Researchers are developing a Wikipedia-like information platform that aims to translate scientific research into information the food industry can use to spur innovation, according to ttz Bremerhaven project manager Annika Gering.
It has been a year since Wild’s acquisition of US-based mint specialist AM Todd and the flavours and ingredients firm says the deal has borne fruit on several levels – including allowing it to tap into new consumer flavour trends.
The owner of a UK smoked salmon business has been ordered to pay more than £1,500 after a worker was injured when his hand was caught and crushed in machinery.
African agri-business Zambeef has reported “robust” revenue growth over the past year, with a strong performance across its poultry, pork and beef divisions.
The EU has been hiding outbreaks of a dangerous strain of the bluetongue virus, grossly violating veterinary rules and World Trade Organization (WTO) responsibilities, Russian veterinary authorities have claimed.
A panel of scientists have identified hygiene, diagnostic methods and outbreak investigations as key areas that need action to prevent foodborne infections.
Consumers around the world are embracing the zero-calorie, natural credentials of stevia-derived sweeteners – and the European market is about to take off, according to Zanna McFerson, president of the International Stevia Council (ISC).
Damaged packaging hugely deters consumers from buying products at full price and often puts them off purchasing them at all, according to fresh UK research from Canadean.
John West has rolled out its Can Tracker scheme to include salmon, mackerel and sardine products by 2013, building on the launch of the service for tuna in 2011.
Organic logos and claims generally have positive effects on consumers, but even the most positive supporter has negative inferences towards organic products when they are judged on functional health benefits, suggest researchers.
Dairy nutrition firm Volac has reported an operating profit increase of nearly 40% for the year ending February 2012, citing the impact of increased exports and improved profits from overseas operations.
Canadian dairy processor Agropur plans to invest more than $100m in a US whey processing facility to increase the plant’s capacity and upgrade existing technology.
Chilled food manufacturer Greencore has reported “a breakthrough year”, with revenue up 44.5% to £1,161.9M due to acquisitions and “business momentum”, for the full year to September 28 2012.
The Canadian Food Inspection Agency (CFIA) has suspended the licence of a meat processing company after finding listeria monocytogenes on the sleeve of an employee.
Hospital admissions for children with severe allergic reactions have increased seven-fold in the past decade – so how should food makers ensure labels reflect different levels of risk when a food may not be 100% allergen-free?
Researchers in Chile have invented a system incorporating natural microbial agents in a polymeric structure aimed at increasing the shelf life of refrigerated fresh salmon.
It is vital that industry supports novel food applications with good quality analysis of any potential allergens to avoid issues in regulatory risk assessments, says an allergen assessor.
The global functional, allergen-free, organic and other healthy foods market will push through the $1 trillion (€770m) mark for the first time in 2017, as consumer interest in preventing illness via foods snowballs, says Euromonitor International.
Nestlé has identified Africa as one of the biggest areas of opportunity for the food industry in the next ten to twenty years – both within the continent and for European food makers, according to Dr Serigne Diop, director of Nestlé’s R&D centre in...
Many meat analogues derived from plant proteins may have environmental impacts comparable to animal protein because of inefficient water and energy use in their production, according to associate professor of Food Process Engineering at Wageningen University...
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
Arla Foods used to be a Danish dairy with a Scandinavian bent. Now it is global-facing, upping its R&D spend and obsessed with finding out what consumers want, rather than delivering products it thinks they want.
Can new scientific knowledge and cutting edge techniques help industry to cut the risk of allergenic proteins in foods without cutting out the whole ingredient?
Ingredients giant Kerry Group is confident it has “adequate” dairy processing capabilities to manage the anticipated European Union (EU) milk production increase.
A Spanish study has called for European rules on mercury and arsenic in infant cereal in light of high - in some cases ‘risk’ - levels found, particularly in organic and gluten-free products.
Sustainability is something that has to be approached holistically and built into new product development, Unilever's Prof Dr Rob Hamer told delegates at the European Federation of Food Science and Technology (EFFoST) conference in Montpellier, France...
How manufacturers incorporate stevia into new products and how they position products with consumers are equally important for market success, says Cargill's sales director, health products for EMEA, Olivier du Chatelier.
Investment in battling malnutrition on a global scale will help save and improve millions of lives, but will also save billions of euros in lost potential GDP for countries where malnutrition is a problem, according to the United Nations World Food Programme.
Tate & Lyle tells BeverageDaily.com that its new stevia ingredient, Tasteva, can be used to halve sucrose levels in cola drinks without a bitter aftertaste, and does not use masking agents.
The UK Food Standards Agency (FSA) has warned consumers not to eat certain peanut butter-based products imported from the US due to the ongoing salmonella outbreak traced to manufacturer Sunland.
Zero and very low tolerance of certain food additives and ingredients can lead to enormous - and entirely unnecessary - food wastage, according to Aleksandra Martinovic, Montenegro ambassador of the Global Harmonization Initiative (GHI).
‘Free-from’ has become synonymous with healthy food for a large number of consumers – but how that affects shopping habits remains uncertain, according to EUFIC’s Dr Sophie Hieke.
Chr. Hansen says it has high hopes in Asia and elsewhere for its new natural coloring ingredient for beverages, Ultra Stable Red, and claims investing in natural colors strips out costs elsewhere in the supply chain.
Nestlé has opened an extended product technology center for confectionery in the UK, which will better enable it to develop products and packaging with sustainable materials.
UK dairy processor First Milk has set its sights on the rapidly expanding market for dairy products in Asian countries such as China, after identifying demand for British cheeses.
A belief that matching branded products are designed to work 'uniquely well together' means most consumers prefer to purchase matching branded foods, especially when those foods are to be consumed together, say researchers.
Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Croatian food company Atlantic Grupa has won a €307m finance package from the European Bank for Reconstruction and Development (EBRD) for new energy systems, sustainability certifications and working capital financing.
