News & Analysis on Food & Beverage Development & Technology
Processed meat is the second biggest contributor to salt in European diets, but many manufacturers are still uncertain about why they should adopt a salt reduction strategy, according to AkzoNobel business development manager Matthijs Bults.
The quality of raw materials is set to become a more prevalent subject in the coming years, according to Arla Food Ingredients.
Russia’s largest meat producer Miratorg has opened the country’s first high-tech meat processing complex for case-ready products, according to company management.
With the development of private labels, retail chains are more involved in the packaging industry, says Marco Pedroni, president, Coop Italia.
Novozymes has developed two new enzymes for bread freshness, drawing on knowledge that consumers want more than just longevity, its global marketing director says.
Reopening a potentially lucrative market for beef exports will be among the objectives of a trade mission from the Republic of Ireland (RoI) and Northern Ireland (NI) visiting Japan in December.
A map of the Campylobacter genome highlighting where genes are switched on could help reduce the burden of foodborne infection, according to the Institute of Food Research (IFR).
Rheonix has received a $500,000 grant to expand its pathogen detection system from the evaluation of recreational water to detection of pathogens in food and beverages.
Unilever and Ferrero both said they would strengthen their commitments to sustainable palm oil this week – a sign of an industry in transformation, according to Catapult, an organisation working to end trade in commodities linked to deforestation.
Barilla has said it plans to invest €30m into a French bakery plant for its Harry's bread brand.