Natra announced it will open a sales office in Hong Kong this year, as well as its first production site outside Europe, in Canada.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
Minimizing packaging waste is a clear goal for Europen’s members and all food processing firms, but shifting attitudes mean weight reduction is only the beginning.
Barry Callebaut's R&D department talks to ConfectioneryNews after winning a blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages.
It is well known that most food shoppers are women, but does the food industry get that in its marketing? Not really, says female marketing expert, author and CEO of The Female Factor, Bridget Brennan.
Chocolaterie de Bourgogne, a new company formed from Barry Callebaut’s sale of its last consumer goods factory, speaks exclusively to ConfectioneryNews.com about the firm’s inauguration, its priorities for 2013 and a recent bomb threat at its factory.
Consumers in Portugal are turning their backs on branded chocolates in favor of supermarket brands as the domestic economy bites, according to the CEO of Portuguese confectioner Imperial-Produtos Alimentares.
A new preservation technology for fresh juices that destroys spoilage bacteria without loss of organoleptic qualities can unlock barriers to growth in the market due to its radical extension of product shelf life of up to around 21 days, Dutch firm Coolwave Processing told BeverageDaily.com.
'France means cheese' to many people, due in part to brands' skilful use of packaging to stress provenance, as Sealed Air Cryovac's packaging designer Sam Clough told DairyReporter.com in this exclusive podcast recorded at Packforum Cheese 360 in Paris last Thursday.
Mint confectionery products containing the sweetener stevia could appeal to EU consumers, but each country has its own preference, according to a consultant to Cargill
The second part of this exclusive interview sees Beneo executive board member, Yves Servotte, explaining the cooling but not crushing effect of EU prebiotic health claim rejections on its inulin-chicory business.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
Coca-Cola said it has no reason to drop the artificial sweetener aspartame from its low or zero calorie beverage brands in the European market as it welcomes last week’s approval by the European Commission for the use of the natural sweetener stevia in drinks and foodstuffs.
Tetra Pak president and CEO Dennis Jönsson has admitted that his company didn’t do enough to raise awareness of the recycling potential of cartons during their crucial formative years in the UK market.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
Leading beverage filling and packaging technology company Krones reported a number of drink makers signing on the dotted line at German trade show Brau Beviale last week, and we caught up with executive chairman of the board, Volker Kroneseder, to get the company’s perspective on market growth.
In the fourth excerpt from a NutraIngredients health claims roundtable, our experts discuss the possibility that the 2006 nutrition and health claims regulation may end up being challenged in an institution like the European Court of Justice.
In the third excerpt from a NutraIngredients health claims roundtable, our experts wonder whether industry is being creative enough with the new European Union regulations.
The food industry must move from the back foot to the front in order to pre-empt future potential scandals and maintain consumer confidence in food, says the IFST’s new chief executive.