Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
Bread product launches have continued to rise globally in recent years, though amid tightening health claim regulations in the EU and North America, growth in the functional bread sector has slowed somewhat, according to Innova Market Insights.
A ban on manipulative junk food advertising to children is urgently needed to help fight increasing rates of childhood obesity, say University of Otago Wellington researchers.
Park Cakes has rejected claims by the Bakers’ Food and Allied Workers Union (BFAWU) that its success in winning a multi-million pound contract from Marks & Spencer (M&S) was driving the firm’s bid to cut workers’ pay and conditions at its Oldham...
Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains.
KP Snacks has filed a patent on a method to incorporate flavors into the matrix of potato chips, rather than dust onto the surface with oil, enabling fat reduction.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II
Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s formulation expert.
High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.
The Kellogg Company has reported lower-than-expected fourth quarter sales due to continued weakness in cereal but its president and CEO says the company can still win at the breakfast occasion.
Universal Pasteurization Company, which delivers outsourced High Pressure Processing (HPP) services has announced its wholly owned subsidiary, UPC Texas has acquired Global Leading Foods (GL Foods).
How2Recycle, a program that wants standardized recycling labels on most US consumer goods by 2016, has welcomed supermarket chain Wegmans Food Markets to its scheme.
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
Flowers Foods has reported record sales for fiscal 2013, propelled by volume gains from the exit of rival Hostess in late 2012 and the acquisition of its bread brands, its CEO says.
University of Adelaide researchers have been using nanotechnology and the fossils of single-celled algae to develop a novel chemical- and resistance-free way of protecting stored grain from insects.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
A Mullinix Packages executive advises the lifestyles of today’s time-crunched, demanding consumers calls for food packaging with longer shelf life and quality-guarding properties.
There are plenty of viable alternatives to azodicarbonamide from ginger to citric acid, one baking expert told FoodNavigator-USA as Subway said it would phase out the controversial dough conditioner after a petition calling on its removal received more...
Weetabix and Weight Watchers have joined forces to develop a high fiber cereal - a good example of how weight loss firms and breakfast brands can become more resilient in difficult dieting times, say analysts.
A group of researchers has published a definition of ‘whole grain’ stemming from the HealthGrain EU project, in an effort to harmonise labelling and nutrition guidelines across Europe.
Bakery manufacturers can drive growth of packaged sweet baked goods by downsizing to smaller and single-serve packs for higher per unit profits, says the research director of Packaged Facts.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats division.
As part of our series on Operational Efficiency Month, FoodProductionDaily.com speaks to Charles Randon, senior product manager, Linx Printing Technologies about its work around operational efficiency, focusing on reduced downtime and hygienic design...
A national press advert from Warburtons – stating ‘No.1 Now London's biggest bakers’ – has been banned by the Advertising Standards Authority (ASA), after complaints from Premier Foods and Allied Bakeries.
Processors face tough competition and consolidation of rice mills
A Frito-Lay leader says that for creative packaging ideas to work, developers must put the consumer first and create packs that “delight” the shoppers they’re targeted at.
Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Tyrrells Crisps has apologized for inadvertently using an image of a Nobel Prize nominated poet to illustrate a "fleeting look of contempt" for its on-pack competition.
‘Although many people are starting to speak about a global financial recovery, we’re still in the midst of a unique period for the world economy. High volume food producers are continually under pressure – costs are still rising while selling prices are...
Nestlé SA is selling its sports nutrition business under the Powerbar and Musashi brands to US group Post Holdings Inc. Financial terms were not immediately disclosed.
Vorne Industries has created a series of Improvement Topics on operational efficiency, which are free to download in pdf format on the internet and has already attracted 24,000 views.
Filipino food major Universal Robina Corp's has partnered with Calbee Inc., Japan's largest snack food company, a move that will further establish both firms in Philippines’ growing packaged food market.
The Praxair ColdFront Cryo-Saver tunnel freezer is designed to offer a higher degree of freezing efficiency in the same footprint of a traditional cryogenic tunnel.
