Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
health benefits.
Following World AIDS Day, the food industry should reflect on its
own potential to advance the fight against a disease that continues
to sweep a devastating toll.
A new steam tunnel is designed to be adjusted to line speed,
container shape and label material, providing flexibility in plants
that have to deal with a changing variety of products, its
manufacturer says.
A US-based company yesterday claimed to have developed a process to
turn recycled polyethylene terephthalate (PET) into
plastic that can be used to package foods.
Bakery manufacturers must be responsive to consumer demands for
health and convenient products, or risk losing out in an
increasingly competitive European market, according to a new
report.
Acrylamide and 50 other heat-induced compounds in foods may cause
cancer, scientists have concluded in a report released yesterday of
a major three-year EU study into the chemical.
Microbiology company Hygiena has launched a new palm-sized rapid
detection instrument, designed to help manufacturers spot
contaminants in no more than 15 seconds.
A new heat exchanger can prevent contamination of foods while
indirectly heating or cooling free-flowing powder and bulk solids,
its manufacturer claims.
Food and beverage processors will be fighting it out for an
increasingly dwindling supply of grains sourced at ever higher
prices, ING Group warned in a new forecast report for the sector.
A large number of global breakfast cereal manufacturers are failing
to take advantage of the potential for their products in markets
such as Eastern Europe and Asia, according to consumer analyst
Euromonitor.
A big handful of almonds every day could boost the antioxidant
defences of smokers, a group at risk of low antioxidant levels due
to higher oxidative stress, by up to 35 per cent, says a joint
Chinese-US study.
Consumers do not seem to consider environmental and sustainability
issues when purchasing food and drink, according to a UK government
study released today.
Sales in the UK food ingredients industry are falling on average as
a result of increased competition, both domestically and
internationally, according to a new market report by analysts
Plimsoll.
US meat manufacturer Link Snacks has implemented an automated
information software system as part of a drive to streamline and
simplify logistics operations.
Culina Logistics will merge with Baylis Logistics, allowing
the company to offer a wider range of chilled and ambient
supply chain services to food and drink processors.
The European Commission yesterday outlined reforms the bloc's
Common Agricultural Policy (CAP), proposing further
measures aimed at weaning farmers off handouts and boosting
commodity supplies.
Herb and fruit infused beers are set to become a major growth
category for brewers facing dwindling sales of ale, according to
the manufacturer of a new range of natural flavours.
A new dairy culture can reduce the fermentation time needed for
milk processing, while meeting demand for lower fat, clean label
dairy products in emerging markets like Eastern Europe, its
manufacturer claims.
Boosting innovation, improved processing techniques and
productivity, better access to foreign markets and raw materials,
and reducing the impact of safety legislation and retailer power,
are some of the issues the EU needs to address...
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
National Starch introduced an extension to its Homecraft range of
functional flours to the European market at FIE this year called
Express 760, aimed at building viscosity and texture in instant and
ready-to-heat foods.
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilised a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
Food giant Kraft Foods today announced a demerger of its Post
Cereal brand to Ralcorp Holdings for $2.6bn of stock and cash,
as part of the company's strategy to concentrate on core divisions.
Archer Daniels Midland Company (ADM) has introduced a new line of
cocoa powders aimed at improving visual appeal and flavour in dairy
and bakery products.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
UK consumers will spend a massive £4.1bn (€5.8bn) on sandwiches
this year, thanks to manufacturers catching up with the health,
ethnic and ethical trends dominating the market, according to
Mintel.
A new injection moulding polypropylene (PP) grade of plastic resin
allows food packagers the ability to increase production, while
cutting down on the material needed, the manufacturer claims.
The Metro Group has upped the ante in Europe's move toward using
radio frequency identification (RFID) technology, completing the
roll out of its use to 180 additional stores and warehouses in
Germany.
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
Phytobase is introducing a new organic dark chocolate bonbon at
Whole Foods stores in the US that contains healthy ingredients at
the cutting edge of the functional foods trend.
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
Ocean Spray's Ingredients Technology Group (ITG) claims its success
in marketing cranberry-related food and drink ingredients in Asia
has led to the launch of cranberry-flavoured Chinese mooncakes.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
A new radio frequency identification (RFID) logger combines
tracking and tracing with temperature readings, giving processors a
way to identify when product safety may have been compromised.