Enzymes supplier Novozymes is restructuring its business in a move designed to deliver innovation more quickly and with greater commercial impact.
Bakery ingredients supplier Puratos Group is ramping up its presence in Australia and New Zealand with the acquisition of fruit and patisserie fillings business Melbourne Jam Manufacturing Co.
Fruit bar brand That’s It is launching two new ranges - Zesty and Bites - designed to meet the flavor and health demands of Millennials.
Way Better Snacks has unveiled its latest product – a nacho-flavored tortilla chip – and tipped its signature sprouted grains as a major growth area for snacking.
Interest in grain-free flour and grain-free baked goods is soaring in Germany, according to new research.
Manufacturer Modern Oats is hoping to revive the “sleepy and commodity-driven” oatmeal market by expanding its instant pots range with four new flavors.
A renewed call for UK-wide mandatory fortification of flour with folic acid has been made by the Scottish government.
ConAgra Foods has joined the growing list of bakery and snacks manufacturers who have pledged to switch to 100% cage-free egg supply.
Omega-3s may have been created unequal, but all varieties, plant-based, marine and algal sources, have a potential role in supporting health, a consultant says.
Italian health chiefs have updated the wording of a ban on the use of activated charcoal in bread – giving it a stronger legal foundation.
Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.
Ingredion has pumped $30m into expanding capacity at its San Juan del Rio manufacturing facility in Mexico.
While stevia, a natural sweetener, is not yet widely known in the US, the product may benefit from consumers demanding healthier products.
Cargill has launched a soy lecithin free from partially hydrogenated oils (PHO) as an alternative to monoglycerides and DATEM.
Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player...
The old adage that one person’s trash is another’s treasure is the foundation of San Francisco-based startup ReGrained, which makes snack bars from grains used to brew beer and eventually...
General Mills – which five years ago pledged to cut sodium content in 10 key product categories by 20% - has met or exceeded the goal in seven categories.
Flour producer Ardent Mills has announced a plan that it hopes will more than double the number of organic wheat acres in the United States by 2019.
US pancake and baking mix supplier Flapjacked is developing new products using probiotic GanedenBC30 after launching a range of ‘probiotic-charged mug cakes’.
International Taste Solutions (ITS) has launched EnhancR to improve the quality of cakes with extended shelf life.
At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business...
Kellogg is tapping key consumer trends including on-the-go breakfast and sweet and savory flavor combinations with a raft of new products in the US.
Darégal is rolling out a range of liquid herb flavorings for breads that it claims tastes fresher than dried herbs.
French biotech firm Alderys has bought Eviagenics’ micro-organism based flavonoid production platform for an undisclosed sum. The deal will allow Alderys to commercialise the technology and Eviagenics to focus on...
This week we will be bringing you all there is to know about the latest trends and issues in food and nutrition live from Food Ingredients Europe (FiE).