New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.
Continued demand for natural food colors has helped to drive record top and bottom line growth in the first quarter for colors, flavors and fragrances giant Sensient Technologies.
Sonoco-Alcore said higher raw material costs were to blame as it announced its European paperboard prices would increase next month - the second rise since the start of the year.
The Northern European dimension of an industry led EU initiative to restrict snack advertising to children has been further strengthened by the decision of snacks maker Chips Group to sign up, said the European Snacks Association (ESA).
Sharp differences have emerged between a plastics trade group and a local government body over how to solve the growing shortage of recycled plastics in the UK supply chain.
The European Food Safety Authority’s backing for a functional health claim for resistant starch should be good news for bread, biscuit and cereal manufacturers wanting to tap into the functional foods market.
A pioneering new multi-screening allergen method is more effective, accurate, quicker and cheaper than existing methods used in the food industry, said Eurofins.
Police have arrested five employees of a snack manufacturer in the Chinese city of Shanghai following a food safety scare involving dye and excessive amounts of sweetener in buns.
More than 29 per cent of people in North America never buy private label cereal, citing taste as the main reason for not choosing such products, according to a study of 6,100 participants by research firm, Market Force Information.
Consumers are less likely to check labels of biscuit, cake, chocolate and confectionery compared to other food categories, according to Harris Interactive, due to the perception that they are indulgence opportunities.
Sun Capital Partners is keen to grow its new UK business, the Britton Group, said the firm, following its recent acquisition of the flexible packaging company.
The administrator of Woodhead Bakery has confirmed that it is in “detailed discussions” with a number of potential buyers for the firm, which counts Morrisons as a customer.
Leading industrial chocolate supplier Barry Callebaut has opened its first cocoa pilot plant in North America, a move that follows its reported objective to grow its chocolate volume sales by between 6 to 8 per cent up to 2013.
Silgan Holdings Inc has announced it is to buy Graham Packaging for US$4.1bn to create a global food and beverage packaging powerhouse with combined annual revenues reaching $6.2bn.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
Consumers may consider organic cookies, yogurt and potato chips to be tastier, healthier and lower in calories because they carry an organic label, according to a new study conducted by researchers at Cornell.
A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.
The food industry and cocoa traders have welcomed the EU decision to lift sanctions on the Ivory Coast ports and other Ivorian entities following an end to the crisis in the cocoa growing country.
A new research project aims to optimise the production and quality of oil palm, helping to produce more sustainable crops, by using molecular genetics to boost crop breeding.
The new check weigher designed for food applications from Thermo Fisher Scientific is claimed to achieve “the highest level of accuracy and reliability in a check weighing system.”
A new addition to its Fibreline range has been designed to allow bakers produce wholemeal bread without compromising on taste or texture, claims Danisco.
Despite no globally accepted definition for gluten-free, gluten-free food manufacturers should aim for the lowest possible levels of gluten to gain loyal celiac customers, says dietitian Shelley Case.
Flour millers in the EU are calling for greater coherence between EU policies affecting supply, more incentives for research and innovation in addition to safety nets to deal with extremely volatile market conditions.
Functional foods, multivitamins and fish oil are an increasing threat to single vitamin D supplements, as consumers seek to understand the controversy in vitamin D recommendations, says an analyst from Euromonitor.
Sugar policy reform is back on the US legislative agenda, as two new bills that aim to end the sugar price support program have attracted broad food industry support.
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
The packaging industry has welcomed an initiative by UK retailers to collect clear plastic films for recycling in a move that could rescue almost 650,000 tons of material going to landfill.
Fears that almost 500,000 tonnes of cocoa beans stored in warehouses in the Ivory Coast would deteriorate are now subsiding with the perception that a political resolution is imminent in the cocoa growing country, according to Rabobank
DSM has developed a food-contact compliant resin for use in food factories and water plants that the company claims offers superior corrosion and chemical resistance.
Mondi Group has unveiled a financial plan to spin off its South African packaging operations to give both businesses the flexibility to pursue different opportunities.
Tesco may have to reduce the shelf-life of some of its products to meet 2012 targets on salt reduction set by the Food Standards Agency (FSA), according to a nutritionist who works for the retail giant.
French authorities have backed the safety of aspartame after scrutinising two recent studies that linked the intense sweetener with increased rates of cancer and pre-term births.
Industry players will be able to bid for the right to exclusively negotiate with creators of food packaging innovations at a ‘knowledge auction’ to be held at Interpack next month.
Kellogg's UK md Greg Paterson has stepped down, with the food manufacturer appointing a temporary successor until it finds a suitable long-term replacement.
Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim scientists invovled in pasta research.
The European Commission today approved DuPont’s €4.5bn offer for Danish probiotics, enzymes and ingredients giant Danisco but the deal remains in doubt as to date only 6% of Danisco shareholders have accepted the offer.
Nestlé is rolling out a 3D animated game to its cereal boxes in 53 countries around the world, following the success of the initial launch in France two years ago.
A food processing company has been ordered to pay ₤12,214 (€14,000) for flouting health and safety laws after a worker was injured by a forklift truck at its UK plant.
Burton’s Foods bosses have promised to give “detailed consideration” to Unite plans aimed at preventing the closure of their Moreton site, after the union presented an “alternative, costed plan” for sustaining production to them last Friday.
All is not well down on the novel foods farm. If food innovation in Europe is to thrive anew, MEPs and the Council need to get past the recriminations over the failed talks and remove the troublesome question of cloned foods from the negotiating table.
Strong performance in emerging markets and a strategic focus on customer segmentation rather than individual products have driven Barry Callebaut to record half year profits.
Bug-damaged crops can be salvaged by a complex of enzymes, ascorbic acid and acidity regulators to create bakery products such as pizza crusts and crackers, claims bakery ingredients supplier Mühlenchemie.
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
