Stay up to date and in the know! Gleaned from all over the globe, IFT’s Food Technology editorial team brings you the latest news impacting the food industry, food policy and regulation, research and more.
Kellogg has announced that construction has commenced on a new manufacturing line at its Pringles factory in Kutno in the Lodz Special Economic Zone in Poland.
Avansya, the joint venture between Cargill and Royal DSM, has started production at the first commercial-scale fermentation facility for stevia sweeteners in the United States.
The J. M. Smucker Co. has announced an evolution of its executive leadership structure and team reporting to Mark Smucker, president and CEO.
Cornell University is co-leading a $9.95 million, five-year U.S. Department of Agriculture (USDA) grant that aims to transform nutrition and water use in the poultry industry in order to improve its environmental impact and enhance human health.
Dean Foods has announced that it and substantially all of its subsidiaries have initiated voluntary Chapter 11 reorganization proceedings in the Southern District of Texas.
The NC Food Innovation Lab (NCFIL) will open on November 14, with a ribbon cutting, facility tour, and open house celebration. NCFIL is a 16,000-square-foot plant-based food processing and product development facility located on the 350-acre North Carolina Research Campus in Kannapolis, N.C.
Sugar reduction remains a central topic in the media and among consumers and opportunities for reducing sugar intake are taking several directions as companies address evolving concerns and demands.
The World Food Prize Foundation has named Barbara Stinson as president of the organization, effective Jan. 4, 2020.
To gain deeper insight into fresh food consumers as well as fresh food manufacturers and retailers, Deloitte surveyed 2,000 consumers and 153 fresh food industry executives.