News & Analysis on the Bakery and Snacks Industries
Scientists have discovered a protein that controls the amount of fat stored in the body, offering potential new clues for obesity treatments - welcome news as the world's health leaders agree to do more to tackle the growing problem.
Accreditation of Genetic ID's testing for detection of genetically modified materials in raw foods, processed foods, and animal feed has been renewed by the United Kingdom Accreditation Service (UKAS).
The promotion of renewable energy is adding significantly to processing costs, according to an industry body that represents major energy consumers such as food packagers and chemical processors.
The impact of the low-carb diet, previously expected to have little staying power in the UK, may be greater than anticipated, shows a new report.
A range of multilayer barrier films that are claimed to provide the stiffness, transparency and thermal resistance needed in lidding and flow packs for fresh and processed meat, cheese and other foodstuffs has been launched.
Antioxidants found in oats can significantly reduce blood cholesterol levels by suppressing the adhesive molecules which make blood cells stick to artery walls, report scientists from the US this week - evidence of the cholesterol-busting properties...
The UK's number one supermarket is introducing new food labels that rank a product according to its position on the glycemic index, a system that measures the effects of food on blood sugar levels.
A new alliance has been formed to deliver cutting edge RFID technology to help simplify the food supply chain. Management solutions provider Checkpoint Systems and electronics giant Royal Philips Electronics partnership hope that the partnership will...