Published: May 31, 2012

The Institute of Packaging Professionals (IoPP) has established a UK site in response to the global nature of the packaging industry.

Published: May 31, 2012

Cavanna have officially opened their US facility to expand its customer base and market share in North America.

Published: May 31, 2012 By: Mark Astley

Dairy giant Fonterra has entered into a “mutually beneficial” agreement that will see it process dairy ingredients in the Netherlands for the first time.

Published: May 31, 2012 By: Mark Astley

A TV advert for Yoplait Frubes children’s yogurts, which ended with the slogan, “rip their heads off and suck their guts out”, has been cleared by the UK Advertising Standards Authority after several members of the public challenged its appropriateness.

Published: May 31, 2012 By: Rod Addy

Demand for more ‘personalised’ chocolate aimed at individuals is a major trend confectionery manufacturers should tap into in the near future, according to Datamonitor.

Published: May 31, 2012

Indian ice cream firm Havmor is launching several new products including sorbet, cookie ice cream sandwich, and candy bar, in India.

Published: May 31, 2012 By: Ben Bouckley

Stellar growth of wine sales in China is attracting foreign firms facing 'fierce competition and sluggish sales' elsewhere, but penetrating local markets remains the holy grail for foreign and local firms.

Published: May 31, 2012 By: Ben Bouckley

UK firm INO claims to have created a coffee sub-category with ‘global potential’ by creating the first instant coffee fusing organic fruit with coffee beans using a trademarked method.

Published: May 31, 2012 By: Ben Bouckley

Swedish firm Biovelop claims that its new oat-based protein rich ingredient Proatein is already being used in place of whey protein, as a cheaper source of the macronutrient.

Published: May 31, 2012

Clif Bar & Co. has introduced Gary’s Panforte, a limited-edition Clif Bar of fruits, nuts and spices inspired by the company founder’s cycling adventures in Northern Italy.

Published: May 31, 2012

Denise Morrison, president and chief executive officer of Campbell Soup Co., said the Camden, N.J.-based company is “working very hard to lay the groundwork for a different and exciting future for Campbell.”

Published: May 31, 2012

A study presented May 30 at the American College of Sports Medicine Conference in San Francisco suggests drinking tart cherry juice may provide a benefit by reducing inflammation among women with osteoarthritis.

Published: May 31, 2012

Vitiva has introduced the rosemary-based formulation Substar. The oil-soluble oxidation management system may replace tocopherols in protecting shelf life for foods, pet foods, animal feed products and cosmetics.

Published: May 31, 2012

First-quarter earnings at global flavor and ingredients company Frutarom Industries Ltd. rose 3% to $13.5 million, up from $13.1 million in the same period a year ago.

Published: May 31, 2012

ConAgra Mills is in the midst of a transition away from production of 100-lb flour bags for its customers.

Published: May 31, 2012

Dairy Enterprises Inc. has introduced Ruggles Red Velvet Cake Limited Edition Premium Ice Cream.

Published: May 31, 2012

Sustainable development will not materialize so long as hunger and malnutrition persist, according to a document prepared by FAO of the United Nations in advance of the Rio+20 Summit to be held this month in Rio de Janeiro.

Published: May 31, 2012

Wild tigers are loose in the southern United States. Well, tiger shrimp, which are as big as lobsters. But are they just a pest or a business opportunity, wonders the News Observer of Raleigh, North Carolina.

Published: May 31, 2012

Across the global food and beverage industry, 47% of top executive level respondents are "more optimistic" about revenue growth for their companies over the next 12 months, according to British research firm Canadean.

Published: May 31, 2012

Delice de France UK has brought over selected items in the French Coup de Pates premium frozen range from its French sister company in a bid to make baking easier for British chefs and caterers.