10-Mar-2014 - Allied Bakeries (AB) will use consumer diet and health concerns in a bid to reverse a predicted 8% sales decline in white plant bread products in the next few years.
03-Mar-2014 - Functional ingredients maker Beneo has used its sugar-beet derived carbohydrate Palatinose to develop 'the first' polyol-free, tooth-friendly bubble gum children's confectionery.
03-Mar-2014 - Sweetener specialist Bayn Europe and ingredients firm Barentz are researching the use of stevia dietary fibre blends to replace chemical sweeteners in the Baltic region. The project is supported by the Swedish government for its effects on the environment and public health in a prioritised region.
03-Mar-2014 - Biocatalysts can now produce kosher enzymes without having to have a rabbi present, thanks to new certification for its manufacturing facility.
03-Mar-2014 - Clean-label specialist Ulrick & Short is developing a versatile fibre extracted from bamboo shoots that has potential for the gluten-free market.
03-Mar-2014 - An ingredients firm has predicted increasing demand for asafetida and fenugreek throughout 2014.
03-Mar-2014 - Sensient Flavors has analysed the sensory attributes of three varieties of Indian mango – alphonso, kesar and badami – to produce a range of natural mango flavourings for drinks. The base for these flavours is Sensient’s natural extracts, which are derived using proprietary technology.
03-Mar-2014 - Feeding babies with infant formula enriched with Arla Foods Ingredients’ Lacprodan OPN-10 supports their immune development, according to the results of a new trial.
26-Feb-2014 - Arla Foods is investigating the potential for smaller on-the-go formats for milk and milk drinks this year, and new product development in cheese.
14-Feb-2014 - Restaurant-inspired molecular gastronomy offers considerable potential for food manufacturers’ new product development (NPD), according to Stefan Cosser, head of innovation at consultancy Food Innovation Solutions (FIS).
13-Feb-2014 - Social media is critical for food businesses to communicate with customers, especially for those offering niche products, Boulder Brands UK md Simon Hazlett has claimed.
10-Feb-2014 - Investing nearly £1M into a distillery has allowed Adnams the brewer to side-step into a new market and diversify its offering, according chief executive Dr Andy Wood.
04-Feb-2014 - Limagrain Céréales Ingrédients has introduced a toasted and granulated maize germ to help manufacturers decrease recipe costs in bars or muesli.
04-Feb-2014 - Rousselot’s latest clinical study reinforces the existing body of scientific evidence that Peptan can help to reduce joint pain and improve joint function in patients with osteoarthritis.
04-Feb-2014 - Swiss food colouring manufacturer, Wild Flavors, is using the purple sweet potato as a natural source of pink and violet food colouring.
04-Feb-2014 - A new Irish firm is harvesting sea salt directly from deep ocean water using a “breakthrough” process it says will enable the premium food sector to meet tough salt reduction targets.
04-Feb-2014 - Chr Hansen’s new food colour is designed to help Cheddar and gouda cheese producers to get more value from their whey while maintaining a great visual appearance of cheese products.
03-Feb-2014 - United Biscuits will become the “Cadbury” or “Kellogg” of the snack world, after big investments in production and marketing, pledges the manufacturer’s boss Martin Glenn.
29-Jan-2014 - The UK’s world leading position in plant science is in jeopardy from funding shortages and a lack of stable investment in essential skills, a new report from the UK Plant Sciences Federation (UKPSF) released yesterday [January 28] warns.
24-Jan-2014 - Breakfasts targeting satiety or indulgence will rise in popularity this year, according to Celia Holt, food director at product development consultancy Food Innovation Solutions (FIS).
24-Jan-2014 - Aerosol ham, self-cooking meals and non-melting ice cream are among the innovations consumers would like to see from food manufacturers, according to an independent survey by market analyst TNS.
16-Jan-2014 - Chr Hansen has taken a new approach to fermented milks to make desserts that attract ‘generation Y’: 17- to 35-year-old consumers. It perceives this group - born between the early 1980s and the early 2000s - to include a high proportion of food sophisticates who are willing to make the effort to eat healthier and tastier foods, but who also seek luxury.
06-Jan-2014 - The analysis by the Institute of Fiscal Studies reminds us of the long-term decline in calories purchased, falling by 15-30%, over the period 1980-2009, during which body weight has increased by 8.6kg and 7.9kg in men and women respectively. Clearly, ‘calories out’ in our increasingly sedentary lifestyles has a role to play in controlling obesity levels too. The analysis also revealed that squeezed budgets and substantial rises in food prices relative to other goods, during 2007-2012, has accelerated this trend.
06-Jan-2014 - An ingredients supplier has reported a surge in demandfor arrowroot powder from food manufacturers aiming to tap into the burgeoning free-from foods market.
06-Jan-2014 - Synergy’s recently launched powdered vanilla flavours for high-protein products were designed to deliver high-impact flavour in the challenging sports nutrition segment, where vanilla tops the popularity stakes.