Kellogg is the fifth multinational food giant to sign a research and development agreement with EnWave to test the company’s dehydration technology for a product area which includes cereals and cereal bars.
UK food manufacturers and the wider food industry are expected to play a significant role in helping to save the UK economy £2bn through preventing waste and curbing CO2 emissions, according to plans from the government-funded, Waste & Resources Action...
Kellogg Co has been censured by the US Food and Drug Administration (FDA) after traces of Listeria monocytogenes were found littered throughout its cookie plant in Georgia.
A new crisp packaging format can fit twice as much product per box, ideal for airlines where space is critical, claims the product’s manufacturer, Boxerchips.
UK micro salt pioneer Eminate has confirmed to FoodManufacture.co.uk that it is now supplying its Soda-Lo product to a large food manufacturer for use in bread sold via a major UK retailer.
Silgan Holdings’ proposed US$1.3bn take over of Graham Packaging was under threat yesterday after a mystery bidder stepped in with a higher offer for the rigid packaging outfit.
Improved labeling flexibility and lower costs are the benefits claimed for a new pressure-sensitive labeling solution for meat and dairy packaging applications from Avery Dennsion.
Heavy price promotions within biscuits and ambient cakes are likely to end soon, as rising and energy and commodity prices begin to bite, warns research firm Key Note.
An improved service to Moroccan flour millers and better logistics will result from Cargill’s inauguration of a 67,000t grains storage facility close to the port of Casablanca, claims the company.
Requirements for food packaging inks under Swiss national legislation have been in force for over one year, while new rules on food packaging inks exist in Germany but in draft form; we hear about the implications of these developments for the industry.
Cinnamon-based active packaging is a suitable alternative to modified atmosphere packaging (MAP) for gluten-free bread on both a microbiological and sensory basis, finds new research.
Bakery and cereals account for almost 23 per cent of the global functional foods market with sales worth $5.5bn between 2006 and 2010, claims Leatherhead Food Research; And heart health is the leading claim in the sector.
Development is underway to create a major food industry hub in Ireland, which will be a “catalyst” for food companies to share resources, boosting their commercial and financial performance, according to the body behind the project.
The European Commission has defended its decision to release thousands of tonnes of sugar on to the market after accusations that the move would have a detrimental impact on the yeast industry.
Leading pod-to-pallet chocolate supplier, Barry Callebaut, is targeting manufacturers in the Americas with a stevia-based dark chocolate for use in multiple applications, including moulding, enrobing and inclusions.
May 2011 marked a turning point for the global economy, Friedbert Klefenz, president of Bosch Packaging Technology, told FoodProductionDaily.com at the recent Interpack trade show in Dusseldorf, Germany.
Consuming folic acid from supplements or fortified grain products is unlikely to exacerbate problems associated with low vitamin B12 levels, says a new study.
Stora Enso has unveiled plans to build a pre-commercial plant to produce ground-breaking nano-packaging material that will allow it to radically lightweight its paper and board.
Holland’s Pies has confirmed that 10 manufacturing staff will leave the Accrington firm as it bids to become “more efficient and competitive in the marketplace”.
FoodProductionDaily.com caught up with regulatory experts Intertek in Düsseldorf last month to discuss the challenges for food and drink manufacturers around the Plastics Implementing Measure (PIM), which came into force last month.
UK and Ireland remain tough trading environments, claims Swiss bakery group Aryzta, as it reports a doubling in output volume arising out of its recent acquisitions.
Bakers can gain in terms of time and energy savings by opting for an infrared–microwave combination oven to bake gluten-free breads, finds a new study evaluating the technology with bread made from chestnut flour.
France’s driest spring in 50 years is likely to have a heavy impact on its wheat harvest and could drive up global wheat prices, according to French agriculture minister Bruno Le Maire.
The Real Good Food Company (RGFC) reported at its AGM today that, having tackled the volatile sugar supply situation, new branded launches and a revamped bakery business mean it is on track to exceed market forecasts in 2011.
Snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier Avebe as it extends its Eliane line for fried coated nuts
Substituting wheat with soy in microwavable pocket-type dough products may improve the food’s texture and reduce the detrimental effects of microwave cooking, suggests a new study.
A new logo allows confectionery, biscuit and other food producers show their commitment to sustainable palm oil, which in turn will boost global demand, says the RSPO.
Sun European Partners is combining its existing packaging companies to create two European hubs, one to cover its flexible packaging businesses and another to envelop its rigid packaging businesses.
Packaging companies have a key role to play in the battle to cut food waste, said Christian Traumann, president of the trade event Interpack 2011 and chief financial officer of Multivac.
Dow Agrosciences is confident sales volumes of its omega-9 mono-unsaturate-rich oils will triple in the next two-to-three years as manufacturers making everything from breakfast cereal to microwave popcorn try to cut saturated fat.
Reading Scientific Services Ltd (RSSL) said it has expanded its analytical capability to take into account the growing industry need for screening of food products for the presence of buckwheat protein material.
A major plastics trade body has called for a Europe-wide ban on landfill while highlighting the key role of the private sector in driving recycling and recovery innovation.
Forest fragmentation driven by demand for palm oil is having a catastrophic effect the level of biodiversity, and may be endangering certain species, according to scientists from the Queen Mary University of London.
New UK rules on meat charging inspection will not destroy the industry but will heap on costs and hit the competitiveness of the sector, said the British Meat Processing Association (BMPA).
Paola Barilla, vice president of pasta and bakery group, Barilla, is taking on the presidency of the Italian packaging trade show – IPACK-IMA – in 2012. We caught up with him at Interpack to hear about the group’s approach to sustainable growth.
Convenience, global flavors, and premium products are leading new trends in the bakery sector, according to a new report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
A new dark cocoa powder aims to deliver an indulgent rich taste for bakery goods, but also cut costs by reducing the product’s overall cocoa content, claims ADM.
A new margarine blend for bakery products contains 10 per cent less saturated fat than its predecessor, but without altering taste or performance, claims CSM.
Special edition: alternatives to carbon heavy processes
A group of distillers in Rothes, Scotland, began building a power plant this week that turns whisky by-products into energy and could cut total carbon emissions from the Scotch whisky industry by 6 per cent.
