THE updated quality standards for ingredients used in functional foods sold and consumed everyday are included in the seventh edition of the Food Chemicals Codex (FCC).
Food manufacturers should carefully consider before they try to go 'natural' with food colours, writes Steven Pace of Colours of Life.
Many of Canada’s largest food manufacturers are purging synthetic ingredients from products and exporters to the country should do the same, says New Zealand Trade and Enterprise.
Domino’s has introduced gluten free pizza bases, adding more than 13 gluten free pizza varieties to its menu this week.
Domino’s Pizza Enterprises today announced their commitment to reducing salt content in their proteins, bakery and dairy ingredients by 25% over the next three years as well as reducing the saturated fat content of their proteins and dairy ingredients by 15%.
Fresco Systems has just completed a bulk ingredient batching system for a Sydney bakery.
Greenpeace is launching the first True Food Guide - Alcoholic Drinks edition, the only shopping guide for genetically engineered (GE) free alcoholic drinks.
At the end of September this year a NZ parliamentary committee decided against supporting a call for mandatory country of origin labelling on food products.
Australian scientists and manufacturers have joined forces in a collaboration that utilises state of the art technology and materials science to determine the molecular structure of the protein components in some of our most common foods.
Following recent market research, Ingredients Source 2008 has been developed to tackle spiralling ingredients prices through effective sourcing strategies, supplier relationship management, and new supplier identification.