Ingredients
Learn how to do more with less using well-researched ingredients.
Americas: Study finds white bread helps to boost good bacteria in the gut
Scientists have found that white bread seems to encourage the growth of beneficial gut bacteria.
In addition, their study in America Chemistry Society’s (ACS) Journal...
Europe: Private, public partnership to combat malnutrition, hunger is possible, says DSM
DSM raised the awareness of advancing research into maternal and infant nutrition at the event ‘Activating a Global Research Agenda for Nutrition Science’ on...
Europe: Barry Callebaut opens Academy to equip professionals on working with chocolate in Belgium
The Callebaut Chocolate Academy centre opened in Wieze, Belgium for professionals to learn and strengthen skills while working with Callebaut Finest Belgian Chocolate.
It is...
Europe: GNT’s new facility to supply coloring foods worldwide, global market sector to rise...
GNT Group opened a new facility at its headquarters in Mierlo, The Netherlands on June 6, 2014 to boost its production capacity of colouring...
Europe: AAK acquires Belgian bakery supplier
AAK has acquired the oils and fats business of CSM Benelux NV in Merksem, Belgium, which will be consolidated into AAK’s food ingredients division.
CSM...
Europe: Beneo’s Palatinose found to extend shelf-life, appearance of glazed, frozen donuts in tests
Beneo has conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts.
The results show that with...
Europe: Givaudan launches rich flavor range for ready meals, snacks
Givaudan has launched TasteSolutions Richness, a new generation of flavors for the food manufacturing industry.
It includes a complex blend of taste and aroma components...
Asia Pacific: China to demand more dairy products due to Western influence, diet, finds...
China will be the largest dairy market in the world by 2018, despite dairy not being part of the traditional Chinese diet, according to...
Europe: Analyst shares tips on successful new functional product launches, finds FNI
Relying too much on a health benefit to differentiate a new food or beverage is the most common reason for failure in functional foods...
Europe: F&B manufacturers should produce less sugary products with science, technology, says UK institute
The Scientific Advisory Committee on Nutrition (SACN) in the UK has on June 26, 2014 published its draft report on carbohydrates and health, which...