NCFM.tv

Global demand for functional additives and barrier coatings for plastic packaging is forecast to grow by 4.3 per cent in the five years from 2009 to reach US$752m by 2014, according to Pira International. (ap-foodtechnology.com) he packaging consultants said growth in barrier coatings at 4.6 per cent annually would marginally outstrip that of functional additives at 3.9 per cent. Neverthess the combined 4.3 per cent growth rate is still “much higher”... read more →

Made from canola and sunflower seeds, the oils are said to have a ‘unique’ combination of high oleic and low linolenic fatty acids that delivers the benefits without oil performance or food taste. (bakeryandsnacks.com) Improved health, performance and flavor attributes are claimed for the new Omega-9 Oils Ingredient Solutions from Dow AgroSciences designed for use in baked goods, snacks and packaged foods. Dow’s David Dzisiak, commercial leader oils,... read more →

Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success. (foodnavigator.com) he Future of Gluten-Free: Consumer Insight and Product Opportunities estimates that the global gluten-free market will reach $4.3bn over the next five years, marking a $1.2bn growth. However,... read more →

Dow Wolff Cellulosics has this month increased prices across its food ingredients portfolio, adding its name to the growing list of ingredient firms passing on increased costs for emulsifier products. (foodnavigator-usa.c0m) The firm, which is a global division of the Dow Chemical Company, increased prices for its ingredients by 3-7 percent as of July 1, citing tightening cost and supply pressures. “This price increase is driven by rising costs of raw... read more →

European snack producers are set to move towards a single portion size of 30 g for snacks such as crisps and pretzels in all 27 EU member states to ensure dietary recommendations on calorie intake is met, claims the European Snack Association. (bakeryandsnacks.com) Portion sizes for packaged foods are a focus area for the food industry as healthier eating and anti obesity strategies are looking to help people rebalance energy intake and expenditure. Some... read more →

A firm pioneering the use of pulsed light to kill bugs is preparing to run the first industrial trials of the technology to decontaminate sugar syrup. (foodmanufacture.co.uk) The pulsed light system, developed by French firm Claranor, exposes food or packaging surfaces to bursts of white light, which have a lethal effect on micro-organisms, marketing manager Morgane Busnel told FoodManufacture.co.uk. “Our focus to date has been on packaging disinfection... read more →

Carbon dioxide (CO2) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower pH to render microbes ineffective and extend shelf life, claim researchers. (foodproductiondaily.com) lternative techniques to thermal processing such as intense light pulses, high hydrostatic pressure processing (HPP) and high pressure... read more →

A wheat based egg alternative can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short. (bakeryandsnacks.com) Adrian Short, director of the clean label ingredients manufacturer, said that its egg substitute Ovaparox is produced from wheat fractions in combination with proteins that the supplier had previously used in products... read more →