Processing And Packaging News Today

When Mondelēz International searches externally for savoury snack and confectionery innovation, what kinds of start-ups is it looking for?

How has non-alcohol brewing evolved over time? The world’s largest brewery reveals how it develops body and aroma in 0.0% beer.

The CSDDD, which aims to keep large companies’ supply chains to high standards on sustainability and human rights, has passed through the European Parliament. Next comes the tricky part: implementation.

Sustainability focuses heavily on the protection of the planet and the prevention of climate change. But there’s so much more to it.

How will the merger between Chr Hansen and Novozymes impact their now joint food and beverage division?

Cooperatives help cocoa farmers sell their produce, as well as work with ingredients companies to learn new agricultural techniques.

Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.

The free-from category caters to consumers with food allergies and intolerances, but contamination risk is always a possibility.

From burgers to fries, the QSR major is cutting calories from menus in the UK and Ireland. Which reformulation strategies are at play?

A new platform aims to create a stronger relationship between cocoa farmers and producer organisations, and those who buy their cocoa.