News & Analysis on Food & Beverage Development & Technology
City Food Lecture 2016
The food industry of 2025 will be dominated by six top trends – as indulgence becomes tempered by consumers’ increasing demand for more control – according to the keynote presentation of the City Food Lecture 2016.
Legal microbiological criteria should be implemented for Campylobacter creating incentives for producers to lower prevalence in poultry, according to a study looking at Swiss data.
Carefully balancing consumers’ age-specific nutritional needs with how and when they eat different foods helped Nestle successfully reduce sodium, sugar and fat significantly in some of its most frequently consumed foods without sacrificing taste.
Dispatches from ISM in Cologne
Chocolate manufacturers can drive growth in the premium space with heat resistant chocolate nibbles and clean-label Belgian caramel chocolate without added flavors, claims supplier Barry Callebaut.
Food manufacturers have been accused of disclosing nutrition values based on smaller recommended serving sizes in order to boost sales, a team of German researchers have found.
One of Spain’s biggest pork producers, Noel, has invested €30m to increase its processing and curing capabilities.
An animal tooth in jam; a beetle in a burger bun; a worm in a chicken nugget and a snail in pick ‘n’ mix sweets were some of the contaminants reported to the Irish food safety agency last year.
Demand for organic cocoa is on the rise but market analysts are predicting supply shortages unless more cocoa producers switch to organic farming – but where’s the incentive to do so when this means reduced yields, higher costs and huge debt?
Pittcon 2016 will include almost 850 companies of which 119 are first time exhibitors.
Two Russian companies plan to create a pig breeding cluster in the far east of the country within the next five years, designed to have a capacity for 1.2 million head of pigs, with an investment of RUB72 billion (US$954m).
Glyphosate cannot be classed as a probable carcinogen but its use in formulations could be a cause for concern, says the French food safety authority while the German safety body has called for scientific professionalism to spare consumers unnecessary...