These are all the posts that have been tagged with labels.
We often report on initiatives to tackle the food waste problem, including the likes of food redistribution charities, which aim to pass on rather than waste incorrectly labelled, over ordered or over supplied food as well as obsolete seasonal stock, and food surplus supermarkets, such as Denmark’s WeFood, which sells cut price produce that is past its sell by date but perfectly edible.
The Confederation of Paper Industries (CPI) is the latest organisation with an interest in materials recycling to join the UK-based On-Pack Recycling Label (OPRL) scheme.
Waste reduction charity WRAP has published new labelling guidance to give consumers more consistent storage and date label advice.
Vacuum packed food is on the rise. The increased durability benefits both retailers and consumers.
According to Innova Market Insights, four in ten US and UK consumers have increased their consumption of “healthy foods,” seven in ten want to know and understand ingredients lists, one in five in the US are most influenced by “real” ingredients, and ethical claims on packaging are top of mind.
In response to growing consumer demand for simple, familiar ingredients, Cargill is launching a portfolio of functional native starches under the new SimPure brand.
Supplier of acacia gum, Alland & Robert recently asked polling organisation Toluna to carry out a survey in the USA, UK, Japan and Germany to find out how much consumers know about acacia gum.
We recently reported that Action on Sugar had criticised cereal brands for failing to include Department of Health endorsed, colour coded traffic light, front of pack (FOP) nutrition labelling, despite some products containing levels of sugar that would equate to a red label.
A survey conducted by data and technology expert for consumer industries IRI has revealed that two thirds (70%) of shoppers across Europe are buying healthy food – with less salt, sugar, fat or calories.
Ecovia Intelligence (formerly Organic Monitor) says that the growing market for sustainable and premium foods is bringing greater risks of food fraud.
Lucy Brice discusses the new age of functional ingredients, and why food and drink products now should be all encompassing to cater for increasingly demanding consumers.
In Hungary, one of Europe’s fastest bottling lines for edible oil has recently gone into operation.
PureCircle is launching new stevia leaf-based flavour enhancers to help companies reduce the amount of cocoa, vanilla and sugar in products.
Bell Flavours and Fragrances has announced the introduction of Sweetech technology as a flavour enhancer alternative for the food and beverage industry.