In a world that has seen such unlikely yet brilliant combinations as taco shells made of Doritos and tornados made up of man-eating sharks, why not a chip that’s half tortilla, half potato?
As the European Food Safety Authority (EFSA) welcomed a broad range of stakeholders to its Italian HQ today to debate data and process transparency, the food industry asked at what point openness brakes innovation and competitive advantage?
California startup ReGrained is using barley grains leftover from brewing to make sustainable granola-based cereal bars – such as Honey Almond IPA – high in dietary fiber and protein.
The Focal Point 2013: Frontiers in Packaging Conference will hone in on ways the industry can work to increase food container recycling and sustainability.
Rumours persist that one of India’s leading bakery and condiments companies is looking to sell off the controlling stake in its biscuits business to private equity investors.
Butter flavour alternatives touted as replacements for the potentially harmful popcorn butter flavour diacetyl may be just as unsafe, warn researchers.
In year one of launching its first retail products, POP! Gourmet Popcorn notched up sales of almost $1m. In year two, it’s looking at $3-4m. Next year, it's aiming for $10m, says founder David Israel, who’s on a mission to turn the bland stuff we...
While its fourth quarter figures make for dismal reading, there are some silver linings to the clouds that have enveloped Diamond Foods for the past couple of years, CEO Brian Driscoll told analysts this week.
The UK ready-meal packaging market is growing an average of nearly 6% annually; one retailer has revamped its food-to-go packs in hopes of taking a bigger bite.
Frito-Lay has cut costs by installing energy-efficient screw blower technology at its wastewater treatment plant in Turkey and re-using potato chip waste for crop fertilizer.
The traditional snacks category has veered off course with pulses, beans and veg being favored over potato and corn. But what does this mean for old favorites?
Flavor Shakes, which makes containers for sugar sprinkles and spices, has saved the company thousands of dollars by creating a patent for stackable plastic containers.
European recommendations to reduce and label saturated fats have prompted DuPont to develop a liquid margarine with 60% less saturated fat for use in cakes.
A federal judge has dismissed as “ridiculous” allegations in a lawsuit alleging Nabisco misled shoppers by describing its cookies as containing ‘real fruit’ when they in fact contained fruit purée.
Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.
Honey, molasses and malt extract have long been incorporated into food products for many other reasons besides their natural sweetening abilities—among them color, aroma, browning, texture, better moisture retention and improved shelf life.
A federal judge in California has given the green light to a proposal from Diamond Foods - potentially worth $120m - to settle a class action lawsuit from investors who bought stock in the firm just before its $2.3bn mega-deal to buy Pringles went south...
TNA has confirmed it will expand its bakery line now that it has integrated its packaging, seasoning, spraying and conveying divisions into one complete system.
Nestlé claims to have overcome disadvantages in omega-3 fortification of breakfast cereals by using fatty acids derived from flaxseed and incorporating antioxidants for shelf-life.
Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium bicarbonate and low-sodium baking powders.
The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.
The president of the American Institute for Packaging and the Environment (AMERIPEN) told FoodProductionDaily.com that while packaging recovery is improving, more can be done.
High levels of fiber and/or calcium can be incorporated into a ready-to-eat (RTE) cereal without impacting eating quality by pelletizing the ingredients, General Mills says.
Celiac consumers care first and foremost about value for money; significantly ahead of sensory properties like taste and texture, finds new Leatherhead research.
Automatic sorting systems using diffraction grating could boost recycled content of plastic food packaging and be available within a few years, claims Axion Consulting.
The Andre Agassi Foundation for Education has teamed up with Michigan-based private label specialist V20 Foods to create Andre Agassi's Box Budd!es, a line of kids' snacks that will be sold in grocery stores nationwide.
The FDA says it will permit qualified health claims on the relationship between eating whole grains and a reduced risk of type 2 diabetes, but is the wording it has proposed so qualified that no food manufacturer will want to use it?
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
PepsiCo has appointed a new chief executive officer for the Asia, Middle East and Africa (AMEA) region as it aims to bolster penetration in the region.
