Processing
Research eliminates need for added sugars in drinks
Scientists at De Montfort University Leicester (DMU) have been working with University of Sheffield, Innovate UK and WET Group to find a way to create drinks that do not need sugar or additives.
Herza Schokolade brings colour to ice cream, muesli and snacks
Herza Schokolade has created brightly coloured fruity inclusions made of natural ingredients.
Barry Callebaut expands in India
The Barry Callebaut Group, a manufacturer of high-quality chocolate and cocoa products, has broken ground on its new chocolate and compound manufacturing facility in Baramati, India.
Roundup: Processing
Here is your roundup of the latest processing news. Next week’s roundup will focus on packaging news.
Givaudan hosts consortium on next-gen of meat alternatives
Givaudan hosted the global innovation consortium, Plant Meat Matters, on 11-12 July at its newly opened flagship Innovation Centre in Zurich.
Chocolate Summit 2019 to take place in London
AAK will host its new Chocolate Summit 2019 in London 5-6 September. The event will explore how companies can use the latest consumer insights to deliver customers with product development.
Tulip invests in bacon facility
Tulip Ltd is investing £10m in its Redruth site in Cornwall, UK to improve capability and capacity of bacon production.
Dawn Foods unveils new product categories and packaging
As part of its continued growth, bakery supplier Dawn Foods is revitalising its entire product portfolio, categorising products to make it easier for customers to select the Dawn solution for their individual application.
DSM introduces new DelvoCheese CH-120 culture range for cheese
Royal DSM has launched its new DelvoCheese CH-120 cultures, a range of phage robust cultures for young cheddar and barrel cheese.
Givaudan and Bühler partner on start-up accelerator
Givaudan and Bühler have announced a development partnership to accelerate market access for food start-ups in Switzerland.
Nestlé creates new chocolate using just the cocoa fruit
Nestlé has revealed it has created a chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients.
Cargill diversifies its starches and sweeteners portfolio
Cargill is transforming its production site in Krefeld, Germany, from a corn to a wheat processing plant, representing an investment of US$ 200 million.
DSM and Avril collaborate to bring plant-based protein to food industry
DSM and Avril will produce a protein based on non-genetically modified canola.
Mutlivac acquires Fritsch bakery company
Multivac has acquired the Fritsch Group to further expand its range of solutions for the bakery industry.