Arla Foods used to be a Danish dairy with a Scandinavian bent. Now it is global-facing, upping its R&D spend and obsessed with finding out what consumers want, rather than delivering products it thinks they want.
Can new scientific knowledge and cutting edge techniques help industry to cut the risk of allergenic proteins in foods without cutting out the whole ingredient?
Ingredients giant Kerry Group is confident it has “adequate” dairy processing capabilities to manage the anticipated European Union (EU) milk production increase.
A Spanish study has called for European rules on mercury and arsenic in infant cereal in light of high - in some cases ‘risk’ - levels found, particularly in organic and gluten-free products.
Sustainability is something that has to be approached holistically and built into new product development, Unilever's Prof Dr Rob Hamer told delegates at the European Federation of Food Science and Technology (EFFoST) conference in Montpellier, France...
How manufacturers incorporate stevia into new products and how they position products with consumers are equally important for market success, says Cargill's sales director, health products for EMEA, Olivier du Chatelier.
Investment in battling malnutrition on a global scale will help save and improve millions of lives, but will also save billions of euros in lost potential GDP for countries where malnutrition is a problem, according to the United Nations World Food Programme.
Tate & Lyle tells BeverageDaily.com that its new stevia ingredient, Tasteva, can be used to halve sucrose levels in cola drinks without a bitter aftertaste, and does not use masking agents.
The UK Food Standards Agency (FSA) has warned consumers not to eat certain peanut butter-based products imported from the US due to the ongoing salmonella outbreak traced to manufacturer Sunland.
Zero and very low tolerance of certain food additives and ingredients can lead to enormous - and entirely unnecessary - food wastage, according to Aleksandra Martinovic, Montenegro ambassador of the Global Harmonization Initiative (GHI).
‘Free-from’ has become synonymous with healthy food for a large number of consumers – but how that affects shopping habits remains uncertain, according to EUFIC’s Dr Sophie Hieke.
Chr. Hansen says it has high hopes in Asia and elsewhere for its new natural coloring ingredient for beverages, Ultra Stable Red, and claims investing in natural colors strips out costs elsewhere in the supply chain.
Nestlé has opened an extended product technology center for confectionery in the UK, which will better enable it to develop products and packaging with sustainable materials.
UK dairy processor First Milk has set its sights on the rapidly expanding market for dairy products in Asian countries such as China, after identifying demand for British cheeses.
A belief that matching branded products are designed to work 'uniquely well together' means most consumers prefer to purchase matching branded foods, especially when those foods are to be consumed together, say researchers.
Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Croatian food company Atlantic Grupa has won a €307m finance package from the European Bank for Reconstruction and Development (EBRD) for new energy systems, sustainability certifications and working capital financing.
Sugar users in the EU have welcomed plans to release more sugar to the market, while counterparts in the US have condemned the sugar lobby for allegedly exaggerating available supplies.
Revision of the laws governing specialist food products like sports foods, infant foods and gluten-free foods is set for a final vote in the European Parliament in December or January, 2013, with the leading industry group broadly welcoming the passage.
While EFSA’s health claims dossier may pave the way towards tighter regulations on what can and cannot be said about a food's potential benefit, the way that consumers understand and interact with functional foods seems to remain mainly unchanged....
The Rainforest Action Network (RAN) has urged Cargill to take clear, decisive action to ensure its palm oil suppliers commit to sustainable production, while Cargill has said that RAN allegations of malpractice are unfounded and untrue.
Premier Foods will shut two bakery sites and remove 130 distribution routes at a cost of £28m ($44.5m); a move sparked by its lost Co-op bread contract.
Young children are at a high risk of exposure to potentially dangerous levels of toxins such as arsenic, dioxin and acrylamide in foods products, warn researchers.
More than 400 workers at chilled convenience food manufacturer Greencore’s Hull factory will receive up to £1.2M after winning an employment tribunal dealing with cuts in their pay.
Europe's population is getting older, bringing a range of nutrition-related health concerns to the fore, including how to maintain muscle mass as we age - an issue thought to be closely related to protein consumption.
Can bioinformatics help to add business value? Is industry innovation being put on hold for blending? And how is a shift towards ‘pure’ products affecting the market.The NutraIngredients and FoodNavigator team reflects on our highlights from the final...
Rousselot has said it plans to increase gelatine prices 7% up to low double digit levels for 2013 as continued growth in demand has not been met by raw material supply.
The French Senate rejected its so-called ‘Nutella tax’ on Thursday, which aimed to quadruple the tax on palm oil, a key ingredient in the hazelnut-chocolate spread.
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
Sensient Flavors LLC has developed a new range of natural apple flavors to plug consumer demands for fruit varietals as ‘positive nutrition’ takes hold.
The challenge of getting beneficial omega-3 fatty acids into finished products is a big one for the food ingredients and manufacturing industry. But how can suppliers and manufacturers work to get these ingredients into a wider range of products?
US Congress has finally passed what have been described as “the strongest federal whistleblower protections in history”, according to the Government Accountability Project’s Food Integrity Campaign (FIC).
Twelve major food manufacturers and retailers have backed a plan to standardise food labelling across the European Union, in line with the new EU Food Information for Consumers regulation.
How will banning the term 'probiotic' change how companies conduct business, can stevia ever be a 'drop in' solution, and who were the big winners at the NuW awards this year?The FoodNavigator and NutraIngredients team reflects on...
German chemical group Wacker has developed a solid resin for gum bases that it claims halves processing times and eliminates the need for additional flavorings.