Cargill’s newest addition to sweetener portfolio
Cargill’s newest addition to sweetener portfolio offers food and beverage manufactures label-friendly 30% sugar reduction
Unilever and Algenuity partner to explore use of microalgae protein
Wageningen, the Netherlands – Today Unilever and biotech start-up Algenuity are announcing a new partnership to delve into the huge potential microalgae bring in innovating future foods for Unilever’s plant-based portfolio. Algenuity, which specialises in developing microalgae for use in consumer products, will work with the R&D team within Unilever’s Foods and Refreshment (F&R) division to explore ways of bringing foods made with microalgae to the market.
Keeping bread fresh for longer
Sorbic acid approved in SA for bread!
Some 10 years after CODEX and the EU approved the use of sorbic acid as a preservative for breads (bakery wares in CODEX terminology), the South African Department of Health followed suit in June 2020.
Bühler partners with Big Idea Ventures to accelerate sustainable protein revolution
Bühler and Big Idea Ventures are joining forces to accelerate the success journey of promising start-ups creating great tasting alternatives to animal-derived protein products.
How to ensure the longevity of your catering business during a pandemic
With the COVID-19 lockdown in full swing, businesses need to find ways to ensure longevity. And,although it may be challenging, use this uncertain time to reflect and build a resilient operation that isready for the future.
YOCUTA’s impact in the culinary industry
The culinary industry is forever evolving to mirror modern trends that are making waves at any given moment. At Nestlé Professional, we find it a vital and necessary task to ensure that we keep up and maintain relevance in our delivery of the needs of the industry.
How to manage your remote employees
In the last couple of years, we’ve been talking more about remote work as an emerging trend. While it was more popular with freelance workers, with a huge influx of ‘co-working spaces’ to accommodate the needs of remote working – corporate organisations have also caught on to this trend.
Innovative bakery concepts: Plant-based and healthy natural ingredients
To succeed in our non-stop everyday life, food products need to taste good, provide added value for body & soul and stand out from the mainstream. Doehler’s natural ingredients provide a strong convenience in usability of plant-based proteins, fibres and vegetable granulates or purees to offer health and nutritional value.
Tongaat Hulett Optimistic That Starch Sale Will Continue
Tongaat Hulett is of the view that it continues to meet its obligations under the agreement reached with Barloworld in February this year on the sale of its Starch Business.
Committed to Community: Health Partners Community Project during COVID-19
Committed to Community: Health Partners Community Project during COVID-19
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