Meat, fish and savoury ingredients

Juicier processed meats may taste saltier, claim researchers

04-Dec-2012

NIZO researchers claim to have found a way to reduce the salt content of sausages and other processed meat by at least 15% while retaining the same saltiness perception – by making them juicier.

John West rolls out can tracking scheme

27-Nov-2012 By Rod Addy

John West has rolled out its Can Tracker scheme to include salmon, mackerel and sardine products by 2013, building on the launch of the service for tuna in 2011.

How eco-friendly are meat analogues?

26-Nov-2012 By Caroline Scott-Thomas

Many meat analogues derived from plant proteins may have environmental impacts comparable to animal protein because of inefficient water and energy use in their production, according to associate professor of Food Process Engineering at Wageningen University...

Glendale Foods refurb breaks new ground in UK

14-Nov-2012 By Rod Addy

Frozen food manufacturer Glendale Foods has delivered a UK first with the installation of a high speed multi-forming machine that can make up to 3,000 meatballs a minute.

UK government defends actions on DSM

17-Oct-2012 By Joe Whitworth

The UK government has agreed that the consequences of the European Commission stance on Desinewed meat (DSM) have been serious for industry but said it had “no alternative course of action” and handled the matter “appropriately” under the circumstances.

Meat-rich diet linked to asthma and hayfever

15-Oct-2012 By Nathan Gray

High consumption of meat in a Western style diet may increase the risk of developing asthma and hayfever, according to new research.

Red meat health concerns drive UK meat-free market

12-Oct-2012

Health concerns about the consumption of red meat are the top driver for a booming meat-free market in the UK, which has grown 20% over the past five years, according to market research organisation Mintel.

UK Quorn ads not misleading, rules ASA

11-Oct-2012 By Caroline Scott-Thomas

Most UK consumers would recognise Quorn as a meat-free product, and advertisements for Quorn sausages, burgers and other products therefore do not need to specifically say that they do not contain meat, the UK Advertising Standards Authority (ASA) has...

Barilla’s new €40m pasta sauce plant to focus on export markets

09-Oct-2012 By Caroline Scott-Thomas

Pasta maker Barilla has opened a new €40m pasta sauce facility near its headquarters in Parma, Italy, with most of the products destined for overseas markets, the company has said.

Manufacturer price pressures continue as FAO food price index rises

04-Oct-2012 By Caroline SCOTT-THOMAS

The Food and Agriculture Organization (FAO) food price index rose in September, up 1.4% from its August level, putting further pressure on manufacturers to pass on increased costs.

Bord Bia sustainability scheme underlines Ireland’s ‘green and natural’ image

12-Sep-2012 By Caroline Scott-Thomas

Bord Bia, the Irish Food Board, has introduced a new programme intended to cement the reputation of the Irish food industry as a world leader in sustainability.

Meat reduction: ‘Recommendations should no longer be based on health effects alone’

11-Sep-2012 By Caroline Scott-Thomas

Dietary recommendations to cut back on red and processed meat could help the UK government toward its target for reducing greenhouse gas emissions, as well as providing health benefits for individuals, claims a new study published in the British Medical...

European organic market improving – but national differences remain

06-Sep-2012 By Caroline Scott-Thomas

Some organic ingredient suppliers are seeing sales rebound as market conditions improve across Europe, but there are still wide variations between countries, according to Organic Monitor.

Organic produce is no healthier or nutritious, finds review

04-Sep-2012 By Nathan Gray

Organic produce offers no benefits over conventional farming methods when it comes to nutrition and health, according to the findings of a new wide ranging review of the evidence.

Stern-Wywiol Gruppe targets Asia

29-Aug-2012 By Rod Addy

Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.

DSM category ‘non-existent in EU legislation’ – EC report

22-Aug-2012 By Mark Astley

The UK Food Standards Agency (FSA) backed the creation of desinewed meat (DSM) as a product category despite it being 'non-existent in EU legislation', a European Commission (EC) report has claimed.

