shelf life
Shelf life boost with new Thew Arnott coating series
Specialist ingredients companies Thew Arnott and Flo Chemical have introduced Flo Zein all-natural corn protein films developed to coat nuts and enhance shelf life, which have been created for the European market.
Survey reveals potential for gluten-free bakery
DuPont Nutrition & Health has produced a consumer survey revealing untapped potential for bakers to develop more and better-quality products with extra nutritional benefits.
Duravant acquires Ohlson Packaging
Equipment supplier Duravant has acquired Ohlson Packaging, a weighing, counting and filling machine manufacturer – a move which will expand its product portfolio in North America.
Five global packaging trends for 2018
Packaging will play a pivotal role in reducing global food and product waste worldwide in 2018, new research suggests, as the throwaway culture of today will evolve.
Millbo and Nagase to distribute PHL enzyme in Europe
Millbo and Nagase & Co have announced the European distribution agreement of PHL, an enzyme that is said to improve cake softness and shelf life with egg and fat reduction.
Innovative ingredients
We’re two days into Food Ingredients Europe in Frankfurt, Germany and it has already provided lots of ideas for upcoming articles in the magazine.
IOI to launch ‘breakthrough’ in healthier filled chocolate
IOI Loders Croklaan Europe is to launch a chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30%, while maintaining texture stability and a cool-melting effect, later this month.
Industry trends at Gulfood
Automation, clean label and protective packaging are just some of the key trends being discussed at Gulfood Manufacturing, which is taking place at the Dubai World Trade Centre this week.
Business news, Food safety, Ingredients, Packaging, Processing
Palm-free, powdered cake emulsifier to solve industry challenges
Emulsifier business Palsgaard has developed what it claims is the world’s first palm-free, powdered emulsifier for industrial cakes.
Chocolate sugar and fat reduction project unveiled
Research institute Campden BRI is inviting companies to join research into the evaluation of viable routes for sugar and fat reduction in chocolate and related products.
Clubbing together
The confectionery industry is once again uniting in the battle towards sugar and fat reduction, this time with the launch of a research group dubbed the ‘chocolate and confectionery club.
Search for sugar alternatives
It seems like only yesterday I wrote my blog about the fight against sugar, but it was in fact last month, and the issue is still not going away, particularly in the UK.
UK food chain faces egg contamination scare
Approximately 700,000 contaminated eggs have been imported to the UK from Dutch farms.
Parkside unveils sustainable biscuit packaging
UK-based packaging specialist Parkside has expanded its sustainable packaging range with the launch of a biscuit pack made from eucalyptus trees.