Chopin Technologies, a division of Tripette & Renaud Group, has opened a new North American subsidiary dedicated to meeting the needs of the North American cereal processing industry. Chopin Technologies Inc. will be located in Olathe, and its new facilities will include a full service center and demonstration laboratory.
University research shows that ingredients in chocolate, tea and berries can lower insulin resistance, lead to better blood glucose regulation.
Finally, the words “chocolate” and “diabetes” are in the same story, and the article has a positive angle.
A novel biosensor developed by scientists at Rice University in collaboration with colleagues in Thailand and Ireland may make the detection of pathogens much faster and easier for food-manufacturing plants. A study on the discovery appears online this month in the American Chemical Society journal Analytical Chemistry.
New innovations in packaging and flavors have consumers keeping an eye out for these trends in the new year.
With 2013 in the record books, consumers are hungry for new innovation in new and existing product categories.
Deconstructed dinners offer the convenience of a preplanned menu with the fun and creativity of gourmet home cooking. Companies such as Plated, BlueApron and HelloFresh offer meal kits including all the necessary ingredients for a dish costing $10-$15 per meal. HelloFresh has raised $7.5 million to expand from Europe and Australia to the US.
Tangerine, a European confectionery company, has announced that it has selected Benoit Testard as its new chief executive.
Testard joined Tangerine as a non-executive director in October 2013, and he will begin his new role in March. Steven Joseph, currently Chairman of the Group, will take up the role of interim CEO to maintain the momentum of Tangerine’s investment plans for 2014.
Nestlé has entered into a strategic partnership with the Singapore government’s Agency for Science, Technology and Research, A*STAR, with the goal of setting up global research programmes in food science and technology.
The agreement will focus on areas such as nutrition, packaging, data analytics and also biotransformation – the use of natural processes, such as fermentation, to transform raw materials into ingredients with nutritional or functional benefits.
The €12 billion Western European biscuits market has maintained steady growth in recent years, yet there are still challenges for biscuit companies to overcome, according to Rabobank’s latest report, dubbed Fewer Crumbs More Dough.
Anyone who follows the sugar and high fructose corn syrup industries, especially confectioners, has probably seen the battle being fought in the press between the two groups. The question of whether one is healthier than another or whether one is more “natural” than the other rages on.
Puratos, a supplier of dry premixed ingredients to the bakery industry, has selected marking and coding specialist Allen Coding Systems to supply a 53XL80 thermal transfer printer in a bid to improve traceability of its products.
