Hershey enters organic chocolate market
US confectionery company Hershey has extended its foothold in the premium chocolate sector with the purchase of Dagoba organic chocolate company.
Archives for October 19, 2006
Cognis launches non-hydrogenated fat
Cognis has developed an emulsifier system that it claims can help food makers use non-hydrogenated fats in whipping agents.
Dairy research barely alive in the UK, warn scientists
Dairy research and development in the UK has been systematically destroyed, warn two senior ex-officials, seriously damaging the potential for the country's industry to compete against foreign players.
How much difference does ethical food sourcing make?
Ethical codes of labour practice along the food supply chain have had positive impacts on issues such as health and safety, but more could be achieved, says a major new report.
IFF splits business into flavors, fragrances units
International Flavors and Fragrances (IFF) is to separate its business into two different units in a bid to better reflect its flavor and fragrance operations, the company announced yesterday.
AHA heart health mark grows on whole grain claims
A heart healthy food stamp from the American Heart Association (AHA) is being increasingly relied on by consumers, according to the AHA, which says that growing participation rates are a sign of the success of its heart-check mark.
New cost-effective hydrocolloid gum production method reported
Researchers from India, in collaboration with Kraft Foods, have proposed a simple, cost-effective method of galactomannan esters derivatives that are "useful as functional food ingredients."
Cargill launches trans fat-reduced frying oil
Cargill Refined Oils Europe has launched a new range of frying oils designed to help food makers cut levels of trans fatty acids (TFA) and saturated fatty acids (SFA).