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.
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
Kellogg is the fifth multinational food giant to sign a research and development agreement with EnWave to test the company’s dehydration technology for a product area which includes cereals and cereal bars.
Improved food packaging can help to cut the 1.3bn tons of food produced for human consumption which is either lost or wasted each year, according to a new report from the Food and Agriculture Organisation.
The application of ultrasonic waves during the batter mixing stage improved sponge cake quality in terms of lower hardness, and higher cake springiness, cohesiveness and resilience, finds a new study.
A lack of recycling options makes compostable materials the best option for flexible packaging films in the dry food market, according to Innovia Films.
Kemin has debuted a clean-label version of its Fortium rosemary extract in the cereals market, with initial tests showing product integrity after three months compared to controls.
A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.
All is not well down on the novel foods farm. If food innovation in Europe is to thrive anew, MEPs and the Council need to get past the recriminations over the failed talks and remove the troublesome question of cloned foods from the negotiating table.
A new entry-level thermoforming machine has a compact design, is easy to operate and taps into the trend for small batch-sized packaging for fresh foods, said Mulitvac.
Ecolab Inc has scooped an award for its recently launched dry conveyor lubricant that help improve water efficiency on glass packaging lines in the food and beverage sectors.
The increasing number of SALSA approved businesses over the past 24 months and greater retailer recognition are indicators of both the scheme's growth potential and its suitability for the SME sector, claims one of the trade groups behind the scheme.
The food safety management scheme FSSC 22000 is set for explosive growth over the next three years as increasing numbers of major food processors and retailers switch to using the system, said the organisation’s chief Fons Schmid.
Food audits are a day-to-day reality in the modern food processing industry, as consumer and regulatory expectations become ever-more demanding. But what is it like for the people who spend their lives inspecting plants?
The number of food factories certified to the BRC Global Standard for Food Safety is up more than 20 per cent on last year to 13,923 but doubts remain over the quality of the audits.
Nestlé said it is collaborating with paper manufacturers to evaluate different approaches for developing “new grades of recycled paper” in light of concerns about migration oil leakage into foods from packaging using newspaper based recycled board.
Today is Pancake Day. It is also International Women’s Day. An important date, then, not just for food lovers in countries where Mardi Gras is a big deal, but a day to consider the role – and the potential – of women involved in food provision all over...
Specific sustainability jobs may be rare in the food industry but gaining environmental expertise can give professionals an edge in an increasingly competitive job market.
The US Department of Agriculture (USDA) has deregulated a variety of Syngenta corn genetically engineered (GE) to produce alpha-amylase, an enzyme that breaks down starch into sugar, thereby aiding biofuel production.
A significant boost in detection capabilities, flexibility and the assurance of food quality and safety compliance are benefits claimed by Mettler Toledo Safeline for its new metal detection system for free-falling products in vertically packed lines.
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
Advances in almond processing are reducing costs and opening up new uses for ground and liquefied nuts to perform technical roles in recipes, with innovative mid-sized companies taking the lead.
A UK robotics body is incentivising the food and drink industry to look at ways investment in the technology can optimise manufacturing and enable more flexible ways of working.
Interest in seaweed granules as a salt replacer has soared in the last year, according to the producer, as the first results of a UK government-funded study indicate high consumer acceptability of various bread in which it replaced 50 or 100 per cent...
Additional safeguards to reduce the risk of chemicals migrating from inks in packaging to food products are included in a new edition of the British Retail Consortium (BRC) Global Standard for Packaging.
Quadrant has launched a new metal detectable (MD) engineering thermoplastics range to help food processors tackle the issue of breakage and wear in equipment.
A rapid, easy-to-use method that allows food processors to test plant equipment and surfaces for the presence of salmonella before it contaminates food has received AOAC approval, said SDIX.
Less than half of bread products in Australian supermarkets have acceptable salt levels, according to a report published this week by Sydney based, The George Institute for Global Health, and it claims enforcement might be the answer.
Kellogg’s has entered into a seven-year food safety testing agreement with Covance, which has completed construction of its Nutritional and Food Safety Laboratory in Battle Creek, Michigan.
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
Growing consumer demand for convenience was the driver behind the introduction of a complete perforation for new carton packs that makes it easier to open and fully empty contents, said SIG Combibloc.
French Minister for Industry Christian Estrosi gave an exclusive interview to FoodProductionDaily.com at the recent food processing trade show, IPA, in Paris
A new £4.2m funding project will cover 50 per cent of employee training costs in the UK food and drink industry and aims to deliver flexible training courses in addition to full qualifications.
A HDPE based bag-in-box liner developed for breakfast cereals is step changing in that it offers odour/flavour as well as moisture barrier protection through the use of multi-layer packaging technology, claims Amcor Flexibles Europe & Americas (AFEA).
A private equity group plans to expand the international reach of French salted snack company Snack International following the acquisition of a majority stake in the firm.
New snack coating technology from Crisp Sensation Holding claims to retain the crispness of food products after preparation in both microwave and combination ovens.
A scientist at the Fraunhofer Instituteas developed new antimicrobial active packaging film that targets microorganisms on the surface of meat, fish and cheese to extend product shelf life.
Take up of robotic technology in the food sector is set to steadily increase as processors are forced to seek further efficiency gains and demand could challenge that of the automotive industry within a decade, said the head of a leading trade body.
A line of cookie, cracker and biscuit forming equipment has been upgraded to allow for different levels of hygiene requirements to suit various cleaning approaches and to eliminate the risk of allergen or pathogen cross-contamination, claims Baker Perkins.
A new intelligent technology that gives a running countdown of a product’s shelf life by analysing time and temperature data could replace traditional ‘use by’ dates on food labels, said the Norwegian company spearheading the development.
Encouragement of foreign investment, implementation of unified food safety and processing policies, and a chronic lack of infrastructure are some of the bottlenecks stifling the development of the Indian food processing sector, said a new report.
A UK firm pioneering the use of electrostatic food flavour application technology is disappointed by the “unbelievable” lack of uptake from large native manufacturers, despite impressive claimed efficiency savings and strong European sales.
Improved food quality and greater flexibility are claimed for what the manufacturer ARPAC-Hefestus describes as an “original” method of applying Modified Atmosphere (MAP) to a preformed tray or cup.
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.
