An FSA survey of UK-produced eggs has found that the level of
salmonella contamination is now one third of what it was in 1996.
But one industry expert says that food manufacturers should still
exercise caution, writes Anthony Fletcher.
The key ingredient in the most popular ice cream in the world faces
a rise in price, already at a 10 year high, as the worst cyclone in
two decades hits Madagascar, the leading producer of vanilla.
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
FoodProductiondaily.com recently visited a research unit in
the south of France to find more out about the role science plays
in improving the quality of cereal-based foods. Some recent
discoveries could be of great benefit to the...
European food manufacturers starting to get to grips with incoming
rules on food allergen labelling in the EU block face similar
adjustments in the US as the Senate clears new allergen laws this
week, writes Lindsey Partos.
The reason low-carb dieters often lose weight and sometimes show
improvements in their cholesterol, blood sugars, and blood
pressures is because they are, in essence, sickened by the diet,
writes a doctor in a science journal published...
Favourable news for the pro-GM camp as a team of British scientists
claims that genetically modified (GM) maize is less damaging to
wildlife than conventional varieties. At the same time, leading UK
organisations call on Tony Blair...
Rubbing shoulders on the shelves with 'low-carb' friendly food
products, wholegrains must reach out to the consumer to remain in
the game. Cereal chemists in the US bring wholegrains into the
user-friendly zone with a new,...
Wheat, corn and soybean prices will remain high for much of 2004,
warns the US agency Fitch Ratings, with the industry likely to see
a continual shifting of higher ingredients costs onto the food
manufacturer. But tough negotiations...
Countdown to new rules for the labelling of allergen ingredients
begins with national governments and stakeholders in Europe getting
to grips with the small print before enforcement next year. The
Scottish food watchdog updates the...
The US could see its share of the wheat market in Indonesia,
southeast Asia's biggest buyer, cut by half this year as a result
of surging freight tariffs. Rocketing prices are transforming
global food export markets as importers...
With the Commission proposal for changes to the EU sugar regime but
a few months away, Commissioner Franz Fischler explains why sugar
reform is 'unavoidable.'
Organisers of the international food fair Salima 2004 claim that
exhibitor numbers are up on for the bi-annual event, to be held in
Brno, southern Moravia, from 2-5 March
Food retailers in the UK this week committed to a programme aimed
at reducing salt levels in their own label processed foods such as
soups, pizzas and ready meals.
A squeezed supply of refrigerated shipping containers in the US has
caused shipping rates to rise 10 per cent to 25 per cent since last
spring, helping to push up prices for frozen and chilled food.
Eating more wholegrain foods could help people reduce their chances
of developing metabolic syndrome, say researchers, analysing the
role of carbohydrates on insulin resistance and the prevalence of
the metabolic syndrome in a large...
Sourdough bread containing select bacteria may be tolerated by
patients with a rare digestive disease that causes gluten
intolerance, say Italian and Irish researchers. The new research
could provide new opportunities for food producers...
As last year's failed European wheat crops continue to impact world
markets, Australian producers say they are heading for a bumper
crop which should help to alleviate some of the problems facing
many food processors.
Surging freight rates are causing an increasing number of problems
for food companies sourcing wheat. One example of this is that
Asian processors are now increasingly turning to Australian wheat
producers for help.
The market for functional food products has grown steadily for
several years now, focusing primarily on the dairy sector. But
other sectors of the food industry, such as bakery and snacks, are
beginning to see more functional products...
Consumers in the UK can eat their porridge safe in the knowledge
that their oat products are free from harmful toxins - mycotoxins -
after an extensive survey in the UK found very low traces, if none
at all, of the contaminant in...
There was a time when a widespread wheat shortage spelt inflation,
and a global shortage meant global inflation. This year, with
stocks at a 30-year low and wheat prices soaring, it is possible
consumers may never even notice. All...
Wheat has always been an integral part of Russian agriculture and
its food industry. However, a limited domestic market, reduction in
Russian livestock and a slow down in the consumption of bakery
products is forcing the industry...
Surging wheat prices are leading to some hard bargaining along the
supply chain over where the extra costs can and should be taken,
according to millers and bakers.
