News

Mayonnaise reformulation toolkit puts texture a...

Food Ingredients First reports that Tate & Lyle has introduced a formulation toolkit for mayonnaise and dressings combining sensory analysis, starch and citrus fibre. The supplier describes a customer project...

Frozen buffalo cheese puts thawing trials on th...

Fattorie Garofalo is putting frozen buffalo mozzarella and burrata at the centre of its export plans, Italianfood.net reports. Its SIAL Paris presentation covers brine-packed and individually quick frozen options as...

Regenerative sourcing claims put evidence and p...

FoodNavigator reports that EU rules against vague environmental marketing are changing how food companies explain regenerative agriculture. Lawyers interviewed by the publication say the term can still be used when...

Bontiamo’s dairy acquisition plan puts 2027 sup...

Food Affairs reports that Bontiamo has presented its new brand and announced the acquisition of the Gavasseto and Roncadella dairy, with operations scheduled to begin on 1 January 2027. The...

Citres majority investment puts vegetable-prese...

FOOD/Foodweb reports that Clessidra Capital Partners Green Harvest has acquired 70% of Italian vegetable-preserve producer Citres. The Compri family retains 30% and operational roles, while the investment is intended to...

Puratos bakery mixes put production trials at t...

Puratos has introduced ProteinPro Strength and ProteinPro Flex for bakers developing bread, buns and related products with added protein and fiber, according to Food Business News. The supplier presents the...