Hungary will introduce a fat tax as of September 1 this year -a move the food industry says is unnecessary and ineffective in achieving widespread dietary shifts.
Children and parents can say goodbye to sticky faces and fingers and stained clothes thanks to the globe’s first non-melting chocolate, claims confectionery manufacturer Choc-o-Bloc.
Recalls of chocolate products could be significantly lower if there was more rigorous traceability in the chocolate supply chain and if brand owners adopted processing techniques that relied on reduced batch dispersion, find a new study.
An association representing European small and medium-sized businesses is calling on its members to consult on draft guidance for submitting applications to the EU for food additives, food enzymes and food flavourings.
Manufacturers can tap into the growing consumer demand for healthier snacks by licensing a proven, patented doughnut baking process being made available via brand consultancy Intangible Business.
Sugar crystals do not melt, but instead decompose in a heat sensitive reaction termed ‘apparent melting’, according to new research.
The research, published in the Journal of Agricultural and Food Chemistry and recently presented to the Institute of Food Technologists, goes against years of belief that sugar melts.
A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.
Edible oils and fats supplier, AAK, has reported its best ever second quarter, with the bakery industry remaining one of the Swedish ingredients company’s key targets for growth.
Nestlé has paid out bought €1.2bn for a majority stake in leading Chinese confectionery maker Hsu Fu Chi, with the Swiss group flagging up access to extensive production capabilities and a major distribution network as its wins.
While East Africa is fighting its worst food crisis in 60 years, the amount of food thrown away worldwide is rising. Elisabeth Fischer finds out how the food packaging industry, policy-makers and consumers can help tackle the growing food mountain.