Insight
Key executives share their successes, learning points, market trends and research findings here.
Europe: Tate & Lyle wins award at FiE 2013
Tate & Lyle has received the Food Ingredients Europe Beverage Innovation of the Year Award during the Food Ingredients Europe (FiE) 2013 exhibition in...
Asia Pacific: BühlerHeerlen buys Wuxi NutriRice from DSM
The Bühler Technology Group has acquired the 50% stake held up to now by its partner Royal DSM in the joint venture (JV) Wuxi...
World: Canadean says energy drinks show stamina
The global consumption of energy drinks has grown by 15% in one year, according to Canadean Report: Global Energy Drinks Report 2013.
Although energy drinks...
Europe: Budenheim offers LEVALL AS as an alternative to SALP
With the development of European legislation (EC regulation 380/2012), the aluminium dosage in food additives is going to be restricted to a far extend,...
Europe: COT publishes position paper on aspartame study
UK-based Committee on Toxicity of Chemicals in Food, Consumer products and the Environment (COT) has peered reviewed a double blind randomized crossover study of...
World: RNCO’s study finds global food testing industry to grow
International trade has complicated the food production system and lengthened the food supply chain, resulting to the need for more insight into the safety...
Europe: IMCD Food & Nutrition delivers technical innovation
The European technical team of IMCD Food & Nutrition presented a Belgian praline at Food Ingredients Europe in November 2013 in Frankfurt, Germany.
The confectionary...
Asia: Vitasoy maintains growth in operations
Hong Kong-based Vitasoy International Holdings Limited (VIHL) has announced its interim results for the six months ended 30th September 2013.
It said it has maintained...
Australia: Brewer uses UV sterilization for quality control
In 2007, Australian brewer, Tooheys, decided to sterilize its process water with the first Hanovia UV system supplied by Fluidquip Australia.
Its first ultra violet...
Americas: Ashland’s cellulose gums to give tortillas improved texture, shelf life
Ashland Specialty Ingredients, a commercial unit of Ashland Inc, says its Aqualon and Blanose cellulose gums are used in masa flour mixes to improve...