Private sector marketing offers “checklist” for healthy eating policy
Emotional appeal and reacting quickly to trends are among the marketing success factors that new research has identified to help develop healthy eating policies.
Archives for August 16, 2011
Foodborne bugs can infect plant tissues, immune to external sanitation
Disinfecting the outside of foodstuffs may be insufficient to eliminate the danger from pathogens after US scientists discovered that bugs such as E.coli and Salmonella can live inside plant tissue.
Norway to open ‘unique’ pathogen testing unit for Europe
A new Norwegian pathogen testing unit for manufacturers, R&D institutions and universities will be the first of its kind in Europe, catering for a broad range of food products and raw materials, according to one of the project’s collaborators.
Birds Eye attacks ‘ridiculous’ ASA vitamin ruling
Birds Eye has slammed a "ridiculous" UK Advertising Standards Authority (ASA) ruling that two of its frozen foods adverts made forbidden comparative nutrition claims.
Kerry delivers “solid” H1 with 6% profit hike to €214m
Irish dairy and ingredients group Kerry has turned in a”solid” first half of 2011 that saw it increase volumes, weather raw material price hikes, and see success in a “go-to-market” functional ingredient strategy as profits jumped 6.1% on 2010 figures.
“Milk drinks for infants are not necessary“: German agency
Infant milks for over-1s are not better than regular cow’s milk, a German government agency has found after analysing their nutritional properties.
China big market for Malaysian halal food
Malaysian halal food makers have a number of opportunities in China's food market, especially in the Muslim population provinces, a statement from the Malaysia External Trade Development Corporation (MATRADE) said.
EU sugar reform planned as prices prove hard to swallow
Help for food manufacturers battling soaring sugar prices could arrive in mid October when the European Commission (EC) will unveil plans to reform the European Union (EU) sugar regime, according to industry sources.
Egg whites show gluten-free product potential: Study
Formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research.