A Northamptonshire grain firm has been fined after an employee lost three fingers and a thumb on the blades of a running mixer in another accident involving inadequately guarded machinery.
Levels of potentially toxic aflatoxins in cereals and processed cereal products across Europe are, on the whole, within safety limits, according to new data from EFSA.
Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.
FoodNavigator-Asia reported this week that New Zealand’s Taura Natural Ingredients is getting ready to launch a new range of concentrated fruit pieces for bakery and food service operators in Asia.
BIG INTERVIEW - CHEWING OVER SNACK CHALLENGES WITH THE SFA
The president of the Snack Food Association (SFA) acknowledged that there are concerns about the snack industry’s role in global obesity but said healthy product development and clear communication on nutrition is top of the agenda for manufacturers.
Excessive salt consumption accounts for an estimated 2.3 million deaths from heart attacks, strokes and other heart-related diseases globally, new data reports.
CSM has agreed to sell its bakery supplies businesses to private equity firm Rhône Capital for $1.05bn, eight months after its announcement to reposition as a bio-based ingredients firm.
The US Department of Agriculture (USDA) must do more to foster coexistence of genetically modified and non-genetically modified crops, the Center for Science in the Public Interest says.
Packaging stakeholders have highlighted their key focusses in response to news that food waste amounts to 89 million tonnes a year in the EU, according to the EESC.
Dynamic Extractions and Formulations (DEF) claims a new process that converts omega-3 and other oils into stabilised fine powders improves the nutritional value and shelf life of the product.
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
Food safety, quality and financial issues are considered the top three risks to business for most food companies, but sustainable supply is emerging as a growing area of concern, according to a new survey from DNV Business Assurance.
Rinco Ultrasonics has been awarded a patent for its technology for ultrasonic film sealing of flexible packaging, claiming it will deliver improvements over competing ultrasonics and heat sealing processes.
A new interactive graphical database offering market insights for food and beverage ingredients will help manufacturers and suppliers identify new trends and grow their business, according to RTS.
There are processing challenges for extruded snack manufacturers when developing healthier products with ancient grains, whole grains and fruit, says Bühler.
United States Bakery has won the auction for the Sweetheart, Eddy’s, Standish Farms and Grandma Emilie’s brands as part of the sell off of chunks of the Hostess Brands empire.
Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture can trick us into feeling fuller for longer.
UK firm Starfrost has defended traditional freezing methods against claims by cryogenic freezing proponents that they have greater environmental impact and are less efficient.
A new study, which reveals how potato chip packaging affects taste, will help brand owners tailor their products to consumer preference, says author Professor Charles Spence.
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.
Consumers are more adventurous when it comes to flavors - they want to ‘tongue travel’ - and this has spurred our development of Asian and Hispanic snack seasonings, Symrise says.
“Advancements made in nutritional science and the benefits produced by foods and foodstuffs may no longer be shared with consumers by those who procure the foods and foodstuffs."
The European Union nutrition and health claims regulation (NHCR) denies consumers of the right to scientific advancement in nutrition, says outspoken Dutch writer and NHCR opponent, Bert Schwitters.
The trade association representing margarine and vegetable fats makers in the EU has tightened its Code of Conduct for the third time since 1995, in an effort to reduce trans fat levels in foods and fats at retail.
Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it ‘most acceptable’, says a new study.
The Dow Chemical Company will build several specialty material production units aligned to its Performance Plastics franchise to target growth in North and South America.
German meat processing machinery exports are shifting to developing markets such as South America and Asia, according to German food processing and packaging machinery association VDMA.
Farmers organization Copa-Cogeca has forecast EU soft wheat production to increase 3.7% on last years levels by the 2013/14 marketing year, but worries that weather may impact yields.
Three leading distribution experts warn bakery and snack manufacturers of the legal risks and challenges associated with independent contract distribution - the increasingly popular choice.
It’s too early to say when Devil Dogs and Ring Dings will be back on shelves, but they - and other brands in the Drake’s snack cake portfolio - will likely be produced in plants in Collegedale, Tennessee and Stuarts Draft, Virginia, says new owner McKee...
German bakeries are under increasing pressure to consolidate to survive in a saturated and fragmented market where retail and discount bakery is mounting, a business consultant says.
Reynolds Group recorded a much improved 2012, despite still posting an overall loss, and outlined existing expansion and cost reduction initiatives as aims for this year.
Apollo and Metropoulos will have to work hard to drive forward Hostess’ snack cake brands in a saturated market but dollar stores could hold promise, an analyst says.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
UK new product development (NPD) specialist Omniceutica has developed a process that transforms apple pulp and surplus fruit waste from cider making into nutrient-dense, bite-sized snacks.
