Indulgence Patisserie is pumping £0.75m into converting a former metal fabrication facility adjacent to its current site into a second desserts manufacturing facility that will more than double its production capacity.
Bread ingredients supplier Sonneveld, which recently joined the Roundtable on Sustainable Palm Oil (RSPO), has announced its goal to use only sustainable palm oil in its bakery ingredients from 2013.
Quadrant has launched a new metal detectable (MD) engineering thermoplastics range to help food processors tackle the issue of breakage and wear in equipment.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
Leading packaging materials and machinery supplier MWV claims its open innovation portal will generate new ideas related to sustainability, materials science and substrate development for food and drink packaging.
Packaging and equipment suppliers to the food industry may have to get used to tighter margins despite renewed optimism in 2010, according to industry experts at Emballage in Paris last week.
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
A rapid, easy-to-use method that allows food processors to test plant equipment and surfaces for the presence of salmonella before it contaminates food has received AOAC approval, said SDIX.
Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile.
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
A new biopolymer range provides better seal integrity for the larger pack sizes of dry products such as muesli and pasta, claimed Innovia Films at the launch of the new NatureFlex film at the French industry event Emballage last week.
FoodProductionDaily.com caught up with Ishida Europe’s Torsten Giese at the Emballage show in Paris last week to discover his take on how the sector is recovering from the global recession and how this is informing development trends.
BASF and Ineos have unveiled proposals to form a global styrenics company with projected annual sales of €5bn in a bid to compete with operators in the Middle East and Asia.
NutriGal has gathered positive preliminary data to support the satiety effect of its eponymous protein and fibre ingredient, derived from a by-product of the soy processing.
The hand on the tiller that is food safety in Europe has been left somewhat unsteady by the recent regulatory actions taken by the European Commission on BPA and food colours – moves that are pandering to consumer fear and showing contempt for the food...
A new stretchable paper may signal the beginning of the end for thermoform plastic trays, Billerud told FoodProductionDaily.com at the Emballage show in Paris last week.
Warburtons has pumped more than £2.5m into building a dedicated facility in Newburn to support the launch of a new eight-strong range of gluten-free products.
The “vast majority” of cereals and cereal-based foods in the UK contain mycotoxin levels below regulatory limits, according to a survey from the Food Standards Agency (FSA).
The owners of Unifine Food & Bake Ingredients are seeking a buyer for the pastry ingredients supplier, with Royal Cosun saying it has retained an investment house to conduct a “comprehensive review of all strategic options.”
The palletizing and automated end-of-line sector is likely to experience greater consolidation and increased strategic alliances as industry players seek to deliver greater efficiencies, says Newtec boss Didier Pradeilles.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
Nestlé outlined the value of nutritional interventions with protein and vitamin D intake, optimising functionality in the elderly which may ultimately help to reduce the cost burden on healthcare systems.
Less than half of bread products in Australian supermarkets have acceptable salt levels, according to a report published this week by Sydney based, The George Institute for Global Health, and it claims enforcement might be the answer.
French food packaging manufacturers are more optimistic about business prospects over the next two years than at any time since the recession of 2007/2008, according to a survey conducted last month on behalf of the organisers of the trade exhibition...
Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
Kellogg’s has entered into a seven-year food safety testing agreement with Covance, which has completed construction of its Nutritional and Food Safety Laboratory in Battle Creek, Michigan.
Kerry Group has strengthened its presence in Asia-Pacific region after acquiring General Mills’ Australian bakery businesses for a sum believed to be around €20m.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
A former Health Canada official has criticized the agency for failing to publish health claim-backing data, after recently approving an oat fiber-cholesterol health claim.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
The Kellogg Company will pay consumers up to $2.75m over misleading kids’ attention claims for its Frosted Mini-Wheats cereals, after a federal judge reached a class action settlement.
FrieslandCampina Kievit will soon be able to guarantee the sustainability of ingredients containing palm oil in accordance with RSPO standards, as it is seeking certification in response to customer request and consumers demands.
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
Functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a Datamonitor researcher.
The CIUS is calling for the European Commission to act now to keep sugar supplies within the EU market rather than export the sweetener, with it claiming that EU based confectioners and other food and drink manufacturers are facing sugar supply difficulties.
New research suggests that stunted information flows in the supply chain are leading to significant missed sales opportunities and reduced productivity.
UK based specialty bread producer, Giles Foods, claims an expansion of its production facilities to the tune of £4.5m (€5.26m) will allow it to meet a hike in demand for its premium and artisan range.
The US packaged food sector is expected to remain stable in 2011 despite a raft of difficulties including rising costs, keener competition and cash conscious consumers, according to a report by Fitch.
Bread manufacturer, Grupo Bimbo, is the latest food giant to sign a research deal with EnWave to test “certain food products” on its nutraREV vacuum-based food dehydration technology.
Penford Products Co has announced it is developing natural ingredients that could be used in the linings of some food packaging as a replacement for fluorochemicals.
O-I has forecast faces a long legal fight with the Venezuelan Government over its decision to take over its glass packaging operations in the country, with a major issue likely to be the price the company receives for the plants.
Reducing salt in teenagers’ diets could significantly reduce their risk of cardiovascular disease in adulthood, according to research presented at the American Heart Association’s Scientific Sessions this weekend.
Talking from the Brau Beviale trade fair in Nuremberg, Germany, Rexam executive John Revess outlined the lobbying and marketing work needed to improve the environmental image of the beverage can.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
