News & Analysis on Food & Beverage Development & Technology
Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.
US processing giant Cargill has continued to recover from last year’s poor performance, reporting “solid” second-quarter results and improvements across its meat segment.
Industry must evolve away from traditional NPD processes if it is to succeed in developing new and innovative functional food products, warn researchers.
Georgia-based Flowers Foods has emerged as the first ‘stalking horse’ bidder for assets from bankrupt baker Hostess Brands.
The way in which people interact with food – including the utensils they choose – could affect how foods are perceived and enjoyed, according to a new study published in the Journal of Sensory Studies.
JBS USA has announced that its Canadian subsidiary will go ahead with the acquisition of XL Foods, the Canadian processor at the centre of the country’s major E.coli crisis last year.
Ocean Spray has made its first international acquisition with the cranberry processing business of Cran Chile, providing the cranberry giant with a strategic South American location and increased capacity.
The first Non-GMO Project verified frozen food entrée in the US will hit store shelves by the end of the month under the Saffron Road brand. It was a complicated, time-consuming process but one that company officials believe will ultimately pay off.
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
While the meteoric growth of gluten-free retail products is well-documented, new research from Technomic shows that there has also been an “explosion of gluten-free items” on menus at limited service restaurants (LSRs) in the past two years.