Barry Callebaut has acquired Sweden’s ASM Foods from Carletti and has taken over additional operations from Carletti in Demark to up its production capacity in Scandinavia.
While US refined sugar prices have dropped since last summer and sugar producers claim the nation is “swimming in sugar”, food manufacturers say prices are still “far above historical norms and about 30% higher than the world market”.
Marel has launched a salmon trimming robot, which it claims can perform more quickly, consistently and continuously than a master trimmer working at peak performance.
Sugar refiner Tate & Lyle Sugars will take its fight against the European Commission for alleged mismanagement of the European sugar market to court today.
Australian snack makers face continued stagnation and economic pressures and must innovate further in niche healthy sectors to ride the current wave of challenges, a report says.
Seal integrity and taste preservation are some of the topics driving the global development of modified atmosphere packaging (MAP), according to Bosch Packaging Technology.
CSM has developed and filed a patent for a method to slash fat content in doughnuts by a minimum of 40% and end products are preferred by consumers, it says.
Henkel and DaniMer Scientific have partnered to develop hot melt adhesives that use bio-based raw materials with products expected to launch in the first half of 2013.
The US popcorn sector has been resilient to a pinched and health-focused economy and is now fuelled by premium-priced healthier variants, according to a new report.
Fruit powders incorporated into extruded snacks improve the nutritional profile and are well accepted by children in terms of taste and appearance, finds study.
A UK chilled produce distributor has secured six figure savings annually for the past two years by implementing an enterprise resource planning (ERP) system across the business.
US firm Praxair has launched a system for rapid chilling of cooked and hot diced product, which it claims provides a cleaner cut with less moisture loss.
Regulation is needed on functional barriers which tackles the problem of migration of known and unknown food contact material components from recycled paperboard, according to scientists.
The high level of mycotoxin contamination in Indian cereals must be addressed with improved monitoring and maximum levels for contamination set, a new study says.
MicVac has filed a patent for a package with a valve that limits the formation of wrinkles in the material and bubbles between the different layers of the valve and the film on which it is applied.
Neogen Corporation has received a matrix extension to cover foods in the bakery, confectionery and dairy industry for one of its salmonella detection methods.
European snack makers want to cash in on the US legume trend and new product development (NPD) for 2013 is focused on lentil-based products, says European Snacks Association (ESA) director-general.
A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
Rowse Honey cannot claim it gives “slow release energy” following a UK advertising watchdog ruling that has disappointed the Oxfordshire firm and left it wondering how spread rival Nutella can make similar claims.
Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.
The packaging industry has stressed the importance of the supply chain in response to a report that said as much as half of all food produced globally goes to waste.
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
Van’s Natural Foods has launched a range of gluten-free, whole grain cereals, crackers and snack bars to plug health demands for nutritious breakfast and snack options.
Multivac continues to pursue energy efficient design for its processing equipment, with the launch of a thermoforming machine, which it claims uses 20% less energy than existing models.
Controlling levels of a bran compound known as ferulic acid could help to improve the taste and smell of whole wheat bread products, researchers suggest.
The compound believed to one of the ‘active ingredients’ in a high-fibre diet could have clinical potential to control the progression of prostate cancer in patients diagnosed in early stages of the disease, suggest researchers.
Scholle Packaging has acquired controlling interest in Flexpack and WS Packaging has bought Label World from Kamylon Capital to kick off 2013 with a bang.
A new robotic production line from Rokk Processing can deliver high production volumes for manufacturers of ice cream and cake makers who want to mimic artisinal designs.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
New product development in the breakfast foods segment must be defined by health, portability and convenience to target key consumer needs in a snowballing US market, Mintel says.
