cream
Yes, ve-gan
No longer a category sought only by consumers who avoid animal products for ethical reasons, the popularity of vegan has been expanding across all categories. In food and drink, the rise of vegan was evident at The Natural Food Show, held earlier this week in London.
Round-Up: Shelf Life – IFE Special
Here is your round-up of Shelf Life news – IFE Special. Next week’s round-up will focus on processing news.
Biscuits for kids
Artisan Biscuits showcased its Two by Two Peach Biscuits for children at IFE, made with real peach juice and clotted cream, and with the scent of fresh peaches.
Simpler rules for small retailers
EFSA has proposed a simplified approach to food safety management in small retail businesses such as grocery shops, butchers and bakeries.
Tetra Pak standardiser assists Arla Foods
Producing standard white milk is a low margin business. It is vital to produce milk with optimal fat content to get the most out of every drop of milk. That is why the standardisation of milk is such an indispensable process.
Vegan alternatives for cultured milk
With Hydrosol’s new stabilising systems from the Stabisol line, manufacturers can now produce cultured milk product substitutes based on coconut, addressing two current trends at once – the ongoing demand for vegan and flexitarian food and the strong demand for coconut based products.
Bringing home the bacon
Inclusions specialist Pecan Deluxe Candy’s latest product launch is Bacon and Smoky Bacon Flavour Fudge Pieces.
Pump up the volume
German dairy product manufacturer Goldsteig has installed the recently launched MasoSine Certa Sine pump from Watson-Marlow Fluid Technology Group for the production of cream cheese.
Frozen food growth defies market uncertainty
The frozen food retail market saw year on year (YOY) growth in both value and volume in the second half of 2016 despite uncertainty, reports Kantar Worldpanel.
Müller confirms £60m network restructuring plans
Müller Milk & Ingredients has confirmed that it will proceed with plans to invest £60m (€68m) to upgrade its network of fresh milk and ingredients dairies in Britain, creating up to 180 jobs.
Extrusion brings ingredient production cost savings
Baker Perkins twin-screw extrusion technology can create significant savings in the production of core ingredients for the food industry. Typical examples include breadcrumb, croutons, gluten free bread products, modified and pre-gelatinised flours; rusk for sausage fillings; and ice cream inclusions. Compared with traditional processes, extrusion can bring significant savings in space, equipment, energy and labour; […]
Extrusion brings ingredient production cost savings
Baker Perkins twin-screw extrusion technology can create significant savings in the production of core ingredients for the food industry.
Gourmet ice lolly brand secures investment
UK artisan ice lolly brand Ice Kitchen is expanding its retail strategy after receiving a six-figure investment from Dutch food entrepreneurs.
Enhanced standardisation unit
A new version of the Tetra Pak Standardisation unit has lifted the precision of the process to a new level, helping dairy manufacturers produce their products with optimal fat content and achieve savings.