Cargill profit up by 66% in ‘strong’ quarter
Global agri-food corporation Cargill has reported a formidable 66% rise in net profit for the first quarter of the fiscal year.
Archives for October 4, 2016
Rebranding as Soul Sprout gives former Two Moms in the Raw broader appeal, scientific grounding
Veteran snack-maker Two Moms in the Raw expands its portfolio of organic plant-based products after rebranding as Soul Sprout to appeal to more consumers and better communicate the added-value of its food as well as more firmly ground the company’s image...
Sonoma Brands hires PepsiCo exec to drive ZÜPA NOMA, build drinkable soup category
Initial response to drinkable soup ZÜPA NOMA is ‘off the charts,’ says Sonoma Brands
Drinkable soup ZÜPA NOMA has been flying off shelves in the west coast, according to owner Sonoma Brands, which has just recruited ex-PepsiCo exec Jennifer Berliner as director of marketing for the new brand.
What’s driving growth in cottage cheese? Zenith looks at trends in the sector
Dairy manufacturers can look to growth in cottage cheese, partly by referring to it as the original high protein cultured milk product, according to food and drink consultancy Zenith International.
Future ice cream flavors will feature nostalgia with a shot of whiskey, fruit blends & a savory spin
Summer may be over, but that doesn’t mean ice cream season is thanks to new flavor predictions from ingredient supplier Parker Products that extend the frozen dessert’s appeal into Fall and hint at what spring will bring when the weather warms back up.
Theo Chocolate warns confectionery industry to avoid ‘greenwashing’
Theo Chocolate says one of the greatest challenges it faces as a company committed to a responsible and transparent supply chain is “greenwashing” in the premium chocolate category.
Minimal joy for meat traders during Rio Olympic Games
Meat retailers in Rio de Janeiro, Brazil, have expressed disappointment that the Olympic and Paralympic Games in August had a weak impact on sales, although a selected band of suppliers did benefit.
Step aside peas, rice and algae.. there's a new protein in town, from Shiitake mushrooms...
Shiitakes are loaded with nutrients, and also contain more protein than rival mushrooms (up to 18% by dry weight), although many other foods contain more. But what if you could use their filament-like roots (mycelium) to manufacture a high-quality,...