A new method for filtration of processing facility effluents—named dynamic filtration—was found to have significant advantages over currently used filtration methods when tested on actual processing effluent.
As food companies continue to adapt to consumer demands for healthier food options, Nestlé USA pledged to improve the quality of its ingredients and nutritional profiles of many of its popular frozen pizza and snack brands.
This past April packaging professionals from across the country converged in Chicago for a two-day forum on focusing on industry collaboration and solving the challenges related to reusable packaging.
According to new research from market analyst Technomic, despite $2 trillion in annual sales by 2025, the food industry is in for tough struggle for market share and must continue to innovate to grow business.
As the discussion grows on the use of antibiotics in food producing animals, the White House said President Barack Obama will sign a memorandum directing Federal departments and agencies to create a preference for serving meat and poultry produced with responsible antibiotic use.
The Food Marketing Institute (FMI) and Market6 have announced the Collaboration 2.0 project, an initiative to help growers and manufacturers improve how they work together when it comes to the shared goals of growing sales, profits, customer satisfaction and loyalty.
In an effort to increase awareness of celiac disease, the Canadian government has approved “gluten-free” claims on specialty produced oats and foods containing these oats. This labeling change marks new opportunities for food processors and oat growers.
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