The American Peanut Council is expecting that the current economic climate will prompt an increase in demand for peanuts as manufacturers look to them as a potential replacement for more expensive tree nuts.
A new high barrier compostable film based on renewable materials has high transparency and gloss and is suitable for dried food products, claims Innovia Films.
Bakery products have underlined the overall resilience of UK-based processor and retailer Associated British Foods (ABF) despite what the company calls ‘steadily worsening economic conditions’ during the 2008 fiscal year.
Sealed Air and Clemson University have teamed up to create the Cryovac Flavour Mark Retort Laboratory, a teaching, research and service facility in the South Carolina-based university’s packaging science department.
New software can help food and beverage companies benchmark, measure and improve performance in five key areas: sales, finance, procurement, production and the warehouse, claims the developer.
The palm oil industry is claiming a major triumph in terms of sustainability ahead of an incoming shipment of the product to Europe next week, which is seen by some as a milestone for ethical sourcing.
Hydramotion’s new slender probe viscometer, suitable for food industry use, is more flexible to position than existing models and carries no maintenance costs, claims the company.
A report into packaging claims that manufacturing companies are investigating and scrutinizing their secondary packaging containers and working towards reducing the total carbon footprint.
A new modifier for bio-based polylactic acid (PLA) packaging can enable it to withstand elevated temperatures during transport, storage and use, claims DuPont.
Dutch bakery supplies business CSM has announced that it will cut 200 jobs from its workforce across Germany, France and the US in the next two months in response to plummeting sales and falling consumer confidence.
Although there is no evidence yet linking the current economic downturn to exploitation of temporary workers in European food production, a UK government agency says it is concerned over the possible impact on their welfare.
Russian grain processor PAVA says it is already in negotiations with major firms to supply products from its new grain fractionation plant, due to be up and running by 2010.
Consumers are shifting blame for obesity problems in the US on to food manufacturers, saying they should provide healthier products and holding them more responsible than fast-food firms, according to analysts.
New research has shown that many commonly consumed breakfast items contain ‘surprising’ levels of salt – but food manufacturers point to the progress they have already made in reformulating products.
Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.
Pistachio growers in the US are hoping that as another study emerges highlighting the health benefits of pistachios, the nuts may gain the kind of consumer recognition pomegranates have achieved in recent years.
Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.
Hong Kong officials say they have found dangerous levels of melamine in a brand of eggs imported from China prompting fears that the chemical has found its way into animal feed.
Competition authorities are sniffing about the food industry for evidence of price-fixing activities. A partner at law firm Eversheds explains how cartels come about, and why food may be a fertile breeding ground.
Green issues pervaded last week's SIAL food exhibition and much in evidence was the food industry's response to burgeoning consumer demand for products that breathe life into sustainability, from ingredients to packaging.
A big reduction in packaging rejects, lower energy costs and improved quality are the benefits claimed for two new food packages, designed for freezer and microwave use, launched by packaging company Ampac Flexibles.
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.
A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.
Eastman Chemical, a supplier of packaging materials for the food and beverage sector, has reported a jump in third quarter profits on the back of higher selling prices and consistent performance from its coatings and polymers.
Ancient laws governing the size of bread in the UK are to be overturned in April but will only apply to prepackaged loaves. Those at the craft end of the industry may have to wait another two years.
SunOpta is continuing its march into the organic vegetable oils sector as it announces a new deal with Daabon Organic USA to distribute organic palm oil products.
After a ten-year struggle, Melton Mowbray pork pies have secured Protected Geographical Indication (PGI) status to become the first cooked recipe-based product in the UK to receive the protection.
Paper and plastic packaging supplier, Pactive Corporation, said that its third quarter (Q3) income from overall operations was $53m (€41m) - down $6m (€4.6m) on last year - reflecting higher raw material, energy, logistic and operating costs.
Productivity improvements and energy efficiency schemes will constitute the majority of new projects next year in the US food and beverage manufacturing sector, claims a report from a US market analysis firm.
Despite a growing focus on finished whey products, one leading representative believes future development of the protein will be predominantly driven by its use as an ingredient in functional foods.
A recent report claims a process of rapidly shaking packaged food products during sterilization reduces the processing time significantly and improves the colour, flavour, texture and ‘mouth feel’ of the food.
A framework to ensure sustainability and quality of fish supplies was top of the agenda at the recent assembly of European fish processing industry association members (AIPCE).
MGP Ingredients has announced that it has stopped production at its Atchison flour mill in Kansas and intends to switch the sourcing of its wheat flour to ConAgra for its protein and starch ingredients.
Surviving, and thriving, in a pressing economic climate will dominate the modus operandi for bakers and pastry makers active in today's, and tomorrow's, market and innovative concepts that can ramp up underlying growth are essential, such as...
Manufacturers are hungry for ingredients that can aid weight management, says a new report from Euromonitor, but long-term advantages will only come with legislative approval and consumer education.
Graphic Packaging International today announced that it will increase prices for coated unbleached kraft paperboard, effective with shipments on or after November 1, 2008.
A third edition of a guide to chilled foods stresses the increased risks involved with global sourcing of ingredients for the sector, and claims the need for appropriate controls has never been greater.
US grain-based ingredients company MGP Ingredients has outlined its new customer-focussed strategy for dealing with volatile grain markets after registering its first net loss for a decade.
With dairy companies increasingly looking to push whey as functional ingredient, the industry says it must do more to court and target leading food manufacturers to make use of the additive’s potential benefits.
The European Bakery Innovation Centre (EBIC) has introduced a flour protein quality testing kit which it claims accurately determines protein quality by measuring gluten changes during dough mixing and could eliminate the need for test-baking.
MIWE has developed a heat recovery system which could provide bakers with significant energy savings by converting up to 25 per cent of energy used in baking back into hot water.