Norwegian firm Orkla Brands has acquired a 100% stake in Polish bakery and confectionery ingredients sales and distribution company Kobo as it plans to modernise a plant in Poland.
Star-K Kosher Certification has begun providing triple inspections to certify plants and products as non-GMO, organic and kosher, which it says can save companies time and money on individually conducted inspections.
Dairy Crest has announced the loss of its Tesco milk contract but says this bears no relation to new plans to close two dairies, as it cuts costs to sustain profitability in an 'extremely challenging' liquid milk market.
PepsiCo UK and Britvic claim to have 'won the race' to launch the first UK soft drink containing stevia extract by formulating the high intensity sweetener within a functional water range from the end of April.
A new collaborative global halal certification scheme is set to streamline the ‘confusing’ industry area and provide a realistic, clear benchmark for food producers to work and adhere to.
Grouping lentils with meat in pyramid tables or putting insect protein in processed foods are among ideas that could help consumers change their meat-eating habits, a study suggests.
Better transparency and increased communication during development is vital for companies involved in the innovation of new food technologies, reports a UK think tank.
New Zealand firm A2 Corporation (A2C) has announced a strategic agreement whereby Synlait Milk will manufacture A2's branded nutritional powders on the firm's behalf as A2C aims at lucrative Chinese and Southeast Asian markets.
Media reports suggesting that mainstream consumers are putting their health at risk by consuming sports drinks are ‘inaccurate and alarmist’ according to the British Soft Drinks Association (BSDA).
The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the ingredients giant.
The UK Food Standards Agency (FSA) has played down concerns over the safety of supermarket-sold fresh chicken products after a survey found that almost one in five were contaminated with Campylobacter.
Taiyo has developed a taste-free green tea extract for use in beverage applications which it claims will expand new product development possibilities for beverage manufacturers.
Ukraine experienced a sudden drop in meat production in the first part of 2012, with analysts warning that the resulting prices are leaving residents unable to afford domestically produced meat.
Unique spectral signatures produced by laser beams shone on to Salmonella specimens could lead to the development of a technology to quickly and simply detect “stealthy” pathogens on food.
Kerry Ingredients & Flavours has opened a new emulsifier plant in Europe, which will free up capacity at its existing Asia facility to capitalise on growth.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
Risks remain for Kraft Foods ahead of its planned split as it is squeezed by commodity costs, but it will sustain growth in 2012, according to the rating agency Standard and Poor’s (S&P).
Industry needs to boast about achievements in food processing as it provides a key role in sustainability and nutrition, according to Food Science and Technology Professor, Tiny van Boekel.
Speaking at the FoodProductionDaily.com Meat Technology Conference at Anuga FoodTec 2012 in Cologne, Dr Marta Hugas, the head of biological hazards at the European Food Safety Authority (EFSA), highlighted the urgent need for modernisation in European...
Success in the developing markets of Latin America, Africa and Asia combined with an ‘impressive’ innovative platform has secured strong Q1 results for Givaudan’s flavour business, according to one analyst.
Food safety technologist Neogen Corporation has moved to meet the demands of the up-coming zero-tolerance approach to the ‘Big Six’ non-O157:H7 E.coli strains in ground beef through the update of its testing services.
The UK’s Food Standards Agency (FSA) has developed guidelines on glitters and dusts over fears that inedible decorations are being marketed for use in foods such as cakes.
A method to identify the number of cattle used in the production of ground beef batches could lead to quicker, less costly recalls of potentially contaminated products, a researcher has claimed.
UK animal welfare organisation Compassion in World Farming (CIWF) has called for better standards on EU rabbit farms after an investigation into the industry allegedly revealed “appalling suffering”.
The European Food Safety Authority (EFSA) has found that Monsanto’s MON810 genetically modified maize poses no risk to human health or the environment, based on data from the 2010 growing season.
Nestlé has developed a production technique for a new variety of its Nespresso brand that it says is similar to that used to create wine, in a step that reflects CEO Paul Bulcke’s recent emphasis on a move towards more ‘personalised’ premium products.
There is great potential to develop novel, marketable, omega-3 rich functional food products from inexpensive sources such as fish protein isolate, according to new research.
The bakery and confectionery industry claims it has been hit with a “dire and unprecedented” EU-wide egg shortage as suppliers of egg replacers look to profit and offer up their opinions on how long the situation will last.
The Advertising Standards Authority (ASA) in the UK has ordered brewer AB InBev not to rebroadcast a radio advert that it said linked alcohol to sexual success, following a public complaint.
Consumers must consider the entirety of their diet considering whether to switch to or add diet soft drinks into their diet, according to new research which sheds light on the 'complicated interplay' between health and consumption of diet and...
Emerging technologies should be tailor-made to consumer preferences to encourage acceptance of them in food applications, according to one food professor.
The 15th instalment of Vitafoods Europe kicks off in Geneva on May 22 with portfolio director Chris Lee excited about a peer-review education programme featuring the father of nutraceuticals and an expo that will outsize all previous editions.
Food safety technologist Agilent Technologies Inc. is aiming to accelerate the development of analytical testing methods to ensure the safety and authenticity of halal products through its latest research collaboration.
The high availability and low viscosity of flaxseed fibre could mean that gums produced from seed hulls soon become a ‘significant’ source of soluble fibre to the food industry, suggest researchers.
A European Commission-funded project will see small-and-medium food industry enterprises play a vital role in translating academic research into foods that will nutritionally benefit consumers at risk of poverty, says the director of European Food Information...
Industry efforts in salt reduction appear to be on trend with the health challenges of an ageing population, which this year is a priority issue for the World Health Organization.
Stevia supplier PureCircle says it has secured a range of international patents for its natural flavor modifier NSF-02, which it claims will ensure its customers have exclusive access to the ingredient for enhancing the sweetness of stevia, sugar and...
The Coca-Cola Company has redesigned the packaging and branding for one of its more niche brands, a premium non-alcoholic adult soft drink now only sold in Paris, but poised for a European roll-out.
Russian pork giant Miratorg has reported a 70% growth in production volumes for the first 3 months of 2012, reaching 57,909 tonnes (t) in live weight from 34,058t in Q1 2011.
The UK's Department for International Development (DFID) has donated £16m ($25m) to the United Nations’ Food and Agriculture Organisation (FAO), supporting a global initiative to improve agricultural statistics.
French meat industry union Sniv-SNCP has started an “offensive strategy”, including potential court action, to combat misinformation spread by the media.
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
