News & Analysis on Food & Beverage Development & Technology
The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.
While ‘all-natural’ and ’no additives & preservatives’ were still among the most popular food and drink label claims in the US last year, the fastest growth was in economy, low/no/reduced allergen, high-protein and low/no/reduced saturated fat claims,...
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
Dispatches from Vitafoods Europe 2012
Solbar is preparing for strong global growth in the wake of its acquisition by farmer agri-cooperative CHS, according to Todd Watson, CHS global protein sales and development manager for food and food ingredients.
A class action lawsuit filed in California claims that General Mills’ Yoplait-brand fat-free Greek yogurt is misbranded because it contains milk protein concentrate (MPC), which is not listed as a permitted yogurt ingredient under FDA regulation.
US snack corporation, J&J Snack Foods, has bulked up its portfolio with its latest acquisition of a small Chicago-based pretzel firm.