The Swiss conglomerate has admitted it will fall short of its target to use only ingredients that do not contribute to deforestation in its products by 2020.
Sweet ‘n heat, global cuisines, flavors that were once ‘out there’ and are now more accessible, and healthier substrates will dominate the snacking landscape next year.
After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...
Cape Cod is donating 5% of proceeds from a limited edition potato chip variant to breast cancer research, Cereal Partners Worldwide are promoting digestive wellness, Nestlé gets into the Christmas spirit and Taco Bell is turning up the heat with tortilla...
The Rainforest Alliance Network (RAN) has published a report alleging a raft of FMCG giants and secondary traders continue to use palm oil grown illegally in the Aceh region of Indonesia, in contravention of their own deforestation policies.
UK specialist ingredients supplier Thew Arnott Group has finalized the sale of its food color business to German partner Extrachem for an undisclosed amount.
The baking ingredients company has leveraged its food science expertise to complement its parent company’s commercial reach. We spoke to both companies at the International Baking Industry Expo (IBIE) about what’s trending in bakery, and it reaches beyond...
Two years after introducing Ruby Chocolate, Barry Callebaut continues its innovation streak with launch in San Francisco of Wholefruit, the next generation food and drink category.
Climate scientists are warning that climate change-induced droughts could devastate more than half of the world’s wheat fields by the end of the century, triggering food shortages, market upheaval and political unrest.
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Marjolein Regelink, international regulatory advisor at food labelling compliance expert Ashbury Labelling, looks at the challenges of labeling snack products like vegan chocolate.
Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, looks at the challenges facing food makers of vegan products regarding texture and sugar.
