Danisco has developed a new range of completely allergen-free
antimicrobials and protective cultures that could help food makers
achieve allergen-free products.
Gatorade has challenged a recent advertising campaign that claims
that chocolate milk helps athletes to work out longer than
conventional sports drinks.
Regular eating of flavonol-rich chocolate can cut the risk of death
from cardiovascular disease (CVD) by half, reports a long-term
study of elderly men.
A new guidance document for food manufacturers on the best way to
present GDAs (Guideline Daily Amounts) on their products has
reheated the ongoing debate on nutrition and health labelling.
A lack of convincing evidence means that firm conclusions on the
role of artificial sweeteners in weight loss cannot yet be made,
according to a scientist.
An automated machine for packing cereal and confectionery bars into
cartons helps manufacturers speed up their production lines and
cuts down on labour costs, its manufacturer claims.
The British-based Chocolate Powder Company says it is testing the
weight loss effects of a cocoa-based diet pill that could soon be
ready for launch on the US weight loss market.
American soldiers could soon benefit from tooth-cleaning chewing
gum. An army research team has developed an active ingredient that
can be included in gum to keep mouths clean when toothpaste and
brush are out of the question.
Early success for Fonterra's chocolate-flavoured cheese in Taiwan
has the firm planning to expand the product across Asia in an
attempt to "re-define cheese".
Fresh from airing its photographic chocolate technology on the
BBC's Dragons Den, Chocpix looks to have more innovation up
its sleeve. At the ISM show next month, it will be unveiling the
world's first edible comic.
ADM Cocoa hopes to enable manufacturers to differentiate products
and deliver uniquely attractive foods through the launch of a
bright red cocoa powder.
Ma Cameron's, a new confectioner of traditional Scottish sweets, is
not only looking forward to its first Christmas but also hoping to
rebuild the native confectionery industry through taping into a
unique market - expatriates.
A newly developed citric acid ester of mono- and di-glycerides
promises to replace lecithin in chocolate applications where the
main functionality is to lower the viscosity and yield value.
FGH Consulting has developed methods for using inulin to make low
glycemic index, low calorie and high fiber confectionery and other
food products that are suitable for diabetics. As its first
chocolate bars come to market, the company...
After two years of development ChocoMed, a subsidiary of House of
Brussels Chocolates, is launching its first health and wellness
products using chocolate bars as the delivery medium.
From 25 November, the new rules, introduced by EC Directive
89/2003, will require pre-packed foods sold in the European Union
to show clearly on the label if they contain any of 12 listed
allergenic foods as an ingredient.
Nestle has reason to believe that small metal particles may be
present in two batches of it's Kit Kash promotional KitKats, sold
in UK retailer Tesco, resulting in a product recall.
APV Baker has developed a new co-extrusion technology that will
enable food makers in the cereal and snack market to add value to
their products in a number of ways including a larger variety of
shapes and an even wider range of fillings.
US fragrance company Coty has again teamed up with Spanish
confectionery group Chupa Chups for the creation of a new perfume
line that targets teens with its metallic colours and lively
images.
The soluble fibre inulin, best known for its beneficial effects on
the gut, also lowers the glycaemic index of dark chocolate,
according to a new study, suggesting the ingredient could be used
in products targeted at blood sugar control.
Innovative dairy ingredients are increasingly being used in
nutritional-focused applications and are showing significant growth
rates according to a new study.
Kraft Foods has confirmed that it is increasing prices of many of
its products in the United States by an average of 3.9 per cent
because of rising energy and packaging costs caused by higher
global oil prices.
American confectioner Wrigley is aiming to continue its aggressive
growth strategy by broadening its product ranges through brand
extensions and is taking successful flavours cross-brand.
Food companies do not yet face the ethical sourcing equation of the
clothing industry, where brands from Nike to Marks & Spencer
cannot afford a single claim of sweat-shop production. But the
moment is fast approaching for food,...
The Vegetarian Society in the UK has publicly requested that
Cadbury Trebor Bassett's reformulate it Jelly Babies product to use
vegetarian, rather than animal-derived gelatine.
The European launch of an adhesive-based resealable packaging
system will help food processors make the add on to their
production lines without slowing down operations, its manufacturer
claims.
A new concept in scented packaging has been jointly developed by
European, American and Asian companies to give cosmetic and
personal care a new kind of sensory packaging and another tool to
promote their products.
APV Baker, one of the world's leading suppliers of machinery to the
confectionery industry, has developed a new depositing technology
to create hard candies with crystallised xylitol
Europe's watchdog continues to wade through the risk assessment of
1000 flavouring substances, concluding that seven out of eight in
the latest batch need more data to determine 'reliable exposure'.