A HDPE based bag-in-box liner developed for breakfast cereals is step changing in that it offers odour/flavour as well as moisture barrier protection through the use of multi-layer packaging technology, claims Amcor Flexibles Europe & Americas (AFEA).
A new natural sourdough production unit in Belgium costing €21m will boost volume and help meet the hike in demand from bakers for the bread ingredient, claims Puratos.
Steriflow said it has produced its first industry-sized version of a heat sterilization system that rapidly shakes products to result in reduced processing time and improved food quality.
A private equity group plans to expand the international reach of French salted snack company Snack International following the acquisition of a majority stake in the firm.
Increasing demand from the emerging middle class and the growing food and beverage sectors will drive growth for plastic packaging in southern Africa, according to a report from Frost & Sullivan.
Premium Ingredients has launched a new blend of hydrocolloids and emulsifiers for vegetable whipping cream that it claims offers high versatility, cost savings and freeze-thaw stability.
Concern around stock levels of commodities such as sugar, wheat and corn, is claimed by ingredients group Jungbunzlauer as the rationale behind its 10 per cent hike in the price of its xanthan gum, erythritol and citric acid products.
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
FoodProductionDaily.com caught up with Patrick Dowling of SPX Flow Technology at IPA 2010 to talk about the company’s strategies for acquisition and sector growth.
A new quality control method for honey facilitates faster trace element analysis while reducing operational costs, claims its developer Thermo Fisher Scientific.
New snack coating technology from Crisp Sensation Holding claims to retain the crispness of food products after preparation in both microwave and combination ovens.
Frozen vegetable or fruit manufacturers are the target of a new free-fall camera sorter that detects foreign materials using colour, shape and structure recognition technology, claims Best.
Heinz has taken a 13 per cent slice out of its energy budget at its massive Kitt Green food processing plant in the UK thanks to work on energy recycling.
Arla Foods Ingredients has developed a whey protein isolate to replace egg whites in nougat for a Chinese customer facing problems with inconsistent egg quality.
A Kellogg’s Rice Krispies Squares advert won the 2010 gold award for Long Term Effectiveness at the bi-annual IAPI Advertising Effectiveness awards (ADFX) last week.
Nestlé, Kellogg, Danone, Christian Hansen, and Fromageries Bel will work in partnership with TI Food & Nutrition to provide strategic research and innovation in probiotics development.
Danisco said that the development of Grindsted Fibreline 103, an addition to its Fibreline 101 product for rye bread applications, enables bakers to meet consumer demand for healthier bread without compromising on taste or texture.
Restricting salt intake could increase risk of iodine deficiency, particularly among women, according to a new study published in the American Journal of Hypertension.
Two analytical methods to measure mycotoxins in infant food have been adopted as the European benchmark test by the region’s standard setting committee.
Somewhere, in some time, there exists a land of beauty and promise for nutricosmetics products, where beauty supplements, foods and drinks can frolic, happy in the knowledge of their justifiable claims.The problem is that getting to this promised land...
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
Sluggish demand for breakfast cereals in the US market has been noted by a UBS Securities research report, citing fewer new product innovations as a contributing factor.
Continual monitoring of cereal based foods for trichothecenes is urged by researchers that noted high incidence of deoxynivalenol (DON) presence in bread, pasta and breakfast cereal products in Spain even though the majority detected were below EU limits.
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
Sainsbury’s will no longer face legal action over allegations of excess packaging after the UK authority behind the prosecution said bringing the case was “no longer in the public interest”.
PepsiCo UK is researching the feasibility of converting potato peel waste into crisp packaging and estimates a two year timeframe before market introduction.
Bunge North America has opened a new ingredient innovation center for edible oils and carbohydrates in Bradley, Illinois to allow faster commercialization of new products, the company said.
Nestle Nutrition and Natural Alternatives International have announced a supply agreement, giving Nestle Nutrition exclusivity in marketing a sustained release tablet form of SR CarnoSyn beta-alanine made by NAI.
An innovative reformulation of an established bio-based plastic has seen the development of Europe’s first extrusion-moulded bottle using eco-packaging material, said Polenghi.
The US Federal Trade Commission (FTC) has proposed changes to its guidelines for ‘green’ label claims to help marketers avoid making statements that could mislead consumers.
The snack and sweet goods category delivered double digit gains for flavour and fragrance house, Givaudan, which recorded overall sales of CHF 3,283m in the first nine months of 2010.
A scientist at the Fraunhofer Instituteas developed new antimicrobial active packaging film that targets microorganisms on the surface of meat, fish and cheese to extend product shelf life.
Snack and beverage categories contributed to PepsiCo’s 40 per cent hike in revenue growth, according to third quarter financial results revealed yesterday.
Consumption of azo food dyes are unlikely to cause allergic reactions at the current levels of use, claims the European Food Safety Authority (EFSA) after reviewing 10 colours.
Cooper Crouse-Hinds have launched a new range of NVMV Ex pendant light fittings for HID lamps for use in hazardous gas and hazardous dust environments in food processing plants.
Walkers Snack Foods has revised its chemical delivery policy following on from a 2006 incident which resulted in a delivery truck driver being killed from toxic gas and the food manufacturer and chemical distribution company Omnichem being fined a total...
Snack maker Frito Lay has reverted to the original non-biodegradable material for five of its six SunChips brand bags after consumer feedback indicated its new 100 per cent plant-based polylactic acid (PLA) packaging was too noisy.
Recently undertaken research has devised a method for developing a global tracing system to rapidly identify the origin of grain in a bulk shipment, enabling trace-back all the way to individual farm fields and adherence to US and EU traceability regulations.
To BPA or not to BPA? While the European Food Safety Authority (EFSA) backed the continued use of bisphenol A last week, the real question is whether the verdict was a full-blown reprieve for the controversial chemical or merely a stay of execution.
Warburtons has acknowledged receipt of a letter from Welsh rival Brace’s Bakery expressing an interest in its Newport bakery, but does not appear keen to engage in talks, according to Brace’s.
Greater hygiene, improved consistency of operation and greater productivity are all key advantages to be realised from using robotics in meat processing and packaging, said the German Institute of Food Technologies (DIL).
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
Danisco says a new independent life cycle assessment (LCA) shows that a ‘unique’ hydrolysis method for its newly branded version of the low-calorie sweetener xylitol can yield environmental impact savings of up to 99 per cent.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
In the third part of our special edition on robotics in the food industry we explore how robots are becoming a more common sight in the dairy and beverage sectors.
