News

RSS

The first gluten-free products were launched in the beginning of 1980s and the products were mainly found in health food stores until beginning of 2000, where after they have gradually become more mainstream depending on geographic location. 

T. Hasegawa USA recently released a report on emerging flavor trends in desserts and confectionery items.

The Barry Callebaut Board of Directors has appointed Rogier van Sligter, currently co-president EMEA (Europe, Middle East, Africa), to sole president EMEA, effective October 1, 2021.

Puratos unveiled brand new insights that showed seismic changes in consumer habits and preferences that have implications for all players in bakery, patisserie, and chocolate, as well as beyond.

Tate & Lyle PLC is pleased to announce a new partnership with the China Foundation for Poverty Alleviation (CFPA) as part of Tate & Lyle’s "Healthy Eating, Happy Learning" child health improvement program in China.

FourKites has introduced its Order Intelligence Hub, a new single-pane-of-glass view of the entire lifecycle of every order. 

Aptean has announced the launch of a new integrated offering joining its Customer Relationship Management (CRM) software and Aptean Industrial Manufacturing ERP Made2Manage Edition.

Puratos Classics, a new range of highly concentrated flavoring compounds, offers fruit fillings.

Salt of the Earth coached and guided students of Tel Hai College to create food centered innovation and present them at the foodTech conference.

Olam Food Ingredients has launched the first collection in its new spice blends range, "Blends of the Americas."