Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
The Kellogg Company has issued a voluntary recall in the US on three sizes of its Special K Red Berries cereal packs due to the possible presence of glass fragments.
Knowledge on ingredients and formulation puts Taura Natural Ingredients in good stead as it ventures into developing and manufacturing fruit snacks for selected partners, its marketing manager says.
Fears about food contact material anthraquinone’s carcinogenic properties have prompted Germany’s Federal Institute for Risk Assessment (BfR) to drop it from its recommended list for food packaging substances.
Regulatory limits on the levels of moulds and toxins present naturally in foods produced from grain crops should be expanded to include so-called ‘masked mycotoxins’, suggest researchers.
Short term delivery requests are continuing to affect production and planning of European manufacturers, according to the European Aluminium Foil Association (EAFA).
Industrial cores are not packaging, according to the Confederation of the European Paper Industries (CEPI) after an amendment to EU packaging legislation.
A certification standard for social and environmental performance will safeguard the social mission of Rubicon Bakery – initially set up as a non-profit social enterprise, its owner said.
A new research and development (R&D) center will enable Snyder’s-Lance to deliver category-expanding, innovative new products for 2013, its president and COO says.
German baking ingredients firm Ireks has launched a new chia seed bread mix for the UK that it claims will appeal to British consumer demand for “superfoods”.
Sonoco identified self-inflicted operating issues that increased costs and reduced productivity as being behind “worse than expected” full year results and pointed to “contingency plans to reduce costs” until the outlook becomes clearer.
Nestlé’s share price fell 2.3% on Thursday as the company announced its slowest growth in three years, with developing markets hit by natural disasters and continued market weakness in Europe and the Americas.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
KP Snacks has launched a multi-pack of its beef flavored Space Raiders to cater to increased demands for the soaring brand and plug value needs, it said.
The UK’s Advertising Standards Agency (ASA) has upheld a complaint against Weetabix’s online app WeetaKid and ruled that the app can no longer exist in its current form.
Contract manufacturer Laboratoire PYC has sliced carbohydrate content by 80% in its latest dietetic whole grain bread product to target the ‘strict diet stage’ in weight management, it said.
US supplier Balchem has joined with Dutch firm Van Eeghen Functional Ingredients (VEFI) to develop the European choline foods and food supplements market, after the nutrient won three EU health claims in 2012.
A crisp manufacturer has been fined £8,000 and ordered to pay costs after a man lost his thumb in an unguarded machine at its factory in Crumlin, Newport, Wales.
Exclusive interview with retiring plastics industry expert
James Johnson has told FoodProductionDaily.com that the key to staying at the top of the plastics industry is to “keep innovating”, especially when it comes to the engineering of equipment.
Heatwave conditions from early January and below average rainfall across Australia’s major agricultural regions have resulted in a less than favourable summer cropping season, according to the Australian Bureau of Agricultural and Resource Economics and...
Infrared ovens, reflective coatings and phase-change materials for freezing hold promise for improved energy efficiency in the baking industry, says the American Bakers Association (ABA).
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
UK premium potato chip brand Corkers has benefited from a wake of independent business left behind as Kettle and Tyrrells move mainstream, its MD says.
Tri-Star Packaging has launched a range of tamper-resistant containers designed to offer consumers complete confidence when buying salad and deli items out-of-home.
Food processors can zap harmful organisms in packaged products using plasma power, thanks to a method just discovered by scientists at Glasgow University in Scotland.
The Girl Scouts of America are facing some healthy flak after promoting their new Mango Crème cookies with NutriFusion as nutritionally equivalent to fruit.
Systems Labelling has extended its Ecoplas recyclable labels to squeezy bottles, dramatically improving the recycling of these containers for manufacturers of, for example, ketchup and sauces.
Flower Foods team members and its distribution partners did an amazing job of serving customers in the wake of market disruption when Hostess liquidated, Flowers CEO said.
Joan Pierce, the inaugural executive director of the American Institute for Packaging and the Environment (AMERIPEN), is to retire at the end of March.
US cereal firm Post Holdings has reported a “self-inflicted” market share loss in the first quarter (Q1) of 2013 and plans new product launches backed by large ad campaigns to become a long-term share gainer.
Graphic Packaging’s CEO and president has revealed he would like the firm “to be bigger” in Latin America but said there are no immediate acquisition plans.
While Hostess Brands has placed the blame for its demise squarely on the shoulders of the Baker’s union, its boss says his members rejected the company’s final collective bargaining offer last year because they were convinced it had become "fatally...
Use of wheat for feed should be lower than last year but will remain high and this could put more pressure on already tight supplies for the bakery and snacks industry, an analyst says.
The American Bakers Association (ABA) has produced a guide to energy saving for industrial bakers that says costs can be significantly cut by making the right lighting choices.
A new study that reports the potential antioxidant and anti-inflammatory activity of Khorasan wheat, an ancient grain, has been hailed as ‘making great strides in documenting the significant health benefits of ancient wheat’.
A US not-for-profit organisation has slammed the “murky issue” around potential risks of nanomaterial use and pledged to test products to assess their safety.
There is potential in hot extrusion processing to enhance the nutritional profile of ready-to-eat (RTE) snack products enabling health demands to be plugged in a booming sector, a new review finds.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
