News & Analysis on Food & Beverage Development & Technology
German food ingredients giant Südzucker has reported ‘sound’ third quarter results despite lower yearly sugar yields, with profits boosted by the success of its special products division.
New food formulations may benefit from modified gels, made using a natural cross-linking reaction and phenolic compounds, according to new research from Australia.
A top level forum made up of regulators, industry players and consumer groups is holding its first meeting today as part of a UK bid to tackle a slew of issues surrounding nanotechnology in the food sector.
Campden BRI forecasts that 2011 will be the year of product benchmarking as food companies are trying to stay ahead with the current competitiveness in the marketplace.
More deals in the mould of Danisco-DuPont could be feasible, as analysts predict other ingredient firms with small bio-business, such as CSM, will generate acquisition interest.