Millets have made a comeback into the Indian staple diet unlike anything we’ve seen, thanks to its abundance in fibre, ...

HRAWI recently held FSSAI’s Food Safety Supervisor Training in Advance Catering (FoSTaC), and Management Training Programme at the DY Patil Deemed to be University School of Hospitality & Tourism ...

Amway India, one of the leading companies supporting health and wellbeing needs, is addressing the critical issue of childhood malnutrition through a transformative initiative to support a healthier ...

Piccadily Agro Industries (PAIL), will invest Rs 1,000 crore to expand existing facility and open new plants to widen its portfolio in the premium segment. The company announced to raise Rs 312 crore ...

Givaudan, a global leader in taste and wellbeing, announced that it has expanded its global innovation ecosystem with the opening of its new Innovation Hub in Dubai to support the South Asia, Middle ...

UK’s Competition and Markets Authority has approved Arla Foods Ingredients’ acquisition of Volac’s Whey Nutrition business. The regulator’s go-ahead follows an evaluation that took place after the two ...

The 8th Shenzhen Food Safety Forum 2024, which took place from November 5 to 8, 2024, in Shenzhen (China), highlighted the importance of ensuring food safety in future in light of the rapid ...

Steinecker wins 2025 German Sustainability Award for products: Climate: 16 November, 2024, 15 : 00 PM [IST] Germany: Steinecker GmbH, a subsidiary of Krones, has been ho ...

MilkyMist partners with SIG & AnaBio Technologies to launch probiotic buttermilk in aseptic carton packs: Saturday, 16 November, 2024, 14 : 00 PM [IST] Dubai: MilkyMist, a renowne ...

Sabic teams up with Iyris & Napco to create high-tech durable greenhouse roofing solution: Saudi Arabia: Sabic, a global leader in th ...

Unhealthy dietary patterns drive $8 trillion in annual hidden costs of global agrifood systems: Rome: A refined study by the Food and ...

The finished product is required to conform to requirements, (a) chicken haleem shall have not more than 75% moisture, not less than 6% proteins and not more than 12% fat.