New soft drinks formats tempted cash-strapped consumers in 2011: Britvic
Soft drink manufacturer Britvic highlighted new formats and innovation of new products in a “busy and challenging year for soft drinks manufacturers” in its industry report.
Archives for March 28, 2012
What is the growth potential for stevia in snacks?
Attracted by its natural, low calorie profile, food manufacturers across the industry are turning to stevia but it is the market for snacks and non-alcoholic drinks that is leading the way.
Pathogen-combatting ultrasound wash system could provide organic alternative - developer
‘Organic’ processors could be set for a “significant improvement” in the protection of produce against pathogens through the development of new wash system practices using ultrasound.
Lactalis touted as buyer for Dairy Crest spreads business
As UK dairy player, Dairy Crest, indicates it is ready to flog off its jewel in the crown - St Hubert - a food industry analyst reckons Groupe Lactalis is the likely buyer.
Russia puts figures on livestock support
The total amount of livestock support within the Russian state programme for 2013-2020 will exceed RUB1bn (US$24.1bn), stated Agriculture Minister Yelena Skrynnik at a recent press-conference.
Time for a dose of nutrient profiling pragmatism, say stakeholders
Frustration at the inability of European Union lawmakers to decide on nutrient profiling rules made unusual bedfellows of health NGOs and Big Food representatives, who have agreed the EU would be better to borrow a model already in use than pursue its...
Poland kicks EURO 2012 foodborne botulism concerns out of play
Polish food safety authorities have played down foodborne botulism concerns raised in a warning to football fans planning to travel to Poland and Ukraine for the upcoming Euro 2012 football competition.
AAK strengthens position as ‘market leader’ with expansion in Burkino Faso
AarhusKarlshamn will triple its work with women’s groups in Burkino Faso to cement its position as a ‘front runner’ in the market over the next two years.
Study flags up texture challenges for sweeteners in baked goods
The use of alternative low-calorie, high-intensity, sweeteners in bakery products has to face several important challenges in terms of texture before it can effectively replace sugars, say researchers.