New Product Development

Shredded cheese accounts for about one-third of all cheese sales in the US, which is a 12% increase since 2015.

Old El Paso enters dairy with shredded cheese line

By Beth Newhart

Taco shell and seasoning producer Old El Paso is entering the dairy industry for the first time with a collection of shredded cheeses, in partnership with Crystal Farms Dairy Company.

“The frozen novelty category had been ripe for innovation and My/Mo brought excitement back to the category.

Mochi ice cream looks to revolutionize novelty desserts

By Beth Newhart

My/Mo Mochi is expanding its US line of mochi ice cream, a novelty dessert of Asian origin that consists of ice cream wrapped in dough. The brand will launch a Triple Layer variety after January 1.

Synlait is looking to develop more products through its own R&D center.

Synlait to set up R&D center

By Jim Cornall

New Zealand’s Synlait has announced it is to set up a research and development center in Palmerston North to ‘build expertise and capability in food technology.’

Tate & Lyle Food Systems Global Innovation Centre in Lübeck, Germany, was unveiled last week at a media event to showcase upgrades at the facility.

Tate & Lyle unveils upgraded innovation center

By Jim Cornall

Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany. 

Arla Foods says that sales of cream over the Christmas period in the UK increased more than fivefold. Pic: ©iStock/ThitareeSarmkasat

Boost in Arla Christmas cream sales

By Jim Cornall

Arla Foods UK, a farmer-owned dairy company, produced and sent out nearly five times more cream than average in the week running up to Christmas.

The vaporised liquid nitrogen can be used for processing dough.

Reduces air bubbles in foam-sensitive creamy sauces

Air Products targets bakery sector with refrigerant

By Jenny Eagle

Air Products has launched a ‘top injection’ of its liquid nitrogen refrigerant, Freshline LIN-IS, for sensitive products like dough.

Clean label starch technology opens up markets

Clean label starch technology opens up markets

By Rod Addy

Ingredion’s new clean label starch technology offers fresh opportunities in tough markets, Cathrin Kurz, marketing manager, wholesome ingredients, for Europe, Middle East and Africa (EMEA), told FoodProductionDaily.com.