All news articles for October 2019

Pilgrim’s Pride sees sales growth


Pilgrim’s Pride sees sales growth

By Aidan Fortune

US processor Pilgrim’s Pride has reported a solid increase in sales for the third quarter of the year, driven by a growth in branded and prepared foods.

Soup-To-Nuts Podcast: Is the low-FODMAP diet the next big trend?

Soup-To-Nuts Podcast: Is the low-FODMAP diet the next big trend?

By Elizabeth Crawford

More than 45 million Americans suffer from Irritable Bowel Syndrome – the same number who use online dating apps and have student loans – only unlike people looking for love or struggling with debt, those suffering from gastrointestinal discomfort predominately...

Kerry report: How are consumers’ perceptions of clean label evolving?

Kerry report: How are consumers’ perceptions of clean label evolving?

By Mary Ellen Shoup

Many consumers subscribe to a basic understanding of ‘clean label’ – for most, it loosely means products with fewer, recognizable ingredients free from preservatives and artificial additives – however, new research from Kerry shows that this definition...

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Scrutiny mounts as meatpacker JBS reduces transparency

By Asia Sherman

Brazilian meatpacking giant JBS has stopped providing specific details on the sources of its beef supply even in the wake of raging Amazon forest fires sparked by cattle ranchers and loggers in the name of agribusiness.

Kellogg: 'The products’ sugar content is clearly listed on the Nutrition Facts panel'

Kellogg agrees to settle sugary cereal class action with $20m fund

By Elaine Watson

Kellogg has agreed to allocate $20m to a fund to settle a class action lawsuit alleging it falsely advertises some cereals as healthy and nutritious when they are also high in sugar, highlighting the risks facing manufacturers as the Plaintiff’s Bar homes...

Precision Plant Molecules photo

Don't forget the terpenes, hemp expert says

By Hank Schultz

A rush to market for CBD has left the terpenes in hemp out in the cold. An expert in the space said there is much potential benefit yet to be discovered in these fractions of the plant.

Co-founder Dylan Beechey: 'Introducing ready to eat products is one way to familiarize our audience with the raw ingredients'

Farafena looks to take West African foods to a wider audience

By Elaine Watson

The fact that ‘foods from West Africa’ hit Whole Foods’ list of the top 10 food trends to watch in 2020 shows foodies are interested in broadening their culinary horizons, says Vancouver-based Farafena. But incorporating ingredients from fonio and moringa...

© Getty Images / TLFurrer

BASF joins the HMO club with 2’-FL launch

By Stephen Daniells

Human milk oligosaccharides (HMOs) are the “hot new thing” said an expert recently, as BASF announced the US launch of its 2’-FL (2’-fucosyllactose) ingredient, which is branded Prebilac.

Harvard researchers have used edible gelatine scaffolds to mimic the texture and consistency of real meat

Gelatine ‘scaffolds’ breakthrough for lab-grown meat

By Noli Dinkovski

Lab-grown meat has moved a step closer to becoming commercially viable after US researchers successfully grew rabbit and cow muscle cells on edible gelatine ‘scaffolds’ to mimic the texture and consistency of natural meat.

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