Nestle has slashed spending on marketing its Heaven chocolate bar, launched just last year, prompting insiders to question the company’s marketing strategy and the logic of the launch in the first place.
A new study suggests that coating freeze dried strawberry pieces with whey protein, glycerol and lactose can help reserve texture when they are rehydrated, thereby making them suitable for use in a broader range of moist and liquid applications.
The global furore over the recent melamine contamination scandal in China appears to have driven consumers in that country increasingly towards premium and international brands, according to research group TNS Worldpanel.
While the availability of whey and lactose products continue to climb during 2008, price volatility has managed to hamper hikes in profitability of the segment as manufacturers hunt for cheaper ingredients, says a new report.
Confectioners and food firms in the UK are on the alert after the country's food watchdog announces the recall of certain batches of White Rabbit products from China containing up to 60 times the melamine limit.
British confectionery firm Cadbury has recalled all of its chocolate products manufactured at its Beijing plant as a precautionary step 'after monitoring' melamine-contamination events in China, the chocolate maker said this morning.
Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
French authorities have approved revisions for the production of
camembert cheese, which only allows products derived from raw milk
to carry the sought after AOC Appellation Contrôlée (AOC) Camembert
Milk Link, a UK-based dairy cooperative, has announced it has
completed a major investment at its Oswestry cheese-packaging
plant, which its claims will become one of the most advanced sites
of its kind in the country.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
A new dairy culture can reduce the fermentation time needed for
milk processing, while meeting demand for lower fat, clean label
dairy products in emerging markets like Eastern Europe, its
Palsgaard is the latest company to develop an ingredient solution
that reduces the need for expensive commodities, with an
emulsifier-stabiliser technology that calls for less milk solids in
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
The recent price and supply pressures facing users of dairy
ingredients have spurred National Starch Food Innovation to launch
a promotion platform for its new and existing dairy replacement
France's EPI Ingredients is expanding its supply milk powders with
a new deal with Belgian dairy firm Solarec, which will give it the
rights to commercialise all the powders produced at the latter's