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23 June 2015 | By Victoria White
Researchers have pinpointed the gene that controls soybean seed permeability, a finding that could be used to develop better varieties for tropical regions...
23 June 2015 | By Victoria White
Mary Thompson, president of Cargill Value Added Meats, has been appointed to lead Cargill’s European poultry business based in Hereford, England...
23 June 2015 | By Victoria White
JBS, currently the largest meat packager in the world, has acquired Moy Park from Marfrig in a deal valued at around US $1.5 billion...
22 June 2015 | By Victoria White
General Mills cereals has announced its commitment to removing artificial flavours and colours from artificial sources from its US cereal brands...
22 June 2015 | By Victoria White
A new study has found that infrared blanching of mangoes prior to drying may improve the retention of water-soluble vitamins, like vitamin C...
22 June 2015 | By Victoria White
Cargill has officially opened its extended chocolate facility in Mouscron, Belgium, offering manufacturers an increased supply of Belgian chocolate...
19 June 2015 | By ROCOL
High performance NSF registered food grade lubricants in the FOODLUBE® range from ROCOL® add an invaluable safety dimension to food processing...
18 June 2015 | By Victoria White
The findings of a new study into retail meat have revealed livestock-associated MRSA CC398 (LA-MRSA CC398) in British pork...
18 June 2015 | By Fi Europe
With ever-changing and more complex consumer trends, greater need for safer and healthier food and beverages and higher demands to use purely natural ingredients, today’s food and beverage professionals need greater access to innovative reformulation solutions, new, tastier and better quality ingredients and greater industry thought-leadership...
18 June 2015 | By Victoria White
Barry Callebaut has opened its first Chocolate Academy centre in Tokyo, Japan. This is the fourth of these training facilities to be opened in Asia Pacific...
18 June 2015 | By Victoria White
Farmers in the Philippines have produced the world's first Rainforest Alliance certified copra - the dried coconut flesh needed to process coconut oil...
17 June 2015 | By Victoria White
Eating chocolate every day is linked to lowered heart disease and stroke risk, according to research carried out by University of Aberdeen scientists...
17 June 2015 | By Victoria White
A new study has found that a commonly used plasticiser known as DINCH, which is found in some food packaging, might not be as safe as initially thought...
17 June 2015 | By Victoria White
The Conseil du Café-Cacoa, Cargill and CARE partnership has enabled cocoa farmer cooperatives to build new schools and new health centres in Côte d'Ivoire...
16 June 2015 | By Victoria White
Food manufacturers will have 3 years to remove partially hydrogenated oils, the primary source of trans fat in processed foods, from products sold in the US...
