The palm oil industry is claiming a major triumph in terms of sustainability ahead of an incoming shipment of the product to Europe next week, which is seen by some as a milestone for ethical sourcing.
Pistachio growers in the US are hoping that as another study emerges highlighting the health benefits of pistachios, the nuts may gain the kind of consumer recognition pomegranates have achieved in recent years.
A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.
Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.
The UK government-funded Waste Resources Action Programme (WRAP) is inviting proposals for projects to design, develop and trial innovative processes and approaches to reduce waste in the food supply chain.
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
Electrospinning, an emerging technology that forms a mat of fine fibres, could deliver new packaging materials, potentially produced from waste streams, for bakers and snacks makers.
UK cereal and fruit bar maker Glisten delivers an 18 per cent rise in annual pre-tax profit, asserting that its drive into the blossoming healthy and premium snacks sector would continue to bring gains, despite a challenging climate.
Ambitious Russian grain processor PAVA spears higher margin value-added ingredients, announcing plans to break ground on a grain fractionation plant for the production of wheat gluten, starches and syrups.
Good intentions when it comes to a healthy food go out of the window if people are stressed or hungry, increasing demand for products that offer instant gratification, according to a new study from the US Department of Agriculture's Economic Research...
Cargill’s barley beta concentrate has received a heart health claim go-ahead, following the publication last week of a final ruling from the US Food and Drug Administration (FDA).
A China-based manufacturer of weighing and packaging products is looking for greater collaboration with confectioners and other food manufacturers to establish itself on the European market.
A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.
Bakers and snack makers with healthy brands in their portfolio will boost consumer loyalty, confirms fresh figures from the latest league table of 500 UK superbrands.
Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.
Costs to the bakery industry imposed by proposed rules from Brussels on gluten-free foods come into focus with the UK's Food Standards Agency (FSA) calling on views from stakeholders.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
US cereal maker Kellogg targets the mushrooming heart healthy market with a new line extension – specifically aimed at women - to its Smart Start range.
A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.
Bakers designing muffin and bread formulations for the health
conscious consumer can soon access a high-fibre barley grain as
Australia's national science laboratory (CSIRO) signs a deal to
bring large scale commercial crops...
The US Food and Drug Administration (FDA) has given a natural baked
goods manufacturer 15 days to provide information on changes made
to its allergen labelling policy for some of its bread products or
face a possible injunction.
Faster new product development is likely after Associated British
Foods (ABF) announced yesterday the merger of its Ryvita business
with natural food company Jordans to create one of the biggest
player in the healthy snacks and cereals...
Sensible, nutritious, snacking twice a day combined with three
small meals can form a healthy, balanced diet, claims Kellogg's
Smarter Snacking Report published earlier this month.
New opportunities are opening for the US bakery industry as
consumers become more health-conscious mirroring trends in Europe,
according to a recent report by consultancy Frost & Sullivan.
Ulrick & Short's ready to use Eziglaze for bakery products
offers a clean label alternative to egg- and milk-based
ready-to-use glazes, and can help a baker's bottom line, according
to the company.
Sustainability in the bakery industry will be the focus of an event
to take place next month in the UK, which aims to bring together
ingredients makers as well as manufacturers of finished products.
Global food manufacturer General Mills last week said its US Rice
Chex cereal will from now on be gluten-free, as part of the firm's
plans to target the ever expanding free-from market.
Ocean Spray is continuing to push into the Asia-Pacific
bakery market with a new partnership with Taiwan-based baker
ChiaTe, the company announced yesterday.
Using stabilised rice bran (SRB) in battered and fried products in
place of wheat flour cuts fat, calories, sodium content and cost,
according to new research.
Claiming 'free from' is not a light statement to make. Lives depend
on it. As scientific progress questions the validity of such
claims, it is time to establish exact guidelines and communicate
these to people for whom ingredients...
Packaging firm Bosch has designed a new range of packaging and
processing solutions designed specifically for handling delicate
products such as tray baked goods, biscuits and chocolate
confectionery.
UK-based confectionery and snack firm Zetar today said that
pretax profit fell to £1.09m for the half year from £1.3m
in the previous year, as losses incurred by the recently
established Baked Snacks group offset improved sales.
UK soup company Baxters is set to roll out new microwaveable pots
for its soup brands across the country, hoping to ride the trend
for snack foods that are both convenient and healthy.
While 85 per cent of US consumers still eat dessert once a month or
more, healthier options such as fruit and yoghurt are an
increasingly popular choice, according to a new consumer trends
report.
A new packaging box for muffins and cupcakes features a unique
insert tray to hold the cakes in a secure position, and help reduce
the risk of damage during transportation, the manufacturer claims.
Bakery manufacturers must be responsive to consumer demands for
health and convenient products, or risk losing out in an
increasingly competitive European market, according to a new
report.
A large number of global breakfast cereal manufacturers are failing
to take advantage of the potential for their products in markets
such as Eastern Europe and Asia, according to consumer analyst
Euromonitor.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Tate & Lyle has opened a new research and development centre in
Shanghai, China to help manufacturers develop food products that
are targeted to the preferences of Asian consumers.
Kraft explains its approach to health and wellness in the second of
a series of FoodNavigator-USA.com articles examining the practices
of major US food firms in the face of a growing need to address
human nutrition.
Proteins from tartary buckwheat and common buckwheat helped reduce
cholesterol levels in rats on a high cholesterol diet by at least
25 per cent, report Japanese researchers.
A new mark required on the packaging of Chinese food exports from
next month will allow importers to tell certified products from
fakes, according to food safety officials.
People on low incomes consume just as much unhealthy food and drink
as the general population, and so bad diets are the result of
personal choice, according to a study published by the UK
regulator Sunday.