Eating chillies leads to longer life

Researchers at the Larner College of Medicine at the University of Vermont have found that there people who eat chillies have a mortality advantage...

Ingredion enters ‘new era of on-trend texture’ with acquisition

Ingredion, the ingredients solutions provider, is to acquire TIC Gums, a US company that provides advanced texture systems to the food and beverage industries. Its...

Tate & Lyle celebrates 40 years of sucralose

Tate & Lyle, a provider of speciality food ingredients and solutions, is celebrating the 40th anniversary of the discovery of sucralose in 1976. It is...

Firmenich name cucumber ‘flavour of the year’

Based on the growing appeal of cucumber, food and flavour business Firmenich has named the refreshing vegetable its ‘flavour of the year’. According to Chris...

Insect feed company raises $15m to boost sustainable protein

Ynsect, the French company focussed on the large-scale breeding of insects for the animal feed markets, has closed a $15.2 million Series B funding...

Majority of consumers will pay more for recognisable ingredients

As many as 73% of consumers are happy to pay a higher retail price for a food or drink product made with ingredients they...

Salt of the Earth expands production of sodium-reduction ingredient

Salt of the Earth has expanded production of its all-natural Mediterranean Umami clean-label sodium-reduction ingredient. The company’s $1 million investment in production facilities is nearing...

Major breakthrough cuts sugar, not taste in chocolate

A major breakthrough by Nestlé scientists is helping lay the way for lower sugar chocolate that doesn’t compromise on taste, the company said. Using only...

Ingredion completes acquisition of China’s Shandong Huanong

Ingredion Incorporated, an ingredients solutions supplier, has completed the acquisition of China’s Shandong Huanong Specialty Corn Development Co. "This acquisition will vertically integrate our manufacturing...

Breakthrough increase soybean yield, could help feed world

Washington State University biologist Mechthild Tegeder has developed a way to dramatically increase the yield and quality of soybeans. Her greenhouse-grown soybean plants fix twice...

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