A supply chain conference next month will focus on managing risk in a volatile trading environment as well as how to use technology to optimise efficiency, claims a UK food and drink industry think tank.
Hochdorf Nutrifood is extending the application possibilities for its lupin seed-derived ingredient, introducing it as a fat replacer for meat and bakery products as well as a milk and lactose alternative in confectionery.
Russian grain processor PAVA aims to increase the quality and volume of its wheat flour production with the installation of a new grain dampening unit at its Rebrikha mill.
Costs are set to ease for food makers reliant on plastics packaging as crude oil futures in New York plummet on Friday to the lowest level since October 2007.
Researchers at Campden BRI have devised a way to measure eggs’ performance during cooking which they say could lead to the discovery of the perfect egg for use in bakery products.
The fall-out from the melamine crisis in China is prompting manufacturers to be super careful about sourcing safe ingredients, say industry sources – not just dairy and not just those coming from China.
A fragment released from pectin may protect against cancer by binding to a protein that plays a role in all stages of cancer progression, suggests new research from the UK.
A new report from the UK’s Food Ethics Council claims that one of the ways to cut food’s environmental footprint is for consumers to cut down on what the Council says are energy intensive foods like meat and dairy.
Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.
Symrise is highlighting its aldehyde-free vanillin flavor, which it said can be used in functional food, nutraceutical and pharmaceutical applications without compromising active ingredients or causing browning in products.
The Norwegian Agricultural Authority (SLF) has announced a one-third increase in subsidies to organic grain farmers in an effort to meet ambitious government targets and growing consumer demand.
Food makers must be on the alert for contaminated consignments of guar gum after Czech authorities detect unacceptable levels of toxic dioxins in a border batch.
A pneumatic gripper developed to pick and place fresh, cooked or frozen food products reduces costs for processors and ensures sanitary handling of produce, says its US manufacturer.
A company which produces two canola protein isolates claims to have become the first to achieve GRAS (Generally Recognized As Safe) status for use in food in the US.
Specialty bread and pastry manufacturers need to focus on strong customer relations if they wish to succeed in the expanding Russian market, says a market insider.
The UK government-funded Waste Resources Action Programme (WRAP) is inviting proposals for projects to design, develop and trial innovative processes and approaches to reduce waste in the food supply chain.
A global producer of Gelatin-based products for use in functional food formulations says it has no choice but to raise the prices for its goods, owing to increasing material and energy costs.
Danish company GlycaNova is waiting for a final opinion from the UK Food Standards Agency (FSA) on its proposed lentinan-rich extract from shiitake mushrooms (Lentinus edodes).
Reclassification of cacao trees into ten distinct genetic sets may lead to enhanced cultivation and cross-breeding, according to research from confectionery giant Mars.
Chemical manufacturer Rohm and Haas is showcasing the latest addition to its Mor Free range of laminating adhesives for flexible packaging at Pack Expo in Chicago in November.
The Chinese melamine contamination scandal has forced those in the bakery sector to think carefully about products which might contain any form of milk or protein, from biscuits and cake mixes to high-protein energy bars.
Driven by consumer demand, formulators are cutting the sugar and salt content from a host of products for kids, but a recent cross-nation report that honed in on breakfast cereals for children suggests more work is required, particularly in the US.
Fonterra has launched a new range of concentrated dairy proteins for the nutritional bar market which it claims solve the discolouration, texture and shelf-life issues associated with traditional proteins.
A new report from Which? has struck out again against the use of cartoon characters to market foods for children, accusing the industry of exploiting a loophole that allows for company-owned characters to be used on unhealthy products.
Two companies move into German bioplastics market, Brazilian firm Braskem claims ‘first’ 100 per cent renewable polypropylene and collaboration between PolyOne and ADM looks to create bio-based plasticizers.
A bill that would have banned the use of perfluorooctanoic acid (PFOA) in food packaging in California has been vetoed by the state governor, Arnold Schwarzenegger.
Consumers and not legislators should choose whether they can purchase either free-range or ‘enriched’ cage produced eggs or products to better help industry adapt to new laws on chicken welfare, a farmers’ group has said.
Bakers will welcome fresh figures from Austrian sugar, starch and fruit preparation supplier Agrana that reports a lift in autumn harvest figures for commodity-derived ingredients, an encouraging sign that supplies for formulators may ease into 2009.
Dutch ingredients firm Ruitenberg has acquired its compatriot Crusty Products, in a move that adds a range of ready-to-use bakery fillings to its product offering.
The Food and Drink Federation stressed the huge challenges faced by manufacturers in reformulating products to meet Food Standards Agency (FSA) targets at an industry conference in London on Friday.
European biscuit makers seeking to start, or increase, medium scale production of US style brownies and cookies can implement a mixing-to-cooling line from Baker Perkins.
The European Commission cleared the acquisition of the baker’s yeast division of Gilde Bakery Ingredients by Associated British Foods on Tuesday following ABF’s acceptance of conditions to ensure that sufficient market competition is retained.
The UK’s National Farmers Union (NFU) is calling for the reinstatement of European import duties on cereals to protect grain producers both domestically and in northern Europe.
Concerns over the potential decline of US ‘luxury’ food and snack demand during the run up to Christmas are not being shared by European manufacturers of sweet snacks, according to one industry association.
Consumption of the sweetener Splenda at doses within the US FDA’s Acceptable Daily Intake may suppress beneficial bacteria in the gut, and cause weight gain, says a new rat study.
A joint US-Japanese study has identified the compounds in pre-germinated brown rice responsible for the potential health benefits of this emerging health food.
The UK’s Food Standards Agency is working on improving allergen labelling and control practices used by industry, with investigations set to kick off in November at an open meeting with researchers.
A new temperature transmitter enables food and drink production facilities to monitor all process variables including temperature points throughout the plant, claims its developer.
New high-margin opportunities for bakers continue to open up in Russia as the economy flourishes, fuelling consumer purchasing power and raising demand for western-style breads and confections.