Indonesian palm oil producers will need to increase productivity to meet output targets following signature of a climate deal with Norway that would curb expansion of oil palm estates.
The benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order to ensure widespread commercial implementation, says...
Beverages formulated with stevia are preferred by consumers over similar products sweetened with sugar or other common high intensity sweeteners, says new research from Croatia.
Wild is rolling out a new tool for reducing sodium content in foods without impacting taste, which combines natural sea salt with its flavour modification technology.
Sales of Fairtrade certified products increased 15 per cent in 2009, according to the global Fairtrade body, Fairtrade Labelling Organizations International (FLO).
Are organic foods healthier? The sad truth is that nearly 100,000 studies later, we just don't know. Meanwhile, this lack of certainty presents major business opportunities for the organic food industry.
Food processors in Ireland look set to benefit from a partnership between a national food authority and a top university to boost technology, innovation and research.
A new research project suggests there is a wide gap between what consumers say their ethical and environmental concerns are, and what they actually buy; food companies should assess the impact the info they provide.
Processed foods will play an important role in helping consumers meet new recommendations for essential fatty acids without increasing energy intake, says Unilever Nutrition VP.
A sucromalt ingredient from Cargill has received Novel Foods approval in Europe, opening up the use of the sweetener in a range of food and beverage products in the bloc.
Speculation about typical asset valuing ion the chemicals industry by Cognis’s chief financial officer, Marco Panichi, has led to a figure of €3.4bn being attached to the German ingredient company, as buy-out speculation mounts.
Greek consumers are likely to curb their spending on relatively new additions to their diets due to the austerity measures, predicts Euromonitor's expert on Greece, meaning that multinational firms will be more affected than Greek companies making...
Adding the hydrocolloid HPMC to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from Europe.
What are the hot topics on the lips of the flavour industry? In a rare interview Mauricio Graber, president of flavours at Givaudan, talked to FoodNavigator.com about acquisitions, icon flavours, healthier foods, and the regulatory landscape.
German chemicals and nutrients giant Cognis has turned in its best ever Q1 operating profit as sales across its three core divisions exceeded 2008 pre-financial crisis volumes in 2008 for the first time - fueling ongoing buy-out speculation.
Spanish scientists have called for further study into some adhesives after research revealed that some toxic substances from them could penetrate packaging and contaminate food.
Roquette is proposing a new pea-based beverage concept to the industry, which it believes could rival soy products as a source of protein for people who follow dairy-free diets.
A new initiative to identify dairy bioactive ingredients has yielded 30 peptides that could be used to develop new functional food and beverage ingredients.
As Greece comes to terms with economic bail out measures, the food industry is prepared to feel some pinch but it expects to fare rather better than non-essential industries.
Food industry operators in Belgium have set out a code of conduct that aims to streamline the supply and production chain and avoid extreme price fluctuations in the future.
It does not matter what form fat is consumed in – saturated, mono- or poly-unsaturated – they all perform poorly when it comes to producing a feeling of fullness, says a new study.
Two new surveys indicate that animal welfare is playing a greater role in food purchasing decisions in the UK, beating food additives as the most worrying issue in consumers’ minds.
Interest in baking at home has significantly picked up over the last six months, with baking mix manufacturers increasingly flagging up ease of use to respond to a growing demand for convenience in the kitchen.
Please: A big round of applause for Jozsef Kapuvári. Who? You might well ask. Kapuvári is the author of an EU report that highlights the importance of realistic food prices – not just to underpin the food supply chain but to maintain the fabric of European...
What to do if you're approached with a dream job offer, or want to move on uncertain economic times? Food industry headhunter Keith Phillips shares his views on the job market, and how middle- and top-managers can make the most of the opportunities...
Product developers at a “very large confectionery company”, a smoothie maker, a babyfood manufacturer and several cereal bar makers are conducting trials of products containing powder from the pulp of the African baobab fruit.
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report.
The dairy industry should step up efforts to develop healthy milk-based drinks that appeal to young people, according to a new panel created by The Dairy Council in the UK.
The UK’s new coalition government said it intends to increase regulatory oversight of the nation’s grocery sector, under policy plans unveiled in a 34-page programme document released yesterday.
Organic food producers should focus on the sustainable profile of their products if they are to maintain consumer interest in a flagging market, say analysts.
The European Food Safety Authority (EFSA) has announced a delay in delivering its verdict on bisphenol A (BPA) because it needs more time to review the vast body of research on the chemical.
The cost of producing a renewable nano-based “super material” for the food packaging and processing sectors has been slashed thanks to the development of breakthrough technology, said research company Innventia.
EU consumer watchdog BEUC is renewing its campaign for tighter controls on the marketing of foods that are high in fat, sugar and salt to children as part of a broader strategy to tackle obesity and diet-related disease.
Leading industry bodies from the paper and board sectors have published voluntary guidelines for their members to help ensure compliance with general EU legislation on food contact materials.
Senior Kraft Food executives pledged their commitment to Cadbury Ireland this week in discussions with the Irish minister for Enterprise, Trade and Innovation, Batt O’Keeffe.
A European Food Safety Authority (EFSA) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups.
Ready meals continue to lead the European market for frozen and chilled foods, although the category will likely undergo a wave of reformulation as manufacturers attempt to improve the health profile of their products.
Food manufacturers are being “far too cautious” when it comes to setting best-before dates for many ambient food products, according to a leading academic in the field of sensory shelf-life testing.
Increased yields of UK wheat varieties through the use of plant growth promoting root bacteria could render chemical fertilizers obsolete, if the preliminary results of a four-year, international study are substantiated.
Eating processed meat like bacon and sausages could significantly increase risk of heart disease and diabetes, while unprocessed red meat may not be as harmful as once thought, according to a new Harvard study.