New innovation models are needed to boost the functional food NPD processes
Industry must evolve away from traditional NPD processes if it is to succeed in developing new and innovative functional food products, warn researchers.
Archives for January 11, 2013
Bimbo Bakeries to tighten grip on Northeast US with Pennsylvanian plant
Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.
Cargill reports solid recovery
US processing giant Cargill has continued to recover from last year’s poor performance, reporting “solid” second-quarter results and improvements across its meat segment.
Flowers Foods emerges as first stalking horse bidder for Hostess Brands' assets
Georgia-based Flowers Foods has emerged as the first ‘stalking horse’ bidder for assets from bankrupt baker Hostess Brands.
Cutlery choice could affect food enjoyment, study suggests
The way in which people interact with food – including the utensils they choose – could affect how foods are perceived and enjoyed, according to a new study published in the Journal of Sensory Studies.
JBS set to acquire XL Foods
JBS USA has announced that its Canadian subsidiary will go ahead with the acquisition of XL Foods, the Canadian processor at the centre of the country’s major E.coli crisis last year.
Ocean Spray expands global reach with first international acquisition
Ocean Spray has made its first international acquisition with the cranberry processing business of Cran Chile, providing the cranberry giant with a strategic South American location and increased capacity.
Saffron Road launches first non-GMO prepared entrée in US
The first Non-GMO Project verified frozen food entrée in the US will hit store shelves by the end of the month under the Saffron Road brand. It was a complicated, time-consuming process but one that company officials believe will ultimately pay off.
New egg white replacer to benefit gluten-free formulators, says Penford Ingredients
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
Flawed Harvard study unfairly criticizes whole grain stamp, and proposes bizarre alternative, says Whole Grains Council
A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
Report reveals ‘explosion’ of gluten-free items on limited service restaurant menus
While the meteoric growth of gluten-free retail products is well-documented, new research from Technomic shows that there has also been an “explosion of gluten-free items” on menus at limited service restaurants (LSRs) in the past two years.