Consumer groups in France have slammed a 2009 charter signed by the food industry and designed to promote healthy food and fight child obesity as a ‘triple failure’.
Novozymes has announced that it has obtained Food Safety System Certification 22000 (FSSC 22000) for a wide range of its enzymes targeting bakery and other food sectors.
Tate & Lyle has completed a planned European polydextrose manufacturing facility, which the firm says will help reduce costs for the customers in the region.
Increasing obesity in children in China will stimulate demand for healthier bakery and cereal products, claims Datamonitor in a new report that shows that China ranks fourth in new bakery product launches in the global market in 2009.
Indian basmati rice is one of the products to be removed from an EU list of food imports subject to heightened scrutiny while some herbs and spices from Thailand have been added, said Brussels as it updated the register today.
Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.
Kellogg Company has finally named the chemical at the centre of its US tainted packaging incident that led to the recall of 28 million boxes of cereal last month.
Collaboration between a bespoke e-learning course provider Desq and the Centre for Robotics and Automation (CenFRA) in the UK will soon allow operators in bakery manufacture and other sectors update their skills in robotics and automation remotely.
The Sustainable Consumption and Production (SCP) Round Table has formally adopted ten guiding principles to give a coherent way for assessing and communicating the environmental performance of food and drink products.
New product development and reformulation of Kellogg’s existing offering will be the focus of new R&D collaborative project between Ajinomoto and Kellogg’s.
Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success.
Demand for shelf-life evaluation procedures such as challenge testing is on the up as food processors come under increasing regulatory and financial pressure to ensure safety and minimise waste, said Campden BRI.
A wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short
A four per cent decrease in planting areas for wheat used in biscuit production in the UK has led one analyst to suggest there may be a reduced quality crop available for biscuit manufacturers – but warned it may be too early to tell.
A new grade of resin clarified with an additive can enhance the clarity and side wall stiffness of low-density polypropylene (PP) for food packaging and allows it to compete with other plastic material on sustainability and aesthetics, says Total Petrochemcials.
The United Nations' food standards body, the Codex Alimentarius Commission, has extended its code of practice for the prevention and reduction of aflatoxin in tree nuts to include additional measures for Brazil nuts.
A breakthrough technology that coats polymer films with an ultra-thin clear barrier layer to enhance product shelf-life has been unveiled by the Fraunhofer Institute for Electron Beam and Plasma Technology.
DS Smith said it has made a binding offer to take over French corrugated packaging company Otor for €247m (₤207m) in a bid to expand its French market share and boost its overall European position.
Modified starch from beans may improve the quality of fresh gluten-free bread, suggests new European research that promises improvements for products known for their crumbly texture.
Booming sales of premium products such as Kettle Chips helped the UK crisps and snack market grow by 6 per cent in 2009, according to YouGov SixthSense research.
Nestle India, a subsidiary of the Swiss giant, is set to enter the breakfast cereals market and take on competitors in the category there such as Kellogg’s and PepsiCo, according to newswires.
Around US$30bn worth of investment is needed to “revolutionise” India’s food processing sector to boost the volume of processed products to 10 per cent of overall output by 2015, according to a new report.
Carbon dioxide (CO2) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower pH to render microbes ineffective...
AB Enzymes has entered a partnership with The Ingredients Company for sole distribution of its baking enzymes in the United States and Canada in order to strengthen its presence in the region.
US group Sara Lee has announced the sale of its air care business Ambi Pur to Procter & Gamble as it looks to consolidate itself as a top international food and beverage player.
A new report that sets out for the first time a common language and metrics for sustainable packaging will help reduce its carbon footprint, cut costs and boost the industry’s public image, said the Global Packaging Project (GPP).
A complex of protein fractions and enzymes that augments the effect of the gluten contained in wheat can upgrade low protein flour for use in bread and rolls, claims its developer, Mühlenchemie.
Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.
Corrugated board manufacturers have reported that packaging volumes are returning to pre-recession levels, thanks in a large part to the stability of the food sector.
Ecolab and DuPont have said their new non-food contact anti-microbial coating for processors will reduce the risk of contamination from mould and a range of pathogenic bacteria on a wide range of surfaces for up to 30 days.
Acrylamide reductions in bread of up to 90 per cent have been claimed in initial test results announced this week for a proprietary yeast product from Phyterra Yeast, a division of Canadian firm, Functional Technologies Corporation.
Rice bran ingredient supplier NutraCea has said it expects to exit bankruptcy later this year after having filed for Chapter 11 protection in November to allow the company to restructure, reduce overheads and sell non-core assets.
Kellogg’s has pulled its application to the European Food Safety Authority (EFSA) for approval of a weight health relationship claim under the proprietary and emerging science article 13.5 for generic ready-to-eat breakfast cereals.
Italian packaging equipment manufacturer Aetna Group has taken over domestic rival Prasmatic in a bid to boost its penetration of the food and dairy markets and combine expertise.
Ishida Europe has launched a portable version of the packaging machine it launched last year for the packaging of bags of snacks and sweets into strips for retail hanging displays.
A group of external experts has verified that tainted packaging rather than any harmful material in the food is the cause of Kellogg’s nationwide recall of 28 million boxes of cereal, said the company.
Bakery enzymes constitute the segment within the European food enzymes market with the greatest growth potential, claims a Frost and Sullivan market report.
A new range of fats for margarine and baked goods by IOI-Loders Croklaan has been launched in Europe, using enzymatic interesterification from new facilities in Rotterdam, Netherlands.
‘Billion dollar deal’ was not a phrase bandied about the food ingredients industry much last year. With BASF buying Cognis for €3.1bn and Corn Products International paying $1.3bn for National Starch, M&A looks to be thawing – but best not get over-excited...
US firm Tasty Baking has completed the relocation of a production facility to what it claims is the world’s largest green bakery with the ability to boost production by 50 per cent.
Kellogg Company has recalled 28 million boxes of breakfast cereal in the United States over fears an unknown chemical that has tainted its packaging could cause diarrhoea and vomitting.
Demand for stand up pouches (SUP) in Europe is forecast to leap by at least 50 per cent to around 28 billion units by 2014 despite growth being hit by the world economic downturn, according to an industry report.
Frozen food supplier Lantmännen Unibake has sought to strengthen its position in Central Europe with the acquisition of a Hungarian bakery from the milling group Elsö Pesti.
