Published: Jan 14, 2019

Kraft Heinz has launched Kraft Natural Cheese, made with milk from cows raised without the artificial growth hormone rbST.

Published: Jan 14, 2019

The Indian government is considering raising the minimum selling price of sugar, television news channel ET Now reported on Friday.

Published: Jan 10, 2019

A new complex carbohydrate in barley has been discovered by researchers at the University of Adelaide's School of Agriculture, Food and Wine in Australia.

Published: Jan 10, 2019

The Dutch Advertising Authority has ruled that food and drink manufacturers can only use claims of “no added sugar” on products where no refined sugar or other sugar-containing ingredients have been added for sweetening purposes.

Published: Jan 10, 2019

Global sugar prices rallied as drought conditions in Brazil have the market bracing for less sugar cane.

Published: Jan 09, 2019

Impossible Foods has launched its first major product upgrade this month – an all-new recipe – which, according to the company, delivers “unprecedented taste, nutrition and versatility.”

Published: Jan 08, 2019

India’s sugar production recorded a 5.8% year-on-year rise to 11 million mt between October 1, when the crushing season began, and December 31, despite a drop in the number of mills undertaking cane crushing activities, the Indian Sugar Mills Association’

Published: Jan 07, 2019

There is no compelling evidence that non-sugar sweeteners (NSSs) improve health or help people to lose weight, a major review published in the British Medical Journal (BMJ) has found.

Published: Jan 07, 2019

Lycored’s tomato extract blend for supplements has become the first of its kind to carry the ‘Non-GMO Project Verified’ seal.

Published: Jan 04, 2019

US-based health and wellness solutions provider Landec Corporation has revealed that its entire portfolio of Eat Smart branded products now contain only 100% clean ingredients.

Published: Jan 03, 2019

Consumers are becoming more and more demanding with the foods they eat and also prefer preservation technologies which do not modify the nutritional and sensorial properties of the end-product.

Published: Jan 03, 2019

Functional foods, or nutritionals, have been a steadily rising market in the food industry over the past few years as the availability of such products rockets.

Published: Jan 03, 2019

The apex food regulator, in the past one year, has launched a massive campaign against industrially produced trans fats to reduce it to 2% and has even taken a vow to completely eradicate it from the Indian food system.

Published: Jan 02, 2019

Food High on Fat, Salt and Sugar (HFSS) has been a bone of contention between the food regulator and the industry as the latter feels that this would force the companies to redraw their product line and reformulate their products.

Published: Dec 24, 2018

Frankfurt-based company Tropextrakt has made calamansi, a small type of tropical citrus fruit, closely resembling a mandarin, available in Europe.

Published: Dec 24, 2018

Ingredion is investing $140 million in manufacturing facilities in Nebraska and Saskatchewan to produce protein isolates from peas and other pulse-based flours and concentrates.

Published: Dec 21, 2018

Unilever has acquired Netherlands headquartered meat alternative innovator The Vegetarian Butcher, as it seeks to expand its portfolio into plant-based foods that are healthier and have a lower environmental impact.

Published: Dec 21, 2018

The sunshine spectrum – bright yellow through to deep orange – will stimulate colourful food and beverage development in 2019 as consumers seek out products that inspire upbeat, positive emotions and unite people with a feeling of joy.

Published: Dec 21, 2018

DuPontNutrition and Health recently released the findings of a research study showing that natural Betafin betaine, a part of the company’s Daniscoportfolio, enhanced the metabolism in fat (adipose) tissue and reduced inflammation in mice being fed a high

Published: Dec 20, 2018

Alternative sources of protein, locally sourced meats and seafood, more veggie-carb substitutes and globally inspired breakfast options are a small sampling of the smorgasbord of food trends that the US restaurant industry will be serving in 2019.