Production costs soaring by 30% is leaving British egg farmers on the brink, which will have the inevitable domino effect of reverberating into the bakery sector.
Quorn is the latest food company to unveil plans to look into the deployment of green hydrogen technology at its facilities in order to cut down on fossil fuel use and meet climate targets.
The British Meat Processors’ Association (BMPA) has urged any firm involved in the slaughter, cutting, processing or refrigerated storage of red meat to avail of its Climate Change Levy Scheme which offers significant energy bill savings.
Traditional tea-like leaf guayusa is ripe for innovation in branded European goods after recently winning EU novel foods approval, says Ecuadorian firm Waykana.
With more than a quarter of all EU energy consumption, and a lower share of renewable energy than other industries, the European food sector must focus on sustainable use of energy, warns a new report.
The concept of “energy” is a multifaceted one, to be sure: it can come in bursts or slowly; via beverages, shots, biscuits or bars; with appeal that spans sports nutrition, weight management and even kids.
British Sugar has welcomed the WHO’s continued recommendation that added sugars should account for less than 10% of total calories – although it has said it is concerned about advice to reduce this to 5%.
In response to ever-increasing demand for value-added dairy products, ingredient suppliers have been forced to refresh the way they develop and market their products, Arla Foods Ingredients told DairyReporter.com.
Calorie labels are misleading consumers by underestimating the energy content of processed foods and exaggerating that of raw ingredients, experts have warned.
A storm in the US over how calories are measured could cross to Europe and an overhaul of the system is long overdue, according to one nutrition expert.
Leading confectioners Nestle, Mars and Kraft are among the signatories to a UK government pledge to cut five billion calories from the nation’s daily diet.
Cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared, according to new research published in the Proceedings of the National Academy of Sciences (PNAS).
The cost of producing a renewable nano-based “super material” for the food packaging and processing sectors has been slashed thanks to the development of breakthrough technology, said research company Innventia.
Scientists have warned that food manufacturers should move quickly if they wish to reformulate their products befor the official calorific value for fibre goes up next October.
There was something magical about the recent news that the caloric value of both gum arabic and erythritol have been officially lowered, but whether it turns out to be a sleight of hand or a real change remains to be seen.
Ingredients giant Cargill has launched a new line of sweeteners
designed to reduce the number of calories in frozen dairy desserts
and sweetened bakery products such as cake, muffins and brownies,
without altering the taste.
Nestle plans to wrestle market share away from its rivals in the
crowded $1.4 billion (€1.39bn) snack/energy bar category with a $9
million national print, outdoor and sampling campaign it hopes will
separate its PowerBar Pria bars...
