Over the past year, Nestlé in the US has taken significant steps towards meeting the company’s global commitments on nutrition, environmental and social impact, rural development and responsible sourcing.
Royal DSM, the global Life Sciences and Materials Sciences company, has reported a fire at a utilities building of one of its intermediates production plants in Sisseln, Switzerland
Private equity firm CVC is set to take around 160 million euros as a dividend payment from its Belgium-based Continental Foods as part of a wider 425 million euro covenant-lite loan refinancing, banking sources said on Wednesday.
New Zealand's Fonterra Dairy Co-operative plans to procure a key ingredient used in infant milk formula from Britain's Dairy Crest, a person familiar with the matter said, in a move that will allow it to cut production of low-margin cheese.
The Nestlé Institute of Health Sciences (NIHS) and Waters Corporation – a company based in Massachusetts, USA – have begun working together on a groundbreaking new research project
The rediscovery of ancient foods like quinoa has now opened the door for other forgotten plants to go global, according to market research organisation Mintel.
A proposed rule to change the Nutrition Facts Panel may bring both advantages and disadvantages, said Robert Post, Ph.D., chief science officer for Food Minds, L.L.C.
Nestle’s Institute of Health Sciences, a research arm of the world’s largest food company, is developing tools to analyse and measure people’s levels of dozens of essential nutrients.
U.S. authorities have sought information from Dean Foods Co (DF.N) and Clorox Co (CLX.N) in connection with an insider-trading investigation of billionaire investor Carl Icahn
Nestle said on Monday it was working on a new research project that could one day lead to the development of made-to-measure vitamin combinations tailored to an individual's needs.
At the 2014 Consumer Goods Forum today, Fareed Zakaria of CNN interviewed Nestlé's CEO Paul Bulcke and Ahold's Dick Boer about healthy eating, and the pressure on supermarket chains to stock healthier products.
Relying too much on a health benefit to differentiate a new food or beverage is the most common reason for failure in functional foods and beverages, according to a new report from New Nutrition Business.
The Consumer Goods Forum has asked its members for “increased alignment and engagement” to improve the health and wellness of the industry’s consumers.
