Germany's Südzucker, the largest sugar producer in Europe, today reported a 32% drop in operating profit year-on-year reflecting what was a challenging economic environment for the continent's sugar and bioethanol markets.
Smart Balance has introduced non-GMO buttery spreads as a part of its plan to transition its product line to non-GMO in the wake of heavy demand for such products.
German scents and flavorings group Symrise AG fetched 401 million euros ($550 million) in a capital increase to help finance its 1.3 billion euro acquisition of French food ingredients maker Diana Group.
Farmed salmon is rich in fat, but fillets of farmed salmon contain less marine omega-3 than previously, because a large fraction of the fish oil in the feed has been replaced by plant oil.
Researchers at UPM in collaboration with CSIC have proved that the usage of inactive yeast preparations rich in glutathione can preserve the aroma of young wines during their storage.
Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, has launched an online savings calculator for the confectionery market.
Preliminary studies by researchers at Wayne State University have demonstrated that grape skin extract (GSE) exerts a novel inhibitory activity on hyperglycaemia and could be developed and used to aid in diabetes management.
Archer Daniels Midland Company announced its intention to exclusively offer Roundtable on Sustainable Palm Oil certified sustainable palm oil to North American customers beginning in 2015.
The American Herbal Products Association (AHPA) has launched the AHPA Botanical Identity References Compendium as a resource for manufacturers and researchers to accurately identify botanical ingredients.
Indian sugar production has recorded a 3.45 per cent decrease at 23.7 million tonnes during 2013-14 sugar season (October-September) period ended 30 April.
Mumbai based credit rating agency, India Ratings has assigns stable ratings to edible oil sector and the companies within the sector for fiscal year 2014-15 (FY15) from negative.
The rind is the boundary layer between a cheese and its environment. It hosts a variety of microorganisms that comprise the microbiome: a symbiotic community whose members perform different tasks.
