News & Analysis on Food & Beverage Development & Technology
While ‘all-natural’ and ’no additives & preservatives’ were still among the most popular food and drink label claims in the US last year, the fastest growth was in economy, low/no/reduced allergen, high-protein and low/no/reduced saturated fat claims,...
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.
Dispatches from Vitafoods Europe 2012
Solbar is preparing for strong global growth in the wake of its acquisition by farmer agri-cooperative CHS, according to Todd Watson, CHS global protein sales and development manager for food and food ingredients.
A class action lawsuit filed in California claims that General Mills’ Yoplait-brand fat-free Greek yogurt is misbranded because it contains milk protein concentrate (MPC), which is not listed as a permitted yogurt ingredient under FDA regulation.
US snack corporation, J&J Snack Foods, has bulked up its portfolio with its latest acquisition of a small Chicago-based pretzel firm.