14-Jun-2011 - UK micro salt pioneer Eminate has confirmed to FoodManufacture.co.uk that it is now supplying its Soda-Lo product to a large food manufacturer for use in bread sold via a major UK retailer.
13-Jun-2011 - Processors and environmentalists have rebuffed recent attacks on sustainable palm oil certificates within the national press.
01-Jun-2011 - Leatherhead Food Research (LFR) scientists constantly help food firms reformulate products to respond to, or create, new markets.
01-Jun-2011 - Protein Power –s New Foods, New Markets explores the new areas that protein products are starting to occupy – such as weight management and senior nutrition.
01-Jun-2011 - A bursary scheme for PhD flavour students has been renewed and will run for a second year.
01-Jun-2011 - Symrise aims to introduce bilberry to the food ingredients market, claiming that it will be the next major superfruit.
01-Jun-2011 - Herza Schokolade now offers its Chocnology products in micro-sizes, which enables firms to offer products containing chocolate at a lower cost. The tiny pieces are widely dispersed and give the end product a ‘chocolaty’ appearance, although less material has been used.
01-Jun-2011 - Ulrick & Short has created a tapioca-based ingredient to reduce fat and prolong the chewiness of American-style cookies.
01-Jun-2011 - Ingredients supplier Jardox has created an umami paste that will add the savoury fifth taste to food.
01-Jun-2011 - Food manufacturers that are looking to make a significant reduction to the salt, fat and sugar content of their products should start the development process from scratch, rather than reformulate existing products, according to Dr Wayne Morley, head of food innovation at Leatherhead Food Research.
26-May-2011 - Schwartz’s parent company, the global herb and spice manufacturer McCormick, has opened a new technical innovation centre in the UK.
01-May-2011 - Bakery firm Pidy is now selling its pastry range online via Amazon so that its customers can get hold of new launches within a week.
01-May-2011 - Meadow Cheese has launched a savoury glaze that can be applied to pies, sausage rolls and other savoury pastries prior to baking.
01-May-2011 - Hydrocolloid producer Ashland Aqualon Functional Ingredients showcased its cellulosic food solutions in China last month.
01-May-2011 - Burton’s Foods has achieved its target to source 100% segregated palm oil for its biscuits two years ahead of schedule. The firm is now using segregated palm oil in all of its baking products.
01-May-2011 - On April 8, the European Food Safety Authority issued a positive opinion on National Starch Food Innovation’s health claim describing the benefits of consuming type-2 resistant starch from high amylose maize in relation to blood sugar levels.
01-May-2011 - The Southern African Macadamia Growers’ Association (SAMAC) has announced that the 2011 Southern African crop is expected to be up by 1% from 26,500t to 27,500t of nut in shell. These projections are lower than initially expected due to the abnormal hail storms in 2010.
01-May-2011 - Mühlenchemie has developed flour improvers that can produce bakeable flours from substandard lots of wheat.
01-May-2011 - In anticipation of new European measures, Barry Callebaut has been slashing the fat content of its cocoa-based products.
01-May-2011 - The in-store baking industry is one of the fastest growing bakery sectors in Europe, according to inclusions specialist Pecan Deluxe Candy. The supplier of sauces, fillings, nut pralines, ice cream inclusions and dessert toppings has extended its product range in response to “retailers’ demands for more innovative ingredients”.
01-May-2011 - In March, edible oils and fats manufacturer AAK UK announced that its entire range of bakery fats and many other standard product lines contain sustainable palm oil that has been certified by the Roundtable on Sustainable Palm Oil (RSPO).
26-Apr-2011 - British Bakels is targeting substantial growth as it invests more than £1.5M at its site in Bicester, Oxfordshire, and introduces its biggest launch in decades on to the market.
21-Apr-2011 - Manufacturers risk new nanotechnology-based food products being rejected in a similar way to genetically modified (GM) foods, unless they start engaging with consumers over their perceptions of the risks involved, a new Food Standards Agency (FSA) commissioned study has warned.
15-Apr-2011 - Paul Cornillon seems amazingly laid back for a man responsible for coordinating Tate & Lyle’s global development plans, or as he phrases it, “putting the 'D' in R&D”.
15-Apr-2011 - Tate & Lyle is dramatically increasing work on a wide range of functional ingredients after founding its Speciality Food Ingredients Business in 2010.