Scotland makes decisive move on EU meat exports

13-Aug-2012 By Rod Addy

Scotland has stepped up plans to target Germany and the Nordic countries with beef and lamb exports, setting up focused export managers specifically to promote them.

Special edition: Meat alternatives

Firm growth for meat substitute products

06-Aug-2012 By Rod Addy and Nathan Gray

The total market for analogs and meat free products is set to rise by 4.4%, from €2.85bn to €3.54bn, in the next five years, according to exclusive data from market analyst RTS Resource.

Cranswick set for strong year ahead

01-Aug-2012 By Rod Addy

UK meat processor Cranswick would benefit from millions of pounds worth of investment and the potential closure of Vion’s pig processing unit in Scotland in the coming year, according to analysts.

Aspartame sales plunge for Ajinomoto

31-Jul-2012 By Rod Addy

Global sales of aspartame “decreased considerably” during the first quarter of Ajinomoto’s financial year, according to the company.

Edible collagen sales strong for Devro

31-Jul-2012 By Rod Addy

Devro has reported rising edible collagen volumes in Europe, especially eastern Europe, Scandinavia and Germany, in its results for the first half of its financial year.

UK government should press EC to reverse DSM moratorium - report

25-Jul-2012 By Mark Astley

The UK government should make “every possible effort” to persuade the European Commission (EC) to reverse its decision on desinewed meat (DSM), according to an Environment, Food and Rural Affairs Committee (EFRA) report.

Meat protein: Can supply match growing demand?

23-Jul-2012 By Nathan Gray

As the global demand for meat protein rises, new and innovative ways to produce the necessary quantities will be required, say researchers.

Poultry protein isolates an effective substitute in turkey bologna, finds study

16-Jul-2012 By Oliver Nieburg

Substituting soy protein isolates and meat protein with poultry protein isolates in turkey bologna can avoid the use of nonmeat ingredients and reduce production costs without impacting quality, according to a study.

Jean Hénaff pâtés target carbon footprint

10-Jul-2012 By Rod Addy

Jean Hénaff, France’s leading pork meat processor, has been hailed because its pork pâtés entail lower carbon footprints than international benchmarks.

Pressure groups intensify campaign to derail GM guidance

05-Jul-2012 By Rod Addy

Pressure groups Friends of the Earth (FoE) and GM Freeze have stepped up their campaign to derail EU safety guidelines for introducing genetically modified (GM) animals into Europe.

Rousselot facility to tackle reformulation, texture demand

21-Jun-2012 By Rod Addy

Rousselot’s new ‘expertise’ centre in Gent, Belgium will tackle customer demand for healthy reformulation of products and new textures, according to the gelatine and collagen peptides firm.

Synergy builds on appetite for street foods

20-Jun-2012 By Rod Addy

Global flavours house Synergy is launching street food inspired natural seasoning blends for snack foods, building on growing demand for such flavours from the food industry and consumers.

Dispatches from Vitafoods Europe 2012

Omega-3 suppliers must know their consumers

11-Jun-2012 By Rod Addy

Omega-3 suppliers must get to grips with their manufacturing customers and with consumers if they are to market their products successfully, according to Virpi Varjonen, executive consultant at commercialisation agents Invenire.

Commission denies rising food price is competition issue

25-May-2012 By Rod Addy

Rising food prices across Europe are not attributable to a failure of competition dynamics in the food industry, according to a report just issued by the European Competition Network (ECN).

FoodDrinkEurope tackles trade barriers in US

16-May-2012 By Rod Addy

EU trade group FoodDrinkEurope teamed up with the European Commission (EC) on a delegation to the US at the end of last week aimed at building stronger export links.

Animal welfare concerns grow for food industry investors

10-May-2012 By Rod Addy

Food processors across the globe face increasing pressure from investors to improve poor animal welfare standards, a leading financial expert and Compassion in World Farming (CIWF) have warned.

Spanish researchers spell out 2020 consumer food trends

04-May-2012 By Rod Addy

‘Eater-tainment’, ‘SuperSense’ and ‘Food Telling’ are among the food consumer trends predicted to be prominent in 2020 by researchers at Spain’s Azti-Tecnalia research and development centre.

