Fruit and vegetable ingredient supplier SVZ sees an increasing number of brands turning to fruit and veg as a way of replacing less healthy ingredients (think sugar in beverages or flour in bakery goods) with a nutritious punch.
Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.
ColorMatrix, which specialises in liquid colour and additive technology for thermoplastic applications, said the biggest trend over the next five years will be the reduction in packaging weight and improving the recyclability of used bottles.
Two food quality testing products from Massachusetts-based Food
Quality Sensor International (FQSI) have been launched. One is a
stick-on label that can detect contamination inside a sealed
package from the outside, while the other...
The US Food and Drug Administration has approved three new
Engelhard Synergy colour pigments for use in plastic food
packaging, providing packaging manufacturers with a cost-effective
alternative to significantly higher-cost pigments...