High levels of salt in food is becoming an increasing concern for healthcare professionals and consumers as the dangers of a high-salt diet becomes more widely understood. So how is the food industry tackling this issue?
Research revealing bees’ ability to synthesise specific nutrients, to support the colonisation of their gut bacteria, offers insights into the symbiotic relationship they have with their gut microbiota. But changes to their habitat is placing this delicate...
Cambridge-based biotech start-up, Impossible Materials, has developed a sustainable cellulose-derived white pigment to replace “unsafe” titanium dioxide (TiO2) across food and pharma industries.
CPG companies and retailers should brace for softer sales in 2023 by leaning into the strategies they used during peak-pandemic as the US tiptoes around a recession and the shields protecting consumers from feeling the full brunt of the current economic...
Nutritional interventions that increase the intake of healthy foods with a similar sensory profile and mouthfeel to discretionary products could help improve diets in Australia, with new modelling showing promising results for sweet tastes and fat textures,...
Our free-to-attend Growth Asia interactive broadcast series continues with an edition on Healthy Snacking, where industry leaders from Mars and Dole will be among the high-level guests.
Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.
Two thirds of shoppers expect food shortages as a result of Brexit, says HIM survey, as confectionery companies start planning for worst-case scenario.
New 'Natural Dark' cocoa powder set to create a new standard ‘for years to come', after breakthrough at Barry Callebaut’s Research & Development Center.
Mars plans to quit industry-funded science group, the International Life Sciences Institute (ILSI), and says it will support research regardless of results after making its science policy public.
Flexible plastic packaging is growing because it’s lightweight, sometimes recyclable, affordable and meets an increasing demand for packaged foods in developing countries.
BakeryandSnacks and ConfectioneryNews will be hosting a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend; discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.
Former PepsiCo executive Will Holsworth contends his clean-label food company's listing on Amazon - expected within a week - could skyrocket the company as Americans look for safe and fairly-priced foods.
BakeryandSnacks caught up with the president and COO of Chobani, Tim Brown, during Food Vision USA in Chicago recently, and learned that the yogurt company is updating its packaging to look more like a snack brand in the future.
US producers are showing tremendous product innovation with plant-based and protein enriched snacks to cope with consumer demand, according to Ron Tanner, VP of the Speciality Food Association.
The Battle Creek-based cereal giant responded to demands from consumers who still want a sugary hit first thing in the morning in an effort to boost its sagging ‘morning foods’ business.
The 2017 Food and Drink Federation (FDF) Awards recognized some of the UK’s most outstanding individuals, companies and campaigns, with many winners coming from the bakery and snacks arenas.
Piller’s meat snack maker Premium Brands reported a massive 24.7% increase in its second quarter revenue and solid growth generated across all business platforms.
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.
Orkla Food Ingredients has inked a deal with Canada's Renaissance BioScience to exclusively produce and sell its patent-pending, acrylamide-reducing yeast Acrylow in Nordic and Baltic countries.
OAL proved manufacturers don’t need to have ‘robots in cages’ on the factory floor by introducing visitors to its APRIL Robotic Weighing Station at Interpack.
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.
Australia’s ultra-competitive bread market has picked up nearly half a million new customers in the last year, with almost 11m shoppers now spending an average of A$8.20 (US$6.16) each on their weekly loaves, buns and baguettes—though specialist shops...
In some European countries, calorie intake from packaged food is four times greater than for fresh - a golden opportunity for industry to make processed food healthier in one of three ways, says one Euromonitor analyst.
Bühler’s 1,700m2 stand at the trade show will comprise a bistro and a Solutions Space, showcasing the company’s innovative offerings for making chocolate products, biscuits and cereal bars.
A 20% sugar cut across all food categories by 2020 – as per voluntary targets set by the UK government – is not technically possible, nor would it be acceptable to consumers, industry lobby the Food and Drink Federation (FDF) has said.
The Institute of Food Science & Technology (IFST) has updated its Information Statement on Acrylamide as the EU Commission moves to a decision on the regulation of acrylamide.
The global outlook for bakery and confectionery product inspection technology sales will see steady growth up to 2025 with Asia Pacific (APAC) remaining the largest market.
The implications of the Brexit referendum have left many in the food industry uncertain of how future food safety assurance will be influenced. Simon Weaver, red24’s Product Risks Commercial Manager, examines the issues.
Nestlé biscuits for toddlers contain acrylamide levels over the European benchmark levels and seven times greater than similar products with the lowest concentration, a French market survey has found.
'The exposure of the population has remained high and virtually unchanged'
Manufacturers should favour reduced sugar potatoes, specific storage temperatures and use acrylamide-cutting enzymes to reduce levels of the possible carcinogen, according to one expert.
Chef-turned-CEO of gluten-free bakery brand Mikey’s, Michael Tierney, has underscored the proper handling of ingredients at the beginning stages of food production is crucial.