Iglo Group chief executive shares vision for growth

04-May-2012 By Rod Addy

Iglo Group has big plans for innovation, market development and factory investment across Europe and beyond, according to chief executive Martin Glenn.

Genetics play role in taste perception of meat, say researchers

03-May-2012 By Nathan Gray

Genetic differences in odorant receptors could account for as much as 40% variation in taste intensity of foods, according to new research.

Faccenda acquisition turns screws on Bernard Matthews

02-May-2012 By Rod Addy

Bernard Matthews faces growing pressure in the UK poultry sector with Faccenda Group’s acquisition of Cranberry Foods, according to industry commentators.

Transatlantic beef trade war comes to end

30-Apr-2012 By Nathan Gray

A deal between the Council of Europe, the USA and Canada will see the long dispute over the presence of hormones in imported beef come to an end.

Acrylamide on the increase in certain baby foods, reports FSA

18-Apr-2012 By Nathan Gray

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.

BASF increase ammonium carbonate capacity as demand soars

18-Apr-2012

Increasing demand for high-purity ammonium carbonate will see leading supplier BASF increase capacity by 30% in the next year.

Fish protein could provide basis for new wave of functional foods, suggest researchers

12-Apr-2012 By Nathan Gray

There is great potential to develop novel, marketable, omega-3 rich functional food products from inexpensive sources such as fish protein isolate, according to new research.

Kerry Foods' mooted Durham closure forced by meaty competition

02-Apr-2012 By Kacey Culliney

Kerry Foods has been forced to consider closure of its meats and home baking factory in Durham, amid bullish competition in the cooked meats sector from larger UK players.

Unilever cranks up open innovation activities

20-Mar-2012 By Jane Byrne

Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

LycoRed targets soup makers following trials with tomato-derived salt replacer

19-Mar-2012 By Jane Byrne

Israeli company LycoRed said it has carried out focused research in the past six months to optimise a clean label and tomato-derived salt and MSG replacer, with industrial scale trials showing its effectiveness in a range of soup applications.

Menthol and medical foods informing Symrise expansion plans

14-Mar-2012 By Jane Byrne

Ingredient supplier Symrise’s flavour and nutrition division is focused on expansion into the functional food arena as well as strengthening capacity to meet the "high demand" for menthol as the group reports a slowing down in Asian Pacific...

Red meat linked with increased risk of mortality, suggests study

13-Mar-2012 By Nathan Gray

Consumption of high amounts of red meat could be linked with an increased risk of all-cause death, including death from heart disease and cancer, warn researchers.

EU researchers on track to produce vegetarian friendly ‘meat’ cutlets

07-Mar-2012 By Nathan Gray

A new method to prepare meat replacement products could produce substitutes that not only have good taste and texture, but are environmentally sustainable, say researchers.

Low fat trend continues to grow fat replacer sales, says GIA

07-Mar-2012 By Caroline Scott-Thomas

The US market for fat replacer ingredients continues to grow on the back of consumer health concerns about fatty foods, demand for enhanced flavors and textures, and processing advantages for manufacturers, according to a new report from Global Industry...

New flavouring system targets reduced seasoning costs

06-Mar-2012 By Sarah Hills

A new system of flavouring protein-based food products, which claims to keep the cost of seasoning down, has been introduced to the UK by Interfood Technology.

Kosher dairy demand on the rise, claims German ingredients supplier

05-Mar-2012 By Ben Bouckley

Consumer demand for Halal and Kosher-based dairy ingredients is on the rise globally, but demands not only demands careful evaluation of ingredients, but also strict regulation of product packaging, production processes and facilities.

Salt-free sauce: the start of a new category?

05-Mar-2012 By Rod Addy

Brighton-based firm Hampstead Farm aims to woo health-conscious consumers with a four-strong range of salt-free cooking sauces the firm's founder believes could establish a new sub-category within 'free-from' retail offerings.