Convenient meal options are driving the demand for microwave packaging products with steady growth forecast for the next few years.
A collection of new resources on European traditional foods has been released by The British Nutrition Foundation, on behalf of the European Food Information Resource (EuroFIR) project.
The safety of stay-tabs on beverage cans has been called into question after a US study has identified 19 cases of ingestion at a single hospital over a 16-year period.
The International Organisation for Standardisation has adopted a method developed by the European Commission's Joint Research Centre to measure vegetable fats in milk chocolate.
Food manufacturers the world over share a common goal: the efficient production of high-quality products. Where food products are concerned, quality, freshness and waste minimisation take on additional importance.
Health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases.
Natural lipid molecules found in soy, Sphingadienes, may underlie the benefits of all soy products. They have been found to possibly prevent and treat colon cancer.
TIFN has announced a technology that enables processors to reduce the salt content of foods by 25% without loss of taste nor the need for sodium substitutes or taste additives.
Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.
Barrier tests conducted by Superfos have shown that plastic can offer barrier properties nearly as good as glass.
Consumers want organic packaging as well as organic foods and beverages.
A significant number of global wineries and closure manufacturers are taking part in an international collaborative commercial closure trial, designed to collect evidence about the performance of the major closure types.
The term ‘natural’ on meat and poultry product labels in the US is under discussion as the country seeks to define the conditions under which the claim can be made.
The choice of colour on a label or package can mean the difference between success and failure for a food or drink in the marketplace.
A combination of bacteria and a purple dye that can reveal the presence of toxins in milk in just a few hours could help ensure the safety of the milk supply.