(IN BRIEF) Co-op has rolled out its new ‘Too Good To Waste’ scheme across stores, giving Members 50% off all loose, in-store bakery items after 6pm each day. Designed to tackle food waste and offer extra value, the initiative applies … Read the full press release
Posted in Food & Beverage, Management, Retail, Society, United Kingdom
Tagged baguettes, bakery, bread rolls, Charlotte Waring, cinnamon swirls, Co-op, Co-op introduces evening bakery discounts to reduce food waste and reward Members, Co-op Members enjoy 50% off baked goods after 6pm through new sustainability initiative, Co-op rolls out nationwide bakery savings scheme supporting food waste reduction, community initiative, convenience retail, croissants, evening discounts, food waste reduction, half price offer, Members, responsible retailing, sustainability, Too Good To Waste, UK retail
(IN BRIEF) dsm-firmenich has inaugurated its Van Marken Food Innovation Center in Delft, the Netherlands, establishing a new hub for global food innovation and sustainability. Serving as headquarters for its €3 billion Taste, Texture & Health business unit, the facility … Read the full press release
Posted in Business, Food & Beverage, Industrial, Infrastructure & Utilities, Investment, Management, Netherlands, News, Switzerland, Technology
Tagged bakery, Biotech Campus Delft, BREEAM Outstanding, Brewery, dairy, Delft, dsm-firmenich, dsm-firmenich inaugurates Van Marken Food Innovation Center in Delft to lead global diet transformation, Dutch biotech, economic growth, food innovation, global diet transformation, Jacques van Marken, Lactose-free, Netherlands, New Delft innovation hub strengthens dsm-firmenich’s €3 billion Taste, Patrick Niels, plant-based alternatives, South Holland, sugar reduction, sustainability, sustainable nutrition, Taste Texture & Health, Texture & Health business unit, Van Marken Food Innovation Center, WELL Platinum, Wouter Kolff
(IN BRIEF) Puratos, a global leader in bakery ingredients, has acquired the renowned École Bellouet Conseil, a prestigious French bakery school based in Paris. Founded by celebrated pastry chefs G. Joël Bellouet and Jean-Michel Perruchon, the school has been a … Read the full press release
Posted in Belgium, Business, Education, Financial, Food & Beverage, France, Government, Industrial, Investment, Management, News, Technology
Tagged acquisition, bakery, baking professionals, chocolate, creativity, culinary excellence, École Bellouet Conseil, Education, expertise, French baking, future generation, G. Joël Bellouet, global community, global presence, global stage, INNOVATION, Jean-Michel Perruchon, leadership, legacy, Meilleur Ouvrier de France, partnership, patisserie, Pierre Tossut, professional chefs, Puratos, technical consulting, training, viennoiserie
(PRESS RELEASE) OSLO, 2-Jul-2019 — /EuropaWire/ — Orkla Food Ingredients signed and completed an agreement to purchase British fudge and toffee manufacturer Confection by Design Ltd. (“Confection by Design”) through its wholly-owned subsidiary NIC Enterprises Limited (“NIC”). Confection by Design … Read the full press release
(PRESS RELEASE) OSLO, 5-Jun-2019 — /EuropaWire/ — Orkla announces the appointment of Jaan Ivar Semlitsch (47) as new president and CEO. He will take up his new position by 1 December at the latest. Orkla Board Chairman Stein Erik Hagen … Read the full press release
Posted in Food & Beverage, Management, News, Norway
Tagged bakery, Brav Norway, consumer goods, DNB, Jaan Ivar Semlitsch, Orkla, Peter A. Ruzicka, Stein Erik Hagen, Terje Andersen
EIB and Puratos, a leading company in its field in the food industry, signed a loan contract for EUR 45 million that will be dedicated to Puratos European research and development programme until 2015. 26-4-2013 — /europawire.eu/ — The Puratos Group is a Belgian-Spanish family-owned group active in the production and commercialisation of ingredients … Read the full press release
Posted in Belgium, Business, European Union, Financial, Food & Beverage, Government, Investment, Spain
Tagged artisans, bakery, chocolate, cholesterol-raising ingredients, confectionery products, Daniel Malcorps, EIB, EIB funding, emulsifiers, fermentation-based functionalities, food industry, food safety, funding, Groot-Bijgaarden, hard fats, healthier bakeries, healthy natural ingredients, nutritious food, patisserie, Pim Van Ballekom, Puratos, Puratos Group, R-D-I programme, Risk Sharing Finance Facility, RSFF, yeast components
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