Kerry announced yesterday (14 September) that it has completed the acquisition of preservation specialist Niacet, in a deal worth €853m. What does this mean for the ingredient supplier? FoodNavigator caught up with Bert De Vegt, Vice President of Food...
OctoFrost Group has acquired Innotec Systems, which manufactures food processing machinery and processing lines including thermal processes for blanching, cooking and chilling.
Food group Greencore reported a 46% rise in group revenue for the first half of the year despite massive changes to its global business, including significant investment.
Freeze-drying fruit retains almost all of its nutritional value and can help keep ingredient lists clean, according to a study funded by ingredient supplier Chaucer.
Norwegian researchers have developed a CO2 emitting pad for a range of fresh fish and meat products, saying it could replace CO2 gas and moisture pads as well as boosting sustainability by cutting down on packaging size.
A growing demand for organic food, coupled with healthy eating trends and a preference for premium products, is driving the growth of the natural food preservatives sector, according to a report.
Frutarom has acquired 79% of Spanish firm Nutrafur in a €10.3 m sale which will help the company develop its portfolio of natural plant extracts for food preservation, says Frutarom.
Nomad Foods has confirmed it will acquire the European operations of Findus Group for €702 million (£500m), adding further scale to its frozen-food business just months after a 2.6bn deal for Iglo Group.
Three students from Lund University in Sweden have set up a business called Fopo (freeze dried food powder) buying expired fruit and vegetables and turning it into food powder to resell back into the F&B market.
The European Food Safety Authority (EFSA) has analysed data to estimate prevalence and contamination levels of Listeria monocytogenes in ready-to-eat (RTE) foods at the retail level.
One of China’s biggest processed snack and frozen foods companies has acquired a majority share of an EU counterpart in a move that it says is to “achieve a strategic command” of a European value chain.
Freeze drying could unlock the potential of red berries and citrus fruits as decorations and inclusions in chocolate while preserving the color and nutrients of the fruit, says supplier Chaucer Foods.
Industry is listening to the growing consumer demand for natural preservatives, however 'it is very difficult area to get right', says Wayne Morley of Leatherhead Food Research.
Naturex and Galactic have partnered on a research project to develop a range of natural preservation systems for anti-microbial and antioxidant protection.
Lactic acid and lactates specialist Galactic has expanded its range of ingredients for food preservation with an eye on companies looking for innovative natural ways to improve food security, the company has said.
Only an extraordinary pension return of Y27.7bn (€268m) dragged Japanese food, ingredients and pharma player Ajinomoto into the black for the March-September period as ordinary income slid 11% to Y39.2bn (€379m).
An EU funded project is aiming to deliver an alternative technology for the dehydration of heat sensitive food through variable frequency microwave and vacuum drying.
Findings from a team of Brazilian researchers could help to reduce industry storage and transport costs by improving the way in which emulsions like sauces and salad dressings can be freeze dried.
A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
The difficulty in defining a ‘natural’ preservative and the lack of comparable alternatives to synthetics means the ‘no added preservative’ claim will remain relevant only for sectors that can afford to remove their preservatives, such as foods with a...
IMCD UK and Sensient Dehydrates have signed an agreement that gives IMCD exclusive rights to distribute Sensient’s range of dehydrated vegetables in the UK and Ireland.
Israeli scientists have said their new nano-coated “killer paper” could be used in food packaging to combat bacteria such as E.coli to extend product shelf life.
The UK’s Food Standards Agency is seeking industry views on the effect of proposed new maximum levels of three food colourings across a raft of categories – and its proposed total deletion in others.
UK consumers are continuing to buy more branded frozen food, according to a new survey that indicates a 9 per cent upswing in frozen food purchasing this year – and many are swayed by taste and quality factors.
Frozen desserts are becoming the treat of choice for more cash-strapped Bits, according to Mintel; and retro jelly, rice pudding and arctic roll are also back in mode.
DSM is launching a new liquid solution for preserving sausages and cheeses, which is said to allow for even surface coverage and overcome the dust and stickiness problems associated with powder-based products.
New consumer research indicates shoppers are falling back on frozen food to keep bellies full through the recession, according to the Food and Drink Federation – and that, in turn, can stimulate new product development geared to pressing needs.
Danisco says it will move ahead with research into more cost effective dehydration of cultures and probiotic products as part of a new collaboration to test if commercial development of such systems may be feasible.
Vitiva is leveraging the trend in natural, fresh ready-meals in marketing its Vivox rosemary-derived preservative, claiming tests suggest it can prevent rancid flavours in meat-based ready meals.
Chaucer Foods is seeking to extend the use of freeze dried ingredients into new snack and nutraceutical concepts, leveraging the technology’s ability to preserve flavour, colour and nutrient content in a range of foodstuffs.
While the recession bites in the UK, and consumers tighten their belts, food and drink retail sales were up 5.1 per cent, on a like-for-like basis from January 2008.
The frozen foods market is showing signs of a revival in the tough economic climate, with indications that consumers are switching back from higher-priced chilled foods to frozen alternatives in order to save costs and reduce waste.
Research on natural food preservatives is lagging behind market demand for replacements for synthetic ones that have fallen out of favour with consumers, warns an expert, and a coordinated effort is needed to bridge the gap.
Frozen sauce pellets are feeding a demand for convenience foods
that consumers can just throw into a frying pan from the freezer,
according to Kevin Delahunt of Sargento Foods Inc.
Significant lessons have been learned from recent food scares like
foot and mouth this year, but more works needs to be done on
communication, says the British Frozen Foods Federation (BFFF).
