French chemical giant Rhodia have announced the continued expansion
of its China-based diphenol production with the third manufacturing
site set to open in June.
The bag-in-box is finally making inroads into France's
traditionally conservative wine market, according to experts who
gathered here in Montpellier for a seminar this month.
UK soft drinks group Britvic will begin recycling its glass drinks
bottles, mimicking trends in the premium spirits sector and helping
Britain lurch toward its EU recycling commitments.
Hot weather, the rising cost of raw materials and a poor potato
harvest have contributed to a downturn in the German snack market –
threatening profits for producers balancing mounting costs with
waning demand.
EU legislators yesterday voted in favour of proposals to introduce
a controversial five-stage hierarchy of priority for the bloc's
waste management policy.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
A Canadian meat producer is trying to yoke together omega-3 fatty
acids to add to chicken in a way that will boost the meat's
functional value without affecting taste, as the company strives to
label its products accordingly.
A naturally epoxised oil from Ethiopia's vernonia weed could
provide food and drink processors with a safe and sustainable
substitute for the resin used to line packaging.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
The investigation into the avian influenza outbreak in the UK took
a new twist yesterday, withthe authorities launching an
investigation into whether Bernard Matthews' imported the H5N1
virus from Hungary.
The UK's Food Standards agency is seeking evidence of whether goji
berries were consumed in the European Union before May 1997 - a
factor that which will determine their novel foods status and could
impact availability of the...
A new radio frequence identification (RFID) tag is designed to
withstand extreme processing environments where line-of-sight
detection is unsuitable, the company claims.
A can system developed by Ball Packaging Europe to protect
sensitive ingredients for use in beverages has found its first use
in Europe in a German creatine drink, and could help spur
development of new sports and wellness products.
Although still currently strong, the French nut market is due a
downturn unless manufacturers invest in significant innovation,
judging from a new report from the US Department of Agriculture.
Unilever, the world's second largest food company, is to increase
its focus on its Chinese operations to allow the country to meet
its potential as a market leader in the Asia Pacific food industry.
The leading French private label sweet biscuit maker, Biscuits
Poult, has received a €12.5m boost from buyout fund firm European
capital as the firm invests in the company's standing in the
domestic bakery market.
DuPont said yesterday it has developed new technologies that will
allow the company to eliminate
perfluorooctanoic acid (PFOA) from packaging by 2015, a move made
due to consumers' health concerns about the chemical.
A commonly used global identification standard would improve
logistics and should be adopted by the produce sector, according to
a food industry association.
The owner of Mars and Snickers chocolate brands, Masterfoods, has
pledged to stop marketing its products to children younger than 12
- a move that is sure to increase consumer confidence in the brand
and appease advertising regulators.
Three types of alloy surfaces containing at least 90 per cent
copper completely eliminate E. coli O157:H7, according to an
ongoing UK study of the pathogen-killing properties of the metal.
A range of functional ingredients solutions has been launched by
Tate & Lyle, as it looks to capitalise on consumer demand for
healthy yoghurts and dairy drinks.
With the increasing use of some of their raw materials for the
production of biofuels, snack makers have called on the European
Commission to take measures to ensure they do not face further
price hikes for their supplies.
The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
With the increasing use of some of their raw materials for the
production of biofuels, the foodindustry is calling on the European
Commission to take measures to ensure they do not face further
price hikes for their supplies.
Marigot is introducing a new version of its Aquamin ingredient,
intended to facilitate calcium fortification in the burgeoning
beverage market without impairing taste or colour.
A new x-ray and colour vision hybrid system, allows faster poultry
processing, by detecting embedded bones and defects missed during
the deboning of chicken carcasses, its manufacturer claims.
As part of the wave of new networking products that integrate
management tools with shop floordata, Informance International has
released its version of what is called manufacturing intelligence
(MI) software.
Tate & Lyle has been forced to close its UK citric acid
operations in the face of intense competition from Chinese imports
and oversupply in the world market.
A new grade of polypropylene (PP) reduces production costs for
converters by eliminating the need for different sealing films, its
manufacturer claims.
