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Kraft Foods

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Understanding the present is key for the future in cheese processing

4 January 2012 | By Alan F. Wolfschoon-Pombo, Research Principal, Cheese and Dairy Technology, Kraft Foods

The food industry, and within it the dairy industry, is experiencing a noticeable change. Novel processing technologies and sustainability are trendy terms. Also, the following concepts are under the same trend: efficient use of raw materials (increased yield), less waste generation, reduction of product losses during manufacturing and overall food…

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Kraft Foods opens doors to new biscuit R&D center in Europe

21 October 2011 | By Kraft Foods

Kraft Foods officially opened its new European Biscuit Research and Development Centre in Saclay, France...

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Kraft Foods Nurtures the Next Generation of Dominican Cocoa Farmers with launch of Cocoa Partnership

17 October 2011 | By Kraft Foods

Kraft Foods is launching its successful Cocoa Partnership to the Dominican Republic...

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Sustainability experts to host panel discussion on nurturing the next generation of cocoa farmers

3 October 2011 | By Kraft Foods

Sustainability experts gather for a panel discussion...

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Kraft Foods on Dow Jones Sustainability Index seventh year in a row

9 September 2011 | By Kraft Foods

This honor recognizes the company's economic, environmental and social performance...

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Kraft Foods highlights key benefits of plan to create two independent public companies

7 September 2011 | By Kraft Foods

Key drivers & benefits of the decision to launch two independent public companies...

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The optimisation of freeze drying processes

6 September 2011 | By Javier Silanes Kenny, Associate Principal Scientist, Soluble Coffee Process Optimisation, Kraft Foods

From its infancy to today, lyophilisation has seen a constant but very slow evolution. Indeed, the techniques that we utilise today differ very little to those used industrially, after its development as a viable technique for the preservation of serum during World War II. Its application to pharmaceuticals and from…

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Kraft Foods announces executive leadership change in Europe

13 July 2011 | By Kraft Foods

Michael A. Clarke to leave in August; Timothy P. Cofer to become President, Kraft Foods Europe...

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Kraft Foods names Daniel Myers Executive Vice President, Supply Chain

30 June 2011 | By Kraft Foods

Kraft Foods announced that Daniel Myers will join the company in September as Executive Vice President, Supply Chain...

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BSI launches new standard to enhance food safety accross the supply chain

30 June 2011 | By Bell Pottinger Business & Brand

New standard to streamline food safety systems between food manufacturers and the packaging they use for their products...

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Benefits of collaboration

31 January 2005 | By Ronald J. Triani, Senior Director of Scientific & Regulatory Affairs, Kraft Foods North America

Advances in food science, product development and analytical chemistry continuously drive the need for state-of-the-art food safety evaluations by both the food industry and regulators. Considering the scope and complexities involved in this process, industry and regulators are beginning to form collaborations to enhance the food safety evaluation process and,…

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