Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Increasing population of baby boomers is a major factor driving the consumption of clinical nutrition products according to report on Global Market Study on Clinical Nutrition by Research and Markets. The report further said with
AFS Technologies, a leading global provider of software and services purpose-built for consumer goods companies, announced on June 26 that Furmano Foods has selected AFS Trade Promotion Management Foodservice (TPM Foodservice) to better manage their
The Packaged Wheat Flour Market in India started breaking the old age traditions of grinding wheat at local Chakki mills by growing at a whooping Compound annual growth rate (CAGR) of 19% and may likely
The global market for botanical supplements in value term grew from $ 45.1 billion in 2010 to $ 54.6 billion in 2013, and is expected to grow to $ 90.2 billion in 2020 growing at
The Kraft Heinz Company announced the successful completion of the merger between Kraft Foods Group, one of North America’s largest consumer packaged food and beverage companies, with annual revenues of more than $18 billion and
Givaudan, the world’s leading fragrance and flavour company, opened its new world-class, savoury flavours manufacturing facility in Nantong, China on June 30. Representing an investment of CHF 50 million, the site will more than double
The U.S. Food and Drug Administration has issued the Supplement to the 2013 Food Code. The update addresses recommendations made by regulatory officials, industry, academia, and consumers at the 2014 Biennial Meeting of the Conference
Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a symposium at IFT15: Where Science Feeds Innovation
The use of 3D printers has the potential to revolutionize the way food is manufactured within the next 10 to 20 years, impacting everything from how military personnel get food on the battlefield to how
Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a presentation at IFT15: Where Science Feeds