Industry and academia must shift towards open innovation: Review
To effectively cope with the innovation demands from accelerating development of science and technology, academia and the food industry must work together, according to a new review.
Archives for April 26, 2011
Collagen fibre shows potential as emulsifier
Heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research.
Callebaut bids to boost viability of Malaysian cocoa
Barry Callebaut, in a bid to meet its strategic need to diversify its cocoa origin and boost the viability of cocoa production in Malaysia, has announced a new research programme.
No let up in input costs volatility reports CSM, citing profits dip
Dutch bakery ingredients supplier CSM said it expects to further recover increased input costs through price hikes in the coming months, as it announces a dip in first-quarter profits.
Lactalis launches €3.4bn takeover bid for Parmalat
Lactalis has mounted a €3.4bn takeover bid for Parmalat after government resistance frustrated its initial move to gain control of the company.