News

Latest10

• GNT reduces emissions while increasing production in latest sustainability report
• McDonald’s signs deal to buy back Israeli franchised restaurants from Alonyal
• The future of nutrition: Beneo’s innovative prebiotic fibers set to revolutionize gut-health
• Givaudan, MISTA & Bühler open extrusion hub in San Francisco to further “advance food systems”
• American Farmers Network bolsters beef transparency amid consumer ethical meat demands
• Livestock carrier crisis: NGOs demand EU takes action to alleviate animal suffering at sea
• Poultry feed: dsm-firmenich secures EU approval for new enzyme technology
• Egg Innovations leads US ethical egg production with in-ovo sexing technology
• Natural sugar reduction: Spotlight on stevia’s health benefits, taste and sustainability
• UK food prices set to spike amid post-Brexit “common user charge” rule change

Top10

• Mondelēz acquisition of Grenade provides “differentiated offer” as snacking giant delves deeper into
• Sanfilippo purchases Just the Cheese snack brand
• Unilever reports strong growth in Q1, maintains outlook
• Ambient innovation: CP Kelco and Chr. Hansen “vegurts” partnership keeps pace with plant-based evolu
• STEC outbreak left behind by now closed San Diego County Fair continues to expand
• Arla launches whey-based solution for fermented beverages
• One more sick in hepatitis A outbreak; investigations into other outbreaks continue
• Researchers discover lactic acid bacteria can create natural sweetness in yogurt
• Extend shelf life
• Vibrio increase linked to raw mussels in New Zealand

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