Processing
Primodan acquires SPX Flow’s yellow cheese-making technology
Through its Danish subsidiary SPX Flow Technology Danmark A/S, SPX Flow has signed an agreement with Primodan A/S for the transfer of its yellow cheese activities and technologies.
PHE starts next stage of new salt reduction targets for everyday foods
Next wave of work to reduce salt in food to support Government’s commitment to lower the risk of cardiovascular disease.
‘Convincing appearance and high degree of exhibitor satisfaction’ draws crowds at ProSweets Cologne
Focus on future themes – flexible and resource-saving production, sustainable packing and natural ingredients – draws the crowds.
Cargill’s invests $6.4 million in facility to accelerate product launches
Facility will allow the edible oils business to conduct multi-scale, continuous piloting, starting with the refining of new vegetable oils and blends and ending with shortening solutions for breads, cakes, cookies, frying and other uses.
Sweet moments
Just yesterday I came back from from Cologne, Germany, after visiting ProSweets and ISM. The four-day exhibition held at Kolnmesse is a sight to behold – with over 1,700 exhibitors and over 70 countries. You see the most effective pairings across the halls: people and places, companies and stories, tastes and end-products. Innovative food is […]
Business news, Ingredients, New products, Packaging, Processing
Puratos reports UK growth potential for sourdough
Sourdough considered a quality option, with 64% in a survey saying they think of it as an artisanal product, 60% considering it a premium product and 55% feeling that sourdough stands for tradition.
Co-op reduces nitrites across all own-label bacon
Co-op is to reduce the amount of nitrite preservative in its own-label British bacon range by 60 per cent, in a major UK retailer first move. Nitrites, which are used to cure bacon, will be reduced by 60 per cent across 24 fresh, British Co-op lines – and in all its ranges, including its premium […]
Mash Direct scales up to meet demand
New solar and wind energy machinery will be installed along with a new wastewater treatment facility, and new production lines.
Nestlé announces collaboration with Burcon and Merit for plant-based ingredients
The partnership combines Nestlé’s expertise with Burcon’s proprietary plant protein extraction and purification technology, plus Merit’s protein production capabilities.
Demand for pulse flour rises with penetration of plant-based and gluten-free foods
Growing demand for pulse flour for household as well as industrial applications is making the landscape highly competitive.
Mane designs natural flavours for drinks, biscuits, confectionery, sauces
New technology enables the achievement of the sugar-like profile in sugar reduced applications with a natural flavouring solution.
Researchers to teach robots how to differentiate between sandwich ingredients
Team of researchers to develop machine vision and AI technology for robots to recognise items and pick-up the right elements.
SICK extends flow sensors portfolio with T-Easic thermal flow switch
Combining both flow and temperature measurement in one IO-Link enabled sensor, the SICK T-Easic is available in a choice of IP67 industrial or IP69 hygienic stainless-steel versions.
UK sales of meat-free foods shoot up 40% between 2014-19
As the meat-free market becomes increasingly crowded, brands will need to find more ways to distinguish themselves from their competitors.