News & Analysis on the Bakery and Snacks Industries
Month-on-month growth for Tate & Lyle's zero calorie sweetener combined with a faster than expected decline in European cereal prices helped the UK firm post a high single-digit rise in profit for the first half of the year, reports Lindsey Partos.
A new Swedish start-up has developed a brewing process that produces a beer with cholesterol-lowering properties.
A risk assessment of 1000 flavouring substances is underway at Europe's food agency with a first slice of 77 substances cleared on genotoxic and carcinogenic criteria.
A range of biodegradable Polylactide (PLA) containers targeted at environmentally-conscious food packagers has been launched.
Western Europe's frozen food packaging sector is predicted to grow strongly, and there will be greater emphasis on both environmentally-friendly and premium packaging in the future, according to a new report.
A groundbreaking £8 million initiative to stimulate innovative packaging design and at the same time significantly reduce food and packaging waste has been launched in the UK.
Swedish-Finnish packaging giant, Stora Enso, has bought it way into the increasingly lucrative Polish market by taking a majority stake in one of the country's leading pulp and paper suppliers.
Ukraine's largest malt house is to receive more than €9 million in outside funding to double its production capacity - helping French company Soufflet to dominate the region and make the factory a stable source of income for local farmers.
Clearing up any confusion over food labels, US food authorities have given the green light for food ingredients firms to use ethanol in precipitating food grade xanthan gum and to still allow the ingredient to keep the 'xanthan' label.
Technology group Linde is sponsoring a project at the Christian-Albrechts-Universität in Kiel that could produce a renewable energy source with no emissions. Anthony Fletcher reports.
Food makers continue to reap the benefits from new science that backs the health promoting properties of food with researchers finding an antioxidant-rich soup raised vitamin C levels, and reduced stress levels, in consumers.