Tate & Lyle joins forces with Solvay

Tate & Lyle has announced that it is to partner with Solvay to sell digestive health ingredient Solcatis Galactofructose in bakery and other food and beverage applications in Europe (excluding Spain and Portugal), the Middle East and Africa. Solactis Galactofructose, a non-digestible carbohydrate derived from milk, has been shown to deliver wide-ranging health benefits as […]


Tesco’s new twist on BOGOF

Tesco has revealed plans to cut Britain’s food waste by turning the traditional Buy One Get One Free (BOGOF) offer into Buy One Get One Free – Later, which means customers will be encouraged to pick up the second item at a later date. Shoppers will take an item under a BOGOF offer and receive […]

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Frozen food factory rises from the flames

Longbenton Foods, the new owner of the former Findus factory at Longbenton, has revealed that it will return to full production by the end of 2010. The factory in North Tyneside was forced to shed its entire 420-strong workforce after administrators closed down the plant when it was devastated by a blaze in January. But […]

Wine and dine

A wine flour set to enter the US market can deliver a healthy profile to baked goods, through the addition of antioxidants, fibre and fatty acids, while also extending shelf-life, according to its manufacturer Northern Light Food Processing. It claims the ingredients has a distinct advantage over competitor products as it does not contain grape […]


ADM acquires Czech oilseed plant

Archer Daniels Midland Company has announced the expansion of its European oilseed processing capabilities with the acquisition of ViaChem Group’s oilseed processing assets in Olomouc, Czech Republic. This facility, in the eastern part of the Czech Republic, consists of an oilseed crushing, refining and biodiesel plant that produces oil and meal for the food, feed […]


Salt shocker

Over three quarters of people (77%) are not aware that bread and breakfast cereals are among the top salt-contributing foods in our diet, according to a new Food Standards Agency survey. The top three salt-contributing foods are bread, followed by meat products, then breakfast cereals. When asked to pick the top three from a list […]

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Cereal success

Dorset Cereals has become the UK’s leading provider of muesli following the successful completion of two knowledge transfer partnerships with Bournemouth University. The Dorchester-based company, which produces flakes, granola, porridges, bars and slices as well as muesli, hired university graduates to help develop its marketing and production functions and, as a result, has nearly quadrupled […]


Tate & Lyle profit warning

UK food ingredients group Tate & Lyle has again warned that its annual profits will be lower than this time last year, when high commodity prices helped boost its returns. The company says ‘strong co-product revenues’ during the ‘commodity price peak of summer 2008’ boosted the business last year. However, despite what it calls ‘an […]

Welcome aboard!

We are delighted to announce that two of the biggest names in the food and drink industry have this month joined the Food & Drink Technology editorial advisory board. The first is Dr Steven Walker, the new director general of food and drink research organisation Campden BRI. He joined the business in 1987 and over […]

Danisco ups 2010 earnings target

Food ingredients group Danisco has upped its earnings target for 2010 after enjoying a 27% jump in first-quarter profits. Danisco revenues rose 7% to DKK3.5bn, although on an organic basis, sales growth was slower at 2%. Sales from Danisco’s cultures division rose 11% and were up 6% in Genencor. The company admitted, however, that ‘weak’ […]

Expect ‘Kraft casualties’ says Leatherhead

Packaging firms across Europe would be ‘dramatically affected’ by Kraft Foods’ decision to slash supplier numbers, with the move causing potential casualties in the sector, says Leatherhead Food Research. “My understanding is that this will affect 30,000 companies globally across ingredients and packaging companies, which I suspect will be affected quite dramatically, says LFR market […]

Low-salt bread ‘technically feasible’

Formulating breads with one-quarter of current levels of salt is possible without adverse effect on the rheological properties and the performance of the dough, according to a new study. However, total removal of salt led to significant deterioration of the dough and bread quality, say the researchers from University College Cork. “Omission of salt resulted […]

Why the US could be sweet on Reb A

Rebaudioside A (Reb A), a non-caloric sweetener derived from the stevia plant, could fill a sweet spot in the American food and beverage market, according to a new Rabobank report. The report, entitled Stevia and the U.S. Market, says the growing demand for products with greater perceived health benefits could help the sweetener grow in […]


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