Falling numbers of migrants could have a disastrous effect on the UK food and drink sector, warns a new study from the skills council for the industry, Improve.
Recent testing of nutrition bars on sale in the United States has found that labeling has become more accurate, although the wide range in nutritional content means consumers must be aware of the different types of products within the category.
Good intentions when it comes to a healthy food go out of the window if people are stressed or hungry, increasing demand for products that offer instant gratification, according to a new study from the US Department of Agriculture's Economic Research...
The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.
The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.
AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.
Cargill’s barley beta concentrate has received a heart health claim go-ahead, following the publication last week of a final ruling from the US Food and Drug Administration (FDA).
The European Food Safety Authority (EFSA) has opened a public consultation on Dietary Reference Values (DRVs) as it continues to work toward establishing common European Union-wide recommended nutrient levels by the end of 2009.
Organic food was once seen as a niche market but now major multinationals are offering organic products. In fact it has been one of the biggest trends in the food sector in recent years but do organics have staying power, or will consumers lose interest...
Increased use of enzymes by brewers and demand for baking enzymes in emerging markets have helped Novozymes achieve impressive sales growth in its food division in the first half of 2008.
Smoothies, desserts, and yoghurts are benefiting from growing consumer awareness of health benefits of raspberries in North America, according to a new consumer survey.
DSM Food Specialities is aiming to build the presence of its baking enzyme range in the UK and Ireland, as it signs an agreement with distributor S Black that will open doors with more potential customers.
UK firm Pecan Deluxe has updated its range of fudge and caramel inclusions for use in cakes, cereal and desserts, as part of its recently announced focus on health and indulgence ingredients.
CSM is counting the returns from its restructuring programme, with an increase in sales for the first half of 2008 and strong performance from its Purac business.
The bakery sector in Eastern Europe is catching the attention of international food companies as the market experiences growth in the region and shows future potential.
UK industry bodies are calling for an analysis on the effects of proposed pesticide regulation amendments amid concerns that cereal yields could be cut by 30 per cent.
“Food is a weapon – don’t waste it.” This message, which featured on a Second World War poster issued by the US Office of War Information in 1943, is a lesson from history we would do well to heed.
Fortifying bread with folic acid and low dose vitamin B12 is effective in improving vitamin B blood status in the elderly, according to a new study from Holland.
Rising raw material costs such as wheat and energy have not crimped sales growth for Illinois-based Sara Lee Corporation which has notched a 10.3 per cent jump in fiscal 2008, with its international bakery division growing strongly.
A new business that has not been able to meet standards on workers legality and was a front for a previously banned gangmaster has been refused a licence, said the UK Gangmaster Licensing Authority (GLA).
A China-based manufacturer of weighing and packaging products is looking for greater collaboration with confectioners and other food manufacturers to establish itself on the European market.
UK supermarket Tesco has announced that it is drastically reducing the price of organic produce by up to 25 per cent, in response to feedback from consumers who are feeling the effects of the credit crunch.
Twenty-seven Scottish companies have been awarded a total of nearly £6m in a scheme to help food processors and producers construct new facilities, refurbish existing premises and purchase new equipment.
On the eve of the 2008 Bejiing Olympics opening ceremony, snack makers and bakeries seeking golden sales target the athlete-watching consumer with a range of product launches set to hijack the Olympic fever.
Kraft Foods is continuing to sharpen its focus on core brands with its latest divestment announcement – the sale of its Nordic and Baltic salted snack business to a private equity firm.
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.
Bakers and snack makers must remain vigilent in the face of food safety as the European alert system last week throws up negligence in the supply chain.
Heinz, Frito-Lay, Kettle Foods and Lance Inc have agreed to slash levels of the cancer-causing chemical acrylamide in their potato chips and French fries, settling a lawsuit against them.
Bakers and snack makers looking to boost the protein profile for their organic food applications could turn to two peanut flours recently launched onto the market by US firm Golden Peanut.
A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.
Films coated with antimicrobial peptides were shown to inhibit the growth of Listeria innocua in the preservation of sliced ham, claims a Brazil-based research group.
The key to maintaining a bread crust’s crispiness is in the water content, say scientists whose progress in understanding the process could help prolong the crunch.
A new 1,000 litre bag designed for the filling of smaller formulations of bag-in-box applications will provide cost savings for processors of high value food products, says Arena Products.
The vast offer of aid to China following its devastating earthquake in May reflects the food industry’s increasing move towards displaying strategic corporate responsibility.
Prices for almonds, used in a wide variety of baking and snack products, should remain steady and even dip in 2008/09 as California growers forecast a bumper crop for the year.
Northern Foods and Kraft have successfully offset high commodity costs by focusing on core brands, while Weston Foods suffered an operating income decline of 30 per cent.
The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?
Senomyx is focusing on the development of a sucrose enhancer that could be used in low-calorie products to half the sucrose content without compromising on sweetness.
Bakers and snack makers with healthy brands in their portfolio will boost consumer loyalty, confirms fresh figures from the latest league table of 500 UK superbrands.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.
Costs to the bakery industry imposed by proposed rules from Brussels on gluten-free foods come into focus with the UK's Food Standards Agency (FSA) calling on views from stakeholders.
Focusing further on cocoa bean sourcing and processing, Zurich-based Barry Callebaut spins-off Chococam, the last of its consumer activities in Africa, to South African food firm Tiger Brands.
The European Commission has launched a campaign to inform consumers of the benefits of organic food and support those involved in the ever-growing organic market.
Some of the leading players in the Irish dairy industry are taking part in a major investment program designed to help develop a new generation of milk-derived functional ingredients to compete with international rivals.
A new UK food regulator guide recommends a restricted shelf-life for vacuum packed (VP) and modified atmosphere packed (MAP) food products to avoid C. Botulinum growth.
Good things come in small packages. That seems to be the belief of time-pressed consumers in the UK, who are buying more cakes that come in individual packages than five years ago.