Mondelez sells two brands and factory in Spain
Mondelez International has sold its Huesitos and Tokke brands to Chocolates Valor as well as chocolate processing operations at its Ateca plant.
Archives for July 15, 2013
EU meat boss warns CAP reform could hurt industry
Europe’s meat and livestock industry association has attacked the recently agreed European Union (EU) Common Agricultural Policy (CAP) reforms as a “missed opportunity” to boost food supply security in the EU.
Industry efforts to up wholegrain content means Danes consume more: Study
Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.
Special edition: Sustainable sourcing
SPECIAL FEATURE: In conversation with the WWF: The rocky road to sustainable palm oil
The good news: Around 15% of global palm oil produced in the past year was certified by the Round Table on Sustainable Palm Oil (RSPO). The bad news: Only half of it earned a premium, which doesn’t sound like a great recipe for inspiring more producers...
UK MPs slam slow progress on horsemeat scandal
The UK needs a more effective food safety regulator, which has the power to force retailers and processors to carry out DNA testing on meat, a group of MPs investigating the horsemeat scandal have concluded.
Poland rejects non-stun slaughter
Poland’s parliament has infuriated religious groups and the meat industry by rejecting a bill that would have legalised slaughter without stunning for kosher and halal meat.
Salt reduction beyond potassium chloride: Scelta touts mushrooms for low-salt bread
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Special edition: Sustainable sourcing
CP Kelco: Sustainable sourcing is moving from a check-the-box exercise to a condition of doing business
Much of the media debate about sustainable food sourcing concentrates on cocoa, palm oil and soy. But how sustainable are gums and hydrocolloids, which are used as gelling agents, thickeners and stabilizers in everything from ice cream to jam?
COMMODITY REPORTS: FAO
FAO: Wheat and maize recovery to stabilize commodities
Commodities will stabilize thanks to historic highs forecast for global cereal production fueled by improved wheat and maize markets, says the FAO.
Food testing facility decline is concern from horse meat review
The declining number of public laboratories for carrying out food testing is “concerning”, according to a UK committee report on the horse meat scandal.
Sweet snacks and fizzy drinks linked to colorectal cancer: Study
Consumption of high-energy snack foods and sugar sweetened sodas may be associated with an increased risk of colorectal cancer, according to new research.
Salmonella control is aim of research partnership
Zoetis and The Roslin Institute have collaborated for salmonella research to see how the pathogen enters cattle and can lead to contamination of beef for human consumption.
Detection of Staphylococcus aureus in sights of Austrian researchers
Rapid and reliable detection of which Staphylococcus aureus strains can cause chronic infections and those that can’t is now possible because of a technique developed by Austrian researchers.
Sports drinks waste shows bar and biscuit potential: Study
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.