Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
The “record” attendance numbers at this year’s Modern Bakery Moscow trade fair reflects a growing demand for bakery technologies and products in Russia, according to event organiser Ost-West-Partner.
Savvy consumers will continue to shop selectively at discount stores in 2011 and cook at home, while the popularity of processed foods will fall further, says research firm Innova Market Insights.
High commodity prices are driving demand amongst food companies to reformulate products for the sake of affordability, according to International Flavours & Fragrances (IFF)
The Roundtable on Sustainable Palm Oil (RSPO) has launched a logo that can be displayed on product packaging to inform consumers that the palm oil within has been sourced following RSPO rules.
Roquette has announced a tie-up with renewable oil and bioproducts firm Solazyme to develop and commercialise microalgae-derived food ingredients from 2011.
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
Demand for whey and lactose ingredients is showing strong growth after a significant fall in demand in 2008/2009 following big price rises the year before, according to a new report from food and drink industry analysts, 3A Business Consulting.
All palm oil used in The Netherlands will be certified by the RSPO by 2015, as all the suppliers and buyers in the Dutch market have signed a manifesto and pledged to work towards this goal.
Recovery in the chocolate market is underway in the US, Brazil and China but Western Europe has been slow to rebound and Eastern Europe still shows negative growth rates, said Barry Callebaut as it released robust full year results for 2010.
Tate & Lyle has now realised the full benefits of bringing together its sucralose manufacturing activities at one site, and despite lower selling prices its specialty ingredients division has reported volume gains and 27 per cent higher operating...
German-based food stabiliser manufacturer Hydrosol says that increasing numbers of EU food producers are requesting its help to develop clean-label systems.
Some consumers perceive healthy food ingredients such as garlic more negatively than traditional poorly perceived additives such as GM, according to a top UK food research organisation.
Expert opinion and networking will remain a key element to gathering and analysing data of emerging risks in food and feed, according to a new report by the European Food Safety Authority (EFSA).
Consumers do not understand the role of sugars in the diet, according to a new report from IGD that suggests food businesses can improve the information they provide to aid understanding.
NutraIngredients-USA.com will host the first virtual conference and expo dedicated to weight management, showcasing the latest trends and strategies in weight management for the food, beverage and dietary supplements industries.
Uh-oh, surely not another industry-sponsored front-of-pack nutrition label! Food industry engagement is welcome, but let’s take it slowly – no one benefits until we figure out a system that works.
An ageing workforce, men shopping for the family, and whether to cater to obesity or counter it. Just three of the food trends likely to affect decision-making in the food industry in 2011, according to Mintel.
A new £4.2m funding project will cover 50 per cent of employee training costs in the UK food and drink industry and aims to deliver flexible training courses in addition to full qualifications.
Strong growth is expected in the global carotenoids market due to increased research into health benefits and consumer interest in natural foods, according to a new report from Global Industry Analysts (GIA).
The leading traders of physical raw sugar claim that the commodity is likely to surge to a 30-year high in the coming months, with all eyes on the pending Indian sugar crop output which is hoped will ease supply pressures.
Beverage manufacturers will next year benefit from new research into consumer perception of flavour in citrus drinks, thanks to a project currently underway at Leatherhead Food International.
Regulating food speculation in the City of London is the lynchpin to preventing volatility over food prices, say economists, as parallel measures on both sides of the Atlantic will block traders conducting secretive deals wherever they can.
Beneo claims that new equipment at its laboratory in Germany will enable small and medium sized sweet manufacturers test its sugar replacer, Isomalt, in chewing gum.
Four European research centres have launched a joint project to scope out global food trends and stimulate open innovation within the global food industry.
A new natural sourdough production unit in Belgium costing €21m will boost volume and help meet the hike in demand from bakers for the bread ingredient, claims Puratos.
Premium Ingredients has launched a new blend of hydrocolloids and emulsifiers for vegetable whipping cream that it claims offers high versatility, cost savings and freeze-thaw stability.
Huhtamaki said increased demand for its flexible packaging and films combined with favourable currency exchange conditions had boosted its net sales and earnings during the first nine months of the year.
Slovenia-based Vitiva has extended its SyneROX portfolio for meat applications in a bid to be recognised as more than just a supplier of natural rosemary extracts.
There is enough volume of Fairtrade cocoa available to supply more large brands switching product lines to Fairtrade, according to the Fairtrade Labelling Organizations International (FLO).
New snack coating technology from Crisp Sensation Holding claims to retain the crispness of food products after preparation in both microwave and combination ovens.
Low levels of R&D, high input costs and uneven relations with retailers are amongst the reasons for emerging economies are outpacing growth of the EU food and drink sector, says a new CIAA report.
Arla Foods Ingredients has developed a whey protein isolate to replace egg whites in nougat for a Chinese customer facing problems with inconsistent egg quality.
Safety concerns over artificial sweeteners and the expiry of patents mean that sales volumes could soon be overtaken by polyols, says a leading market research firm.
A hike in US$50 in the Fairtrade premium per metric tonne (MT) of cocoa should encourage investment in sustainable cocoa initiatives and better farming practices, claims the group behind the standard, which expects ongoing growth in Fairtrade products.
Solae Europe has debuted an insoluble fibre, soluble fibre and soy protein blend it says can support, “digestive health, heart health, and a lower glycaemic index for foods.”
The most environmentally-friendly foods are also those which are healthiest for humans, concludes a new study from a food and nutrition think tank that proposes a ‘double-pyramid’ of nutrition and environmental impact.
The Indian confectionery market witnessed the launch of over 200 products in various categories last year, thus ranked, according to Datamonitor, in the top 20 in terms of global new product launches in 2009.
