Cost cutting and a drive toward greater efficiency will lead
manufacturers to demand more from their packaging machinery
suppliers, according to an industry survey.
A new oxygen barrier film designed to offer a biodegradable
alternative to existing packaging materials is undergoing testing
as it moves towards commercialisation.
A new potato peeler uses a centrifugal chamber to improve product
control, which helps processors increase yield and reduce cleaning
costs, its manufacturer claims.
A modified atmosphere packaging (MAP) sensor just introduced in the
UK market speeds up the process of testing that the correct mix of
gasses have been used in a product.
According to the Center for Science and the Public Interest, the
Quaker Oats Company is dropping certain claims from its labeling,
underscoring the sensitive nature of health claims for the
functional food industry.
Consumption of potatoes - both fresh and dehydrated - is on the
rise in the UK according to Mintel, a parallel trend attributed to
increased awareness of food miles and desire for convenience.
Archer Daniel Midland has announced plans to build a European
R&D Centre in Germany to develop new oil and fat technologies
for the food and bio-fuels sectors and help improve existing ones.
Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
gluten-free bread.
The effectiveness of tear strips used in cardboard packaging is
being tested as part of a new project, which aims to market the
findings later this year.
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
Two different packaging seals offer easier opening with security --
while one is designed for industrial and commercial use, the other
meets increasing consumer demand, the manufacturer claims.
Romanian plastics firm Prodplast has begun searching for a partner
it hopes will help it to step up production of polyethylene in the
country's blossoming market for flexible food packaging.
UK bakery supplier BakeMark UK, has developed a 'better-for-you'
cookie for the children's snack market in order to introduce
healthier snacking habits to sweet-toothed youngsters.
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
A research laboratory has developed new tests that enable
processors to identify pine nuts and chestnuts in food, which could
help protect consumers with allergies.
An epidemiological study in Italy concluded that there is no
indication of an association between sweetener consumption and
cancer risk - findings that lend some support to EFSA's conclusions
on the safety of aspartame.
The European Commission has closed the book on Germany's
controversial bottle deposit scheme, saying changes to the
mandatory return scheme now made it compatible with the EU's trade
rules.
Greenhouse gas emissions rights should be allocated according to
product produced, rather than by manufacturing plant,
Netherlands-based DSM said yesterday.
A fraud involving millions of imported caged or barn eggs sold in
the UK as free range and organic could cause significant damage to
the British industry if not resolved.
Researchers have created a new strain of wheat with an inbuilt
resistance to devastating scab blight which infects wheat heads -
reducing crop yields as well as market value and quality.
News that a variety of GM corn produced signs of liver and kidney
toxicity in rats should be a wake-up call for better testing and
more transparency from biotechs, if GMOs are to be accepted by
increasingly sceptical consumers.
The field performance of fungicides used to prevent the spread of
foliar disease in wheat has decreased significantly within the last
decade, according to UK cereal association, the Home Grown Cereals
Authority (HGCA).
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Bakers could soon be benefiting from new technology developed to
ensure high standards of product quality and appearance are met
while maximising efficiency, cutting costs and reducing waste.
Trehalose, a sugar found naturally in mushrooms, honey, lobster and
shrimp, improves the aroma and quality of dried fruit ingredients,
suggests a new study.
Premium crisp manufacturer Kettle Chips has launched a new variety
of an old classic to tempt lovers of the traditional best-selling
cheese & onion flavour.
US cereal and snack maker the Quaker Oats company has developed a
new way of processing granola and snack-food products which cuts
time, wastage and costs.
High commodity costs and waning brand support have contributed to a
poor performance in bakery operations for UK food giant Associated
British Foods (ABF) who are hoping a relaunch of its signature
Kingsmill brand can reverse the...
Despite health concerns climbing ever higher on the consumer
agenda, snack and bread products dominate the top five grocery
brands in the UK as manufacturers see reformulated products gaining
in popularity, according to a new report.
US snack giant Frito-Lay has become the latest manufacturer to
invest in healthier innovation with the launch of fruit and
vegetable-based crisps under the Flat Earth brand name.