First Nationally Distributed Bread of Its Kind Provides New Way to Incorporate DHA-Omega 3 into Children’s Diets Sara Lee North American Fresh Bakery today announced the expansion of its successful Soft & Smooth bread line with the introduction of its new Sara Lee® Soft & Smooth Plus breads Made with DHA Omega-3. Based on a growing body of scientific evidence,… Read more »
Highlighted by compound annual sales growth of 11% since 2005, Cereal Partners Worldwide “ranks as one of the biggest and best new food companies created in the past 20 years,” said Christopher D. O’Leary, executive vice-president and chief operating officer, international, General Mills, Inc. Mr. O’Leary offered an overview of CPW as part of a wide-ranging presentation by General Mills… Read more »
Natural emulsifiers are taking a larger share of the market, reports Sarah Houlton, with lecithin cornering the lion’s share. But there are even wider alternatives available to manufacturers sourcing emulsifiers for their products. Many different food types, from bread to chocolate to beverages, rely on emulsifiers for their texture and stability. According to Arthi V (her full name is much… Read more »
Chocolate giant Nestle is eyeing continued growth in 2010 following stronger-than-anticipated figures for 2009. It has been reported that the Swiss firm posted full year profits of 10.4 billion Swiss francs (£6.2 billion). The firm, which makes brands including Kit Kat and Nescafe, saw growth across a number of sectors, with only bottled water posting a decline, with a sales… Read more »
Just in time for Valentine’s Day, research out this week suggests eating chocolate may have a positive impact on stroke. Don’t go buying too many heart boxes just yet, though, say the study authors.
Cadbury’s dairy milk chocolate will now sport a “Fairtrade” logo on its redesigned packaging, while retaining the smaller block size it switched to last year. The confectionary maker would also increase the amount of cocoa solids in its product, from 21% to 26%. All of the ingredients in the company’s nine Cadbury Dairy Milk products that could be certified “Fairtrade”… Read more »
Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada. Researchers from McGill University report that the chloride in sucralose may chlorinate glycerol to produce chloropropanols; potentially toxic compounds. However, questions remain as to whether such compounds would be formed in actual foods. Speaking to FoodNavigator, lead researcher Dr… Read more »
The European Commission has announced the winner of its contest to design a new logo to appear on all organic food and beverage products in the European Union: a leaf-shaped design from Germany that attracted 63 per cent of the votes. The Commission turned to design students to come up with the new logo after the initial insignia was withdrawn… Read more »
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden. The principle focuses on distributing different sugar concentrations in layers of gelatin within a food product, which could lead to a range of reduced-sugar food products like desserts, jellies, and dairy products,… Read more »
Food manufacturer Unilever has threatened that it may be forced to quit the UK under current financial conditions. In an interview with the Daily Mail, Unilever chief executive Paul Polman said that current business conditions, coupled with increasing taxes and regulations, meant the company could become “non-competitive” in the UK. Mr Polman explained: “We do have choices where we put… Read more »
