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.
As drink manufacturers strive to provide innovative functional products to increasingly health focused consumers, dairy goods such as yoghurt may be an emerging route able to help bridge demand.
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.
A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.
China is taking steps to reassure countries that are banning its imports following the melamine crisis with the introduction of new safety levels for food and drink.
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.
After two years of spiralling upward costs, an easing in soft commodity prices across the board could reduce manufacturing input costs for confectioners.
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.
Good things come in small packages. That seems to be the belief of time-pressed consumers in the UK, who are buying more cakes that come in individual packages than five years ago.
Danisco is launching a new protobiotic fortification for milk products in North America, which targets the market for immune-boosting children's products.
DMV has launched its new base for toppings, Aerion DP 59, billed it
as a healthy alternative for dairy cream toppings that does not
come with a compromise on taste and texture compromise.
Swedish packaging firm Tetra Pak has acquired the assets of two
Australian food processing companies, strengthening its portfolio
of solutions for cheese and dairy powder.
Unilever's new global Centre of Excellence Ice Foods is aimed at
increasing ice cream innovation by developing healthier products
that are more exciting and provide varied sensory experiences.
Milk derived from sheep, buffalo and even camels could open up
promising new avenues for dairy processors, providing that
innovation and investment is made to squeeze their potential.
Denmark's Chr Hansen is set to launch a second-generation
Fermentation Produced Chymosin (FPC) for the cheese market,
promising cost-efficiency and better process control.
Use of the commercial emulsifier lactam may help food scientists
crack how to produce emulsions that mimic traditional whipped
cream, says new research.
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
de Normandie.
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.
A major UK dairy and ingredients supplier has completed a facility
renovation after being awarded a Welsh government grant to upgrade
its plant while making it more environmentally friendly.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
A new packaging product produced from chalk by Swedish firm Ecolean
has been launched in its home market after several successful years
in China and Russia.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
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.
Kerry is launching a new functional system called Sherex Enlite to
improve creaminess, stability and shelf life of ice-cream - and
which has proved particularly effective in low-fat ice creams.
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
manufacturer claims.
Archer Daniels Midland Company (ADM) has introduced a new line of
cocoa powders aimed at improving visual appeal and flavour in dairy
and bakery products.
Two new soy-based ingredients could allow
processors to replace higher-priced dairy
counterparts without significantly affecting nutrition and
taste, their manufacturer claims.
The manufacturer of a curd-making vat for cheese claims its latest
innovation can improve output, while reducing the
maintenance required during production.
Food safety and animal health top the agenda at
today's meeting of EU's agricultural ministers, with
the future of milk, wine and sugar production also up for
discussion.
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
ice-cream.
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...
A cheese containing a Chr Hansen probiotic has been launched in
Italy, a move which reinforces the growing trend for
companies to use probiotics outside of the traditional yoghurt pot.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
A new system of screening and testing cheese can offer processors a
cost effective way of driving large-scale innovation within their
products, its manufacturer claims.
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
ingredients.
UK Dairy Crest said yesterday that profit for the year will meet
expectations, thanks to strong sales of its brands, cost cutting in
operations and price increases.
The majority of US consumers say they believe full-fat ice cream is
worth the guilt, and would rather eat this than full-fat versions
of other snacks, according to a new survey.
Lipogen is now bringing its phosphatidylserine (PS) ingredient to
functional dairy products as a means of leveraging the wide market
potential the popular food category offers.
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
Recongne-Libramont facility.
