The Amsterdam-based owner of Flora, Blue Band, Stork, Becel, Country Crock and I Can't Believe It's Not Butter! is introducing on-pack carbon labelling to 100 million packs of its margarine and spreads by the end of 2021 in order to “help consumers...
Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
French bakery associations, La Fédération des Entrepreneurs de Boulangerie (FEB) and Les Fabricants de Biscuits et Gâteaux de France, have risen the alarm over the relentless upward drive of the butter price and the slippery slope now facing the industry.
The Food Safety Authority of Ireland (FSAI) has issued guidance for industry when using terms such as 'buttery' or 'butterly' following complaints that margarine manufacturers were misleading consumers.
High levels of trans fats in Portuguese foods, especially pastry, are contributing to an increased risk of coronary heart disease, cancer and diabetes, according to a study - but processed and packaged pastries are not the worst offenders.
A conference held today in Brussels will examine the issue of saturated fat in dairy products, where scientists and legislators will discuss how public health policies fit with the latest science, and EDA president Dr Joop Kleibeuker told DairyReporter.com...
The corks were flying for National Starch, Chr Hansen, Culinar and Fuji Oil Europe on Tuesday night. But after the hangovers have eased, they can look forward to longer term benefits of winning awards at this year’s FiE.
Cognis is launching a new blend of emulsifiers to give volume to cake mixes, concentrates and retail mixes that is said to be especially suitable fat containing batters and can withstand vigorous beating.
Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
Leatherhead Food International is conducting research into how to
reduce saturated fat levels in bakery products, initially in short
crust pastry, to help its members take action to help meet FSA
Feeding cows sunflower oil more than doubled levels of conjugated
linoleic acids in cheese made from their milk, says new research,
improving the fatty acids' potential in functional dairy
Campina, the ambitious owner of dairy ingredients supplier DMV
International, will buy Belgian milk fat specialist Aveve Zuivel,
in a deal that brings the Dutch firm a new platform for innovations
in butter oil specialities, and improved...
Irish food group Glanbia has picked up a €10.5 million contract to
operate Dairygold's CMP branded liquid milk and cream business,
allowing Dairygold to focus on consolidating sales across its
branded product line-up, Tom Armitage...
The market for fats and spreads in eastern Europe is rapidly
diversifying, whilst rapidly expanding. Furthermore the latest
product launches from the Mintel databases in this segment indicate
that functionality is becoming increasingly...
Butter without the dairy derivative? UK-based company TasteTech has
come up with a 'creamy buttery flavouring' that targets biscuit and
dessert manufacturers looking to tackle the health-conscious
Peanut butter and white chocolate cream pie or apricot white
chocolate walnut scones? As confectionery manufacturers seek to
find new ways to drive forward the white chocolate market, UK-based
TasteTech designs white chocolate flavour...
Despite a year of protracted low prices together with high stocks
and poor demand the Irish Dairy Board (IDB) reported satisfactory
financial results for 2002 with a turnover from continuing
operations increasing by 1.4 per cent to...