Round Up: Ingredients

Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news. To submit an item for inclusion, please contact Carly Wood at [email protected].

• Sleaford Quality Foods has completed the multi-million pound acquisition of an eight acre site.
• Michael Creed, minister for agriculture, food & the marine and Glanbia Group chairman Henry Corbally have re-opened Glanbia Ireland’s Wexford cheese plant following a major capital investment programme.
• Unilever has announced plans to source 100% cage-free eggs worldwide by 2025.
• Artisan pastry chefs and chocolatiers in Belgium will be among the first in the world to experience the latest ruby variety of chocolate, with a new launch from Barry Callebaut.
• DuPont Nutrition & Health has announced the results of a consumer survey where consumers in four key European markets were asked about their attitudes to gluten-free bakery products.
• Specialist ingredients companies Thew Arnott and Flo Chemical have introduced Flo Zein all-natural corn protein films developed to coat nuts and enhance shelf life, which have been created for the European market.
• Valio has announced its nutrition agreement for improving the health and wellbeing of consumers.
• In recognition of its tenth anniversary, flavours and fragrances business Givaudan has announced new developments to its trends programme, FlavourVision.