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.
Next wave of work to reduce salt in food to support Government’s commitment to lower the risk of cardiovascular disease.
Focus on future themes – flexible and resource-saving production, sustainable packing and natural ingredients – draws the crowds.
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.
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 […]
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 […]
The partnership combines Nestlé’s expertise with Burcon’s proprietary plant protein extraction and purification technology, plus Merit’s protein production capabilities.
Growing demand for pulse flour for household as well as industrial applications is making the landscape highly competitive.
New technology enables the achievement of the sugar-like profile in sugar reduced applications with a natural flavouring solution.
Team of researchers to develop machine vision and AI technology for robots to recognise items and pick-up the right elements.
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.
As the meat-free market becomes increasingly crowded, brands will need to find more ways to distinguish themselves from their competitors.