Petrow Food Group, which supplies dried fruit and nuts for chocolates, muesli, breakfast cereals, and bakery products, has invested £4m ($5.7m) in laser scanning and packaging technology.
The comment period for the FDA’s probe into ‘natural’ claims has closed, leaving the agency with the unenviable task of sifting through a mammoth pile of submissions from thousands of stakeholders weighing in on the most contentious word in food marketing....
A robotic food production system designed to emulate cooking methods used by chefs can offer improved product quality and lower costs, claim its creators.
Marketing messages promoting high-calorie foods are receiving a boost from an unexpected source - teenage social media users - according to a Swedish study.
The European Food Safety Authority (EFSA) will conduct a scientific evaluation of sucralose following the publication of a study which found a link between the sweetener and cancer.
Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set realistic portion sizes.
Ashland will debut its Purekote 23589 coating that can be used safely in food packaging applications regulated by the US Food and Drug Administration (FDA) at Dscoop, Texas, (April 14-16).
The news that food giant Mars will phase out all artificial colours from their global food and drink offerings in the next five years, follows similar actions carried out by Kraft, Nestlé and Hershey.
Mantrose-Haeuser edible coatings and specialty ingredients for the food, confectionery, pharmaceutical, agricultural and industrial industries, has acquired Holton Food Products Company.
Bio-Rad Laboratories has joined a consortium set up by IBM Research and Mars to categorize microorganisms and what influences their activity in a normal factory environment.
ULMA Packaging, which makes packaging for cheese, snacks and confectionery, among others, has launched the VTC 740 vertical packaging machine, suited for harsh factory environments such as wet packing rooms.
A law that would have forced French supermarkets to donate unsold food to charity has been scrapped on a legal technicality – but supermarkets are being urged to adopt it voluntarily and some have already pledged to do so.
Nestlé has opened a $50m research and development centre in Solon, Ohio, for new product development for its global frozen and chilled food business, after nearly two years of construction.
“If you can understand how an eight-year-old thinks, you are a long way toward understanding a transformative change in consumer behaviour,” says futurist Mike Walsh, who gave the keynote address at IFT in Chicago last week.
Asian consumers are fuelling demand for clean labels and natural colourings - and will bolster a trend that has been dominated by western Europeans until now, a 5000-strong global survey has found.
European industry association FoodDrinkEurope has called for an ambitious global climate deal to help justify investment in low carbon technologies, it said in a report released at Expo Milano last week.
The US ‘specialty gourmet’ retail channel – led by retailers such as The Fresh Market and Mariano’s - has 1,000 stores and revenues topping $18bn, according to market researcher SPINS.
Special edition: Innovations in better-for-you confectionery
Start-ups have faced tough times along with the rest of the European food industry in recent years as a tight economy and ever tighter regulations have bitten deep.
Posh chocolate manufacturer and retailer Hotel Chocolat has withdrawn its ‘Milk Free Milk’ chocolates due to fears they may contain traces of milk, which were not mentioned on the product label.
Mondelēz International has officially opened its Asia-Pacific Chocolate and Confectionery Center of Excellence in Australia, creating a base for the largest food R&D team in the country, according to local government.
Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.
Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal Medicine.
Industry Voices: Nutri Nick talks confectionery nutrition
The confectionery industry will begin to move away from sugar to ‘healthier’ alternatives, according to a manufacturer of stevia-sweetened energy and confectionery bars.
Food manufacturers’ organisation the Food and Drink Federation (FDF) has slammed a Channel 4 programme on sugar – screened earlier this week (January 20) as – “highly misleading”.
Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.
Technology will play a more prominent role in the on-going task to supply people with food in the next five to 10 years with intelligent packaging becoming more popular for getting data about shelf-life.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
3M Food Safety has launched an indicator test that enables the detection of yeasts and molds in as little as 48 hours, improving on conventional agar methods.
One of Asia-Pacific’s leading authorities on natural food colours has urged Australian and New Zealand food manufacturers, marketeers and media to show greater leadership in converting to natural colours.
Short 'rituals' that many people perform before consuming foods and drinks, even if seemingly insignificant, could boost flavour perception and overall liking of products, according to new research.