Opportunities continue to open up for trans fat alternatives as
Israel communicates plans to become the world's third country to
impose labelling rules on artery-clogging trans fats.
Mariann Fischer Boel, the EU's recently appointed agriculture
commissioner, has claimed that sweeping EU agricultural reforms
will provide UK farmers with a "better balance of support",
while forging a more competitive...
A lack of government funding and a weary image threaten to cause a
widespread shortage of British crop production experts, says one
industry body, warning the problem may bring serious disruption to
UK grain and cereal processors...
When nutritional labeling comes into force in Canada later this
year, manufacturers may also take advantage of the need to change
their labels to stipulate whether their products' ingredients are
genetically engineered.
Two US pasta companies have joined forces to try and deal with the
crumbling pasta consumption, mainly blamed on low-carb lifestyles,
that threatens to streamline the whole industry, reports Chris
Mercer.
With the countdown extended, talks continue this week in Geneva
between the US and Brussels to move the entrenched trade dispute on
genetically modified organisms forward.
There are rich pickings for food makers focusing on innovative
products for the breakfast market, as a UK think tank finds less
than one in five consumers actually enjoys the first meal of the
day.
Swiss Research believes it has created the "holy grail" of
sweeteners, a natural alternative to the synthetic varieties
frequently lambasted by the media, it officially announced on
Tuesday, Philippa Nuttall reports.
House of Bread Franchising has finally decided to start producing
organic bread after a decrease in ingredient prices makes
production a viable business option, reports Philippa
Nuttall.
Sato has developed an automated pallet labelling concept for Nestlé
using UHF RFID tags that should help the company make significant
supply chain savings.
The British arm of Nestlé has become the latest food producer to
revamp its nutrition labels, yet the country's food industry is on
rocky ground by entrenching its support for guideline daily amounts
against the government's...
A recent survey of Russia's flour producers shows a sector going
through mixed fortunes, with many companies struggling to compete
while others are performing well, writes Angela Drujinina.
Too many UK bakeries either don't know or don't care about limits
on workers' exposure to potentially asthma-causing dust from flour
and bread mixes, according to one union official, as the
government's work safety...
Scientists have identified a molecular mechanism in the liver that explains how consuming foods rich in saturated fats and trans-fatty acids can send blood levels of cholesterol and triglycerides soaring.
Around one in ten supermarket bakery workers risk developing asthma
by breathing in dust from flour and bread mixes, according to a new
study which calls for greater awareness among retailers as the
number of in-store bakeries grows,...
The popularity of low carb diets makes the message of National
Folic Acid Awareness Week more significant than ever, as women of
childbearing age may be risking the health of their babies by
cutting back on sources of the B vitamin.
A shortage of food technology experts and increasing job rotation
means that more workers across Britain's bakery industry are not
getting the training they need and do not fully understand the
processes involved, writes Chris...
The type of dietary fats consumed by middle-aged men may be more
important than reducing total fat intake to lower the risk of dying
from heart disease, suggests a study out yesterday.
The low-carb diet industry is defying media reports from the end of
last year which claimed the fad was on its way out, according to
the latest survey from Opinion Dynamics Corporation (ODC).
The US National Automatic Merchandising Association (NAMA) is
introducing a colour-coding system to help children select healthy
snacks from vending machines.
Britons spends four times as much on snacks as their Spanish
counterparts, eating their way through €17.3 billion a year, finds
a new report highlighting the ongoing opportunities for players in
the snack industry.
Kraft Foods, the world's biggest food company, has announced its US
operation is to provide consumers with more nutritional information
about its products - a precedent already set by its UK division,
Tom Armitage reports.
Part of a global effort to clarify consumer exposure to harmful
chemical identified in starch-rich fried foods two years ago,
findings from a new survey by the UK food watchdog reveal
acrylamide 'consumption' levels at least...
British snack makers will face the most testing period in their
recent history over the next few years as the war on obesity
gathers momentum, threatening to stall growth and devour smaller
manufacturers, reports Chris Mercer.
Brussels addresses the issue of consumer cynicism and fear of
agricultural biotechnology in European citizens, setting up a
thematic network on the safety risk assessment of genetically
modified food crops, the Entransfood project,...
Irish food and drink companies are pooling funds under a new
project designed to increase healthy eating in their home market,
reports Dominique Patton.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
There is little evidence to support the use of many commercial
weight loss programmes, according to a study in the US, which
suggests that the search for new, more effective methods will
continue to preoccupy dieters.
Eastern Europe, the Middle East and Africa are strong growth areas
for the flavours market while in western Europe low calorie and low
carb diets will continue to spur demand, claims a new report.
Probiotic chocolate bars and cereals could emerge on the market
next year as strong demand for the gut health ingredient pushes
food makers to invest in the complex processes required to
formulate with live bacteria.
Low carbohydrate bakery products have become common place in the
US, but competition is about to get tougher as the growth surge
slows, according to a new report from Euromonitor International.
A new 'healthy' café concept, providing branded breakfast cereals
and milk-based drinks all day long, is looking to take off in
Chicago led by a former executive of successful coffee chain
Starbucks, reports Chris Mercer.
Only two out of over 100 'standard' food products in a recent
survey of retailers' own brand foods met with salt slashing targets
set by the UK's food watchdog, suggesting ongoing research into
reducing the content...
Scientists in Ireland claim to have dramatically improved the
quality of gluten-free bread, presenting an opportunity for bakers
as the number of people with a known gluten intolerance grows,
writes Chris Mercer.
Tate & Lyle, the world's only maker of the increasingly popular
sweetener sucralose, must prioritise needs of existing customers as
demand for the additive 'far exceeds our expectations.'
Retailers and suppliers are increasingly turning to high quality,
speciality breads to try and jazz up Britain's dormant bread sector
and raise profits by inspiring consumers, writes Chris
Mercer.
A new bakery capable of producing up to 70 million bread loaves per
year is set to be built in Moscow by Swedish firm Cerealia to serve
the growing convenience food industry with cosmopolitan products -
and by-pass customs duties,...