Plans to help the smoothing the European food supply chain function more efficiently do not go far enough in addressing unfair practices, says the CIAA, and initiatives should be fully integrated with other efforts to boost competitiveness.
The European Commission is mulling labelling to help consumers’ identify animal welfare-friendly products and incentivise producers to improve welfare. But campaigners say voluntary measures are not enough.
Arla Food Ingredients has opened a new application centre in Aarhus, Denmark, consolidating its R&D facilities as part of its plan to double milk protein sales by 2013.
The management of NIZO Food Research has reached an agreement with the NIZO foundation to buy out 100 per cent of the shares in the research company, bringing to an end over 60 years of connection to the dairy industry.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
The European Commission has laid out a series of steps to improve supply chain relations in the food chain, and has launched a new tool to help ensure price transparency between actors.
The price of staple foods in the UK could soar to four and a half times above inflation by 2030 unless developed countries slash their greenhouse gas emissions, warns a new report from Friends of the Earth.
Sterilix Corporation and an ARS researcher claim to have developed a 100 per cent effective disinfectant for removing biofilms containing Listeria monocytognes from meat processing facilities.
Formulating açai products with extracts from rooibus tea may enhance the colour and improve the stability of açai’s healthy components, suggests a new study from Texas.
Many manufacturers and retailers are not using sustainable palm oil as much as they should to stimulate supply and lead to long-term environmental benefits, says a damning report from the WWF.
High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Novozymes has reported a better than forecast profit in the third quarter of 2009, on the back of higher sales volumes and better productivity – although sales of food enzymes have fallen.
Many Australian consumers are aware of the risk of high blood pressure due to excess salt intake, but a new study indicates that many have trouble interpreting labelling info that lists sodium, rather than salt.
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.
A leading UK packaging figure has welcomed a move by Asda confirming it will be rolling out its own version of Wal-Mart’s packaging scorecard next year.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
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 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.
Everybody wants food to be safe - but the recent slugging match over how best to protect US consumers from E.coli-tainted meat highlights whether legislation or self-regulation is the answer to mending the country's flawed safety system.
A new review of the nutritional and functional properties of pulses and their constituents emphasises the opportunities for industry to find novel uses for pulses and develop more ingredients that can be used in convenience foods.
Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new Chinese-Australian study.
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.
Australia and New Zealand are to undertake a review of food labelling laws and policy to reduce the regulatory burden on food companies without compromising health and safety.
A project aimed at quantifying and eliminating the risk associated with the growth of Clostridium botulinum in baked goods is being initiated by a UK research group.
Food manufacturers may wish to keep an eye on inorganic arsenic levels in ingredients and final products, after the EFSA panel on contaminants concluded that dietary exposure should be reduced.
Smoking salmon at sufficiently high temperatures reduces the risk of Listeria monocytogenes, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
UK consumers are likely to become more interested in purchasing ethically produced foods as the country emerges from recession, according to research from IGD.
A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
New research, contrary to previous studies, shows augmenting antidepressant therapy with an omega-3 fatty acid supplement does not result in improvement in levels of depression in patients with coronary heart disease (CHD).
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.
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.
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.
Eating a high protein diet appears to make the brains of mice lighter, report researchers who hypothesise that this could make them more vulnerable to Alzheimer’s disease.
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).
Overcoming consumer barriers is key to encouraging more sustainable consumption – and stimulating innovation by businesses serving them, says a new report.
There are no human health concerns over current dietary exposure to a range of fluorinated chemicals, such as PFOS and PFOA, the UK Food Standards Agency (FSA) has said
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.
The ping-pong of approvals for GM crops in Europe played another round yesterday, when the Commission failed to reach agreement on MIR604 and a Council vote on three others was inconclusive.
A compound in extra virgin olive oil could deter proteins from disrupting nerve cell function that causes the debilitating effects of Alzheimer's disease.
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.
Adherence to a Mediterranean diet along with avoidance of Western-type foods may contribute to a reduction in postmenopausal breast cancer risk, claims new French study.
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.
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.
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.
