A new ultrasonic sealing system for grated cheese and salad packing
can provide a cost efficient, lower reject seal packaging,
according to its manufacturer.
Cargill yesterday gave a name to its stevia brand, further to the
publication of an overview of the science supporting the use of
rebiana as a sweetener.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Sustainability in the bakery industry will be the focus of an event
to take place next month in the UK, which aims to bring together
ingredients makers as well as manufacturers of finished products.
Ulrick & Short's fat replacers Delyte 5 and Delyte 6 have
helped a UK family fun successfully reduce the fat content of its
products by up to 40 per cent.
Fermenting the fruit juice of prickly pear Opuntia stricta
could produce concentrated betalains for use as food colouring,
according to new research from Spain.
China has introduced new guidelines for nutrition labelling on
packaged foods which, although not mandatory, will standardise
presentation of information on products that already state nutrient
levels.
Ingredients firm Tate & Lyle has entered an agreement with Fiji
Sugar Corporation for the supply of 300,000 tonnes of raw sugar per
year till 2015, amid developments in the EU sugar regime.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
The results of a survey by the Food Safety Authority of Ireland
(FSAI) on the fat content and fatty acid composition of
pre-packaged food products reveal that generally, levels of
trans-fatty acids in the surveyed products are low.
Wrigley Poland has adopted a WI-FI RFID pallet tracking solution
designed to optimise the efficiency of the production process by
reducing losses in time and material.
Some food and beverage manufacturers may switch from high fructose
corn syrup (HFCS) to sugar as a result of high corn prices, but
this is only likely to be the case for relatively small scale
users, according to a consultant.
Sweeteners and colourings in food aimed at children should be
banned, while additives ought to be used in other products only if
they provide an advantage to the consumer, said the EU Environment
Committee.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
Ajinomoto Sweeteners Europe has launched a defamation law suit
against US supermarket Asda over labelling on own-brand products
that calls aspartame a 'nasty'.
Fritsch launched its new filling machine for baked goods at
Interpack this week, with design innovations including an
integrated control cabinet and improvements on accuracy and
hygiene.
Barry Callebaut has successfully closed its acquisition of a 60 per
cent stake in Malaysia's KLK Cocoa - a strategic move expected to
give the Swiss firm leverage to expand in the high-potential
Asia-Pacific region.
Supplements of the green tea compound EGCG may offset the signs of
physical and mental fatigue associated with modern stressful lives,
suggests research from Japan.
Danisco has launched a proprietary fermentation-produced chymosin (FPC) it says is less sensitive to price fluctuations than calf-stomach derived versions.
Food ingredients that are key to low-fat foods are seeing the
fastest growth in their sectors as the health and wellbeing trend
continues, finds a new report.
Food ingredients, sugar and industrial bioproducts firm Danisco is
sponsoring a professorship in healthy dietary fibres, which could
help to develop foods with health-promoting benefits.
British chocolatier Montezuma is one of the latest confectionery
companies to promote its green credentials by introducing recycled
and recyclable packaging.
Easy-clean design is a major priority for designers of processing
equipment, say companies at Interpack introducing their latest
innovations to the market.
Leading global confectioners Mars and the Wrigley have announced
that they will merge, creating what Bill Wrigley called 'the
world's leading confectionery company'.
United Biscuits, Tate & Lyle and Cadbury Schweppes presented
their carbon cutting methods at an industry event focused on
developing a greener supply chain.
Zip-Pak is expecting that the first use of its re-sealable zipper
on deli meat packaging in Europe will lead to a new trend that will
have sustainability and marketing benefits for food manufacturers.
The International Grains Council (IGC) and Rabobank Group, a
specialist in food and agribusiness banking, forecast that the
prospect of a record world wheat harvest in 2008/09 could help to
reduce wheat prices on global markets.
A study to be conducted by the University of East Anglia (UEA), UK,
will examine whether adding flavonoids found in cocoa to the diet,
gives additional protection against heart disease on top of that
provided by prescription drugs.
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
Kraft Foods announced on 24 April that it has signed agreements to
sell its Artiach biscuits business in Spain to Barcelona-based
bakery Panrico and its Balaton chocolate trademark in Hungary to
Nestle.
Rising costs cause Cloetta Fazer profits to drop, Haagen-Dazs puts
salt in ice-cream, and the UK Food and Drink Federation (FDF) holds
a conference on the changing confectionery market.
NutraCea is expecting to see its first sales of stabilised rice
bran in Central and Eastern Europe following this week's FiCEE
trade show, where the ingredient has been warmly received for its
potential to reduce manufacturers'...
Ingredients firm Cargill yesterday completed the expansion of its
Polish wheat processing facility, designed to meet consumer demand
across the European bloc.
Demand for fat replacers is set to increase as health trends
continue, with particular growth experienced in the meat and dairy
sector, according to a new report.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
The global commodity market continues to worry confectionery and
sugar firms, as AB Foods profit is dented by sugar reforms, Nestle
combats costs with price hikes, and Cadbury may be ripe for
takeover.
US confectionery firm Cadbury Adams yesterday pledged to stop
advertising Bubblicious Gum to children under 12, the last product
in its portfolio to come under a nationwide initiative.
Lipid Nutrition is to launch a powder form of its PinnoThin weight
loss ingredient, which the firm hopes will expand its use in a
wider range of food and beverage applications.