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German guide advises on healthy, sustainable food
27-Oct-2009 - A new guide to help consumers make more sustainable shopping decisions places new emphasis on combining healthy and sustainable eating practices.
News in brief
Danisco commended for climate change disclosure
27-Oct-2009 - Danisco has been included in the Carbon Disclosure Project (CDP) leadership index for companies that disclose their climate change impact.
New packaging 'triples' food shelf life
27-Oct-2009 - New food packaging can double or, in some cases, even triple the shelf life of certain foods for up to 24 months compared with conventional packaging, claims its manufacturer Superfos.
Brands, retailers make 2015 palm oil pledges
27-Oct-2009 - Nestle and Marks & Spencer have this week made new pledges about their use of sustainable palm oil, with both ramping up to using only certified oil in products by 2015.
Tate & Lyle to sell stakes in Saudi and Egyptian sugar refineries
27-Oct-2009 - Tate & Lyle has reached an agreement to sell its minority stake in sugar refineries in Saudi Arabia and Egypt to Saudi-based sugar refiner Savola, the companies have said.
Meat substitutes could combat climate change: Report
26-Oct-2009 - Meat and dairy substitutes could play a major role in cutting global emissions and present opportunities to food companies – but they need marketing investment to attract consumers, says a World Watch report.
Ethical food purchases set to rise
23-Oct-2009 - UK consumers are likely to become more interested in purchasing ethically produced foods as the country emerges from recession, according to research from IGD.
Cognis launches first sunflower oil-based whipping agent
22-Oct-2009 - Cognis claims to have hit on an industry first with a new whipping agent based on sunflower oil that promises a healthier fatty acid profile.
Natural demand means ongoing growth for Naturex
22-Oct-2009 - Naturex is expecting the natural trend to deliver a slight increase in revenues this year, and a substantial improvement in operating margin, despite a macroeconomic environment that is still sluggish.
Purac proposes lactic acid for stevia off-flavour masking
21-Oct-2009 - Beverage companies have a new tool to deal with the potential off-flavours associated with stevia sweeteners, as Purac is launching a new lactic acid ingredient.
New cultures to speed salami ripening
21-Oct-2009 - Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it says speed up the fermentation process while creating flavoursome, well-textured, and safer sausages.
News in brief
Gallani appointed FDF director, food science and safety
21-Oct-2009 - The UK’s Food and Drink Federation has promoted Barbara Gallani to the post of director, Food Science and Safety.
Food processing added to Australia’s carbon cutting scheme
21-Oct-2009 - Plans to include food processors in Australia’s Carbon Pollution Reduction Scheme (CPRS) but with special support have been welcomed by the Australian Food and Grocery Council (AFGC).
Consumer will is vital to sustainable consumption, says report
20-Oct-2009 - Overcoming consumer barriers is key to encouraging more sustainable consumption – and stimulating innovation by businesses serving them, says a new report.
News in brief
UK sees surge in food and drink exports
20-Oct-2009 - New research from the Food and Drink Federation indicates that exports of UK-made foods and non-alcoholic beverages were up over 10 per cent in the first part of the year – and could break through the £10m barrier by December.
Attitudes divided on BOGOF offers
20-Oct-2009 - UK shoppers are divided on ‘buy one get one free’ offers: Nearly three in ten say they create too much food waste, but nearly a quarter use them to try new products, according to specialist grocery researchers IGD.
Shoppers still prepared to pay for healthier foods, says research
19-Oct-2009 - Consumers are prepared to pay more for foods that note health attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and food labelling, according to research from Tate & Lyle.
Weekly comment
Branded Corn Flakes are great for branding
19-Oct-2009 - Will we all be waking up bleary-eyed to bowls of tattooed Corn Flakes any time soon? Probably not, but by suggesting that we could, Kellogg’s has hit on a winning marketing ploy.
News in brief
Food Ethics Council shortlisted for BBC award
19-Oct-2009 - The UK’s Food Ethics Council (FEC) is on the shortlist for BBC Radio 4’s prestigious Derek Cooper Award.
Spanish research cites health worry as GM barrier
19-Oct-2009 - Spanish consumers report not knowing much about genetically modified foods, but being very concerned about potential effects on human health, says a new study that suggests more policies are needed to open up the market.
Consumers mindful of best before dates
19-Oct-2009 - A high level of concern about best before dates in the latest survey from the Food Standards Agency could indicate that politicians’ talk on food issues influences those that remain top of mind for UK consumers.
Immune boosting product now low cost, says developer
16-Oct-2009 - A new process for the production of the human milk oligosaccharide Fucosyllactose that allows for large-scale production of the saccharide means the immune boosting food ingredient is now low cost, claims its German developer.
Special comment
Fat chance for action on World Food Day
16-Oct-2009 - ‘Hunger down 50 per cent this year’, ‘Malnutrition eradicated in Africa’. Alas, dream headlines not gracing any newspapers this World Food Day. But if we hope to read them one day, governments, industry – and yes, individuals – need to stop thinking of their own interests first.
News in brief
Food companies celebrate their community commitment
16-Oct-2009 - The UK Food and Drink Federation announced the winners of its 2009 Community Partnership Awards this week.
Nostalgia boosts UK food market growth
16-Oct-2009 - Nostalgic and ‘retro’ foods have helped drive continued sales value growth in the UK food and beverage market even as the country entered recession, according to a new report from Leatherhead Food Research.
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