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Recall Roundup: Listeria monocytogenes and undeclared allergens
This week, New Food looks at recalls that have occurred in the UK and US, including a potential Listeria monocytogenes contamination in various products.
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Baking
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Beans in toast could revolutionise British diets
Scientists are aiming to transform British diets by adding more UK-grown faba beans into the nation’s daily bread.
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Recall roundup: Salmonella and undeclared allergens
Read our latest recall round up to find out about products being recalled in the UK and US.
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Kerry to sell its Sweet Ingredients Portfolio
Kerry Group has announced that has entered into exclusive negotiations to sell its Sweet Ingredients Portfolio to Advent International’s portfolio company IRCA.
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Sensory seekers: altering the eating experience
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
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Getting what you need, not what you want
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
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What is Barry Callebaut’s second generation chocolate?
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
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Browning-related advantages of sc-FOS (GOFOSTM)
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
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The role of enzymes in the emerging sustainable food system
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
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Re-inventing in-store bakeries
Paul Baker, Co-founder of St Pierre Groupe, analyses in-store bakeries and how they can be reinvented.
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New launches in the food and beverage industry: May 2022
New launches in the industry this month include vitamin-enriched eggs, a plant-based gut-friendly yoghurt range, and a new popcorn flavour in honour of her Majesty Queen Elizabeth II's Platinum jubilee.
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Brown sugar on the up!
A new report finds that the sale of brown sugar is rising, as it predicts significant growth for this sweet category over the next five years.
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As sweet as vegan pie – if you get it right
Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods, writes about the opportunities and technical challenges of manufacturing vegan sweet bakery products.
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Selling like hot cakes: bakery 2022 trends
Jonathan Lill, CEO of cake manufacturer BBF Limited, highlights the bakery trends set to take the market by storm this year.
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Going bananas (bread) over baking
New Food hears from BakesterBox’s Founder on why the pandemic incited a baking frenzy, the perks of kits, and whether she thinks they’re here to stay.
