The European Commission has published a new proposal to simplify company mergers and divisions, thereby reducing the administrative burden, especially for SMEs.
Tate & Lyle has announced plans to build a new polydextrose line in The Netherlands, which it says will be the first facility for the manufacture of the prebiotic fibre and bulking agent in Europe.
Concerns over the potential decline of US ‘luxury’ food and snack demand during the run up to Christmas are not being shared by European manufacturers of sweet snacks, according to one industry association.
As global concern grows over the possible use of melamine-contaminated milk powder in biscuits, chocolate and other foods, the EFSA has deemed that, in the worst case, children could exceed the tolerable daily intake of the chemical by three times.
Questions have been raised concerning the safety of the Splenda brand of sweetener, and its key component sucralose, following publication of results of a rat study. Both industry and academia gave their views to FoodNavigator.com.
Consumption of the sweetener Splenda at doses within the US FDA’s Acceptable Daily Intake may suppress beneficial bacteria in the gut, and cause weight gain, says a new rat study.
Consumers are not aware that they could be enjoying more authentic chicken flavours and more intense flavour profiles than in many market products, according to a consumer and sensory specialist.
A joint US-Japanese study has identified the compounds in pre-germinated brown rice responsible for the potential health benefits of this emerging health food.
Vitiva is aiming at a new market for its rosemary-derived anti-oxidants, after test have shown positive results for the reduction of acrylamide in fried foods.
An ingredients supplier is spying a gradual global rollout for its new thermophilic cultures designed as a higher yield means of processing low maturation cheeses like pasta Filata without compromising taste or quality.
Supplements of omega-3 or soy may protect the heart against certain damaging effects of air pollution, according to a new study from an international team of researchers.
The UK’s Food Standards Agency is working on improving allergen labelling and control practices used by industry, with investigations set to kick off in November at an open meeting with researchers.
New high-margin opportunities for bakers continue to open up in Russia as the economy flourishes, fuelling consumer purchasing power and raising demand for western-style breads and confections.
“I have a bad feeling about this.” Luke Skywalker’s warning in the movie blockbuster Star Wars could equally be applied to consumers’ concerns about Bisphenol A (BPA).
Maintaining a portfolio of market-relevant ingredients requires a certain amount of trend and price-prediction, say executives at Cargill Texturizing Solutions.
While many Danish multinationals such as Carlsberg and Lego have opted to shift production abroad to drive their global success, Chr Hansen believes a domestic approach holds the building blocks for world dairy culture domination.
Cargill has opened a huge new rapeseed plant in western France, said to provide a new outlet for local farmers and bring a new source of rapeseed oil for the food and fuel industries.
Lower futures prices for wheat herald a shaving of input costs for bakers and millers, with the collapse of Lehman Brothers and the near-bankcruptcy of global insurer AIG arguably hitting agricultural quotations downwards.
The UK’s Food Standards Agency is introducing a programme of industry secondments for its staff, so it can have better understanding of how compliance might work when it is developing or negotiating regulations.
In the final part of our special series on sustainability, FoodNavigator considers the value of a dedicated focus on sustainability science in the food industry.
A thermal imaging camera can provide rapid detection of temperature variations of high volume, fast moving meats products on a conveyor line, says its US manufacturers.
Danisco has charged an internal task force with identifying new applications for xylitol, as the sweetener continues to blight its otherwise positive financial results – but has reduced production in the meantime.
Edible tomato-based, antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says US study.
The melamine milk crisis throws up some serious questions that foreign food firms must ask before they hop aboard a joint venture to take them into China. What food safety features is it fitted with? And are they robust enough to be life-savers if disaster...
Hong-Kong listed firm Global Sweeteners has delivered mixed results for the first half of 2008, but escaped a potential hit from the price hike in corn by passing on costs to the market.
The Australian and New Zealand food safety regulator is mulling a part reversal of a 1990s restriction on the use of coal-based dye erythrosine, after receiving a petition for its use in colourings for bakery icings.
The UK Salmon Processors and Smokers Group (SPSG) said that the Food Standards Agency (FSA) findings showing low levels of Listeria in smoked fish in UK retail outlets is a result of their strict production controls.
Friesland Foods Kievit has launched what it is calling a world first omega-3 (DHA) and omega-6 (ARA) encapsulated combination ingredient that can be incorporated into hypoallergenic infant formula.
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.
Higher production costs are taking their toll on aspartame, as Ajinomoto Food Ingredients announces a 15 per cent price hike for non-contractual customers.
USDA scientists are continuing to expand the potential of corn fibre gum as an emulsifier in beverages, with a new study pinpointing the emulsifying properties of the gum.
Two major confectionery players have this month announced inroads into Russia, demonstrating that cocoa ingredients suppliers and their customers are seeking to spear fresh wins in Russia's emerging, and burgeoning, confectionery market.
Naturex has set up its own corporate foundation to support local communities in parts of the world where it sources plant raw materials, as it looks to long term sustainability and putting its corporate values into action.
In the first of a series on sustainability, FoodNavigator looks at the value of sustainable practices and reporting and how it can improve a company’s standing among shareholders, customers and peers.
Initiatives to aid SMEs with research efforts need better coordination to improve their impact, the EU science Commissioner – remarks that resonate with the food industry’s wish to see more networks and access to funding for small players.
AB Enzymes is to pass on some of the increased costs of raw materials, energy and overheads, upping the price of its baking, food and specialty enzymes by up to 10 per cent.
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
EPI Ingredients is launching a new yoghurt ingredient called Yoggets – granules of skimmed milk yoghurts that seek to address the need for innovative, yet health-oriented products.