These are all the posts that have been tagged with europe.
Green banana flour is among the four key ingredients that are expected to excel across Europe in 2018, new research suggests, as consumer appetite for new ingredients is strong.
Bayn Europe AB has announced the development of a new cloud-based platform to boost food producers’ research and development and accelerate market entry of sugar reduction.
We’re two days into Food Ingredients Europe in Frankfurt, Germany and it has already provided lots of ideas for upcoming articles in the magazine.
The European Sugar Refineries Association (ESRA) and the Committee of European Sugar Users (CIUS), have called for EU negotiators to give access to sugar in the EU-Mercosur FTA talks.
Collaboration and innovation – those are the two key aims for Food Matters Live, which I attended yesterday to discover the latest trends in the industry and see new launches that have been developed to meet these trends.
Rousselot has developed a new gelatin-based solution for the starchless production of gummies, which is set to launch later this month.
After a busy few months of travelling for various international trade shows, conferences and factory visits, it has got me thinking about upcoming events, including ProSweets Cologne and ISM.
Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Savoury Snacks World.
IOI Loders Croklaan Europe is to launch a chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30%, while maintaining texture stability and a cool-melting effect, later this month.
IOI Loders Croklaan Europe has launched Presdough 270 SB, a shea-based palm oil alternative for use in bakery products.
Food Ingredients Europe will once again take place in Frankfurt, Germany, from 28-30 November, with its focus this year on natural colours and flavours.
Mondelēz International has booked an 81.2% increase in third-quarter net profit, thanks to revenue and margin growth.
UK-based bakery equipment supplier European Process Plant (EPP) has completed a management buyout of the company.
Emulsifier business Palsgaard has developed what it claims is the world’s first palm-free, powdered emulsifier for industrial cakes.