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Breaking News on Food Processing & Packaging |
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Packagers should go green to keep profits in the black
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Food packaging companies must implement sustainable environmental strategies or risk income falls of more than 30 per cent by 2013 and nearly 50 per cent by 2018, warns a new study from the environmental think-tank World Resources Institute and management consulting firm AT Kearney. Related news |
Identification tags designed to be detectableMetal detectable plastic tags for containers and pallets in food processing plants are integrated with an additive to ensure they are detectable in case they inadvertently become mixed up with the product, says the developer. Study shows antimicrobial effective against listeria in soft cheeseEnterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study. Acquistion extends global reach, says IntertekGlobal food quality and safety analysts, Intertek, has acquired a Poland-based food testing laboratory, EKO-LAB, claiming increased demand for expert food testing in Eastern Europe. Rapid technique to detect C. botulinum in trial phase, says LFIA technique to detect Clostridium botulinum in food products can deliver results in three hours as opposed to the four day delay associated with traditional methods, claims Leatherhead Food International (LFI). |
News in brief |
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Today's headlines across the Food industry
Givaudan gets cultural with chicken preferences from FoodNavigator
Givaudan has lifted the lid on its new approach to chicken flavours, as it takes its cue from consumers around the world and tips from top chefs.
Tea yoghurt may expand healthy dairy options from FoodNavigator
Addition of green and black teas to yoghurt may boost the colour and flavour of the product, without affecting the starter cultures, says a French-Tunisian study.
Roquette splits open pea cells for new insoluble fibre from FoodNavigator
Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.
First chocolates released with tooth-friendly sugar from ConfectioneryNews
The first chocolate products endorsed by Toothfriendly International as harmless to teeth have hit the market in Belgium, despite containing a sugar.
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