Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal technology group based at the University of...
Significant cuts in average giveaway and the ability to handle high value products at faster speeds are benefits claimed for a German nut processor after switching from volumetric methods to multihead weighers.
Pulverised lime is being added to bleaching agents used in Chinese flour in a bid to cut production costs and boost profits, China state media has reported this week.
Boosting its position in food use concentrates was one reason behind Alfa Laval’s acquisition of Italian aseptic technology company Astepo Srl, the firm told FoodProductionDaily.com.
Groupe Casino’s plan to remove palm oil from its own brand food products for environmental and health reasons are misguided, according to a RSPO representative.
The Center for Science in the Public Interest (CSPI) has mounted a campaign against half empty food packaging, accusing the US food industry of flaunting federal regulations.
Finland’s Raisio has announced it has finalised the acquisition of British snack foods manufacturer Glisten PLC, as the Finnish food manufacturer eyes opportunities for growth.
Monsanto reported a decline in profits for the second quarter of fiscal 2010 on Wednesday and warned that it was unlikely that it would meet its longer-term profit forecasts.
A claim that an advert for Kellogg’s Coco Pops was irresponsible because it directly targeted school children and encouraged them to eat a snack that was high in sugar has been rejected by the UK’s Advertising Standards Authority (ASA).
DSM’s lipase enzyme from GM Aspergillus niger is set to be approved by Food Standards Australia and New Zealand, opening up opportunities for bakers to use it as a processing aid.
Organic production has risen dramatically over the past decade but only a tiny percentage of soybean, corn and wheat crops are certified organic, according to a new report from the USDA.
Soft drink makers could end up swallowing a £10m bill for no good reason by embracing the Food Standards Agency (FSA) recommendations for new slim-line 250ml drinks.
Gum acacia modified with n-octenyl succinic anhydride (OSA) is safe for use as an emulsifier in flavourings and in foods, finds the European Food Safety Authority (EFSA) following a risk assessment request from the European Commission.
Mixing seeds of the vinal plant with corn flour may produce gluten-free formulations with enhanced protein and antioxidant levels, says a new study from Argentina.
Typical high-carbohydrate, low-fat breakfasts, such as cereal or toast, may not be as healthy as previously thought, if results from a new mouse study are shown to apply to humans, researchers say.
Avebe has added another application for its Etenia potato starch range, this time to enable bakery margarines with lower levels of fat and saturated fat.
Caravan Ingredients has developed a new bran muffin base that it says provides food manufacturers with a quick and economical way to produce customized bran muffins.
The addition of dietary fibres to the wheat dough increases its resistance to freezing and frozen storage, while the addition of amaranth flour to gluten-free dough also increases its resistance to freezing but decreases its resistance to storage conditions,...
A new salt replacer for bread and other baked goods is derived from fermented wheat germ to also optimize the nutritional profile of the product, claims the supplier.
Corporate responsibility is now accepted as a major part of doing business, even when the economic climate is less than ideal. FoodNavigator.com rounds up the main messages of some of the world’s biggest food and beverage companies.
A decision to add acrylamide to a European list of Substances of Very High Concern (SVHC) is unlikely to have any impact on the cardboard packaging industry, said one trade body.
Amcor’s takeover of Alcan will give the company the opportunity to out-innovate its competition, maximise supply scales and cut its cost base, said the head of its US and European flexible packaging operations.
A “unique” depositor that cuts changeover times and simplifies the cleaning process for food processors could change the way companies operate, said the UK firm behind the development.
Microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour may enable a range of low-fat cake and frosting for bakery applications, according to new findings from the USDA’s Agricultural Research Service (ARS).
British retailers have been criticised over the energy ineffiency coupled with the use of processing aids and artificial additives in in-store baked bread, which constitutes 17 per cent of bread bought in the UK.
Small amounts of chocolate can lower blood pressure and reduce the risk of heart disease, according to a study by German researchers published in the European Heart Journal.
No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop...
Recommendations on saturated fat reductions published by the UK Food Standards Agency (FSA) in its drive to encourage reformulation of products such as biscuits and cakes along healthier lines will impact Europe wide manufacturers, claim industry representatives.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
In many countries foods such as milk, yoghurt, margarine, oil spreads, breakfast cereal, pastries as well as bread are fortified with vitamin D, and in the third part of our special edition on this nutrient, we look at the challenges surrounding its encapsulation...
Loaves with “astonishingly low levels of salt” could hit supermarket shelves early next year as the UK’s leading plant bakers launch the first products containing microscopic salt crystals from Nottingham-based firm Eminate, reports our sister title Food...
Plans are afoot to merge the New Zealand Food Safety Authority back into the Minister of Agriculture and Forestry, 3 years after the risk assessor and risk manager were split out.
Propionic acid is effective to reduce insect immigration into cereal packaging when formulated in biodegradable PCL and zein coatings, according to Italian researchers.
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
Leading UK manufacturer of biscuits and snacks United Biscuits said it is reappraising its water efficiency, transport carbon emissions, food waste and packaging reduction targets, as its progress to date on these commitments, it claims, has exceeded...
Salt-reduction targets have now been set for most leading Australian-manufactured brands of ready-to-eat cereals, bread and other baked goods in a bid to improve the diet and health of consumers, according to an industry, retailer and government partnership.
Lightweighting, improved strength and cost savings are all benefits for flexible packaging produced with a new LDPE resin, said LyondellBasell as it launched the product in North America.
The European Commission has given its approval for the acquisition of PET resin producer Artenius UK Ltd by KP Chemical, a subsidiary of South Korean conglomerate Lotte Group.
Swiss bakery group Aryzta had a decline in revenue of 7.4 per cent, which translated as €800.9m in the first half of 2009, with consumer and customer limited spending power cited as the chief factor for the decrease.
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
Nano-based radio frequency ID (RFID) tags embedded in packaging could replace bar codes and make check-out queues a thing of the past, new research has said.
Baking industry requests for the modification of a croissant machine to also allow for baguette production has further widened the application possibilities of Rondo’s Curl and More equipment, claims the Swiss machinery developer.
Borealis said 2009 was a “tough year” as a demand slump saw its annual profits fall by 85 per cent. But the firm hailed its €38m net earnings as an “outstanding achievement” in the severe economic climate.
