Country Life Vitamins has joined the ranks of supplement companies that have achieved a non GMO Project Verifed certification. Getting there wasn’t easy, but the effort has become necessary because of the rising demands of consumers, the company said.
Probiotics have had a rapid rise to public prominence in North America since Danone launched probiotic drinkable and spoonable yogurts on the US market in 2005, but probiotic cheeses have won little favor, according to Euromonitor research.
Synergy is opening a new technical centre in Thailand - a resource
intended to help it tap local Asian markets and to lend its
knowledge of western markets to manufacturers wishing to export to
Tapping into lucrative opportunities for the growing organic
processed food market, Danish ingredients firm Chr Hansen rolls out
a package of flavours, colours and dairy cultures for organic
Dairy science moves one step closer to helping dairy manufacturers
formulate the right product to meet customer demand as food
scientists reveal the science behind consumer perception of nutty
flavours in the popular cheddar cheese,...
Cheese spreads dominate the $1.1bn (€0.9bn) processed cheese market
in the Middle East North Africa (MENA) region but as the food
service sector continues to develop sales of sliced and canned
cheese are slated to rise, reports Lindsey...
Dutch chemicals firm DSM has opened a €12 million food research and
product development centre, which is expected to speed up the time
it takes for a new product to reach the market and boost creativity
in food ingredient design.
An electronic nose could sniff out considerable savings for food
manufacturers as researchers use the latest technology for the
early detection of 'undesirable off-odours and microbial
contaminants' in dairy and bakery products.
Maker of dairy alternatives Galaxy Nutritional Foods has entered
into a distribution and licensing agreement with French cheese firm
Fromageries Bel, which will see its products distributed in a large
number of European markets.
Researchers at a Dutch university claim to have developed a model
that predicts how cheese will change when a force is applied to it.
The new model will help to predict how cheese will be damaged
during the packaging or transportation...