News & Analysis on the Dairy Industry & Markets
A new cost-cutting moulding and depositing system suitable for use in the manufacture of jelly and gum confectionery has been launched by UK firm Baker Perkins to attract confectioners previously daunted by the processes involved.
Alexander Flavours has developed an ingredient that it claims could help food makers reduce the salt content of their products by up to 50 per cent.
French ingredients firm Roquette has formed an alliance with Meert to develop a range of sugar-free premium chocolate.
Trans fats remain a vague health risk for most American consumers, who will often not choose to avoid these at the expense of convenience, price and taste, according to new research.
Concerns that bird flu may return to ravage the poultry industry and humans have prompted the EU to invest €28m in new research to better spot and control outbreaks.
The creators of novel, sonic wave processing technology for the food industry will look to build on a successful year by focusing on new developments in the brewing sector.
Cote d'Ivoire cocoa growers have downed tools over pay disagreements, beginning a strike which could dramatically cut supplies to chocolate manufacturers.
Two new studies published in the US this week seek to blow out of the water fears that people who regularly consumer seafood are putting themselves at risk due to methylmercury, PCB and dioxin contamination. Rather, the benefits of regular fish...