‘Tis the season for food trend predictions, but this year’s list from Thefoodpeople is marked by back-to-basic measures to reduce food spending in the recession.
Associated British Foods (ABF) has announced that it has reached an agreement with Ebro Puleva for the acquisition of its Spanish sugar business, Azucarera Ebro, for €385 million.
Ongoing talks in the US over a potential tax on methane emissions from dairy cows and other livestock farming is unlikely to be rolled-out globally and would not be welcomed within European dairy, according to one industry expert.
DSM is introducing stringent cost-saving measures to withstand the economic slump despite a good performance from nutrition, including slashing 1000 jobs from across its businesses.
Symrise is expanding the capabilities at its site in Vienna in a bid to gain more traction in the southeastern European market, with a particular focus on fat-based products.
A survey into the levels of colourings in food products in Australia showed usage far below the maximum permitted levels (MPL); FSANZ says this shows there is no public health risk associated with their use.
Vitiva is introducing a new version of Inolens rosemary extract to protect citrus flavours in food and beverage applications, without using chemical antioxidants.
DSM has launched a new yeast extract for chicken flavours, as it predicts innovation in meat flavours will continue on the back of natural and authentic taste needs.
The Irish pork crisis has consumers staring at the prospect of an empty table at Christmas, and industry doing sums on how much the so-called ‘biggest meat crisis since BSE’ is going to cost. It’s no wonder new questions are being asked of food safety...
Symrise today inaugurated a new pilot plant for flavour encapsulation at its Singapore facility, which the company says is one more step in its expansion in the region.
Troubles for West African cocoa supplies look set to continue following reports that the harmattan, a harsh, crop-damaging wind, has begun to sweep in from the Sahara.
Meat processors and suppliers should check the terms of supply arrangements and review their insurance policies in light of the Irish pig meat recall, claims a product liability expert from international law firm Eversheds.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
New measures to restrict the import of soy foods into the EU from China may have an effect on soy stocks already in the EU, and push up ingredient prices over the coming months, say industry experts.
One of the most fiercely debated and amended pieces of European Union food law history is playing out before our eyes, and its effects are beginning to be felt.
The development of a new enzyme for low-lactose milk and dairy products can cut out the formation of off-flavours following processing, according to its manufacturer.
Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.
Unilever has completed the sale of its edible oil business in Cote D’Ivoire and acquired Cosmivoire’s soap business instead – a deal that allows it to focus on its core West African businesses.
The ingredients arm of Scandinavia-based cooperative Arla Foods predicts there is further potential ahead for ice-cream innovation as it launches a new range of proteins it claims can reduce processor reliance on skim milk.
Food and beverage manufacturers are adopting more sustainable practices and seek to communicate these to consumers. But are well-meaning consumers confused by the many different green and ethical logos in use?
European producers of citric acid and monosodium glutamate have this week received long-term assurance that their prices will be supported against cheaper Chinese imports, but China is expected to remain a significant player in a more level field.
The plummeting price of crude oil is having a knock-on effect that is bringing benefits to certain food ingredients such as soy, according to a leading supplier.
Roquette has plans to acquire more microalgae plants as part of its long-term strategy to become an important player in this emerging and interesting area of nutrition and health.
Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.
Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.
Bakery ingredients company CSM has opened the third of its four planned innovation centres in Europe as part of the ongoing consolidation of its R&D facilities.
The top claims used on beverages over the past four years reveal a distinct shift in focus towards drinks with no additives or preservatives, according to statistics provided by Mintel this morning.
More investment in science and technology, good policy, and cooperation with other industries are crucial to securing sufficient food supply for all in the next 15 years, a panel of experts has concluded.
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
Batches of organic oats being sold in the UK could be flouting the law after an investigation found they contain the pesticides Chlormequat or Glyphosate, according to the Soil Association.
UK food and drink manufacturers have reduced their CO2 emissions by 17 per cent since 1990, which translates as an average of 58,000 tonnes less carbon dixoide (CO2) annually, claims the FDF.
Afriplex has launched a new rosehip extract which it hopes will take the ingredient beyond typical applications such as tea and tablets to products such as cereals, fruit bars and smoothies.
A new research project is aiming to be the first Europe-wide study of the various food labelling schemes and their effects on consumer dietary habits through a unique observation of consumers in ‘real life’ settings.
The Australian dairy industry continues to target product innovation with a new grant specifically designed to encourage innovative new ways of thermal and non-thermal processing and producing fermented foods and cultures.
Introducing foods not previously well known in a market is no easy feat for a distributor, but the firm charged with building support for cranberries in southern Europe is putting its store in education.
Chocolate consumers are becoming more adventurous, enjoying darker, more unusual flavour combinations with higher cocoa percentages, according to Mintel.
Greencore’s ingredients division helped the Irish firm achieve reasonable results, as the convenience foods division was hit by a cost concealment issue in its mineral water accounting.
The price of bread flour looks set to soar after cereal quality survey results from the Home Grown Cereals Authority (HGCA) showed UK wheat quality to be lower than previously thought.
Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.
There was something magical about the recent news that the caloric value of both gum arabic and erythritol have been officially lowered, but whether it turns out to be a sleight of hand or a real change remains to be seen.
Germans see environmental issues as more of a risk to their health than food, according to a new survey from the Federal Institute for Risk Assessment (BfR).
Leiber is in the midst of a major expansion of its yeast production facilities in Germany, as it build capacity by 50 per cent to cater to greater market demand.
Associated British Foods has reached an agreement in principle to acquire Ebro Puleva’s sugar business for €385m – a deal that would further fortify the world’s second biggest sugar firm.
The global economic crisis will yield rich pickings for food firms with a strong capital structure. So believes Frutarom, which has reported another quarter of impressive growth figures on the back of its most recent acquisitions splurge.
