JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
FoodProductionDaily.com caught up with Patrick Dowling of SPX Flow Technology at IPA 2010 to talk about the company’s strategies for acquisition and sector growth.
Investments in European food processing machinery R&D are up on 2008 levels, with considerable innovation noted among exhibiting companies, reports the organisers of a trade event in Paris next month.
By Caroline Scott-Thomas, Jess Halliday and Mike Stones
FoodNavigator-USA's team on the ground at IFT in Chicago give their impressions of the trade show so far on award-winning innovations, new omega-3 and gluten-free ingredients, and great taste improvements in stevia sweeteners.
In an interview with FoodNavigator-USA.com, Dr. Luke Zhang explains why he thinks the future looks sweet for stevia - and for his company, GLG Life Tech, one of the world's major stevia suppliers.
As Cargill expands its cocoa farmer training programme in the Ivory Coast this month, we caught up with managing director of Cargill Cocoa & Chocolate, Harold Poelma, to hear about developments in the sourcing of sustainably derived cocoa and his...
The second hand confectionery equipment market is buoyant, with strong demand noted in the past 12 months, reports used machinery supplier Ecomec, who added that lack of access to credit within the industry is a predominant factor for the sales hike.
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Shane Starling reports from the European Food Safety Authority’s (EFSA) much anticipated industry stakeholders’ meeting about health claims in Brussels today.
