US pork sector repeats call for corn ethanol waiver
The US pork industry has repeated calls for US environmental chiefs to grant a waiver of the government mandate on corn ethanol production.
Archives for October 15, 2012
Price-comparable, natural flavors driving Blue Marble Biomaterials growth
Montana-based Blue Marble Biomaterials is challenging the perception that a natural tag means more expensive, with its all-natural flavor ingredients listed as price comparable with their synthetic equivalents.
Nestlé sued over alleged phony bottled spring water
A Chicago company has sued Nestlé over claims that 5-gallon water jugs it bought for its office dispensers were advertised as spring water when in fact they were filled with tap water.
Blended protein crisps broadens market options, says Batory Foods
New protein blend crisps fulfil a marketplace demand for wider variety and better priced options, Batory Foods says.
XL Foods lays off workers amid relicensing effort
The meat processor at the centre of a huge Canadian beef recall has temporarily laid off over 1,000 workers while the struggle to regain its licence continues.
What’s trending on Twitter? (And is this really an accurate measure of what most consumers think about GMOs?)
Sentiment analysis tools that trawl though posts on blogs, facebook, Twitter and other online forums to help companies find out what consumers think about hot-button issues should be applied with more caution, according to one social media specialist.
Special edition: Natural sweeteners
Forget diet soda, stevia 3.0 is all about ‘re-inventing the regular’, says PureCircle
Food manufacturers are increasingly seeing stevia as a way to “reinvent the regular” by helping them deliver incremental calorie reductions in everyday foods, rather than simply serving as a replacement for artificial sweeteners in ‘diet’ products, says...
IFT president: Open innovation will do for the food industry what open source computing has done for the IT industry
Open innovation - or collaborating with others to get more innovative new products to market more quickly - is starting to do for the food industry what open source computing has done for the IT industry, says the new president of the IFT.