Enzymes can help reduce costs and increase productivity for brewers in the wake of a merger or acquisition, says Novozymes, which has a pipeline of new solutions nearing launch.
The UK’s Competition Commission is asking government to establish an ombudsman to arbitrate in disputes between retailers and suppliers, as retailers have declined to act and the Commission does not have the power to do so itself.
Helen Browning, chair of the Food Ethics Council, expects the food and fairness inquiry will inspire food businesses to adopt good supply chain practices and warn them off bad ones - ultimately benefit their businesses in the long term.
CSM has reported an improvement in its financials for Q2 thanks to close cost control and efficiency drives; volume growth is still hit by the recession.
A major new inquiry is seeking evidence on fairness in the global food system and will deliver a set of recommendations for food producers, retailers and governments on ethical practices.
Firmenich has extended its collaboration with Senomyx over the development and commercialisation of sweetness enhancers, with a view to helping reduce levels of sucrose, fructose and rebaudioside.
Food firms wanting to capture the views and tastes of consumers need to tap social media, says Symrise, which is now dedicating resources to using emerging online tools.
Heather Mills, former wife of Beatle Paul McCartnery and animal rights campaigner, has acquired leading plant-based food brand The Redwood Wholefood Company.
Slovenian firm Vitiva has received US organic certification for its rosemary extract lines AquaRox and Inolens, which are used in foods, supplements and cosmetics products for their antioxidant and antimicrobial properties.
Over 50 per cent of Irish consumers are concerned about the safety of food imported from outside the EU – and 43 per cent about food from other EU member states – a new survey has indicated.
Use of a common symbol to indicate the presence of individual allergens in food and personal care products could help allergy sufferers identify products to avoid – especially in multi-lingual communities, say specialists from Imperial College.
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
Ulrick & Short has developed a modified starch replacement made from waxy maize for sauces and ready meals that it says offers greater stability than previous versions.
Brazilian soy processor have extended their moratorium on sourcing from newly deforested areas of the Amazon, as efforts to curb destruction of the rainforest need more time to take affect.
Parents are more interested in the source of ingredients in baby foods than in whether or not they are organic, according to manufacturers questioned for a new report.
The UK’s Food Standards Agency has published tough draft recommendations for reducing saturated fat content and portion sizes in sweet baked goods, chocolate and beverages – as well as an increase in marketing spend on healthier products.
A review of all new food and beverage product launches in Europe over the past year has revealed an increased focus on three top-of-the-mind consumer issues: The quest for all things natural, the need for speed, and the avoidance of allergens.
Cutting back meat consumption is the new darling cause of pop stars. But if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune.
Opportunities are plentiful for suppliers of kosher ingredients to France, where the market continues to boom thanks to growing interest from mainstream consumers.
Swiss over-50s need appealing new dairy products to encourage increased calcium intake and reduce osteoporosis risk, says a new survey that identifies the tastes and preferences of this important consume groups.
The EU Commission has approved 16 promotional food projects with total funding of €62.1m covering industry sectors including dairy, honey, and organic products.
The different language, culture and regulatory set-up may make running an ingredients company in China a daunting proposition for Western executives. But Yossi Gohary, general manager of Solbar Ningbo, says it’s all about cultural compromise.
Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.
Consumers do not trust portion sizes given on food packages and buy extra to ensure they have enough to eat, finds IGD research has found; industry needs to communicate better the basis of portion sizes.
Food safety authorities in the UK have confirmed they know neither the exact quantity nor precise location of peanut butter and paste contaminated with aflatoxins up to 190 times above the legal limit.
A UK manufacturer of traditional seaside rock has been fined for using too high levels of Ponceau 4R, one of the ‘Southampton Six’ colours implicated a study of hyperactivity in children.
DSM has successfully trialled its MaxiCurd granulated protein hydrolysate in cottage cheese applications and claims it can bring yield and cost benefits to manufacturers.
Loders Croklaan is building a new refinery and storage capacity in Rotterdam that will enable it to expand its product range with lauric products and mixtures and use greener production processes.
A new network is aiming to boost the R&D and innovation potential of food firms in the North of England, by providing links to experts in product development, manufacturing and packaging technologies.
Products made with rice ingredients are dominating new launches of baby foods, according to Beneo Remy and market researchers – a trend that fits with natural, organic and allergy concerns in the wider food sector.
Spanish consumers are more willing to pay a premium for food products that carry a nutritional panel on packaging than for those that just make a ‘light’ claim, according to researchers.
A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.
UK supermarket Tesco says it has seen sales of its premium, organic and fair-trade products return to growth this year, as special offers on top notch goods convince shoppers that they are good value for money.
Industrial accidents are not funny. Does anyone need a reminder? Apparently yes; judging by how some headline writers and bloggers made light of the plight of Vincent Smith who died last week after falling into a vat of liquid chocolate at a New Jersey...
Puratos’ picturesque innovation centre in the UK has become a hub of customer activity following a major refurbishment, able to speed product development to short deadlines and meet very British bakery tastes.
Branded food and beverage manufacturers are fighting back against private label, according to a Bernstein researcher, and after a switch caused by price ‘sticker shock’ many consumers go back to their favourite brands.
A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura batters, the company says, and is an alternative to chemically-modified or high amylose starches.
The UK’s organic sector is waking up to the need to market its key messages and is planning a conference to examine consumer attitudes and share experiences.
Pure Circle, supplier of stevia-derived Reb A, is expecting to report a 420 per cent increase in profit in its full year results due to good reception for the first products launched in the US.
Interest in stevia has remained high in Germany despite the plant being outlawed under novel foods regulations in 2000; but fringe products may contain undeclared additives due to the lack of food checks.
Food reformulation is not slowing down in the recession, according to figures published by the FDF, but regulators should be aware that economic factors could affect priorities going forward.
The European Stevia Association (EUSTAS) is proposing a quality assurance scheme for raw stevia products in Europe, to guarantee purity and quality and build consumer confidence.
As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.
Wild is introducing a new rooibos infusion idea for ready-to-drink teas that complements its existing black, white and green tea offerings, and taps the market for caffeine-free kids' drinks.
