BASF tells us its 20% vitamin B2 (riboflavin) price hike is due to “rising demand” across human and animal nutrition, but gave no further data on the significant jump.
Having completed a review of RSPO, Gary Paoli of Daemeter Consulting outlines how the sustainable palm oil certifier has fared in addressing key market demands.
Lallemand Baking Solutions has developed a range of aromatic baking yeasts that enable natural flavor improvement and differentiation in baked goods.
DSM Nutritional Products (DNP) wants to engage with commercial, government and academic entities at a 2-day open innovation (OI) summit with selected participants in December.
In a sign of how much American palates have changed, Ocean’s Halo Seaweed Chip is building on the success of its original seaweed chip line with a reformulated organic version...
More than 90% of children aged six to 18 consume on average 3,279 mg of sodium a day—well above the government’s recommendation of 2,300 mg or less per day, according...
UK-based Synergy Flavours has developed a range of flavor pastes and seasonings to help bread makers stand out on shelf, it says.
Danish biotech firm Novozymes has been ranked 38th in the Forbes’ annual ‘world’s most innovative companies’ list featuring top 100 companies across all sectors.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Ingredients major DuPont Nutrition & Health has developed an all-natural wheat starch that bakers can use to control mold growth – something that remains a hurdle for bakers, it says.
Low-GI bakery specialist BreaDr wants to secure co-manufacturers to drive US expansion and hit annual sales of $20m within five years, its CEO says.
Cargill has agreed a deal to acquire ADM’s global chocolate business for $440m.
George Weston Foods’ Weston Milling will merge with AB Mauri Australia/New Zealand to form a large bakery ingredients business across the region.
Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber...
Food companies can take a shortcut to innovation at Cargill's fully remodeled research center in Plymouth, MN.
Cargill has finalised an exclusive agreement for the distribution of the carbohydrate ingredient TREHA trehalose in the US and Europe, the firm has confirmed.
Healthy snacking is exploding in Asia and consumers want nutrition they can see and taste, says Taura Natural Ingredients.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...
Pecans are not top of mind for US manufacturers and ingredient players but the antioxidant-rich nuts can move way beyond the famous pie, says the head of Georgia’s Center for...
The oat beta-glucan industry is tough as prices remain too high for most manufacturers, but as bigger players jump aboard Garuda International says business should be bolstered.
New findings that the body is less efficient at metabolising folic acid than natural folates could inform policy-making decisions as the UK government considers mandatory fortification of flour with folic...
The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.
Grain Millers is developing fully-sprouted oats but says industry needs to clarify the definition of ‘sprouted’ to differentiate between fully and partially-sprouted grains.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.