Consumers are open to fortified foods just as much as those that contain naturally occurring functional ingredients, according to the International Food Information Council (IFIC).
On the face of it, the FDA’s proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) - the source of most of the ‘artificial’ trans fats in the US food supply - seems like a no-brainer. But there are other ways to crack down on trans...
Vital Solutions Swiss will publish in vitro research that shows its mango powder Careless mimics caloric restriction but the company is keen to invest in human trials, its CEO says.
Martin Dupick, global product manager, Bosch Packaging Technology, spoke to FoodProductionDaily about the top trends influencing the food manufacturing industry at Interpack 2014.
Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.
Nutritious snacks have not boomed because manufacturers overwhelmed consumers in a category where indulgence remains more important, says the head of food and drink at Datamonitor Consumer.
Keeping up with consumer change, hunting out talent to align with trends and reacting strategically to global crises has to be top of the agenda, three bakery CEOs say.
Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according to Professor Arnold van Huis.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the...
At the International Baking Industry Expo in Las Vegas this fall, Megan Speas, director of marketing at flour milling giant Horizon Milling, sat down with Milling & Grains to talk challenges, opportunities and the biggest concerns on customers’ minds...
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.
Mettler Toledo has launched a metal detection machine to automatically adjust to the food it inspects, which it claims can be customized to more than 800 settings.
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
US-based Air Management Technologies was among the winners for IBIE’s B.E.S.T. in baking awards that acknowledges efforts in sustainability. In this exclusive video, its president says the ultimate goal is to slash energy altogether.
The bread sector has experienced a riches to rags story and is now in a state of decline with white bread demonized but industry has hope in whole grains, says ConAgra Mills.
Industry has faced legislative change and will continue to do so and this puts a lot of pressure on bakers and their bottom line, the American Bakers Association says.
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
Aside from people with celiac disease, which is estimated to affect less than 1% of the US population, why do so many other Americans buy gluten-free products, and will they carry on buying them, or are current growth rates unsustainable?
A representative from Dow Pharma and Food Solutions told FoodProductionDaily.com that keeping on top of, and ahead of, consumer trends is key to food success.
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.
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.
Bosch Packaging Technology's new Gemini 4 robot control system for packaging machinery could boost performance and increase production efficiency, according to the firm.
Avery Dennison has introduced a backing paper free self-adhesive label at Emballage that it said will offer sustainability benefits and increase line productivity.
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?
Manufacturers can slash outer case packaging by as much as 25% thanks to a novel box design from DS Smith Packaging that boosts stacking strength and stability in transit.
Packaging firm RPC was recognised for packaging innovation at the Emballage 2012 packaging materials and technology trade show in Paris for its 4kg jar nicknamed ‘Bear’, featuring multilayer barrier packaging.
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,...
