FriPura, which makes filters to reduce calories and harmful chemicals in deep-fat frying processing, has been recognised at The Caterer Product Excellence Awards.
Italian food company Barilla is expanding its Cucina Barilla system, which uses RFID (Radio-Frequency Identification) tags to operate an oven for preparing and baking pasta, risottos, bread, pizza, focaccia and cakes.
Snacking is becoming more important to consumers who are seeking out new globally-influenced flavors, occasions to snack, and the convergence of culinary trends in the category.
OAL’s APRIL (Automated Processing Robotic Ingredient Loading) Robotic Weighing Station created a buzz at Interpack this week (May 4-10) signing autographs for guests.
The global food ingredients company won the American Society of Baking’s 2017 Innovation Award for Operational Excellence at BakingTech 2017, held in Chicago, US, last month.
Coffee Flour, a firm that started with an idea to take advantage of discarded coffee cherry fruit, is vying for health and nutrition-focused investment partners after recently being selected by the Launch Food Program as a 2017 innovator.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Micvac, famous for its ‘whistling’ ready-meal trays has seen huge success with its porridge range in Norway, launching smaller pack sizes to meet consumer demand.
Sirane has partnered with distributor, Elkay Plastics, to launch its Ready. Chef. Go! bags in the US, following success of its ‘grab and go’ over-the-counter cooking bag programme.
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
HpE Process has signed a deal with BSS Systems to supply hygienic products to the industrial market sector after being asked by Unilever to cut the amount of waste generated by sauces.
Olympus Automation is flying application specialist Stuart Rigby to an undisclosed location in Turkey to provide training on its Steam Infusion technology before it is deployed to feed refugees in Northern Iraq.
Olympus Automation’s Steam Infusion has won a £30k award by Shell Springboard a competition sponsored by industry giant Shell for reducing carbon emissions.
Thermal processing firm celebrates 40th anniversary this year
Holmach plans to kick off its 40th anniversary this year with Heinz and the Institute for Thermal Processing Specialists at the Thermal Processing conference at Campden BRI from June 12-13.
Frutarom Savory Solutions has added a new plant extract to its Origanox range for extending the shelf life of fried foods, extruded snacks and baked goods.
OneHarvest, an Australian fruit and vegetable supplier has licensed technology from Love Beets in the UK to pack fresh-cooked baby beetroot in a vacuum-sealed pouch.
General Mills has filed a patent for salt-flavored fat particles that enable cost effective sodium reduction and fat replacement in baked dough products.
Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.
The European Commission and member states have voted to ban a flavouring compound, following an EFSA opinion on its safety published last week, which found that the ingredient was of concern.
MicVac has filed a patent for a package with a valve that limits the formation of wrinkles in the material and bubbles between the different layers of the valve and the film on which it is applied.
Patented technology that allows microwave meals to be cooked more evenly and can even deliver hot and cold food in the same tray is taking off in the US as well as Europe.
The added bureaucracy of legal limits for acrylamide in foods is preventable as industry efforts to reduce levels have been sufficient, says the Food and Drink Federation (FDF).
Speciality ingredients firm Stratum Nutrition has launched a kiwifruit pectin paste it says can replace up to 90% of fats in baked goods and other foods.
ConAgra Mills has introduced a new treatment and delivery system for flour intended to mitigate the food safety risks associated with raw flour without affecting gluten functionality.
Steriflow said it has produced its first industry-sized version of a heat sterilization system that rapidly shakes products to result in reduced processing time and improved food quality.
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
Significantly shorter processing time and cheaper operating costs are claimed for what developers claim is the world’s first single-step, cook and pasteurization technology for ready meals.
Growing demand for convenience food and technical advances in packaging will be two of the main drivers behind US demand for frozen food packaging reaching almost $7bn in 2013, according to a new report.
Health Canada has begun the first phase of its monitoring program for acrylamide content, following the chemical’s inclusion on the nation’s toxic substance list last week.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
