South Korea adopts UAE halal certification
South Korea is hoping to establish a strong export trade in meat with the United Arab Emirates, and has announced it will adopt the Emirate’s halal certification system to help ease the process.
Archives for September 2, 2015
Eurasian Union joins forces on food market development
The Russian-led Eurasian Economic Union (EEU) will develop a single food market policy in order to avoid unfair competition between the players involved and replace import supplies worth a total of US$ 42 billion, according to recent statements by EEU...
Back to school – but not for Ribena as retailer rings sugary drink recess
Return to school can be an abundant time for food and drink makers, but stakeholder actions are rupturing market safeholds as health concerns rise, says Euromonitor analyst Lauren Bandy in this guest article.
Katjes creates first-to-market 3D printed gummies
The first commercial 3D printer for retail will be used to create gummies in different shapes, sizes, colors and flavors, says creator Katjes Fassin UK.
‘Stop pretending drinkers are a burden on taxpayers!’ Report says alcohol tax revenue far outweighs cost to the public purse
The cost of alcohol use to the government in England has been over-stated by public health campaigners, and in fact the revenue from taxes outweighs such costs to the tune of £6.5bn, according to a report from the Institute of Economic Affairs.
US opens market to Lithuania meats
The United States has confirmed it will open its market to imports of beef, pork, sheep and goat meat and derived products from Lithuania, 11 years after Lithuania first requested an export agreement.
How good are food companies at social listening?
Nearly a third of UK brand mentions on social media are about food and drink – but how good are industry's ‘social listening’ skills?
Up fibre intake to lower blood pressure: 2000-strong study
Higher intakes of fibre may contribute to lower blood pressure, say researchers.
Less processed fibre makes food healthier
Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.
Assessing whole grains consumption: Part 2
Consumer confusion about gluten is a double-edge sword for whole grains
Ongoing consumer interest in gluten-free foods has opened a door for less common ancient grains to step into the limelight that wheat, rye and barley have dominated for so long. But at the same time, lingering consumer confusion about the exact...