A new application available to iPhone users lets food processing firms and consumers look up company information via the U.S. Department of Agriculture (USDA) product establishment (EST) number found on commercial and consumer packaging.
Labeling is a number one issue for US snack makers given the increasing attention from authorities and the private sector, says a US food policy expert.
Aseptic packaging has taken a leap forward in the Netherlands, with Unilever launching its Unox brand into aseptic cartons for the first time in partnership with SIG Combibloc.
Aggrieved companies and trade groups have already mounted legal actions against the EU’s strict health claim laws – they are in process – but the regulation’s workings could face fresh challenge from governments signed up to the World Trade Organization...
The possibility of a ‘Trojan Horse Effect’ of nanomaterials (NMs) needs more research, according to a study identifying knowledge gaps in the risk assessment of the substance.
The UK Food Standards Agency (FSA) has released its latest update on the levels of acrylamide and furan in foods, adding that their findings do not increase concern about the risk to human health.
European consumers have got a taste for exotic flavors and a desire for healthier snack alternatives which means spiced nuts and seeds have enormous potential, an analyst says.
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that purchase?
Use of health and nutrition claims on kids' cereal is widespread, but manufacturers are using them with caution and the majority favor nutrient content claims.
BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have a positive effect on health.
Europe is set to sink into a progressive nutrition dark age under the heavy hand of the European Food Safety Authority (EFSA) regime, says a leading food law attorney.
The bakery industry may prefer nutrition content to genuine health claims - a state-of-affairs that reflects the relative few claim-backed nutrients available to breads, cereals, bars and other baked products – but options do exist.
Making quick business decisions is crucial in the UK bread market because it is a highly competitive space, says the sales director of Allied Bakeries.
Product Lifecycle Management (PLM) is still emerging in food and beverage with growth expected as more firms take a holistic approach, according to the president of CIMdata.
Burton’s Biscuit Company is investing £13.5M in its manufacturing operations to enhance production, support new product development, and meet growing demand for its biscuits.
A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Specialist conveyor belting firm Rydell Industrial (Belting) has launched a range of industry certified metal detectable cords and belts suitable for use by the food industry.
Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.
Regionally produced specialty baked goods that use ancient grains hold promise for smaller German bakers, the president of the German Federation of Bakers says.
Adding boiled barley kernels to the diet may increase levels of hormones linked to satiety and reduce subsequent energy intakes, says a new study from Sweden.
Obesity-prone minority US children from low-income families could reduce their body mass index (BMI) by prolonged consumption of ready-to-eat (RTE) breakfast cereals, new research suggests.
An EU project is aiming to use active packaging to improve barrier properties and intelligent packaging to give consumers more product quality information.
Nordson Corporation and Henkel have unveiled hot melt dispensing equipment after extensive consultation to address industry issues such as packaging costs, complexity and operating costs.
Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs, an analyst says.
Light curtains could help address food factory accidents involving lack of appropriate safety guards on equipment, although they are not a foolproof solution, according to Dr Martin Kidman, Sick machinery safety product specialist.
Migration levels of nanosilver into PVC packaging are below conventional migrant limits but the effects of nanoscale particles remains unclear, according to a study.