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A&B Ingredients has developed a pea fiber to extend the meat content and increase stability of poultry nuggets while saving on cost, the company has said. (foodnavigator-usa.com) The company cites several benefits of its Swelite fiber ingredient, including increased stability and reduced volume loss, value-added protein replacement at 50 to100 percent, better standardization to allow for variation in poultry, and juicier poultry products. Managing... read more →

A UK firm pioneering the use of electrostatic food flavour application technology is disappointed by the “unbelievable” lack of uptake from large native manufacturers, despite impressive claimed efficiency savings and strong European sales. (foodproductiondaily.com) Oxfordshire-based Spice Application Systems (SAS) has seen limited UK orders in 2010 despite successful recent trials, and is also dismayed that companies have failed to pay resulting invoices,... read more →

Many consumers around the globe are turning away from meat as health, price and ethical concerns grow. But the latest market research indicates that meat substitutes are failing to pick up the slack. (foodnavigator.com) In the third part of the FoodNavigator focus on meat substitutes, we take a look at the market for meat and meat replacements and the reasons behind the declining growth rates for both categories. “Growth rates for meat are declining,... read more →

Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes. (foodnavigator.com) While popular meat alternatives include soy, wheat and Quorn – a mycoprotein derived from fermentation of the fungus Fusarium venenatum – there are a number of emerging opportunities in the meat substitutes market. Soy protein-based meat analogs are among... read more →

Greater awareness about environmental disposal hazards and more stringent government regulations are predicted to drive the global market for sustainable packaging to reach $142.42bn by 2015, according to market research group Global Industry Analysts (GIA) (foodproductiondaily.com). Other drivers are identified as increased awareness about recycling of packaging wastes and government initiatives to minimize greenhouse gas (GHG) emissions. Also making... read more →

New research suggests that mixing different protein emulsifiers could create more stable emulsions – reducing the need for surfactants. (foodmanufacture.co.uk) The study, published in the journal Food Hydrocolloids, suggests that using a mixture of commonly available emulsifying proteins and solid particles could lead to more stable emulsions and foams. The research, led by Brent Murray, Professor of Food Colloids at the University of Leeds, working in... read more →

Heinz has reduced its energy budget by more than 13% at its Kitt Green factory in Wigan over the past two years. (foodmanufacture.co.uk) The 55-acre site, which makes canned baked beans, pasta, soup and puddings, is the largest food production facility in Europe. Efficiencies have been achieved across the board through working closely with the Carbon Trust, utility manager Barry Aspey told FoodManufacture.co.uk. However, the biggest savings have come from... read more →

More accurate and reliable measurement of solid food ingredients’ consistency is claimed for the new Consistometer from Bunge Oils (bakeryandsnacks.com). The portable device is designed to measure the texture and temperature of a range of ingredients including shortenings, pastries, margarines, butters cheeses, icings and ice-cream. A spokesman for Bunge Oils told FoodProductionDaily.com: “This innovative new design is a bridge between the hand test... read more →