Mergers and acquisitions in the food industry in 2006 took a turn up compared to the year before, with almost one third of all activity occurring in the food processing sector, according to a new guide by the The Food Institute.
Tate & Lyle will cease production of citric acid at is UK plant at the end of the month following the completion of an employee consultation process.
Recent breakthroughs have given us a better understanding of the functionalities of pectin, a high value food ingredient widely used as a gelling agent and stabiliser.
The UK's Federation of Bakers has responded to criticism that the sector has not done enough to meet food standard targets on salt reduction.
The retail sector is to show how it plans to direct consumers towards healthier lifestyles within the context of the EU Platform for Action on Diet, Physical Activity and Health.
The UK has outlined its commitment to developing environmental labelling for food.
Over 35 per cent of commercial bread in the UK does not meet FSA targets for salt levels, says a new survey from the Consensus Action on Salt and Health (CASH) that looks set to maintain pressure on UK bakers to reduce the salt content of their products.
US food regulatory agencies are to hold a public meeting to discuss the nation's draft positions on food additives ahead of a Codex session due to take place in April.
Increasing consumer awareness in the UK over healthy eating suggests that government messages are finally getting through.
Olive juice, obtained by pressing olive leaves, may act as an antioxidant to prolong the frying life of frying oils, suggests a study using sunflower oil.
Tate & Lyle's appointment of a new head of global research and development underlines the company's focus on the value-added end of the ingredients market.
Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.
Scientists in the US have developed a new technique that could enhance the release of protein and sugar by about 50 per cent, a potentially big boost for the soy industry.
Vitiva has expanded its sales operations into Cannes, France in order to better tap Europe's food ingredients market.
AC Neilsen's latest market report, which examines the fastest-growing categories and product areas across 66 key markets around the world, provides an insight into the future direction of global food development.
Using solubilised proteins to replace phosphate to enhance the colour and texture of meat during storage may offer an alternative to phosphates, says new research.
Danisco is looking to benefit from growing interest in natural antioxidants with the launch of Guardian green tea extracts.
The UK's Institute of Food Science & Technology has published an updated information statement on salt and salt reduction - one of the hottest topics in the food industry at the moment.
Tate & Lyle has been forced to close its UK citric acid operations in the face of intense competition from Chinese imports and oversupply in the world market.
UK supermarket Asda claims it will hit salt reduction targets across all its own label food categories nearly three years ahead of the 2010 deadline.
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