Danisco targets arid climes with new sorghum brewing enzymes
Danisco says its new brewing enzyme range are ideally sorted for use in arid climates such as Africa where sorghum is grown, as an alternative to ‘expensive malt’.
Archives for November 4, 2011
Gluten-free products drive growth for Finsbury Foods
UK bakery firm Finsbury Foods has announced improved revenues in its annual report stimulated by gluten-free offerings and a wider fresh bakery portfolio.
‘Cost-saving’ dairy bulking agent for chocolate and bakery to go global
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
M&A expert: Findus group split makes sense
The private equity owners of the Findus group are reportedly set to sell some of the frozen food group’s assets, a move that does not surprise industry analysts who cite its heavy debt burden and ill-fitting business units.
Proliant pioneers lower cost whey and lactose alternative
US firm Proliant Dairy claims to have developed a new dairy ingredient that can successfully replace expensive whey powder, lactose and skimmed milk powder in a variety of food systems.
High-value ingredients boost Tate & Lyle results
Tate & Lyle has delivered a solid first-half performance thanks to strong by-product returns, high-volume sucralose sales and performance-focused measures implemented under its new chief executive.
EFSA bids to clarify risk assessment procedures
A new communications initiative targeted at stakeholders in the global food industry is aimed at enabling better understanding of EFSA’s risk assessment work as well as providing applicants with deeper insight into requirements for EU food market entry.