News & Analysis on Food & Beverage Development & Technology
Market success of yogurts formulated to be high in fiber and low in sugar could depend on how visible the fiber is in the formulation, suggests data from 700 young educated consumers.
British polymer firm Revolymer, the creators of Rev7 degradable gum, has suffered a loss in its first half results as US sales were lower than expected.
Big interview: Russ Moroz, VP Research Development & Quality, Kraft Foods
Kraft Foods has made significant cuts in sodium across its portfolio - and is currently working on “proprietary approaches to take this work to the next level” - but there is “not yet a silver bullet in the toolbox”, admit R&D chiefs at the firm.
A new line of financing will help Elcelyx Therapeutics further develop its satiety ingredient Lovidia, the company announced recently. Lovidia, a proprietary blend of GRAS ingredients, is aimed at the dietary supplement and functional foods markets.
There is a “unique opportunity for high purity EPA as a standalone ingredient” as the omega-3 market becomes more sophisticated, says algal omega-3 specialist Aurora Algae as it prepares to break ground on a commercial-scale production site it claims...
Campbell Soup Company has taken steps to cut costs and reallocate manufacturing capacity in light of volume declines in the canned soup business in the United States, the company announced Thursday.
ConAgra Foods has become the latest US company to announce that it is banning the use of sow stalls in its pork supply chain.