Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.
The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink applications.
Oat growers should be able to better understand freezing in oats and develop hardier varieties thanks to a novel imaging technique, says its developer David Livingston from the US Department of Agriculture (USDA).
Syngenta and Monsanto face GM woes, GrainCorp production and revenue down, high-yield wheat launched in India, and wheat down but barley booming in the UK.
BOPP film manufacturer Treofan is implementing Accolade software, developed by Sopheon Corporation, as part of a realignment of its global processes, to go live within the next few weeks.
High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Plant bakers will be able to save thousands in energy costs with an oven system that optimizes air flow and incorporates heat recovery, claims developer Campden BRI.
KP Snacks’s Consett factory will close in the first quarter of next year, threatening more than 100 jobs, the company has confirmed, with the closure of its Corby plant also likely.
The nutrition bar category is becoming saturated, but there are still untapped pockets of opportunity, says Ohio-based Good Greens, which claims to blow rivals out of the water when it comes to packing a nutritional punch.
FlexLink will launch a conveyor with improved hygiene for direct food contact in agreement with European Hygienic Engineering and Design Group (EHEDG) guidelines next year.
Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author.
Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional perspective?
Most snack makers convert waste into animal feed or have water reduction programs, but efforts need to be sharpened in the plight to find truly green, consumer-friendly packaging, says the head of the Snack Food Association (SFA).
Cambridge Engineered Solutions, a US metal conveyor belt manufacturer, has hired its first sales manager to support the company’s business growth in the UK and Ireland.
BEMA (Baking Equipment Manufacturers and Allieds) brought together its exhibiting members at the inaugural Gulfood Manufacturing 2014 at the Conrad Hotel, Dubai, recently.
A leading nutritionist has slammed the Advertising Standards Authority’s (ASA’s) decision not to ban a toothpaste ad for suggesting white bread contained sugar and could harm teeth.
Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.
Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.
General Mills has agreed that it will not use the term ‘100% natural’ to describe Nature Valley bars that contain certain ‘artificially produced’ ingredients in order to settle a long-running false advertising lawsuit*.
The higher cost and lack of familiarity with whole grains are complicating some schools’ efforts to comply with requirements to serve 100% whole grains that went into effect last July, according to school dietitians.
In post-Food Safety Modernization Act (FSMA) America, traceability has become a huge issue throughout the food supply chain. Honeywell is leveraging its scanning and mobility technologies to help food companies comply with traceability requirements “from...
The flurry of start-up companies in baking and bars has sparked business demand for entry-level packaging machines, says the marketing head of PAC Machinery Group.
Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a more uniform end chip product, says the CEO of a firm specialized in Pulsed Electric Field (PEF) technology.
