The UK’s Advertising Standards Agency (ASA) has upheld complaints that adverts for Kellogg’s ‘wholesome’ cookies were misleading and implied that the snacks were healthier than they actually are.
Danisco says it is will be shifting its UK-based brewing enzymes operations to Denmark as part of a global shake up of the group’s beverage business designed to strengthen innovation in the segment.
Adding an edible mushroom-like fungus to grapefruit juice may help to reduce the serious side effects that can occur when people taking certain prescription drugs drink grapefruit juice.
While industry observers and stakeholders continue to speculate on whether chocolate is, or is not, 'recession-proof', Belgium's Barry Callebaut expects the number of consumer products containing its health and wellness Acticoa chocolate...
The UK’s Food Standards Agency (FSA) has published a list of food products that have been voluntarily reformulated to remove six food colours associated with hyperactivity in young children.
An edible Gelidium corneum gelatine (GCG) blend film containing grapefruit seed extract (GFSE) or green tea extract (GTE) could be used to the increase the microbial safety and extend the shelf life of packaged pork loins, according to a study to be published...
The flavour company Fromatech has merged with Food Ingredients & Specialities to offer customers function and taste solutions rolled into one, along with a new partnership to help it expand outside of Europe.
E. coli in ground beef, melamine in infant formula, and salmonella in peanut butter - what is next? Isn’t it about time the slices of the US food safety pie were taken back from the multiple federal agencies involved and surveillance placed under one...
FoodProductionDaily.com takes a look at the stories dominating the processing and packaging news headlines this week, with contamination from both bacterial and chemical sources looming large.
Wireless technologies can provide flexibility, easiness of operation and constant tracking of the food and drink production process, claims an industry research firm.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
The market for cheaper alternatives to phosphates used in food is expected to blossom over the next few years as prices for the ingredient are likely to remain high, according to an industry analyst.
The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen as testament to reformulation efforts.
Danisco has reported a good result for its 2008/9 sugar campaign, which should be the last before the sale of its sugar division to Nordzucker receives regulatory go-ahead.
A recent law from Brussels has thrown up new opportunities for different loaf sizes for UK bakers, with 2009 set to witness an escalation in new product development related to the weight of pre-packaged breads.
Jungbunzlauer is repositioning its leavening agent GdL on the back of rocketing phosphate prices, which have made alternative ingredients more competitive.
A newly-released study indicates that levels of most metals in UK foods are falling or remain stable; but the FSA says there is a need for more research on aluminium, barium and manganese, which bucked the trend.
Arla Food Ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products.
Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.
New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.
Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.
The UK’s Soil Association has decided to allow organic air freighted food to carry its certification mark, despite proposing in 2007 that it should not be certified unless it also met fair trade and ethical standards.
Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.
New gluten-free rules from Brussels may well incur incremental costs for bakers and snack manufacturers but with one in a hundred UK consumers estimated to be gluten intolerant, unlocking the market for gluten-free products could reap strong financial...
Global grain markets are facing breaking point because of drought and mass urbanisation in China which is diverting land-use away from crops, according to a new study from researchers at the University of Leeds.
A new study into the nutritional content of kebabs sold in the UK has shown that the late-night take-out could be disastrous for healthy eating, with some doner kebabs racking up as many has 1000 calories without sauce.
As the industry prepares for new wording to describe natural flavours, research is underway to investigate what consumers will understand by the new terms.
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.
Reducing the intake of salt from the diet may improve the health of blood vessels, with the effects going beyond blood pressure benefits, says a new study.
UK based laboratory, Reading Scientific Services Ltd (RSSL), claims it has developed a reliable DNA screening method for identifying adulteration of Basmati rice.
Everyone from government to grocers seems to have their own idea of how best to inform consumers about foods’ nutritional content, but a labeling free-for-all has resulted in a clamor of nutrition labels which are actually getting in the way of comprehension.
Archer Daniels Midland Company (ADM) is continuing its march into the European chocolate market and moving closer to its customers on this side of the Atlantic with the acquisition of the German firm Schokinag.
A new study has delivered positive results on the use of platinum as a catalyst during hydrogenisation of oils, but without the production of harmful trans fats.
The European food industry is in discussions over establishing a roundtable on sustainable production and consumption throughout the food chain, and is inviting input from the Czech presidency.
There is further evidence that the market for chocolate is not as recession proof as traditionally thought as Barry Callebaut sales in Europe saw a marked drop over Q1.
Food manufacturers are being asked to take some responsibility for public health and make more nutritional products after a study found that magazine adverts were mainly for foods high in sugar, fat and salt.
The high cost of inputs that has dogged the food industry in recent times looks to have helped raise the profile of enzymes as cheaper alternatives to other ingredients, according to Novozymes’ annual report.
The trend for eating frogs’ legs is putting frog populations in Indonesia under pressure, according to Australian scientists who are calling for better resources management and mandatory certification at the point of processing.
New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry.
Maple Leaf Foods claims consumer confidence in its products is being restored following the recall of its sliced meat products linked to widespread illness and the deaths of about 20 people.
A new enumeration technique ensures rapid and convenient confirmation of Escherichia coli colonies in food and liquid products, claims the manufacturer.
Shifting production closer to the customer and developing products to reduce resource consumption are among the measures introduced by Chr Hansen which it says has improved its environmental record, whilst adding value to the business.
The new EU flavouring regulation should cause no immediate panic amongst food manufacturers, says Synergy, but there are some aspects of the law that are left open to interpretation.
More research is needed on innovative raw material sourcing and alternative uses, according to a new report on how chemistry can contribute to sustainable food supply, which sees novel enzyme technology is a key area of development for ingredients, processing...
Alberta, Canada-based Bioneutra has applied to the UK Food Standards Agency (FSA) for European Union Novel Foods approval for a prebiotic, isomalto-oligosaccharide sweetener.
A new set of standards will underpin the development of sustainable and environmentally friendly practices in food and drink manufacturing, claims the UK food and drink sector skills council, Improve.
