Kohlberg Kravis Roberts & Co. (KKR), Vestar Capital Partners and Centerview Partners have signed a definitive agreement to acquire Del Monte Foods for $19 a share, or about $5.3bn including debt, Del Monte has said.
A Canadian biotechnology firm has asked the US Department of Agriculture (USDA) to approve a genetically modified (GM) apple that resists browning after it is sliced or bruised.
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
The Hershey Company has sued Mars for allegedly mimicking the packaging design of its Reese’s Peanut Butter Cups by using a similar orange color and pack design for Dove peanut butter milk chocolate Promises.
Kraft Foods said on Monday that it has sought arbitration in its disagreement with Starbucks, which has said it wants to end a distribution deal for its packaged coffee business.
The hand on the tiller that is food safety in Europe has been left somewhat unsteady by the recent regulatory actions taken by the European Commission on BPA and food colours – moves that are pandering to consumer fear and showing contempt for the food...
Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.
Pulp from the noni fruit could help extend shelf life of fresh meats by preventing discoloration – although taste could be a barrier, according to research from the University of Arkansas.
More than half of the American population could be diabetic or prediabetic within ten years, according to a new study from the UnitedHealth Center for Health Reform & Modernization.
Natural Soda has said it will incrementally increase production of sodium bicarbonate from 125,000 to 250,000 tons a year after the Bureau of Land Management approved its mining plan in Rifle, Colorado.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
General Mills has reformulated products representing a quarter of its US retail sales during the 2010 fiscal year to improve their health profiles, the company has said.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
DSM has joined the Leadership Council of the New York Academy of Sciences’ Global Nutrition Science Research Initiative as the company continues to tackle the problem of hidden hunger.
The Indiana Department of Health blocked distribution of flour from an Indianapolis firm, which subsequently destroyed flour and noodles after the US FDA found the facility to be ‘contaminated with filth’.
Kellogg’s has entered into a seven-year food safety testing agreement with Covance, which has completed construction of its Nutritional and Food Safety Laboratory in Battle Creek, Michigan.
Despite industry reduction efforts, Americans still far exceed recommended limits for intake of added sugars, consuming an average of 475 calories’ worth per day, according to the American Heart Association.
Another six companies have joined the National Salt Reduction Initiative, boosting the New York City-led program intended to cut salt in packaged and restaurant foods across the United States by 25 percent in five years.
Nestlé is unlikely to acquire Yoplait according to an industry analyst, who predicts that General Mills would be the eventual winner of the yoghurt business.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
A former Health Canada official has criticized the agency for failing to publish health claim-backing data, after recently approving an oat fiber-cholesterol health claim.
Marketers need to tailor their strategies to reflect the cultural diversity of the United States rather than adopting a ‘one size fits all’ approach, according to the Association of Hispanic Advertising Agencies.
The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.
Consumer understanding of ‘processed foods’ needs to expand to take into account healthier products being introduced by industry, according to a presentation at the American Dietetic Association conference in Boston.
The Kellogg Company will pay consumers up to $2.75m over misleading kids’ attention claims for its Frosted Mini-Wheats cereals, after a federal judge reached a class action settlement.
The National List of permitted non-organic ingredients in organic foods is not encouraging innovation in organic supply, claims a new paper published in Food Technology.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
The Food and Drug Administration (FDA) has said it intends to assess consumer reactions to potential changes to Nutrition Facts panels and has requested comments on a proposed study.
The Senate failed to vote on the Food Safety Modernization Act on Thursday, meaning that the bill could be subject to further delay as the Senate breaks for Thanksgiving on Monday.
Solae has announced that it has raised the price of its soy ingredients globally by seven to nine percent, citing “general inflationary pressure and the current economic environment.”
Functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a Datamonitor researcher.
A reluctance on the part of processors to reform practices, their ageing facilities and poorly designed equipment are ‘obstacles to processing food safely’, according to a report from the American Academy of Microbiology (AAM).
Consumer understanding of ‘sustainability’ and ‘corporate social responsibility’ (CSR) is often very different from companies’ understanding of the terms, according to a new report from Hartman Group.
Sodium reduction, providing smaller portion sizes, and better portion labeling are key areas for food industry action in light of the upcoming Dietary Guidelines for Americans, according to the advisory committee chair.
Participation in ADM’s cocoa growing certification programme - Serap - has tripled since its implementation and it has provided almost 49,000 metric tonnes of sustainable cocoa in the period, said the cocoa processor as it conducts a review of the programme...
This week Bosch held its third Coffee Symposium in Waiblingen Germany, bringing together more than 70 international customers, representatives and experts in the coffee industry.
The Food and Drug Administration (FDA) in the US has launched a crackdown on caffeinated alcoholic drinks following a scientific review of their safety.
Essenta Foods, the new business to be created from the merger of Northern Foods and Greencore, will be divided into four divisions with two bosses selected from each company.
More companies are due to join the National Salt Reduction Initiative (NSRI) and data analyzing its efficacy will be released next year, according to an ADA conference presentation in Boston.
Consumer satisfaction with major food manufacturers has dropped during the third quarter in the wake of a number of high-profile recalls and rising food prices, according to the American Customer Satisfaction Index.
It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to...
Many Americans aim to eat low-fat foods but there is strong evidence that replacing fat with carbohydrates could be harmful to health, according to nutrition experts at the ADA conference in Boston last week.
