Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
FANUC’s M-2iA pick and place robot is available in Japan and the US, with its official UK debut this week with operator training at a revamped facility in Coventry.
Food manufacturers are likely to ask for an extension to the 60-day comment period set by the FDA to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs), a food law attorney has predicted.
Frito-Lay’s move to develop chocolate-dipped potato chips bridges the gap into candy, broadening its consumer catchment at a clever time, says an analyst.
News that the FDA is considering revoking the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US food supply has been broadly welcomed. But how long should the agency...
There are plenty of cost-cutting strategies out there for bakers, from staffing, production efficiency, packaging and ingredients management. But how important is formulation? And are bakers looking that closely to reduce costs?
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an analyst.
Rather than innovative formulation changes to manage costs, bakers across the globe are instead going back to basics and cleverly sourcing commodities.
Special Edition - Minimizing costs through ingredients
Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.
Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.
Special Edition: Minimizing costs through ingredients
European bakers should carefully monitor global growing conditions as the trends in major producing and exporting countries are a predominant influence on prices.
Do consumers vote with their feet when it comes to palm oil? Probably not — or at least that seems to be the case in emerging markets, where the lion’s share of palm oil is processed and consumed.
Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated by any fixed quantities in Europe, they say.
While CO2 and liquid nitrogen have some differences as freezing agents, both work well on baked goods and geographic availability should be the main decider, Praxair says.
DSM has delivered a Q3 increase in EBITDA earnings of 27% across all its divisions despite “headwinds” like the ongoing economic flatline in Europe and elsewhere, challenging currency movements and rising ingredient costs.
The proponents of Washington State’s I-522 initiative mandating the labeling of foods containing GMO ingredients claim they have a slight lead hours before tomorrow's election deadline.
PepsiCo’s Walkers Crisps factory at Leycroft Road, Beaumont Leys, Leicestershire, has returned to normal production levels following a blaze that took 60 firefighters to bring under control.
Grupo Bimbo hopes to boost Mexican business thanks to an agreement with Visa via its technology subsidiary that enables small Mexican retailers to accept electronic card payments.
Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.
Northumberland Community Futures Development Corporation (CFDC) will head up a food processing facility for fruit and vegetables in Ontario, Canada next year.
Flexible packaging has taken off, but recyclability has been a challenge; one company reportedly has solved the puzzle with a fully recyclable stand-up pouch.
Premier Foods is ahead of target on cutting suppliers and product lines, according to ceo Gavin Darby, reporting on third quarter (Q3) financial results yesterday.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
The wires are ablaze with talk today about the long-awaited entry by Burger King to the Indian fast food market – as much for the chain’s late arrival in the country as for the business model it is said it will adopt.
Green polyethylene (PE) is growing with Tetra Pak, General Mills and Danone adopting the technology but is not yet at full capacity, according to Braskem.
The Andalusian Plastics Technology Center (Andaltec) in Martos (Jaén), southern Spain, is working on a dozen projects related to packaging in the food industry.
Marel, which makes food processing equipment, will open its doors to Progress Point, a customer training and demonstration facility, in Denmark, on November 7.
Kellogg has developed an interactive music mobile app with entertainment major Live Nation but the move will only be semi-interesting for consumers and considered a novelty, says an analyst.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.
Interchangeable frozen dough machines for the cookie sector enable manufacturers to cater to booming demands for fresh-baked cookies, Baker Perkins says.
AkzoNobel has launched antifog additives for polyethylene and ethyl vinyl acetate (EVA) food packaging films to boost the appeal and shelf life of fresh products.
