A significant boost in detection capabilities, flexibility and the assurance of food quality and safety compliance are benefits claimed by Mettler Toledo Safeline for its new metal detection system for free-falling products in vertically packed lines.
Additional safeguards to reduce the risk of chemicals migrating from inks in packaging to food products are included in a new edition of the British Retail Consortium (BRC) Global Standard for Packaging.
Political leadership is crucial to encouraging more sustainable food consumption, attendees at a Kellogg’s Breakfast Club meeting heard this month, with industry and civil society playing important roles too.
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
French Minister for Industry Christian Estrosi gave an exclusive interview to FoodProductionDaily.com at the recent food processing trade show, IPA, in Paris
A new £4.2m funding project will cover 50 per cent of employee training costs in the UK food and drink industry and aims to deliver flexible training courses in addition to full qualifications.
A new flexible single portion sachet made from high barrier laminates is said to adhere to consumer demand for easy opening packs and eliminate residual food from the packaging.
Take up of robotic technology in the food sector is set to steadily increase as processors are forced to seek further efficiency gains and demand could challenge that of the automotive industry within a decade, said the head of a leading trade body.
The decision by the Finnish government to reintroduce a tax on sweets, chocolate, cocoa products, ice cream, and ice lollies is unfair and will discriminate against individual companies in the food industry, said the Finnish Association of Biscuits and...
A new in-line guided microwave spectrometer cuts costs and downtime, while boosting the speed and accuracy of measuring a raft of key food product properties, said Thermo Fisher Scientific.
Electrical problems at ageing food factories are a principal cause of almost 20% of industry property losses, according to insurance broker Jardine Lloyd Thompson (JLT).
French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.
Consumers, observed Mintel’s David Jago at a Leatherhead Food Research conference on natural trends last week, want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this actually means.
The risk assessment framework for nanotechnology in Europe – like so much else connected to the technology – appears to be in its infancy but developing at a rapid pace.
Nanocoatings on food processing equipment hold huge potential for boosting safety and performance but lingering doubts and cost concerns among industry players are hampering take up, said an expert
Nanotechnology has been a buzz word in the food industry for years but that has done little to turn ideas in a lab into commercially viable innovations.
Please: A big round of applause for Jozsef Kapuvári. Who? You might well ask. Kapuvári is the author of an EU report that highlights the importance of realistic food prices – not just to underpin the food supply chain but to maintain the fabric of European...
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
The hung parliament has raised a large question mark over some key areas of food policy, with uncertainty surrounding everything from the future of the Food Standards Agency (FSA) to the implementation of Labour’s 2030 strategy, according to law firm...
Voting is a basic human right. Eating is a basic human need. British voters who eat should mull future meal plans carefully before putting an X in any box on Thursday.
Products such as confectionery, biscuits and juice products are experiencing double-digit growth in China with this consumer demand fuelling an increase in the country’s sugar imports, according to a USDA report.
A team of national experts drawn from EU member states has concluded that there is no new evidence on aspartame that would require EFSA to reassess its opinion that the sweetener is safe, although additional studies could add to knowledge of the sweetener...
A new nano-based coating that is claimed to reduce packaging waste is initially being targeted at the pharmaceutical sector but could be used in chocolate packaging as well, claims the VTT Technical Research Centre of Finland
No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop...
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
Misinterpretation of fundamental criteria for the hygienic design of equipment by designers is resulting in incorrect installation of parts such as valves and sensors at the initial design stage of new food processing equipment and leaves processors exposed...
An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label chemical...
New research from the UK shows that whole room disinfection techniques are more effective that traditional chemical fogging, and while take up by food processors is relatively low, suppliers claim demand will accelerate based on industry recognition of...
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Consuming beverages sweetened with non-nutritive sweeteners may lead to an increase in food consumption, and contribute to weight gain, says a new study from Purdue University.
“More snow on the way.” So say the weathermen, and Europe is stocking up and hunkering down for a long, cold winter. But while the fluffy flakes will halt, at least come Spring, for the food sector the chill could be felt throughout 2010.
Canadian natural ingredients company Colarome has joined with Food Ingredients Solutions for distribution of its Vivapigments natural color range in the United States.
Return to profitability. It’s a phrase that businesses have been yearning for, but as more of them are starting to use it, it’s time to ask: At what cost?
Americans waste about 1,400 calories-worth of food per person a day – or 40 percent of total food supply – with implications for climate change and obesity, claim US researchers.
There’s a perfect storm building for food prices. You don’t have to scan the horizon to see the signs; the clouds are developing all around us - at a faster rate than anyone expected.
Climate change dominates the CSR agenda but new USDA figures on food insecurity are a sharp reminder that alleviating poverty and hunger should always be the top priority.
UK consumers are likely to become more interested in purchasing ethically produced foods as the country emerges from recession, according to research from IGD.
Packaging firms across Europe would be “dramatically affected” by Kraft Foods’ decision to slash supplier numbers, with the move causing potential casualties in the sector, according to Leatherhead Food International.
Kraft Foods is slashing its supply chain costs by $300m - a decision that Leatherhead Food International predicts will dramatically affect suppliers and could result in casualties.
How best should Britain plan to secure reliable supplies of reasonably-priced food? Should the nation put its trust in home production or food imports from the world market?
BASF has entered into partnership with a Brazilian research centre to develop genetically modified sugarcane with higher yields and greater tolerance to drought.
Working with a leading chocolate and confectionery manufacturer, AxFlow has built a clean room for the service and repair of pumps used in the food industry.
Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.
A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.
