A new paper-look film label will help premium wine and spirit producers keep bottles looking their best and reduce stock inventory, according to labelling giant Avery Dennison.
Upward pressure on UK food prices is around the corner, driven by global forces such as rocketing corn prices and the knock-on effect on animal feed, according to Clive Black, analyst at Shore Capital.
Subconscious ‘stop signs’ placed in snack food products could help the battle against obesity by controlling overeating, according to the findings of a new study.
A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
Global demand for almonds is increasing, with snacking driving a lot of opportunities. China is the premier snack growth region, says Bill Morecraft, General Manager of Blue Diamond Almonds Global Ingredients Division.
The credibility question over ingredients sourced from China are ‘well earned’, says George Pontiakos, president and CEO of BI Nutraceuticals, but the US FDA is doing a great job on bringing standards up to speed.
Food and drink manufacturers can’t afford to ignore their intellectual capital and are weaker at taking stock of it than companies in other industries, according to consultancy ClearFood.
A Solae-sponsored survey has found 77% of people rate soy to be good or excellent while only 2% said they had a negative perception of the bean and its extracts, drinks and foods.
National Starch Food Innovation has been granted health claims for its maize and barley ingredients and the firm’s EU regulatory manager said this should drive business within Europe and beyond.
While it welcomes a new UK parliament alcohol strategy, influential industry body the Portman Group said it was 'deeply disappointing' that the committee that wrote it did not appreciate the significance of an 'innovative unit reduction...
European food inflation is at a steady 2.8% for June but with purse strings still tight and the risk of further inflationary pressures, branded manufacturers must innovate and differentiate from private label to thrive, according to analysts.
With NGOs increasingly turning their attention to food production - and often doing a better job than the food industry of engaging with the media - the debate about issues from biotechnology to BPA will only become more polarized, one author has predicted.
Software that enables processed cheese manufacturers to measure, rather than predict the functional protein content of cheese will improve product quality and reduce costs, its developer has claimed.
New findings that suggest one medium-sized egg can provide around 66% of vitamin D RDA should prompt increased industry use, says the director of the British Egg Information Service.
UK supermarket chain Asda hopes that its new 'traffic light' colour coded packaging system will ensure customers always pick avocadoes off retail shelves at the correct level of ripeness.
Special edition: The new product development process
Social media allows companies to feel out consumer perceptions of ingredients and concepts at the beginning of the product development process – and combines well with more traditional consumer research, says social media research firm Loudpixel.
The UK Food Standards Agency (FSA) has commenced a nationwide survey investigating how voluntary allergen labelling relates to contaminant traces found in pre-packed products across the UK.
Fairtrade product sales rose 12% worldwide in 2011 due to ethical sourcing commitments from the food and drink industry and increased consumer awareness.
The Association of Chocolate, Biscuit and Confectionery Industries (CAOBISCO) has called for a halt to ‘discriminatory’ food taxes in its latest annual report and argues that there is no such thing as unhealthy foods, only unhealthy diets.
A €8.2m ($10m) grant has been given to researchers at the John Innes Center in the UK to develop GM varieties of corn that are able to absorb nitrogen from the atmosphere, thus eliminating the use of fertilisers.
Guar gum prices have taken a rollercoaster ride over the past couple of years - and at IFT in Las Vegas, hydrocolloid expert Dennis Seisun said all bets were on regarding their future direction.
Combining different sweet components from the stevia leaf – in a similar way to combining artificial sweeteners – may be the next step toward improving the flavor of stevia-sweetened products, says PureCircle’s vp of global marketing and innovation Jason...
Price volatility is as concerning as constant high commodity pricing, according to a European Commission response to a new report on global agricultural development in the next decade.
The UK Flavour Association has outlined its core aims following its launch in London, saying it will be a crucial voice for its members on quality control, technical and regulatory issues.
Cargill has supplied the first-ever sustainable verified rapeseed oil to Unilever with an initial consignment covering 5% of Unilever's rapeseed oil needs.
Jean Hénaff, France’s leading pork meat processor, has been hailed because its pork pâtés entail lower carbon footprints than international benchmarks.
The number of new products sweetened with stevia extracts in the EU shows a “significant uplift” on last year according to David Jago, Mintel director of innovation and insight.
Promoting reformulation and sustainable sourcing is an important way the food and drink industry could support the aims outlined in the UK government’s Green Food Project report, published today.
Functional foods may offer consumers additional health benefits but unless they fulfil their primary duty – and taste like a normal food – they will not be successful in the market, says one formulation expert.
We like that cheap white stuff on our cereal. Milk has always been a loss leader in UK supermarkets for years now. Everyone knows it: The farmers, the processors, the retailers, even the cows…
Swiss ingredients firm Jungbunzlauer has launched an expanded range of ingredients and solutions to help industry tackle the challenges of salt reduction in processed foods.
Ben & Jerry’s has teamed up with Compassion in World Farming (CIWF) and the World Society for the Protection of Animals (WSPA) to campaign for better treatment of Europe’s dairy cows.
Menthol supplier BASF plans to open a new factory this summer to meet demands from confectioners soon after its rival Symrise boosted its own capacity earlier this month.
A newly developed ‘nutritional pizza’ should spur industry into action to create ready-meals that offer real nutritional value, according to the co-creator of the new product.
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
Datamonitor has highlighted ‘all natural’ food and drink trends, including sprouted seeds, grains and beans; natural sweeteners; grass-fed dairy and meat products and eating like a caveman.
The Olympics offers brand owners and waste management firms the chance to build on sustainable packaging made from plants according to bioeconomy consultancy group the National Non-Food Crops Centre (NNFCC).
Suppliers that want to jump aboard the private label surge will face a fine balancing act of co-producing for the sector and branded goods, according to Rabobank.
The US Patent and Trademark Office has approved a new patent for a method that claims 'significant flavor enhancement' of beverages such as Perrier and wine in taste tests, when these products are exposed to acoustic waves from a transponder...
