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New innovations in texture

A new report on optimising food texture and rheology has been published to help food manufacturers achieve the specific qualities consumers are looking for, reports Anthony Fletcher.

GMO controversy reaches the food enzyme market

The bakery sector is keeping up the pace as the fastest growing market in food enzymes in the US, although recent controversy over genetically modified organisms is set to eat...

Fortification gaining increasing industry support

Changing attitudes to the health benefits of foods and an increased effort to solve technical and economic issues has raised support for flour fortification among industry members, showed a meeting...

China grains up, but it will not help global supplies

As grain stocks are depleted across the world, China's food producers have found sourcing the commodity an increasingly expensive and time consuming issue, writes Simon Pitman. However, a report from...

New grain could target gluten intolerant consumers

Scientists on both sides of the Atlantic are researching a little-known cereal that could be used in breads for people with gluten intolerance. It has also been found to have...

The truth about carbohydrates?

British promoters of carbohydrate-rich foods such as bread and potatoes have repeatedly stressed that the low-carb Atkins diet fad has had little or no impact on sales of their products....

Low-carb: British bread industry fights back

Three British food industry bodies have joined forces to promote a new diet which they hope will prove just as popular as the low-carb Atkins fad currently sweeping the nation...

Premium cereal launches belie market realities

Breakfast cereals are experiencing steady growth in central and eastern Europe, in particular in the largest markets in Russia and Poland. But while most of the recent product launches there...

Bread not dead, claims report

Bread may be the most traditional of staple foods, but there is still plenty of life in the international baked goods market, driven by growing convenience trends and a proliferation...

Processors paying the price for push to renewable energy

The promotion of renewable energy is adding significantly to processing costs, according to an industry body that represents major energy consumers such as food packagers and chemical processors.

Tesco adds GI food labels to help dieters

The UK's number one supermarket is introducing new food labels that rank a product according to its position on the glycemic index, a system that measures the effects of food...

GM detection receives accreditation

Accreditation of Genetic ID's testing for detection of genetically modified materials in raw foods, processed foods, and animal feed has been renewed by the United Kingdom Accreditation Service (UKAS).

New Flexopack film launched

A range of multilayer barrier films that are claimed to provide the stiffness, transparency and thermal resistance needed in lidding and flow packs for fresh and processed meat, cheese and...

Tackling obesity at the protein level

Scientists have discovered a protein that controls the amount of fat stored in the body, offering potential new clues for obesity treatments - welcome news as the world's health leaders...

Low-carb set for the long haul

The impact of the low-carb diet, previously expected to have little staying power in the UK, may be greater than anticipated, shows a new report.

Phytosterols in milk, cereal bars cleared by FSANZ

Cereal bars and milk products containing cholesterol-lowering plant sterols have been cleared as safe by Australia's food authority.

Rapid cooling of foods information from CCFRA

A review to help chilled and frozen food companies to identify and potentially exploit new technologies for the rapid cooling of foods has been launched.

GE thermoplastic alloy for ready meal packaging

A new thermoplastic alloy, designed for use in large retort packaging sterilisation trays, is said to offer ready-meal manufacturers increased rack/surge capacity for higher output, double service life, and lower...

Wyeth introduces low-carb vitamin formula

Makers of the leading multivtamin brand Centrum is launching a new variant targeting people on a low-carb diet, who may be cutting their intake of key vitamins and minerals as...

Packaging innovation gathers momentum

As the global trend towards the breakdown of traditional eating habits gathers pace, packaging innovation has become an increasingly important aspect in bakery products, as manufacturers seek to adapt to...

Better fluid handling for greater plant efficiency

Increasing production efficiency to generate higher profits is the aim of every plant manager. But now manufacturers have to think about their legal obligations to reduce waste and conserve energy....

Low-carb competition puts Atkins under pressure

Atkins Nutritionals, the business created to support the diet plan developed by Robert Atkins, says its reputation and science is being ripped off by new diets, based on reducing carbohydrates.

Acrylamide 'no risk' to reproduction

A new study conducted by the FDA says that acrylamide found in fried and baked goods is unlikely to cause reproduction problems if the general public consume it as part...

Making the most of the low-carb craze

Food and supplement makers seeking entry to the rapidly growing low-carb market may not need to reformulate or develop new products, according to a market researcher.

New report uncovers trends in convenience packaging

A new report examining convenience packaging and serving size trends, from prepared meals to snacks and beverages, has been published.

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