Knowing the figures behind sensory and texture analysis is just as important as sensory panels when it comes to quality control and new product development, according to one texture analysis expert.
First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.
Nestle Prepared Foods Company has initiated a recall of its Stouffer’s-brand Lasagna after consumers reported finding another Stouffer’s product in the Lasagna packaging.
A new scientific consortium led by Unilever aims to identify nutritionally valuable varieties of fruits and vegetables from the past, in order to produce natural health ingredients for the future, says the industry giant.
An x-ray inspection system, engineered to eliminate traditional radiation-blocking shielding curtains, will offer a hygienic alterative for the examination of unwrapped food, developer Thermo Fisher has claimed.
PriceWaterhouseCoopers (PwC) has warned against an over-reliance on finished product testing in the US food sector and called for additional focus on the implementation of strategic food safety practices.
Cargill has signed an agreement that will see Wild Flavors acquire its global juice cold blends and compounds business for an undisclosed amount, subject to anti-trust approvals.
The levels of acrylamide is increasing in certain baby foods. However, on the whole levels of the potentially carcinogenic compound are falling in other products, according to a new report from the UK Food Standards Agency.
A UK-developed method to analyse food safety alerts and pinpoint counties that have a negative impact on food safety could lead to improvements in global food safety, the developer has claimed.
Cherkizovo Group, one of the largest Russian producers of meat and meat products in Russia, plans to increase its share in the national pork and poultry sectors from 5% and 10% to 20% and 30% respectively, research by investment company BCS has revealed.
Sweden said it will introduce a ban on bisphenol A (BPA) in food packaging targeted at young children but stepped back from proposals to force food processing and packaging players to find wholesale alternatives to the chemical.
The Brazil Poultry Association (UBABEF) has reasserted its determination to ask for World Trade Organization (WTO) consultations on an anti-dumping levy recently imposed by South Africa.
Nestlé Australia has refused to confirm rumours that it is looking to exit its Nestlé Peters ice cream business in the country, after press reports today suggested a potential AUS $330m (€261m) sale.
SMEs are not bound by corporate structure and are therefore flexible to respond to market changes quickly and innovate accordingly with many eyeing the premium, niche segment, according to industry expert.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
Norwegian firm Orkla Brands has acquired a 100% stake in Polish bakery and confectionery ingredients sales and distribution company Kobo as it plans to modernise a plant in Poland.
Star-K Kosher Certification has begun providing triple inspections to certify plants and products as non-GMO, organic and kosher, which it says can save companies time and money on individually conducted inspections.
Dairy Crest has announced the loss of its Tesco milk contract but says this bears no relation to new plans to close two dairies, as it cuts costs to sustain profitability in an 'extremely challenging' liquid milk market.
PepsiCo UK and Britvic claim to have 'won the race' to launch the first UK soft drink containing stevia extract by formulating the high intensity sweetener within a functional water range from the end of April.
A new collaborative global halal certification scheme is set to streamline the ‘confusing’ industry area and provide a realistic, clear benchmark for food producers to work and adhere to.
Grouping lentils with meat in pyramid tables or putting insect protein in processed foods are among ideas that could help consumers change their meat-eating habits, a study suggests.
Better transparency and increased communication during development is vital for companies involved in the innovation of new food technologies, reports a UK think tank.
New Zealand firm A2 Corporation (A2C) has announced a strategic agreement whereby Synlait Milk will manufacture A2's branded nutritional powders on the firm's behalf as A2C aims at lucrative Chinese and Southeast Asian markets.
Media reports suggesting that mainstream consumers are putting their health at risk by consuming sports drinks are ‘inaccurate and alarmist’ according to the British Soft Drinks Association (BSDA).
The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the ingredients giant.
The UK Food Standards Agency (FSA) has played down concerns over the safety of supermarket-sold fresh chicken products after a survey found that almost one in five were contaminated with Campylobacter.
Taiyo has developed a taste-free green tea extract for use in beverage applications which it claims will expand new product development possibilities for beverage manufacturers.
Ukraine experienced a sudden drop in meat production in the first part of 2012, with analysts warning that the resulting prices are leaving residents unable to afford domestically produced meat.
Unique spectral signatures produced by laser beams shone on to Salmonella specimens could lead to the development of a technology to quickly and simply detect “stealthy” pathogens on food.
Kerry Ingredients & Flavours has opened a new emulsifier plant in Europe, which will free up capacity at its existing Asia facility to capitalise on growth.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
Risks remain for Kraft Foods ahead of its planned split as it is squeezed by commodity costs, but it will sustain growth in 2012, according to the rating agency Standard and Poor’s (S&P).
Industry needs to boast about achievements in food processing as it provides a key role in sustainability and nutrition, according to Food Science and Technology Professor, Tiny van Boekel.
Speaking at the FoodProductionDaily.com Meat Technology Conference at Anuga FoodTec 2012 in Cologne, Dr Marta Hugas, the head of biological hazards at the European Food Safety Authority (EFSA), highlighted the urgent need for modernisation in European...
Success in the developing markets of Latin America, Africa and Asia combined with an ‘impressive’ innovative platform has secured strong Q1 results for Givaudan’s flavour business, according to one analyst.
Food safety technologist Neogen Corporation has moved to meet the demands of the up-coming zero-tolerance approach to the ‘Big Six’ non-O157:H7 E.coli strains in ground beef through the update of its testing services.
The UK’s Food Standards Agency (FSA) has developed guidelines on glitters and dusts over fears that inedible decorations are being marketed for use in foods such as cakes.
A method to identify the number of cattle used in the production of ground beef batches could lead to quicker, less costly recalls of potentially contaminated products, a researcher has claimed.
UK animal welfare organisation Compassion in World Farming (CIWF) has called for better standards on EU rabbit farms after an investigation into the industry allegedly revealed “appalling suffering”.
The European Food Safety Authority (EFSA) has found that Monsanto’s MON810 genetically modified maize poses no risk to human health or the environment, based on data from the 2010 growing season.
Nestlé has developed a production technique for a new variety of its Nespresso brand that it says is similar to that used to create wine, in a step that reflects CEO Paul Bulcke’s recent emphasis on a move towards more ‘personalised’ premium products.
