BASF’s business developed positively in the second quarter of 2014. At €18.5 billion, sales rose by 1% compared with the same period of the previous year.
2degrees has been appointed by Bord Bia (the Irish Food Board), following a public tender process, to collaborate on the development, implementation and management of an online platform
Sensient has launched its Natural Red Range which is designed to enable food manufacturers to create vibrant red colour shades without having to use carmine.
Naturex, the global leader in specialty plant-based natural ingredients, informs its shareholders that its senior management has been reinforced by the appointment of Mr. Olivier Rigaud as Chief Executive Officer.
The United States Food and Drug Administration (FDA) recently expanded the applications in which spirulina can be used as a colorant, and Chr. Hansen has taken the opportunity to promote its offering.
White sugar delivered against the expired August futures contract on NYSE Liffe in London amounted to 5,086 contracts, according to figures on the exchange’s website.
As part of a new strategy, a key focus for Vion moving forward will be a concentration on cost reduction and investment in its operating sites to facilitate more sustainable production.
Cargill’s Honeysuckle White and Shady Brook Farms, are now the first major turkey brands to remove growth-promoting antibiotics from all turkeys across the independent farms they work with, without charging a premium price.
New consumer research launched by Bord Bia has highlighted a return to growth in the retail value of organic food in Ireland for the first time since 2010.
Agropur Ingredients has announced plans to expand their La Crosse, WI operation. Slated to begin this month, July 2014, the project is expected to be completed by April 2015.
Global microalgae company Allma has marked its recent entry into the ingredients market with the announcement that it has agreed partnerships with two new customers in the food and beverage industry.
As consumers express concern about azodicarbonamide (ADA), bakeries are looking for ways to eliminate the food additive while still producing the fresh, soft, great-tasting baked goods consumers want.
