Del Monte Pacific buys US food brands for $1.7 billion
Del Monte Pacific Ltd., the Philippines-based fruit juices company, agreed to buy the consumer foods business of US food maker Del Monte Products Inc. for $1.68bn.
Archives for October 10, 2013
Process Expo 2013
Eagle to fly into US expo
The Process Expo 2013 will see new software and innovations that tackle fat analysis accuracy, contamination and document management.
How can food manufacturers cash in on the buzz around the Mediterranean diet?
The appeal of adopting a Mediterranean-style diet is no secret.
Anuga
Welsh Lamb in demand at Anuga
Welsh Lamb was in demand at international trade show Anuga in Germany this week, according to Welsh red meat promotion body Hybu Cig Cymru (HCC).
Kosher chicken has high rate of antibiotic resistant E.coli
Kosher chicken has the highest frequency of antibiotic-resistant E. coli at nearly twice that of conventional products, according to a US study.
Sample6 moves closer to pathogen detection tech commercialisation
Sample6 has secured $11m in funding to help commercialise its first products to detect pathogens in food processing environments.
Frozen fruit and vegetables may be more nutritious than fresh: Research
Frozen fruit and vegetables may contain higher levels of essential vitamins and potentially healthy antioxidants than their fresh counterparts, according to new research.
Non-GM sourcing options expand as Russia gains first certified supplier
The first Russian firm to gain non-GMO certification says that the Cert ID stamp of approval will increase the value and competitiveness of its products.
Shareholder advocates to big food: Stay out of GMO labeling debate
With roughly a month to go until voters in Washington State decide whether GMO foods should be labeled, shareholder advocates are calling on the top 10 donors who helped fund the opposition against California’s Prop 37 last year, which was narrowly...
Nasoya: Wouldn’t it be great if we could do for tofu what Chobani did for Greek yogurt?
Could 2013 be the year that tofu (soy bean curd) finally starts to move from the niche to the mainstream?
Sunsweet: Prunes are fashionable in Japan but face image problems in US
Prunes hold bakery promise in Japan because they are fashionable and highly regarded for digestive health properties, but there are challenges in the US given the fruit’s image problem, says Sunsweet Ingredients.
Asia Pacific driving global ingredients sales
Phytoestrogens, botanicals, cultures, polysaccharides and proteins are set to be the top five food and beverage ingredients, with the highest forecast growth rates globally.
Hershey adapts China brand Lancaster to US tastes
Hershey has launched Lancaster Soft Caramel Cremes in the US, six months after the company initially introduced the product in China.
Foster Farms plants to stay open, says USDA
US health officials have confirmed that three Californian poultry plants linked to a major salmonella outbreak will remain open under close supervision.
Nestlé research discovers 'distinct metabolic signature' for obesity
People with visceral obesity share a unique set of biomarkers that may help researchers to identify future health risks and dietary changes that may help to tackle obesity, say researchers from Nestlé.
Arla launches whey proteins in US bakery market
Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.
UK meat firms seek export assistance from government
UK meat exporters are calling for government help in a bid to boost trade and gain access to lucrative overseas markets.
Europe’s chocolate industry plays catch as Q3 cocoa grind climbs 5%
The tonnage of cocoa beans processed in Europe in the third quarter by the likes of Barry Callebaut and Cargill has risen by 4.7%. Euromonitor says the industry is playing catch up and rising cocoa butter prices may led to more expensive chocolate for...
Mechanically tenderized beef labeling rule should be withdrawn, says AMI
The proposed rule to label mechanically tenderized beef products would add unnecessary costs to production with little, if any, benefit to food safety, according to the American Meat Institute (AMI).