Archives for April 26, 2009

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Pensions pummel balance sheets

Quantitative easing has driven final salary pension scheme deficits to record levels, pounding balance sheets and absorbing funds that firms could...

Northern Foods seals major training deal

Grimsby Institute of Higher Education has clinched a deal with Northern Foods to provide a bespoke training academy for its 10,500 employees at its...

Cut to the bone

By Rick Pendrous

With consumers eating less red meat, rising costs and margins under pressure, meat processors need to be cut some slack. Rick Pendrous reports

Drives make cost savings as easy as pie

Poole's Pies of Wigan produces 200,000 meat pies a day, as well as 80,000 other puff pastry products.When the company installed a new production line...

The model of confusion

Baffled. There's no other word to describe how my senior colleagues and I feel at the way the Food Standards Agency (FSA) has handled its review of...

Let them eat reduced-fat cakes

National Starch Food Innovation has unveiled a starch for the reduced fat cake market. The firm claims that manufacturers can now create high-quality...

Service - anytime, anyplace, anywhere

For firms that trade by weight, providing evidence of conformity with calibration certificates is a legal requirement. That's why Avery Weigh-Tronix...

Works like magic

By Elaine Watson

Soy Magic is taking on the big boys. Md Alon Salamon talks to Elaine Watson about supermarket listings, brand building and life in Grimsby

Cost of meat safety inspections to rise

By Rick Pendrous

Abattoirs and meat cutting plants face steep rises in the charges imposed for safety inspections from 2011. The increases are the Food Standards...

Natural isn't always good

The Food Standards Agency's list of firms producing products free from the 'Southampton Six' food colourings continues to grow. The colours are:...

More steps to functionality

By Hayley Brown

A leading clean-label ingredients manufacturer is launching a range of nutritionally beneficial ingredients, which it hopes will generate around...

Let the claims battle begin

By Elaine Watson

Industry heads to meet EU experts to discuss assessment of health claims applications

MTC fleshes out its plans

By Rod Addy

The Meat Training Council has gone through a massive transformation and now it's ready to tell its story, as Rod Addy reports

Rollercoaster ride

By Hayley Brown

Bakers must prepare for ongoing volatility in commodity markets as the global economy recovers and the population grows, says Hayley Brown

The forecast for tomorrow is...

Of all supply chain planning processes, sales forecasting often causes the biggest headaches.Ideally, everyone should work from the same numbers,...

Trade talk

Time to raise the standards of evidence

Flavours are tough nut to crack

Create Flavours has launched a range of liquid and encapsulated natural, nut-free nutty flavours specifically for the bakery and confectionery...

Ten ways to generate new ideas

Developing new product ideas is a constant challenge to NPD technologists. The following is a check-list of ways to keep new ideas generated:1....

Wheat and rye with prebiotic potential

Bakery ingredients specialist Puratos has struck a deal with Belgian functional ingredients firm Fugeia to develop bakery products using prebiotic...

Quest for the bigger picture

By Rod Addy

Vision systems are evolving fast and processors want equipment offering integrated control and analysis, says Rod Addy

New mix is a breath of fresh air

Cryogenics provider Air Products is joining forces with mixer and grinder manufacturer Weiler, with the promise of improved food product formation,...

Seal of approval for synthetic lycopene

Ingredients supplier BASF has cleared an important regulatory hurdle in the authorisation of its LycoVit lycopene formulations in the EU.The European...

Life is Tweet on Twitter

Is anyone suffering from exhibition apathy? My colleagues and I were sharing our IFE 2009 experiences on the topic of inspiration. It was clear that...