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Issue #4 2016 – Digital version
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
List view / Grid view
Packaging & Labelling
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Brexit permits new dissuasive sugar and salt packaging labelling
19 August 2016 | By Roy Manuell
Britain’s exit from the European Union has allowed for a new way to dissuade the public from purchasing products with excessive levels of sugar and salt...
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Packaging materials and methods for dairy applications
18 August 2016 | By Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb, looks further into the development and introduction of plastic materials, both alone and in combination with paper...
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Packaging materials and methods for dairy applications
Milk is the best example of a food product that, due to processing technology, packaging material and method, is able to extend its shelf life from hours into weeks and months. The first packaging of milk came with the introduction of sterilised milk processing, in which the glass bottle formed…
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Australian and New Zealand zoos call for palm oil labelling
16 August 2016 | By Roy Manuell
New Zealand zoos today joined several Australian institutions in calling for increased transparency with respect to palm oil labelling on food products.
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Nanoparticles to revolutionise shelf-life
15 August 2016 | By Roy Manuell
Iranian researchers have discovered how to improve polymeric materials in packaging by manipulating nanoparticles of clay and iron oxide.
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Natural Colour? What does this really mean to the consumer? Part 3
9 August 2016 | By Guido de Jager
In Part 3 of his review of the global survey on colour, Guido de Jager discusses product labelling and opportunities available for industry...
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Natural Colour? What does this really mean to the consumer? Part 2
2 August 2016 | By Guido de Jager
In Part 2 of his review of the global survey on colour, Guido de Jager discusses consumer preference and consumer type...
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Warning letter database launched by the NPA
28 July 2016 | By Stephanie Anthony, Editor New Food
The Natural Products Association (NPA) has launched its warning letter database, enabling members to view violations against the dietary supplement GMPs...
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Natural Colour? What does this really mean to the consumer? Part 1
26 July 2016 | By Guido de Jager
In this three part series, Guido de Jager discusses the results of a global survey that revealed detailed insights into consumer behaviour and preferences for natural colours and flavours...
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FSAI opens consultation on ‘small quantities’ nutrition labelling
19 July 2016 | By Victoria White, Digital Content Producer
A consultation has been launched by FSAI on EU regulations that allow some prepacked food products to be exempt from displaying nutrition information...
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Dannon to launch non-GMO yoghurts in the US
18 July 2016 | By Victoria White, Digital Content Producer
This is the beginning of the transformation of the company’s Danimals, Oikos and Dannon brands, which over time will evolve to contain non-GMO ingredients...
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On-pack alcohol content and nutritional information comes to Johnnie Walker
30 June 2016 | By Victoria White, Digital Content Producer
Diageo’s Johnnie Walker is soon to provide consumers around the world with on-pack alcohol content and nutritional information per typical serve...
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Behind the scenes of dietary fibre labelling
20 June 2016 | By Muriel Henrion, Research Scientist / Frédéric Robin, Project Manager / Emilie Labat, Purchasing Specification Manager / Enrico Chavez, Senior Statistician - all from Nestlé’s Product Technology Center, Orbe, Switzerland
Consumer interest for dietary fibre has markedly grown these past years as a number of studies now link increased fibre intake to reduced risks of cancer and cardiovascular diseases, digestive health benefits, and weight management. To meet these expectations, product development has drastically expanded in the last five years, enabling…
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Transparency, trust and technology are key to future of clean and simple food, says new Ingredion report
16 June 2016 | By Ingredion
Transparency, trust and technology are the key themes to emerge in Ingredion’s new report into the future of clean and simple food: "2020: The Future of Simple, Natural and Clean Label Food"...
