The European cholesterol-lowering market presents many opportunities for food supplements and functional foods despite threats such as statin drugs and a tough new health claims regime, says Dr Robert Harwood, principal consultant at UK-based CPL Business...
Canada’s food processing industry is set to benefit from C$50m worth of loans in a bid to boost investment and off-set the effects of the credit crunch.
The dramatic push to develop India’s food processing sector continued this week after it was revealed the Government was in talks with banks to set up a venture capital fund for the sector.
Rising demand for processed and packaged foods in China is fueling growth in the country’s chilled food produce sector, according to the latest report from Reportlinker.
WRAP and Premier Foods plan to work together in the UK to discovery why consumers throw away so much bakery food and formulate a strategy to tackle the problem.
How best should Britain plan to secure reliable supplies of reasonably-priced food? Should the nation put its trust in home production or food imports from the world market?
Nanotechnology in food packaging is set experience strong growth over the next five years as the move towards globalisation of the food supply boosts demand for shelf-life enhancing packing.
A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.
Fiber nutrient content claims recommended last week by Codex are unlikely to generate consistency in product labeling due to widely varying national differences in serving sizes.
Tapping into growing demand for foods with greener credentials, Kingsmill has become the first major bread brand to tackle lifecycle emissions by employing the Carbon Trust's carbon reduction label.
New research from the United States suggests that consumer confidence in food companies has plummeted after less than one in five said they trusted firms to develop and sell healthy products.
Three out of four companies which won an Innovation Award at the Institute of Food Technologists’ Annual Meeting and Food Expo in Anaheim, California, were recognized for their food processing inventions.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
There is a general trend towards lower levels acrylamide in food products over time, EFSA has observed – but the decrease is not consistent across food groups and for some levels have actually increased.
Poland’s food processing industry will show little or no sign of the turmoil that impacted the global economy last year, according to a new report from international research consultants RNCOS.
A new website has been launched that aims to become the first port of call on issues surrounding food waste and inform food processors and other interested parties about the latest sustainability initiatives.
Educating consumers about new technology that enables the production of minimally processed foods is critical to ensuring that they will pay extra for such products, according to findings published in the Journal of Food Science Education.
A recently opened UK university based food packaging and processing training factory, supported by equipment manufacturers and organisations, is aimed at food sector employees.
Figures released this week suggest the popularity of bread and bakery products prevails with UK consumer spending rising to £3.8bn (€4.08bn) in 2008, but despite the growth, a push in innovation is crucial to arrest an overall contraction in consumer...
Collaboration on belting technology development and installation can improve food safety, quality assurance and operational efficiency for food processors, claims one of the US companies involved in the new partnership.
Improved formation of meat and seafood products, greater product consistency, easier maintenance and lower costs are the benefits claimed for a new processing system from cryogenics provider Air Products and mixer and mixer-grinder specialist Weiler.
Awareness of current and upcoming developments in the use of nanotechnical tools for foods and packaging can inspire new understanding and ideas in decision makers working in the food processing and packaging sectors, claims Lund University.
Cost conscious food processors are increasingly seeking on-site training, particularly in the areas of hazard analysis critical control point (HACCP) and hygiene, claims Reading Scientific Services Ltd (RSSL).
The salmonella contamination of peanut products has brought American food safety under scrutiny causing some to question the value of the Made In America brand.
In the first of a two-part interview, award-winning scientist Professor Dr John Taylor, and 2009-2010 president of leading cereal science organisation, the International Association for Cereal Science and Technology (ICC), sheds light on the key issues...
S+S Separation and Sorting Technology has announced that it has further developed the design of its GLS tunnel metal detectors to ensure greater compliance with hygiene standards.
A new retraction conveyor can reject and sort meat or fish trim at high speeds to enable food processors to fine tune their packaging lines, claims Marel Food Systems.
The Chilled Food Association (CFA) said that it welcomes the decision by the Waste and Resources Action Programme (WRAP) to alter its definition of food waste so that waste from ‘store bought’ ready meals is kept separate from waste from ‘take-aways’.
E. coli in ground beef, melamine in infant formula, and salmonella in peanut butter - what is next? Isn’t it about time the slices of the US food safety pie were taken back from the multiple federal agencies involved and surveillance placed under one...
A project led by UK research group, Campden BRI, and the University of Bath, aims to tackle the amount of packaging waste by designing a more efficient way of sealing packs.
Canadian labelling equipment firm Nita targets bakers with its clamshell labeller that claims to add “more flexibility to change ingredient listings on the fly”.
The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
Salt reduction targets for food products sold in Australia are expected to be set in October 2009, subject to development and agreement between the government and the food industry.
A combined air cycle system for food heating and cooling has been developed to meet the rapid and continuing expansion of the chilled and frozen food industry, claims a UK research team.
The food industry has again come under fire for the amount of salt used in products as a survey found that levels had stayed ‘essentially the same’ over the last three years.
The belt manufacturer said its new Habasit LINK M0870 Micropitch Flat Top 0.3” pitch system is most applicable to the conveying of delicate small footprint food products such as baked goods or confectionery between conveyor systems as the extremely tight...
A new drying system integrates a centrifugal screener, a spheroidizer, a circular fluid bed dryer and a circular vibratory screener to provide a cost effective way of converting non-flowing moist solids into uniform, compact, dry, de-dusted, free-flowing...
A new food test centre will optimise food processing technologies, and will be officially inaugurated at the Food Forum in January 2009, claims Coperion.
A new high speed sorbent dispenser is capable of speeds up of to 600 packs per minute and enhances production line efficiency, says Multisorb Technologies.
A new high barrier compostable film based on renewable materials has high transparency and gloss and is suitable for dried food products, claims Innovia Films.
Hydramotion’s new slender probe viscometer, suitable for food industry use, is more flexible to position than existing models and carries no maintenance costs, claims the company.
A big reduction in packaging rejects, lower energy costs and improved quality are the benefits claimed for two new food packages, designed for freezer and microwave use, launched by packaging company Ampac Flexibles.
A recent report claims a process of rapidly shaking packaged food products during sterilization reduces the processing time significantly and improves the colour, flavour, texture and ‘mouth feel’ of the food.
A third edition of a guide to chilled foods stresses the increased risks involved with global sourcing of ingredients for the sector, and claims the need for appropriate controls has never been greater.
