Speciality bakery firm Aryzta will push ahead in transforming its business into a customer-centric model to take a stronger hold on the global market, according to its CEO.
PepsiCo has been targeted by the latest in a string of class action lawsuits alleging big brands are misleading consumers by labelling products as ‘all-natural’ when they contain genetically modified organisms (GMOs).
US cereal giant Kellogg has struck a 50:50 joint venture with Chinese agribusiness monopoly Wilmar International that will manufacture and sell cereals and snacks across the country.
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s Dr Wayne Morley applies his top tips to real case studies.
Research into exciting new processing, food safety and sustainable manufacturing techniques has been proposed as part of The European Technology Platform (ETP) ‘Food for Life’.
Solegear Bioplastic has partnered with the National Research Council of Canada (NRC) to develop new bioplastic technology and muted the first product will be commercialized by the first quarter of 2013.
Markel Bakery heads up a new three-pronged business that will force ahead with global infrastructure, technology synergies and take a strong market hold, according to its CEO.
Self-venting pouches or trays, and technology enabling meals to mimic oven cooked food have driven strong growth in microwaveable packaging materials, according to a report from Allied Development.
As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation at Leatherhead Food Research, outlines his top 10 tips for efficient...
New Nature Valley protein bars will be as big as Fiber One brownies in their first year, General Mills has predicted as consumers replace “mindless munching” with healthier snacking options.
The American Bakers Association (ABA) says it is only a matter of time before “some form of a [sugar] reform amendment passes in the House”, although sugar producers say the US should learn some lessons from Europe and stop trying to fix something that...
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
Hostess Brands is seeking a legal means to force members of the union representing a big chunk of its staff to accept a deal they have rejected by an overwhelming majority, or says it will have no choice but to liquidate the company.
The Advertising Standards Authority (ASA) has rejected a complaint from the Real Bread Campaign about the advertising of ABF Grain Products’ Allinson brand loaves.
Stora Enso has signed a joint venture in Pakistan to produce corrugated and the base materials for consumer board to take advantage of the growing market demand in the country for packaging.
Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed.
Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.
UK meat products firm Pork Farms has speeded up production line changeovers through installing Allen Coding Systems' carton coding technology at its factory in Shaftesbury, Dorset.
Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.
UK distributor NFT is pumping millions of euros into its operations, having secured a five-year refinancing agreement with HSBC Midlands corporate banking team.
Pactiv has purchased the stock of a manufacturer of absorbent products used in fresh meat, fish, poultry and produce and announced plans to expand a facility in Texas, with work starting at the end of 2012.
Mossi & Ghisolfi (M&G) Group has selected Texas as the location for its one million ton polyethylene terephthalate (PET) plant with construction expected before the end of 2013.
PepsiCo plans to invest about $38m on a new high-tech warehouse distribution system for its Frito-Lay factory and distribution center in Killingly, Connecticut.
Ingredients firm AB Mauri has a patented technology for reduced-fat tortillas that opens up opportunities in a vastly untapped market sector, a company director said.
The EU Sugar Users Association (CIUS) has welcomed debate on sugar reform scheduled in the European Parliament on Monday, ahead of an EU vote on whether to abolish sugar quotas under Common Agricultural Policy (CAP) reforms.
GEA Refrigeration Technologies has increased the efficiency of its freezer systems by approving its semi-hermetic GEA Bock HG and HA compressors for operation with the refrigerant R407F.
Weetabix has replaced the plastic inner wrap around its biscuits with an easier to open paper alternative and redesigned its cereal packs to reflect this.
Mondi Group has agreed a cash deal with Duropack to acquire its German and Czech Republic operations for €125m to strengthen its corrugated and containerboard position in Europe.
Spartech Corporation has recorded a 10% decrease in sales in its Packaging Technologies segment in its third financial quarter (Q3), but said it would continue to shift its product mix towards more specialized and higher margin products.
A Nuremberg-based packaging design firm has developed a prototype bread pack that it says keeps the product fresher for longer and also plugs environmental concerns.
Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.
Ingredient makers have been finding increasing opportunities in India’s bakery market, with consumers’ changing lifestyles driving the recent phase of growth.
Kraft Foods has acquired the remaining 50% stake not already owned in Biscuiterie Industrielle du Moghreb (BIMO), a leading biscuits manufacturer in Morocco.
Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.
A guidance document aimed at safeguarding communication along the bioplastic chain has been hailed as a ‘step in the right direction’ from two firms involved in the industry.
