Kraft has officially split into two publicly traded companies: Kraft Foods Group, an $18.7bn North American packaged foods giant with a portfolio of brands including Kraft, Maxwell House, Oscar Mayer, Planters and JELL-O; and Mondelēz International, a...
Campbell Soup Company has taken steps to cut costs and reallocate manufacturing capacity in light of volume declines in the canned soup business in the United States, the company announced Thursday.
Big interview: Russ Moroz, VP Research Development & Quality, Kraft Foods
Kraft Foods has made significant cuts in sodium across its portfolio - and is currently working on “proprietary approaches to take this work to the next level” - but there is “not yet a silver bullet in the toolbox”, admit R&D chiefs at the firm.
Kelloggs’ 50:50 joint venture with agribusiness giant Wilmar must target the lucrative snacks sector as Western breakfast cereals remain unpopular in China and local competition is strong, say analysts.
While higher ticket prices have dented volumes of its Banquet brand, ConAgra is predicting a steady rebound in the frozen case this year as innovative new products gain traction.
Hostess Brands is seeking a legal means to force members of the union representing a big chunk of its staff to accept a deal they have rejected by an overwhelming majority, or says it will have no choice but to liquidate the company.
Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed.
PepsiCo plans to invest about $38m on a new high-tech warehouse distribution system for its Frito-Lay factory and distribution center in Killingly, Connecticut.
Campbell Soup impressed investors with higher-than-expected earnings in the fourth quarter but admitted that its turnaround “is taking us longer than we anticipated”.
Findings from a team of Brazilian researchers could help to reduce industry storage and transport costs by improving the way in which emulsions like sauces and salad dressings can be freeze dried.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
