American consumers are reaching for more snacks, and even in the recession organic and premium options are selling well, according to a new report from Packaged Facts.
Climate change could result in severe shortages of two of America’s most important grains, according to the authors of a new study published online in the Proceedings of the National Academy of Sciences (PNAS).
The US Food and Drug Administration (FDA) is considering issuing guidelines on acrylamide content in food and has published a notice in the Federal Register seeking comments from industry on the issue.
Mocon has established three in-house packaging testing laboratories across the globe to allow companies to put its machines through their paces before purchasing them.
An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada.
Eating a high-fibre breakfast from rye may increase feelings of satiety and lead to reduced food intake later in the day, says a new study from Sweden.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
UK consumers have a great desire to learn about conditions for food producers in poor countries, a new survey indicates, which food manufacturers can satisfy by flagging up their ethical sourcing efforts.
The Advertising Standards Authority (ASA) has sided with Kellogg’s following complaints that the company exaggerated the size of its cereal in a TV advert.
Manufacturers of kids foods have the dual challenge of meeting the exacting and fun demands of little consumers – and the health demands of their parents and carers, says Leatherhead.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Look at the globe and you’d be hard pressed to find two countries further apart than Ireland and New Zealand. But they stand side-by-side on the folic acid fortification issue – it is not needed.
The new Cut-Gate Weigher offers precision weighing of granular products and gentle handling which preserves particle size and structure, claims its manufacturer Ishida Europe.
A trade union representing Bemis workers has questioned the viability of its proposed acquisition of Alcan Food Packaging Americas claiming the deal would leave the company with an excessive debt burden.
New packaging for fresh fish and other seafood extends its life by up to 21 days, improves safety while retaining its flavour, shape and product appearance, claims the manufacturer Hefestus, Israel.
Canadian supplier, Lallemand, has launched a form of baker’s yeast that has been altered to boost vitamin D levels and will be available to customers that already employ Lallemand's yeasts as well as new clients.
Nestle’s Toll House cookie dough has returned to stores with different packaging than the E. coli-tainted batch that was recalled two months ago, after “helpful discussions” with the FDA, the company said.
Cargill has reported a huge drop in earnings during the fourth quarter of fiscal 2009 compared to a year earlier, but said that it had entered the economic downturn with several effective strategies in place.
Irish researchers have backed an earlier government working group finding that there is probably no need to mandatorily fortify parts of the Irish food supply with folic acid, as voluntary measures by food players have already done the job.
Sales of private label products are still growing, having “significantly increased” over the past year, according to new research from The Nielsen Company.
New guidelines on how to submit applications for the safety assessment of active and intelligent substances in materials which come into contact with food have been released by the European Food Safety Authority (EFSA).
How best should Britain plan to secure reliable supplies of reasonably-priced food? Should the nation put its trust in home production or food imports from the world market?
Leatherhead Food International (LFI) is launching a new industry collaboration project to explore the replacement of fats with water-in-oil (W/O) emulsions.
Finnish food and agriculture firm Lannen Tehtaat has announced that it will combine the operations of its subsidiaries Avena Nordic Grain Oy and Mildola Oy.
France and Germany have emerged from recession but the global nature of the food industry may mean it takes longer to recover than other sectors, according to a senior economist at Wageningen University.
The need to maximise profit combined with a desire to help the environment have been major drivers in Kraft slashing water use in its food processing operations by more than 20 per cent in three years, the company said.
Cereal and snack giant Kellogg is starting the new school year with a push to an online tool designed for mothers to help their children perform better at school – with a key component being nutrition.
The appearance of an undesirable greenish hue on cooking oats and oat products may be related to leavening agents and the water used, say new results from the US.
A US meat processor at the centre of last week's huge recall of beef linked to antibiotic-resistant salmonella was rebuked over animal handling practices last year, it has emerged.
Workers in food processing plants have been included in a new assessment of acute risks posed by exposure to the most hazardous pesticides, the European Food Safety Authority (EFSA) has said.
A leading wooden pallet and packaging industry body has welcomed a decision by the EC to give its members more time to meet new regulations to curb the possible spread of pests through its products.
New research has shown that abattoirs and processors could be major beneficiaries from a move to legalise production of skin-on sheep meat, estimated to be worth more than ₤3m annually in Wales alone.
Cost savings, a reduction in downtime and ease of fitting are the benefits claimed by a manufacturer for its new food extruder barrel liner replacement system.
Independent UK supplier Treatt has launched several new top-note flavour ingredients including a roasted meat odour, a nutty flavour and a tropical flavour.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
It looks like the FDA has finally got some muscle. Never mind new legislation – if anything can prevent America acquiring a weedy reputation for food safety, it’s the might of Dr Margaret Hamburg.
Recycling companies in one part of the UK have been urged to bid for a share of grants totalling £2.3m to fund any initiative to divert mixed plastic and food waste away from landfill.
National Confectioners Association (NCA) has rejected data and factual claims from a new study suggesting that confectionery makers are returning to the US.
Tanis Food Tec (TFT) is launching two processing machines for biscuit and cake makers including a shortening machine for manufacturers seeking greater quality control without sacrificing space and time.
Lallemand Bio-Ingredients said on Wednesday that it has completed its acquisition of the Wisconsin-based Lake States Yeast Company, in a move which marks its first entry into inactivated torula yeast.
