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Food revolution: robots takes over

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The rate of growth is going at a rapid pace, for over 30 food businesses. As the use of robots allows them to turn to automation, during a showcase at OAL’s Food Manufacturing 2030 Conference. With a combination of inspirational speakers and demonstrations, OAL, the University of Lincoln and ABB educated food manufacturers on the use of robotics and automation… Read more »

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Oldest Candy Company in the U.S. Shuts Down

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Massachusetts NECCO factory was shut down this week by owner Round Hill Investments LLC. The company, known for it’s colorful, chalky candy, specifically it’s Valentine’s Sweethearts, has been in trouble for a while. Round Hill Investments, which is owned by billionaire C. Dean Metropolous, purchased the candy company out of bankruptcy for $17.3 million. Round Hill, known for saving struggling… Read more »

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Ensuring a safe flour supply

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Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food can cause hundreds of diseases. Food can become contaminated at any point during production, distribution and preparation, and everyone along the production chain, from producer to consumer, has a role to play in food safety. Julie Miller Jones, PhD, distinguished… Read more »

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EU Court Sends the KitKat Case Back to Trademark Office

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The European Court of Justice has thrown out an appeal by the chocolate bar’s maker, Nestlé, which argued that it owns the shape of the teatime treat. Nestlé has spent more than a decade fighting to trademark the four-fingered wafer shape – something that rival Cadbury had fought hard against. A long-running legal battle was sent back to the EU’s… Read more »

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FDA backs Impossible Foods’ “magic ingredient”

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Impossible Foods has received a no-questions letter from the US Food and Drug Administration (FDA), validating the unanimous conclusion of food-safety experts that its key ingredient – “heme” – is safe to eat. Impossible Foods makes meat directly from plants and the company uses science and technology to create wholesome, nutritious food, restore natural ecosystems and feed a growing population sustainably,… Read more »

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Remains of world’s oldest bread, baked 14,400 years ago, found in Jordan

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Archeologists have discovered the burnt remains of a flatbread baked 14,400 years ago, more than 4,000 years before the advent of agriculture. The findings, excavated in northeastern Jordan’s Black Desert, reveal the oldest direct evidence of bread. Twenty four bread-like discoveries were found at two fireplaces in a Natufian hunter-gatherer site known as Shubayqa 1. “The presence of hundreds of… Read more »

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Kohlberg & Company has completed its acquisition of Tyson Foods’ frozen bakery business, including the Sara Lee, Van’s, Chef Pierre and Bistro Collection brands. The new business will encompass all four brands and be called Sara Lee Frozen Bakery. Sara Lee Frozen Bakery will be based in Oakbrook Terrace and continue operations at two manufacturing facilities in Traverse City, Mich.,… Read more »

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The FAO Food Price Index fell in July. Sharpest monthly drop since December 2017

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» The FAO Food Price Index* (FFPI) averaged 168.8 points in July 2018, down as much as 6.5 points (3.7 percent) from June and 10.3 points (3.7 percent) from the corresponding period last year. The July fall marked the first significant month-on-month decline in the value of the FFPI since December 2017, reflecting notable drops in the values of all… Read more »

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EverSweet™ Zero-calorie Sweetener

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The future is here and it’s sweeter than ever! Cargill’s EverSweet™ next-generation sweetener has great taste with up to 100% sugar replacement. It is made with the same sweetness that is found in the stevia leaf, to delight your taste buds with calorie-free joy. Our secret? The age-old technique of fermentation – with a modern twist. Using a specially crafted… Read more »

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New DSM enzyme to enable bakeries to reduce ascorbic acid in recipes

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Royal DSM, a Dutch science-based company, has launched BakeZyme AAA baking enzyme for cost-effective production of bread with ideal texture and volume. The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume. Ascorbic acid prices have fluctuated significantly since 2017 when new environmental policies in China forced many manufacturers to… Read more »

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