As food waste accumulates, consumers, companies and world governments are searching for innovations...
Mars Food’s brand Uncle Ben’s partners with food platform Innit
Mars Food brand Uncle Ben’s is set to collaborate with connected food platform Innit to serve content such as ingredient lists, nutrition advice and informational cooking videos through Google Lens.
Factory Acceptance Test
The factory acceptance test (FAT) is a crucial part of the purchase cycle. This milestone has tremendous value for both the machinery supplier and customer. A successful FAT will allow for a vertical start-up.
Kameya Foods signs licencing agreement with EnWave
Japanese pickle manufacturing company Kameya Foods has signed a royalty bearing commercial licence agreement with Canadian company EnWave.
Valio to test use of Baltic Sea algae in food products
Dairy products manufacturer Valio and Finnish start-up Origin by Ocean have announced their intention to use algae from the Baltic Sea in food production.
Conagra Brands to build snacking innovation centre in Chicago, US
US-based food company Conagra Brands has announced plans to build a snacking innovation centre called The Conagra Brands Center for Food Design in Chicago, Illinois.
August’s top news stories
KKR signed a stock and asset purchase agreement with Campbell Soup, and the EU and US Government signed an agreement to review the functioning of an existing quota to import hormone-free beef. Foodprocessing-technology.com wraps up the key news stories from August 2019.
Terra Ingredients and Stone Mill add roasting capabilities to services
US-based supplier of organic and non-GMO products Terra Ingredients and Stone Mill have added roasting capabilities to their service portfolio.
Shelf life sustainability: Peeling back the layers with Apeel
As food waste accumulates, consumers, companies and world governments are searching for innovations to not only tackle this issue but to also improve food quality. Innovations such as Apeel Sciences’ edible plant material peel do just that. Applied to the surface of fresh produce, the peel slows down water loss and oxidation – ultimately prolonging product shelf life. We talk to Michelle Masek, head of communications at Apeel, to find out more.
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