News & Analysis on Food & Beverage Development & Technology
Unilever’s ‘fewer, faster, better’ mantra is paying off, with a smaller number of more innovative new products getting to more markets, more quickly, says one industry analyst.
Pig producers in Australia, New Zealand and the US have warned that Canada will be challenged over its pork subsidisation programme in the next round of Trans-Pacific Partnership (TPP) negotiations.
The $1.75m in bonuses to be shared by bosses at Hostess Brands should they meet targets relating to the sell-off of its assets are “below market rates” and “completely routine”, says the now-defunct maker of Twinkies and Ding Dongs.
Australian bulk grains specialist GrainCorp will review Archer Daniel Midland’s revised takeover bid after initially rejecting its first offer.
Diageo has filed patents in a range of nations detailing a formulation process for alcoholic cocktails, sold in bottles at ambient temperatures then frozen by consumers to form a ready-to-serve pourable slush.
Special edition: Free-from foods (gluten-free, dairy-free)
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe innovation and excitement.
Incorporating a low-glycemic index (GI) carbohydrate sucromalt may help maintain mental and physical energy better than glucose, says a new study by Cargill.
A large number of foreign food facilities likely will not be in compliance with the Food Safety Modernization Act re-registration guidelines when the deadline passes at the end of the year, a consultant has said.