“More snow on the way.” So say the weathermen, and Europe is stocking up and hunkering down for a long, cold winter. But while the fluffy flakes will halt, at least come Spring, for the food sector the chill could be felt throughout 2010.
US meat processors have dismissed proposals that the industry needs unique anti-trust and competition regulation in the face of the growing trend of concentration of ownership within the sector.
Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or low-salt foods, thereby reducing the need for extra flavourings, says a new study from Ajinomoto.
Leftover materials from ethanol could be used to make more nutritional flat breads such as naan and chapathi, according to a US based research project.
An improved formulation on an egg replacement whey protein based ingredient can enable a saving of up to 30 per cent on liquid egg costs for sponge cake manufacturers, claims Arla Food Ingredients.
Rye’s reputation as a cereal particularly at risk of acrylamide formation could be unfounded, according to a new study published in the Journal of Agricultural and Food Chemistry.
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
Greater packaging flexibility, faster changeovers, cost savings and major productivity gains are claims made for a new cartoner by manufacturer Oystar Jones.
The Kellogg Company has settled a dispute with the Oregon Department of Justice and Attorney General John Kroger over immunity claims it was making for its breakfast cereal, Rice Krispies.
Food and agribusiness firm Bunge has said it has entered an agreement to acquire a Brazilian sugar company with an annual crushing capacity of 15.4 million metric tons.
California has become the first state to ban the use of trans fat-containing cooking oils, as a law signed by Governor Schwarzenegger in 2008 came into effect on January 1.
Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.
A new study demonstrates that the Food and Drug Administration (FDA) has scored a policy success through getting the dosage for folic acid fortification of flour right in the US, and any excessive intake is people is due to supplement usage, according...
Food safety, sustainability and innovation were the overwhelming themes of the most popular articles with you, the readers of FoodProductionDaily.com in 2009.
The introduction of complementary food such as processed cereal-based foods into the diet of healthy term infants in the EU between the age of four and six months is safe and does not pose a risk for adverse health effects, claims the European Food Safety...
The market for cartonboard and folded boxes is set to improve next year after a “difficult” two years as companies look to expand sustainable packaging options, forecasts a leading European trade body.
Welcome to this seasonal holiday video from Decision News Media.As we prepare to celebrate our tenth anniversary next year and first year as part of William Reed Business Media, we present 10 fun number facts about our company. And, later this week, the...
Bran cereal with unsweetened raisins does not increase the levels of acid in dental plaque than bran flakes alone, which may put paid to the commonly held perception that raisins are acidogenic, claims a new US study.
Oregon hazelnut processor Willamette Shelling has recalled more than 114,000 pounds of shelled hazelnuts – also known as filberts – after finding salmonella in a production lot, the company has said.
UK food manufacturers have slammed the latest report from the British Heart Foundation which alleges they are misleading mothers with false information about the fat, salt and sugar content of their children’s foods.
More complex flavours profiles such as those based around entire meals are generating growth in the snack market, according to a new report from Leatherhead Food Research.
Petrochemical company Braskem and enzyme producer Novozymes are to launch a research project to develop large-scale production of greener, cheaper polypropylene (PP) from sugarcane.
Erema has said its recycled polyethylene terephthalate (rPET) system has received approval in the United States for use in packaging of frozen ready-to-eat (RTE) foods.
Sweden-based firm, Lantmännen Cerealia, said that it has withdrawn some crushed linseed products manufactured under the GoGreen brand in Finland and Sweden after a batch of crushed linseed it had sourced from Russia tested positive for GM traces.
A claim that an advert for Hovis rolls from leading UK manufacturer, Premier Foods, was misleading consumers has been rejected by the UK’s Advertising Standards Authority (ASA).
Convenience and healthy eating trends are driving demand for microwave packaging in the US, which is forecast to climb seven per cent annually to $2.4bn in 2013, according to a report from US analysts, the Freedonia Group.
The globe’s two biggest food firms, Nestlé and Kraft, have launched internal investigations after a Greenpeace report claimed both purchase palm oil from Indonesian company PT Smart whose parent group Sinar Mas allegedly engages in widespread illegal...
Cereal, bakery and snack makers are increasingly working to reduce their carbon footprint, reaping cost savings in the process and plugging into new business opportunities, according to a new report from UK industry representatives, the FDF.
A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world.
The German risk assessor Bundesinstitut für Risikobewertung (BfR) has released a brochure assessing cadmium intake through foods as an example of how food risks are scientifically reviewed.
Enforced consumption of folic acid introduces adverse health risks to a wider population and flour millers and bakers may be legally liable for health claims resulting from mandatory folic acid fortification, claims one of the leaders of the Australian...
The European Food Safety Authority (EFSA) has delivered a positive scientific opinion on polyglycitol syrup, a common bulk sweetener used in bakery products.
Each day the US Food and Drug Administration (FDA) dithers in delivering its verdict on the safety of bisphenol A (BPA), its authority is diminished and its credibility wanes.
A new polypropylene (PP) food packaging film offers greater temperature resistance, improved transparency and significant lightweighting opportunities, said manufacturers Borealis.
Stevia could help ready-to-eat cereal manufacturers reduce the sugar content in their products without affecting taste, according to stevia-derived sweetener manufacturer PureCircle.
Lees Foods, the parent company of Lees of Scotland and Waverley Bakery, has reached a settlement with the former directors and shareholders of Patisserie UK, which was placed into administration shortly after Lees acquired it.
Lactic acid bacteria (LAB) can inhibit mould growth and limit mycotoxins in foodstuffs such as bread and cereals, but more research into how they do so is needed, claims findings from a review showing that LAB are promising biological agents for food...
The Sustainable Consumption and Production round table has seen its membership swell in the 6 months since its launch, with nine new-comers announced this week.
Cargill has entered into an agreement to acquire the edible fats and oils business of Goodman Fielder in Australia and New Zealand, which it says will aid efficient future growth in the region.
Reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report.