UK food and drink mergers and acquisitions (M&A) lost their fizz in the first four months of 2015, discounting major one-off transactions, according to financial advisory firm Oghma Partners’ latest review.
The presence of a cancer-causing dye, Sudan IV, in palm oil products sold at a London cash and carry has prompted the Food Standards Agency (FSA) to issue a recall notice.
Food and drink manufacturers should understand the differences between fads and trends before investing money in innovations, according to food futurologist Morgaine Gaye.
The food industry has slammed accusations made in a book, claiming the sector was knowingly misleading consumers about food ingredients and production processes.
McCormick & Company has bought Italian spices business Drogheria & Alimentari (D&A) for €85M (£62.5M) in a deal it claims will boost the portfolio it offers retailers and manufacturers.
The Food Standards Agency (FSA) has found that 27% of lamb takeaways sampled did not comply with food law because they contained undeclared meat, allergens or additives.
Frutarom Industries has acquired FoodBlenders, a UK savoury ingredients business specialising in convenience foods, in a combined offer estimated at £2M.
‘Better-for-you ingredients’ is one of five top trends that will influence the purchase of food and fast-moving consumer goods (FMCG) next year, predicts market research firm Canadean.
Chinese sauce entrepreneurs Helen and Lisa Tse have recruited an influential ally in their bid to boost their exports to China – the country’s premier Li Keqiang.
People consuming low- and no-calorie sweetened (LCNS) beverages on average lose nearly 50% more weight than those who just drink water, a new study has shown.
Retailers need to be bolder with their own-label ready meals and stop relying on the basics, such as spaghetti Bolognese and lasagne, former food industry rivals Jonny Bingham and David Jones have said.
Children’s food is often higher in salt, fat and sugar than similar adult versions, a leading nutritionist has warned, following the results of a survey revealing the lack of trust in the industry among mums.
Sensient Flavors has analysed the sensory attributes of three varieties of Indian mango – alphonso, kesar and badami – to produce a range of natural mango flavourings for drinks. The base for these flavours is Sensient’s natural extracts, which are derived...
Cloetta and Tangerine Confectionery are the latest food manufacturers to remove six food colours that are possibly associated with hyperactivity from their products.
Trading Standards officers have warned the food industry that potentially cancer-causing dyes have been discovered in confectionery sold in the West Yorkshire region.
Essential Cuisine, the Cheshire-based supplier of stocks and sauces to the catering industry, has invested £1M in a new factory to bring production in-house and create 15 new jobs.
Food firm Kerry Group has posted promising half yearly figures despite UK brands flat-lining in spreads and frozen food as a result of heavy promotions and the horsemeat effect.
Bakers and millers can get more cash from by-products through projects launched by the Home Grown Cereals Authority (HGCA), one of which holds big potential for users of natural vanilla flavouring.
Putting precision testing and traceability firmly in the context of food safety are two key themes of Food Manufacture’s one-day Food Safety conference, suggested by its chairman Professor Colin Dennis.
Globalisation is leading to more adventurous consumers who are increasingly prepared to try spicy foods, including hot pepper sauces, according to the McIlhenny Company, maker of Tabasco pepper sauce.
The number one global food brand is Nestlé’s Maggi range of instant soups, stocks, sauces, taste enhancers and noodles, according to Kantar Worldpanel. Unilever’s Knorr brand came second while PepsiCo’s Lay’s brand was third.
As demand for natural food colours grows, suppliers and their customers are paying more attention to traceability and supply chain control. Paul Gander reports.
One of the world’s hottest peppers, together with alderwood smoke, the pawpaw fruit and a classic cookie from the Netherlands will feature in the top 10 flavour trends for 2013, according to a report published by flavour company Sensient Flavours.
Dragons’ Den’s sauce manufacturing sisters Lisa and Helen Tse are on the road to achieving their dream of making their Chinese sauces as big as Levi Roots’ Reggae Reggae brand.
Food giant Nestlé has teamed up with a US life sciences company, Chromocell Corporation, to identify compounds with the potential to be used as “taste-giving ingredients” as replacements for salt in a range of foods.
The UK Flavour Association (UKFA) was launched last week to champion members’ interests by co-ordinating regulatory, safety, technical and scientific topics and to raise the sector’s profile.
A driver was taken to hospital and a section of the M1 motorway was closed yesterday after an accident resulted in 20t of Marmite being spilled onto the carriageway.
Red Strawberry Fragaria is the newest natural colour to be launched by Chr Hansen. Designed for fermented milk and fruit preparations, it offers a more cost-effective and consistent way to colour yogurt with a lower concentration of the colour that is...
Kerry Ingredients & Flavours has launched 'taste twists', a range of six natural citrus flavourings for beverages, plus prototype drinks to showcase them.
Rod addyThe Pasteur Institute in Lille is making progress on a range of nutritional studies, including work with Roquette on eye health investigating the potential of feeding hens lutein and zeaxanthin to enrich eggs.
Chr Hansen's other Italian activities – dairy, human health, natural colours, wine and meat cultures – will move to another site in Parma after selling most of its functional blends business.
The future for spirulina – the blue colouring derived from algae that is used in Nestlé's Smarties – remains uncertain as the Food Standards Agency (FSA) reported that it had delayed its investigations into this and a number of other substances used...
January marked the end of the two-year transition period for flavouring regulation EC 1334/2008, which means firms are expected to have completed any changes necessary to comply with the new law.
As the food industry shifts from synthetically-derived colours, past ‘natural’ ingredients to colouring foodstuffs, we highlight the challenges this is currently creating.
Naturex aims to launch a portfolio of colouring foodstuffs later this year to suit beverage, confectionery, ice cream, fruit preparation and dairy products.
The first fruits of a collaboration between flavours giant Firmenich and biotech firm Senomyx will bear fruit this month with the launch of a new ingredient that enhances the taste of the high intensity sweetener sucralose.
A UK firm pioneering the use of electrostatics to apply flavourings to food has seen sales grow by 25% this year as food manufacturers have started to embrace the technology.
