Archives for March 18, 2014

Mushroom-derived technology takes the bitter out of coffee, chocolate

An all-natural fermentation process using mushrooms to remove bitter and acidic qualities from food ingredients created by food technology firm MycoTechnology Inc. claims it will revolutionize the coffee and chocolate markets.

Special Edition: Consumer friendly confectionery packaging unwrapped

White is the new black – but does it make a bland shelf?

White packaging is on the rise globally, but it will be interesting to see how this plays out within the retail space, according to an industry commentator.

Special Edition: Consumer friendly confectionery packaging unwrapped

Interactive packaging: What the world is waiting for?

Big brands may be dipping their toes in the interactive packaging pool, but two analysts question whether consumers really want this technology and ask if if manufacturers can keep the technology fresh and up to date.

Special Edition: Consumer friendly confectionery packaging unwrapped

Getting portion controlled packaging under control

Consumer demand is rising for portion controlled packs, but do existing packaging machines have everything under control?

Industry is "on the back foot" with sustainability trends

Food and drink firms must be more proactive at assessing the sustainability of their products and ingredients, rather than reacting to market interest, according to Leatherhead Food Research expert Emma Gubisch.

Special Edition: Consumer friendly confectionery packaging unwrapped

I can’t get inside! Easy-to-open confectionery wrappers

Hard to open wrappers have been cited as the largest consumer packaging frustration. How can confectioners make life a little easier without overpaying for elaborate opening features?

Almost 1m Aussies eat mints they never bought

It’s the great unspoken black hole in the Australian economy. Almost a million Australians a month flippantly committing the pettiest of larcenies: eating mints they don’t buy.