Top-selling UK bread brand Warburtons has partnered with the Canadian International Grains Institute (Cigi) in a research project designed to increase the use of pulse-based flours.
The society must continue to support members who have ever increasing role responsibilities, according to the new chair of the Society of Food Hygiene and Technology (SOFHT).
Colouring foods supplier GNT is set to double its product development capacity with an injection of more than €3m into a new R&D lab in Mierlo in the Netherlands.
Research into how food viscosity and hardness are determined may provide the food industry with insights into how to enhance the texture of foods, adding to their appeal and satiety.
Post-Brexit raw material costs, portion control and re-sealable bags are key concerns in the current confectionery market climate, according to Scottish private label confectioner Aldomak.
Terms like ‘foodstagramming’ ‘digital grazing’ and ‘food porn’ may have entered our lexicon recently but the phenomenon is far from new, say researchers - but could the sheer saturation of picture perfect food today be sparking unintended consequences?
Ensuring production facility surfaces remain free of contamination thanks to coatings and growth of intelligent packaging were the subject of two talks at the Institute of Food Technologists (IFT) conference.
Meal kits have taken the US by storm with sales skyrocketing in the past year – and with increasing numbers of young Europeans feeling uncertain of their cooking stills but wanting to get creative in the kitchen, Europe is set to be next, says Mintel.
By Bjorn Thumas, director of business development, at TOMRA Sorting Food
According to the World Health Organization (WHO), an estimated 600 million people – almost 10% of the global population – fall ill after eating contaminated food.
Food Safety Modernization Act (FSMA) compliance ranked as the top priority among survey participants, taking over from audit readiness, according to TraceGains.
PLUS FDF, BRC and SSA herb and spice authenticity guidance
Food and drink manufacturers have never faced “a more urgent challenge” to attract talent, according to the Food and Drink Federation (FDF), as it launched a new report designed to help plug the industry skills gap.
The food industry has taken notable steps to address the issue of sustainable sourcing, compelled by a corporate and social responsibility that ensures products that are produced in a safe, supportive and environmentally responsible manner.
Guidelines for the control of Salmonella in beef and pork and on hygiene to control foodborne parasites were among the decisions taken during the first day of the Codex Alimentarius Commission meeting.
Wearable technology that provides feedback on meal behaviour could help people lose weight as research has revealed the effectiveness of a new interactive tool in monitoring food intake.
Meal times should be considered in future national dietary guidelines as irregular meal patterns may contribute to a higher BMI and blood pressure than for people who eat at set times with others, say scientists.
The global challenges of ensuring sustainable, resilient and healthy food supplies for all is the focus of the international launch of the N8 AgriFood programme today (June 21).
Saudi, UAE and Egyptian shoppers are prepared to switch brands for a bargain even as they increase their food spend during Ramadan—a time when the UAE Ministry of Economy pays US$68m on food subsidies.
Goals for this year include completing the USDA approval process as a processing aid for raw poultry and testing PURE Control for beef and pork and file FCNs with the FDA, according to PURE Bioscience.
Confectionery products account for 1% of total packaged food that carries a sustainable palm oil label, according to new ethical labels data from Euromonitor.
Eurofins Food Safety Systems (EFSS) has partnered with a university to provide co-branded public training for the Canadian food manufacturing industry.
A new processing technique to preserve food for months without loosing freshness could be commercially available as soon as 2019, say researchers developing the technique.
‘Scratch cooking’ is fuelling demand for meal kits - to the detriment of ready meals, soups and cooking sauces - while rising incomes means more snacks, cereals and juices can go premium. Mintel charts the food winners and losers since the end of austerity...
One quarter of French supermarkets are failing to inform consumers of potential allergens in food from their fresh counters - an "unacceptable" result, says France's consumer watchdog Que Choisir.
A new global food waste standard aimed at saving consumers and the food industry money, while alleviating pressure on natural resources, has been described as a “breakthrough” by its backers.
The added sugars portion of the newly revamped nutrition facts labels for food products will provide a significant opportunity for purveyors of alternative sweeteners, an industry expert says.
Three out of four survey respondents felt their companies were not completely ready for FSMA compliance, according to a survey by SafetyChain Software and The Acheson Group (TAG).
Egypt has exceeded its domestic wheat-buying target, paying farmers for more than 4.3m tonnes, but plans to keep purchasing wheat until the end of the season as reformers look to the future.
BRC Global Standards commissioned The Acheson Group (TAG) to assess one of its standards against a FSMA final rule with findings showing almost complete alignment.
As new nutrition guidelines make labelling potassium on packaged foods mandatory in the US, a UK petition is urging the government to do the same but for different reasons - it would end the processed food "nightmare" for sufferers of Chronic...
The link between polydextrose consumption and maintenance or normal defecation is ‘weak’, EFSA has found in rejecting an article 13.5 submission from agrifood sugar giant Tate & Lyle.
Food manufacturers are not wasting anywhere near as much food as experts thought, but there’s still a £220 million (€290m) opportunity in reducing levels even further.
Almost three quarters of survey respondents believe that food in Germany is safe but more than half are concerned about pesticide residue and microplastics in food and genetically modified foods, according to the Federal Institute for Risk Assessment...
