European Parliament votes to scrap nutrient profiles
Members of European Parliament (MEPs) voted today to scrap nutrient profiles, a result that leaves consumer rights groups, public health campaigners and some industry players sorely disappointed.
Archives for April 11, 2016
Arla Food Ingredients launches Maximum Yield to increase profits and cut waste
Arla Foods Ingredients has launched Maximum Yield, a new drive to raise awareness of the ways whey protein ingredients can enable dairy companies to maximize output, increase profits and cut waste.
Chr. Hansen’s new culture helps manufacturers offer premium cheese on a budget
Today’s shoppers are demanding higher quality cheeses with new flavors and convenient formats, but often are unwilling to pay the higher prices necessary to cover the added cost of innovation – placing manufacturers between a rock and a hard place.
NOVA Chemicals helps Tetra Pak make the first aseptic carton bottle for enriched dairy products
Canadian company NOVA Chemicals has teamed up with Tetra Pak to supply a polyethylene resin for the Tetra Evero Aseptic, the world’s first aseptic carton bottle.
Physician develops pasteurized probiotic cheese, available in US market
New Hampshire physician Mark R. Windt, M.D., decided to combine his passion for cheese and medical expertise by developing a pasteurized, probiotic cheese that is also lactose- and sugar-free.
'Turn traceability into a marketing tool,' say creators of farm-to-fork smartphone app
OriginTrail, an app created by Slovenian startup that allows consumers to scan processed products in the supermarket and trace ingredients back to the farm, means manufacturers can turn transparency commitments into action, say its creators, who have set...
3D Food Printing Conference 2016
Wageningen University & FrieslandCampina researching 3D printing of milk protein structures
3D food printing gives academics an opportunity to explore the functionality of ingredients and how we can delay the process to get a solid structure and build challenging shapes, according to Dr Maarten Schutyser, professor, Food Process Engineering,...