Food companies do not yet face the ethical sourcing equation of the
clothing industry, where brands from Nike to Marks & Spencer
cannot afford a single claim of sweat-shop production. But the
moment is fast approaching for food,...
The Vegetarian Society in the UK has publicly requested that
Cadbury Trebor Bassett's reformulate it Jelly Babies product to use
vegetarian, rather than animal-derived gelatine.
The European launch of an adhesive-based resealable packaging
system will help food processors make the add on to their
production lines without slowing down operations, its manufacturer
claims.
A new concept in scented packaging has been jointly developed by
European, American and Asian companies to give cosmetic and
personal care a new kind of sensory packaging and another tool to
promote their products.
APV Baker, one of the world's leading suppliers of machinery to the
confectionery industry, has developed a new depositing technology
to create hard candies with crystallised xylitol
Europe's watchdog continues to wade through the risk assessment of
1000 flavouring substances, concluding that seven out of eight in
the latest batch need more data to determine 'reliable exposure'.
The body's biological signal for controlling hunger and fullness
does not step in to regulate intake in the face of huge food
servings, according to a Penn State researcher.
A lift in consumer demand persuades food makers to cut the salt in
their formulations, but ongoing research is essential to keep up
the pace of change, says Irish food authority.
Dark chocolate made with flavonol-rich cocoa may help prevent
diarrhoea, say scientists who have found cocoa compounds to limit
the development of fluids that cause the condition.
DSM Nutritional Products has announced a 15 per cent price increase
for all its citric acid products, reflecting industry-wide concern
about increasing energy, raw material and freight costs.
Wrigley has unveiled its new Global Innovations Centre in Chicago,
asserting its commitment to expanding beyond chewing gum into the
wider confectionery market.
Alfa Laval has designed a scaled-down model of its vapour
condensing machine, offering the food industry a cheaper method of
doing evaporation and condensation processes, the company claims.
UK bakery ingredients BakeMark UK firm rolls out a trans fat-free
margarine for cake makers, the latest in a series of launches as
the firm sets to phase out hydrogenated fats from its entire
manufactured product range by the end...
Russian firm United Confectioners has used new technology to launch
a new range of jelly sweets, tapping in to one of the most
promising sectors in Russia's confectionery market.
Kraft Foods is to re-brand Dime bars in the UK in a long awaited
move to standardize the name of the popular crunchy milk chocolate
bars throughout Europe.
A new fibre-based fat substitute that can reduce the fat content of
baked goods by 50 per cent is to be launched in Europe by Swiss
marketing group DKSH.
As part of its work to ensure food safety within the EU, a
regulatory panel has given approval to four chemicals that may be
used by processors in packaging or in equipment that comes in
contact with their products.
A new low-carb cocoa, being launched by Spanish firm Natraceutical
this month, will help confectionery makers lift the fibre levels
and lower the glycaemic response of their products, reports
Dominique Patton.
Biodar's new line of microencapsulated vitamins and minerals for
kids' chewable applications could help improve diets and even save
food makers money, writes Anthony Fletcher.
Food makers turn to wood-sourced vanillin as high oil prices
continue to put pressure on the price of petrochemical-based
vanilla alternatives, and natural vanilla stocks remain
vulnerable,writes Lindsey Partos.
Food makers opt for the latest darling of the sweetener industry,
sucralose, for their new products with fresh data showing this
sweetener gained ground over aspartame and Acesulfame K in new
launches using sweeteners, for the...
Russian firm Sanserite will import new, Spanish wines aimed solely
at Russia as demand for foreign wine increases thanks to rising
consumption, higher disposable incomes and a declining domestic
wine industry, reports Angela Drujinina.
Tens of thousands of Snickers and Mars chocolate bars were recalled
in the Australian state of New South Wales following a threat to
contaminate the products, writes Claire Johnston.
Food makers looking to slice potential allergens from their food
formulations will benefit from a new allergen-free apple designed
by researchers in The Netherlands, reports Lindsey Partos.
Far from being an unhealthy treat, the scientific evidence is
support of the health benefits of eating dark chocolate are
stacking up. The latest research indicates that the flavonoid-rich
substance could have a protective effect...
Buffer stocks are the cornerstone of a new strategy unveiled to
stabilise price and sustain permanent supplies for gum arabic in
the world's top three producing countries, writes Lindsey
Partos.
As Europe prepares for tougher rules on allergen labelling, a new
study could help food makers by slicing away the allergenicity of
peanut products, reports Lindsey Partos.
Nestle, the world's biggest foodmaker, has apologised to Chinese
consumers after the country's safety authorities detected too much
iodine in one of its milk-power brands.
Ingredients firm Frutarom is targeting the growing US functional
ice cream market with a range of ingredients such as aloe vera to
"support inner beauty" and "relieve stress," writes
Anthony Fletcher.
Diversifying supplies and managing risk for the world's most
expensive, and popular, natural flavour, for the first time
ingredients giant Danisco receives a batch of sustainable organic
vanilla from an Indian monk, reports Lindsey...
A line of wine extracts from Chr Hansen could help US food
manufacturers cut costs and improve the health profile of their
products, writes Anthony Fletcher.
People who eat wholegrain foods regularly can have a 20 to 40 per
cent lower risk of heart disease and stroke compared with those who
rarely eat wholegrain foods, according to a new review, reports
Dominique Patton.
Franz Haas Waffel has updated its machine for wafer and biscuit
production, which includes a new high-capacity wafer baking system,
and a new depositor for aerated creams, batters and marshmallows.
APV Baker's collaboration with ingredients companies has led to the
development of confectionery equipment that could help
manufacturers tap into some key trends, writes Anthony
Fletcher.
ASI Instruments has launched ShieldPoint, a series of radio
frequency capacitance switches designed for point level detection
in challenging food applications such as sticky slurries,reports
Anthony Fletcher.