Ingredients

The perfect bun

The perfect bun

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.

Tightening security

Tightening security

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.

Cereal success

Cereal success

UK-based machinery provider Packaging Automation has successfully
converted heat sealing and filling equipment originally designed
for liquids into machinery capable of processing dry food products.

Intelligent regulations

Intelligent regulations

The European Commission has put forward revised regulations on
materials that come into contact with food. Among the proposed
changes is a more modern approach to the principle that packaging
materials should not interact with the...

EU law spotlight at FiE

EU law spotlight at FiE

As a raft of new food legislation, notably the labelling of food
allergens and genetically modified organisms, enters into force in
Europe, food manufacturers cannot afford to be less than au
fait with the new rules. Under the umbrella...

FSA to join kids' food debate

FSA to join kids' food debate

The UK Food Standards Agency is to discuss a number of possible
options concerning the future regulation of promoting food products
to children in a bid to tackle the rising tide of obesity. A move
which has been cautiously welcomed...

Snacks driving growth at Chips

Snacks driving growth at Chips

Chips Group, the Nordic snack maker, continued its steady growth in
the first nine months of the year, helped by acquisitions in Sweden
and Russia. But while the group said it expected further gains in
most markets this year, it also...

Quantifying acrylamide

Quantifying acrylamide

Maximum quality and minimum acrylamide content were on the agenda
for a recent link-up between Swiss food scientists. The results of
their quest? The optimum conditions are now defined.

Union responds

Union responds

The president of Millers International Union has responded to
reports that rising labour costs were the root cause of Interstate
Bakeries' decision to "rationalise its operations".

Salt shakeup

Salt shakeup

Shake-up for salt use in processed food continues with UK food
agency unveiling a new salt model to investigate the effects of
reducing salt content in different food groups on consumers.

Boost for bread

Boost for bread

Britain's Federation of Bakers will next month be hoping to improve
the image of bread, still one of the nation's favourite staple
foods.

Gain for UK grain

Gain for UK grain

The UK's Cereals Industry Forum is to receive a £1.4 million
government grant over the next three years in an effort to improve
efficiency and competitiveness in the grain chain.

Mind your portions

Mind your portions

Consumers tempted by bigger portions for less money might be
getting better value but they are also putting their health at
risk, the World Cancer Research Fund in the UK claimed yesterday.

Cereal specialists

Cereal specialists

We take a look at the freshly elected officials for the 2003-2004
season at the American Association of Cereal Chemists (AACC) - to
be inaugurated at the organisation's annual meeting later this
month.

Better bread

Better bread

A gene discovered in bread wheat plants by researchers in the US
has been found to be resistant to the devastating leaf blotch.

Fighting fat

Fighting fat

A UK-based task force has called on the food industry to help halt
the rise in obesity and type two diabetes, an issue that the snack
industry will have to follow very closely.

Snack attack

Snack attack

Market analysts Datamonitor believe that snack products represent
the only food market that will experience more growth at home than
out of the home.