Sectors

Cocoa-based packaging films can inhibit the spread of pathogens like salmonella (pictured) in food products, say researchers

Pathogen-busting films created with high flavanol cocoa

By Oliver Nieburg

Researchers have created antimicrobial packaging films containing high flavanol cocoa extracts that they say inhibits the growth of pathogens like listeria, E-coli and salmonella in food products.

Food fraud: Which ingredients are most vulnerable?

Food fraud: Which ingredients are most vulnerable?

By Caroline SCOTT-THOMAS

You can’t paint a horse like a cow and expect people not to notice – but grind their meat into patties and it may be a different story. So what makes an ingredient vulnerable to food fraud?

Heliae uses a hybrid system combing fermentation and photosynthetic approaches.

Hybrid algae producer Heliae quietly approaches full scale production

By Hank Schultz

Early stage algae company Heliae has taken a quiet approach to business development.  While the Arizona-based company is close to coming to market with a range of nutraceutical ingredients, not much has been said about them in the marketplace or the press,...

Confectionery production moves to Asia Pacific and Latin America between 2009-13

Editor's Blog

Analysis: Where is confectionery production moving?

By Oliver Nieburg

We’ve delved into the ConfectioneryNews archives to chart newly built factories and major investments on existing plants by the industry’s major players over the past five years to discover where capacity is moving.

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