Mettler Toledo says that it has combined its existing recipe formulation technology, FormWeigh.Net with its IND560 weighing terminal to enable automatic dosing for food processors, in a bid to increase process reliability and quality control.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
The enzymes market is experiencing some increased popularity among
manufacturers because of their desired functionality and ability to
help save costs, says a new report.
Nutrinova has announced progress in its mission to identify
compounds that could yield new natural sweeteners for the food and
beverage industry, in collaboration with BRAIN.
Natural ingredients are undefined in almost all global
jurisdictions and no resolution is in sight for a category gaining
attention as consumers turn away from the synthetic production of
foods and beverages and the ingredients used...
A new study provides a roadmap for consumers, food manufacturers and government through potential US regulatory issues for nanotechnology-enabled food packaging, claims the report's author.
The cottage cheese industry is turning back to direct vat cultures
rather than the cheaper bulk starter method which replaced it as
costs are reduced, according to Chr Hansen.
German ingredients company Nutrinova has increased the price of its
sorbate products by an average of 10 per cent, effective from next
week or "as contracts allow".
Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
As the UK's Carbon Trust initiates a scheme to reward companies for genuine carbon emission reduction, a new study will determine how influential a company's sustainability image is in terms of consumers' purchasing decisions.
Danisco's emulsifiers sector is getting back on track after being
affected by rising cost prices, but global supply issues have
impacted heavily on its sweeteners division.
Hydrocolloids can be added to tortilla formulations containing bean
flour to extend the product's shelf life and improve texture while
increasing its nutritional content, say researchers.
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
Cargill has started production of two new xanthan gum products out
of its facility in China, after implementing technology transfer
from France and ensuring quality and safety standards meet
requirements.
Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
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.
The Welsh food sector received a boost last week with the launch of
the Food Industry Skills Strategy Group dedicated to strengthening
workforce skills and experience.
Food industry voices are joining those of politicians in the GM debate, hailing the controversial technology as the answer to the food supply crisis. But the hearts and minds of consumers must still be won.
Danisco has stopped selling the sweetener alitame and has withdrawn
its Food and Drug Administration (FDA) petition for it to be used
in food in America, citing uneconomic production.
French resistance to selling the Red Bull energy drink appears to
be waning with the beverage soon to be reformulated in the country
to include the controversial amino acid taurine for the first
time.
A new development in zip-pack packaging for cheese and other
perishable products can offer processors high-speed resealable
flow-wrap production, according to its manufacturer.
The functional foods industry in France is booming, according to a
report from Invest In France that claims the sector attracted 7 per
cent of all new foreign investment projects in the country between
2002 and 2007.
The significance of lighting on shelf-life in photo-sensitive
drinks and food products should not be underestimated by processors
when considering how to store their products, says a new study.
UK company Ulrick & Short has received new Soil Association
accreditation for two of its products, allowing it to market these
already clean label ingredients as organic.
Lexington Pharmaceutical is seeking global manufacturing partners
for its innovative sucralose process, which it claims is greener
than methods used by leading competitors.
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.
The acrylamide-reducing enzyme Preventase has been granted approval
for use in Switzerland, marking a new step down the road towards
industry-wide adoption for biscuits and other baked goods.
An ingredient manufacturer says that one of its functional
carbohydrate products can offer brewers improved texture and
stability retention in lower or no-alcohol beer, according to
independent testing.
For a little yellow flower, it's ignited a huge debate. Believe the
headlines and St John's wort won't help hyperactive kids, but last
week's study asks more questions than it answers. It's time to put
funding...
The European Food Safety Authority (EFSA) said rosemary extract is
safe for use as an antioxidant in food, expanding application
opportunities and increasing its natural appeal.
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.
The world's number one confectionery group ups the stakes in the
gum war with the launch of Trident Sweet Kicks, a mint-flavoured
gum with a chocolate-flavoured liquid centre.
A UK-based refrigeration specialist says it is re-entering the
supply market for bulk plate freezing systems with a keen eye on
bringing greater automation and energy efficiency to its products.
Sealed Air Cryovac said they have designed, in partnership with Catelli Food Technology (CFT), a film for aseptic packs that allows high machine outputs and is robust enough to sustain handling and distribution despite reduced material.
Rising food prices are not a short-term problem so food
manufacturers must adapt accordingly, making wise strategic
choices, strengthening innovation and streamlining operations, says
a new report.
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
Cadbury is Britain's most trusted chocolate and confectionery
brand, according to a 2008 Reader's Digest survey, despite
Cadbury-Schweppes being fined £1m last year for allowing the sale
of salmonella-contaminated chocolates.
Sources for calcium, magnesium, copper and zinc have been deemed
safe for use in foods and food supplements by a European Food
Safety Authority (EFSA) panel.
Vegetable oil prices are expected to remain high into the coming
2008/09 season as surging demand from the developing world outpaces
production, predicts the US agriculture department.
Children's favourite snacks are crisps, biscuits, cakes and
confectionery but the healthy eating message is filtering through,
according to a new survey.