Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.

Published: 29-May-2013

Food fortification with neural tube defect (NTD)-reducing folic acid is mandatory in 75 nations, but concerns over cancer and other health issues mean Europe lags far behind  – a situation that needs to change and quickly, says DSM thinktank, sightandlife.

Published: 24-May-2013

There are two speeds when it comes to energy products: Slow and fast, says Mintel trend-spotting guru David Jago.

Published: 17-May-2013

The working year is almost done, time to pause from ‘the business’ and embrace the festive season…go on, give it a big hug. Happy holidays!

Published: 19-Dec-2012

German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?

Published: 30-Nov-2012

Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack, says Tate & Lyle.

Published: 16-Nov-2012

Many hydrocolloids are among the most clean label ingredients there are, but how do consumers perceive them?

Published: 14-Nov-2012

Backaldrin has introduced a bread mix that combines both brown and white bread.

Published: 04-Oct-2012

Convenience is a hyper-trend, with quality a top priority for consumers that is shaping industry development, the WP Food sales director says.

Published: 02-Oct-2012

Mühlenchemie's line of functional flours enable vital gluten reduction as prices begin to soar and availability becomes limited, its R&D manager says.

Published: 28-Sep-2012

Equipment supplier MIWE has introduced a deck baking oven at IBA 2012 that is 15% more energy efficient that its last model.

Published: 27-Sep-2012

Bakery firms can cut costs with a new system that reuses hot gases emitted from ovens to heat and make water for an entire production facility, head of WP Green says.

Published: 25-Sep-2012

Bakers can make big savings by replacing half of the eggs in the formulation with a citrus fiber blend, according to US ingredients firm Fiberstar.

Published: 25-Sep-2012

Confectionery and bakery equipment firm Aasted talks about its latest chocolate enrober that can coat baked goods, biscuits and confections with a lower energy use compared to earlier machines.

Published: 21-Sep-2012

Markel Bakery heads up a new three-pronged business that will force ahead with global infrastructure, technology synergies and take a strong market hold, according to its CEO.

Published: 21-Sep-2012

Global demand for almonds is increasing, with snacking driving a lot of opportunities. China is the premier snack growth region, says Bill Morecraft, General Manager of Blue Diamond Almonds Global Ingredients Division.

Published: 26-Jul-2012

Manufacturers of everything from bread to sports supplements are now incorporating beta glucan-based ingredient Wellmune WGP into their products as consumer demand for immune health products grows, says brand owner Biothera.

Published: 23-Jul-2012

X-ray systems are increasingly replacing metal detection equipment as food manufacturers respond to growing regulatory and consumer demands for safer products, said Terry Woolford of Eagle Product Inspection.

Published: 17-Apr-2012

The Food Safety Modernization Act (FSMA) has changed the game for US packaging machinery manufacturers by obliging them to rethink their design strategies, PMMI’s Jim Pittas told FoodProductionDaily.com from Anuga FoodTec.

Published: 10-Apr-2012

The food and beverage production industry is ramping up its innovation pipeline as a way of bucking the uncertain economic trend, Anuga FoodTec show director Peter Grothues told FoodProductionDaily.com at the event last week in Cologne, Germany.

Published: 02-Apr-2012

Technology firm Alfa Laval are presenting a fusion heat exchanger at this year’s Anuga FoodTec trade show, which it claims can reduce operating costs and be used at higher pressures than conventional tube and plate exchangers.

Published: 29-Mar-2012

The second part of this exclusive interview sees Beneo executive board member, Yves Servotte, explaining the cooling but not crushing effect of EU prebiotic health claim rejections on its inulin-chicory business.

Published: 21-Dec-2011

In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.

Published: 20-Dec-2011

FoodProductionDaily.com caught up with Tom Egan, of PMMI, at the recent Interpack trade show to discuss key trends in the North American sector.

Published: 25-May-2011

What role will active and intelligent components play in future food and drink packaging? We caught up with Chip Tonkin, director of the US based Sonoco Institute of Packaging Design and Graphics at Interpack 2011 to find out.

Published: 24-May-2011