Horse meat scandal sees testing demand rocket
Demand for testing services due to the horse meat controversy has increased “several hundred percent” from all across Europe according to Eurofins.
Archives for February 14, 2013
EFSA gives conditional backing to liquid absorber in packaging
A European Food Safety Authority (EFSA) panel has backed the use of an active substance used as a liquid absorber in food packaging under certain conditions.
ABF denies allegations of tax dodging in Zambia
Associated British Foods (ABF) has emphatically denied allegations of tax dodging in Zambia levelled by anti-poverty charity ActionAid.
UL launches food safety validation service
UL (Underwriters Laboratories Inc) has unveiled a food safety process validation service, which enables food manufacturers to ensure they comply with US Hazard Analysis and Critical Control Point (HACCP) standards.
No quick fix for gum as Mondelez chews over mixed results
Mondelez International is still struggling to revive the ailing gum category and believes a turnaround will take at least two years.
Nestlé reports slower growth, expects challenging year ahead
Nestlé’s share price fell 2.3% on Thursday as the company announced its slowest growth in three years, with developing markets hit by natural disasters and continued market weakness in Europe and the Americas.
They've been Tangoed: OFT refers Barr Britvic merger to Competition Commission
Uncertainties over the $2.2bn merger of AG Barr and Britvic remain, as the Office of Fair Trading (OFT) yesterday referred the deal to the UK Competition Commission, citing concerns over the closeness of Britvic brands Pepsi and Tango to Barr staples.
Food colours: Why do they matter?
What are food colours? Where do they come from? And what are the reasons they are used in so many foods? In this special edition article FoodNavigator brings you the facts behind the food colours.
Hi-Maize resistant starch may replace flour in foods with minimal sensory impact
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
TIC Gums: When a gum arabic disaster plan proves a success
Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.