The CPG giant is sharing 12 reformulation patents with the wider ice cream manufacturing industry as it looks to lead the way in reducing energy consumption and carbon emissions from the last mile of the supply chain.
Food firms need to be increasingly savvy when it comes to meeting growing consumer demands for fortified and reformulated products, in order to remain cost competitive in the current economic environment.
Industry leaders take the Bakery&Snacks’ podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler...
The food major’s UK and Ireland division has committed that at least 90% of its products will stay below government-mandated limits for fat, sugar and salt content, while vowing to transparently publish nutritional data about its dairy, plant-based and...
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Brazil is introducing new labelling requirements that include the addition of front-of-pack warnings alerting consumers to high levels of added sugars, saturated fats and sodium. Arla Foods Ingredients says its whey permeate Variolac can stop brands falling...
Singaporean low-calorie ice cream brand Callery’s claims to have achieved every dessert lover’s dream of a guilt-free yet still indulgent product using advanced food science.