Higher world populations and changes in dietary patterns - notably
in emerging economies - are leading to a steady increase in food
demand which will have a positive impact on world grain prices,
says a grains analyst this week.
In today's time-pressed society, breakfast is often one of the
first things to be sacrificed. Commuters might grab a quick bite
behind the wheel of their car, or at the train station, while
office workers occasionally grab a...
Britain may not be the biggest country in Europe, but this does not
stop its denizens from being among the most mobile. UK commuters
spend more time travelling than all of their European counterparts
- and take advantage of that time...
With demand outstripping global wheat stocks, currently at a 30
year low, wheat prices are in for a volatile ride in 2004.
Strategies to minimise the impact of price rises for food
processors could be rooted in risk management and...
Despite recent publicity that suggested Atkin's was modifying its
advice to recommend less meat, low-carb diets seem to be more
popular than ever with one in three Americans watching their
carbohydrate consumption.
Russia may be slowly adapting a number of western food and drink
habits - the rise of the country's beer industry is evidence of
that - but there is still plenty of life left in some of the
country's more traditional food...
Funding to bolster research into new food uses for cereals and
oilseeds is behind a fresh R&D strategy released by the UK
cereals industry this week, a move designed to open up new market
opportunities for the sector.
The rye grain, and rye bran in particular, is rich in dietary fibre
and also contains a significant fructan concentration, which may
have important prebiotic properties, suggests a new publication.
Potatoes with low levels of reducing sugars could be the answer to
fighting the formation of the potentially carcinogenic compound
acrylamide in foods.
Lawrence Equipment, a major manufacturer of flat bread machinery in
the United States and Europe, has recently released a new
innovation, the Mega Pizza System, which is capable of producing
multiple pizza bases operating at multiple...
The UK's fourth biggest supermarket may introduce special labelling
for its low-carb products, reported market research firm
Datamonitor this week, which could spark a wave of diet-related
marketing.
Whatever their stance on the debate over genetically modified
crops, bakers are now having to decide on whether to stick to
conventional wheats or the genetically engineered product- albeit
with greater social, political and economic...
Labelling issues on the cards again for manufacturers as the UK's
food safety agency this week launches a consultation on the use of
alternative phrases to 'may contain' on food labels.
The healthy components of fibres such as oats and rye can also
enhance their flavour if the correct processing techniques are
used, claims new Finnish research.
The European Commission has welcomed the agreement reached by the
European Parliament and Council conciliation committee to increase
the minimum recycling targets for packaging waste from 25 to 55 per
cent by 2008. The agreement overcomes...
Children who frequently consume cereal are less likely to be
overweight, according to the findings of a new study published in
today's Journal of the American Dietetic Association.
Whey proteins remaining after cheese-making are now being added as
a key ingredient to new nutritious snack foods in a new process
devised by the Agricultural Research Service.
Regular consumption of the sugar replacer Isomalt appears to have a
prebiotic effect on gut bacteria, according to preliminary findings
of a study being carried out in Germany.
Exacting legislation in Europe calls for cutting-edge technology to
cope with the demands of processing. A new method coming out of
Sweden is targeting manufacturers' concerns over 'foreign bodies'.
In the wake of terrorist attacks in the US on September 11, 2001
Europe's manufacturing industries have taken a knock but figures
released this week reveal that the food industry is managing the
course, registering a 'light...
Snack and convenience food consumption plays a dominant role inthe
eating habits of almost half of British consumers, according tonew
research published by Teagasc. And Irish food companies should be
cashing in.
Researchers at the Georgia Institute of Technology are undertaking
development of an automated product-inspection prototype, working
with staff of Flowers Bakery in Villa Rica, Georgia.
Quality Assurance International, a global leader in certification
services, has launched a new Food Security Programme in response to
new requirements laid down by the FDA's bioterrorism regulations.
Jacob's has appointed Jeremy Hughes as the new commercial
development manager in a bid to strengthen Jacob's offerings to its
trade customers. As more European manufacturers turn to vegetable
fats, the challenge is on for...
The low-carbohydrate Atkins diet is stripping profits from some of
the pillars of the world's food industry, by affecting a market
shift in eating habits.
