Salt of the Earth, Israel, published its first sustainability report for 2012, prepared according to Global Reporting Initiative (GRI) G3.1 standard to level B GRI checked.
Canada Bread Company, Ltd. today announced that it has received regulatory clearance and closed the sale of Olivieri Foods, its fresh pasta and sauce business, to Ebro Foods, S.A. of Madrid, Spain.
Capping a year that included the purchase of the Skippy peanut butter brand and the rollout of Rev snack wraps, Hormel Foods Corp. posted record fiscal sales and a 5% increase in income.
French spirits group Remy Cointreau SA warned full-year operating profit would fall by at least 20 percent as a Chinese government crackdown on ostentatious spending hurts demand for its premium cognac.
Tate and Lyle Sugars has called for the removal of the "punitive" sugar import duty levied on 30 percent of raw cane sugar coming into the European Union.
US-based Wild Flavors has bought Alfrebro, a manufacturer of natural extracts and aroma chemicals, advanced proprietary technologies, and expanded processing capabilities.
The 2013 edition of Fi-Food ingredients Europe, the main exhibition for food&beverage ingredient suppliers, distributors and buyers, has taken place in Frankfurt.
Israel-based flavor and fragrance company Frutarom today announced that it acquired Aroma, a Guatemala-based flavor company, for a net consideration of US$ 12.5 million.
For the third time in a row (2009, 2011 and 2013) Chr. Hansen takes home a Food Ingredients Excellence Award in the “Dairy innovation of the year” category.
Novozymes announced the launch of Acrylaway HighT, the first thermostable solution that reduces acrylamide levels in breakfast cereals and other food products that are typically processed at extremely high temperatures.
The German natural colour specialist GNT claims to have become the first company to offer oil-dispersible colouring foods spanning the entire spectrum of colour shades.
Cargill has used Fi 2013 as the launchpad for a new sweetening solution designed to mask the aftertaste of stevia, reduce sweetener costs by up to 20% and cut calories by up to 50% when developing calorie-reduced beverages.
Flavour enhancement, umami impact and sodium reduction is the name of the game on Biorigin’s booth where, fittingly, visitors are tucking into some reduced salt Frankfurter sausages.
