Fueled by growing health concerns and new-found awareness of lactose intolerance among the consumers, India’s non-dairy toppings segment is growing in strength.
In February 2012, Kraft unveiled a category first: MilkBite milk and granola bars for the refrigerated dairy aisle combining “real milk” (and as much calcium as an 8floz glass of milk), whole grains, nuts and fruit.
According to market analysis by Manufacturing.net, US manufacturing shows signs of a rebound; one area of gains could be processors, producers and other such operations bringing back business currently outsourced overseas.
Neogen Corporation has received a matrix extension to cover foods in the bakery, confectionery and dairy industry for one of its salmonella detection methods.
Bosch hopes to boost its liquid food and aseptic packaging capabilities by acquiring Ampack Ammann, a German manufacturer of filling and packaging machines for liquid and paste-like foods.
National Starch Food Innovation has strengthened its presence in Turkey by clinching a formal deal with distributor Univar to reach more customers in the country.
Carbery is exploring the potential of flavours to make protein-fortified products more palatable to ageing consumers, according to head of research and development Aine Hallihan.
US firm Crème Curls Bakery has recalled some of its vanilla cream puff products because the source of sodium caseinate, a milk derivative, is not labelled on the product, putting people with milk allergies at risk.
Kraft Foods is launching what it claims is a category first, as it rolls out new MilkBite Milk & Granola bars in the US that contain real milk in a granola bar form.
Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.
The Association of the Chocolate, Biscuit and Confectionery of Europe (Caobisco) has called for buffer stocks to be extended to cover the supply of commodities like wheat, skimmed milk powder and butter oil as part of the EU’s Common Agricultural Policy...
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
A newly developed milk protein-based alternative to traditional gum and starch stabilizers will ensure cheesecake manufacturers can meet clean label demands, claims Arla Food Ingredients.
‘I Can’t Believe it’s Not Butter!’ When it comes to transparency you can’t get much clearer than Unilever’s famous exclamation-turned-margarine-brand. But new labelling rules to prevent one food masquerading as another should distinguish between intent...
Police have arrested five employees of a snack manufacturer in the Chinese city of Shanghai following a food safety scare involving dye and excessive amounts of sweetener in buns.
In-house trials on an optimised egg replacer formulation for pound cakes show it can match the quality of conventional recipes, and also improve on them through enhanced crumb structure and even air distribution, claims bakery ingredients supplier Arla...
Premium Ingredients has launched a new blend of hydrocolloids and emulsifiers for vegetable whipping cream that it claims offers high versatility, cost savings and freeze-thaw stability.
An improved formulation on an egg replacement whey protein based ingredient can enable a saving of up to 30 per cent on liquid egg costs for sponge cake manufacturers, claims Arla Food Ingredients.
ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity coming on board this year or next. But for the last year, growth was driven largely by currency benefits.
Arla Foods Ingredients has announced a new three-step hands-on programme for working with food manufacturers on product development, from conception to large-scale trials and commercialisation.
Microparticles made from seaweed may provide low-cost fat replacers for food and texturizers for beverages, as well as delivery vehicles for value-added bioactives, suggests new research.
Danisco is merging its emulsifiers and gums & systems divisions under one Enablers umbrella so it can tap a bigger pool of resources for innovation and operations.
Volac has expanded its dairy ingredients plant in Wales to offer lactose for the first time, and increase its overall production output by 50 per cent.
Ben & Jerry’s campaign to ensure produce from clones is detectable in the food chain shows that bundling biotech in with conventional produce remains unacceptable – but lessons from GM do not seem to have been learned.
Indonesia's Food and Drug Monitoring Agency (BPOM) confirmed last week claims that certain snack products are contaminated with melamine, reports The Jakarta Post.
Consumer concerns about a synthetic growth hormone used in milk production have prompted two leading food producers in the United States – General Mills and Dannon – to reformulate their dairy product lines. It is a decision that will have immediate implications...
The Food Standards Agency (FSA) has today launched a £3.5m advertising campaign to encourage consumers to reduce their intake of saturated fat and change the way they shop and eat.
Australian firm Inox Fabrications Australia has designed a machine to aid bakery players rapidly dissolve and disperse viscous solids, semi solids and powders.
Arla is raising the bar on whey permeate functionality with a new range said to have flavour profile and low hygroscopy, attributes that will make it easier to use in a range of applications.
A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.
With dairy companies increasingly looking to push whey as functional ingredient, the industry says it must do more to court and target leading food manufacturers to make use of the additive’s potential benefits.
The Chinese melamine contamination scandal has forced those in the bakery sector to think carefully about products which might contain any form of milk or protein, from biscuits and cake mixes to high-protein energy bars.
Fonterra has launched a new range of concentrated dairy proteins for the nutritional bar market which it claims solve the discolouration, texture and shelf-life issues associated with traditional proteins.
Good things come in small packages. That seems to be the belief of time-pressed consumers in the UK, who are buying more cakes that come in individual packages than five years ago.
Danisco is launching a new protobiotic fortification for milk products in North America, which targets the market for immune-boosting children's products.
DMV has launched its new base for toppings, Aerion DP 59, billed it
as a healthy alternative for dairy cream toppings that does not
come with a compromise on taste and texture compromise.
Swedish packaging firm Tetra Pak has acquired the assets of two
Australian food processing companies, strengthening its portfolio
of solutions for cheese and dairy powder.
Unilever's new global Centre of Excellence Ice Foods is aimed at
increasing ice cream innovation by developing healthier products
that are more exciting and provide varied sensory experiences.
Milk derived from sheep, buffalo and even camels could open up
promising new avenues for dairy processors, providing that
innovation and investment is made to squeeze their potential.
Denmark's Chr Hansen is set to launch a second-generation
Fermentation Produced Chymosin (FPC) for the cheese market,
promising cost-efficiency and better process control.
Use of the commercial emulsifier lactam may help food scientists
crack how to produce emulsions that mimic traditional whipped
cream, says new research.
French authorities have approved revisions for the production of
camembert cheese, which only allows products derived from raw milk
to carry the sought after AOC Appellation Contrôlée (AOC) Camembert
de Normandie.