types of cereals and grains that we eat,” Global Sustainability Lead...
NPD trend tracker: From instant Starbucks to 'great tasting' CBD
FoodNavigator's weekly round up of new products from around Europe includes the launch of instant Starbucks coffee from Nestlé, a move the company says delivers a convenient premium coffee experience. Elsewhere, health and wellness drives saw the rollout...
Delivering on consumers´ needs for natural and authentic flavours
Paid for and content provided by Takasago
Today´s well-informed and demanding consumers know what they want in terms of flavours: so are we really listening to them?
Modified, low-fat dairy can improve cholesterol and lower heart disease risk
Dairy products that are low in saturated fats have shown to provide greater health benefits than conventional high-fat dairy diets. Modifying products through animal nutrition could be a viable future solution.
Toppan to launch paper-based Green Flat as an alternative to skin packs
Toppan Printing (Toppan) will launch Green Flat as an alternative to conventional skin packs and to meet demand to reduce plastic packaging, to go on sale later this year.
Improving functionality through flavourings - Tips from the taste experts
Paid for and content provided by TasteTech Encapsulation Solutions
Most manufacturers know how to improve the flavour of their products by utilising flavourings, but do they fully understand the functional benefits that can come with them?