Leading beverage filling and packaging technology company Krones reported a number of drink makers signing on the dotted line at German trade show Brau Beviale last week, and we caught up with executive chairman of the board, Volker Kroneseder, to get...
Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
The ability to recycle food-grade polypropelyne (PP) is moving closer to reality, according to the UK government-funded Waste Resources Action Programme (WRAP).
The “record” attendance numbers at this year’s Modern Bakery Moscow trade fair reflects a growing demand for bakery technologies and products in Russia, according to event organiser Ost-West-Partner.
Growing consumer demand for convenience was the driver behind the introduction of a complete perforation for new carton packs that makes it easier to open and fully empty contents, said SIG Combibloc.
An innovative series of oxygen scavenging additives designed for use in a raft of plastic packaging materials are cheaper, more efficient and simpler to apply than conventional techniques, said NanoBioMatters.
A multi-million pound programme to turn an old warehouse next to the Ryvita factory in Poole into a state-of-the-art manufacturing facility will be completed by next spring.
Chemicals used in the linings of packaging such as fast-food wrappers and microwave popcorn bags are leaching into foods, adding to human chemical blood contamination, a new study has claimed.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
Galam Group has signed an agreement with Czech company VUC Services to develop new liquid sweetener blends, as part of its strategy to spread its reach into new European markets.
FoodProductionDaily.com caught up with Realco at the recent IPA trade show in Paris to discuss biofilms and the company’s breakthrough in tackling these slime layers that pose a constant contamination threat for food processors.
Temperature resistance and balanced seal-peel properties combine to provide a unique venting feature for multilayer blown film for microwaveable food packaging, said Borouge of its new multimodal polypropylene (PP) film.
Ultrasound treatment (sonication) and an edible coating including jujube and pomegranate extracts can be used for delaying the oxidation of roasted peanuts, and eliminates the need for modified atmosphere packaging, claims new research from Brazil.
“Strong organic growth” has led Kerry Ingredients to acquire US ingredients firm Agilex, as its flavours and ingredients business grew 6 per cent relative to the first nine months of 2009.
FoodProductionDaily.com discussed the latest modifications to JBT FoodTech's Super Agi rotary sterilisation system at the recent IPA food processing show in Paris, with the global supplier explaining how its engineering team is looking to reduce...
Krones has globally launched a new production process to produce oval or asymmetrical plastic bottles that it claims can acheive outputs of 2,000 containers per hour.
The three top reasons for buying a particular bread brand are consistent quality, health, and value for money, according to a Novozymes consumer survey which investigated the habits of 3794 consumers in the UK, France, German and Sweden.
The Hochdorf Group has relocated its wheat germ processing from Steinhausen to Hochdorf after space was created at its headquarters by the termination of certain packaging activities last year.
All palm oil used in The Netherlands will be certified by the RSPO by 2015, as all the suppliers and buyers in the Dutch market have signed a manifesto and pledged to work towards this goal.
Canadian baked goods and meat producer Maple Leaf Foods, has attributed its 2 per cent rise in adjusted operating earnings in the third quarter of this year to the higher costs of grains and meat proteins.
New research from Euromonitor suggests a moderate but sustained increase in wheat and corn commodity prices from now until 2015 but the analysts predict that manufacturers focusing on premium and private label lines will offset rising input costs.
French Minister for Industry Christian Estrosi gave an exclusive interview to FoodProductionDaily.com at the recent food processing trade show, IPA, in Paris
SPX Corporation’s third quarter financial results show that revenue rose 10 per cent to $1.29bn, from $1.17bn in the previous year’s quarter - the first time that the global technology player has reported revenue growth since Q4 2008.
FoodProductionDaily.com caught up with Bizerba at the recent IPA trade show in Paris to hear about its single-drive belt checkweigher that scooped the process management and control award in the show's innovation competition.
The chocolate and confectionery fats division showed strong seasonal volume improvements, claims leading oil and fats supplier AarhusKarlshamn as it releases third quarter financial results for 2010.
Uh-oh, surely not another industry-sponsored front-of-pack nutrition label! Food industry engagement is welcome, but let’s take it slowly – no one benefits until we figure out a system that works.
Metallised cellulose-based material has been customised to allow a North American snack food manufacturer bring out a range of crisps with packaging that is compostable in six weeks, according to Innovia Films.
FMC Biopolymer has said it intends to raise prices of its microcrystalline cellulose (MCC) and carrageenan-based products by up to 15 percent due to continued supply/demand imbalance for raw materials.
People who regularly eat whole grains tend to have less of the type of fat associated with heart health and diabetes risk than those who eat more refined grains, according to a new study.
A new £4.2m funding project will cover 50 per cent of employee training costs in the UK food and drink industry and aims to deliver flexible training courses in addition to full qualifications.
European flexible packaging converters are struggling to come to terms with the emergence of Amcor as the region’s major player following its takeover of Alcan, said a new report from PCI Films Consulting Ltd.
Computer vision offers benefits over conventional colour-measuring instruments for biscuit manufacturers in that it enables the analysis of the whole biscuit surface, and can effectively determine surface cracks and other defects, note Chilean researchers.
A new bioplastic thermoforming grade was launched this week for food packaging applications by Telles, a joint venture between Archer Daniels Midland (ADM) and Metabolix.
The leading traders of physical raw sugar claim that the commodity is likely to surge to a 30-year high in the coming months, with all eyes on the pending Indian sugar crop output which is hoped will ease supply pressures.
A lawsuit has been filed by against H J Heinz accusing the company of stealing the concept for its ‘Dip & Squeeze’ packaging. But the food giant has vigorously denied all charges.
Potato processor Lamb Weston/Meijer (LWM) said it has completed a deal to buy a controlling stake in Austrian outfit Frisch & Frost (F&F) after being given the go-ahead by Brussels.
Dutch bakery ingredients supplier CSM posted an increase of sales of €149.2m for the third quarter, but notes a substantial hike in commodity costs and reports that it has taken some steps to offset this through higher prices.
A new biodegradable and compostable clingfilm has the same strength and stretch properties as traditional products, said Novamont, the firm behind the development.
Recycling targets for plastic and steel packaging were singled out for increase yesterday by the UK Government as it announced its new objectives fover the next two years.
Curwood has launched a lightweight CPET tray for processors of fresh bakery and ready-to-eat foods that it claims can maintain toughness and stability at both low and high temperatures.
The quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients.
