Category: Topics
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Allergen labelling is moving toward stronger risk-based evidence requirements globally. Codex guidance sets a more disciplined framework for “may contain” statements.
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Dry formed fibre packaging is entering real food service use. Yangi’s trays are being tested through live takeaway operations with Swedish operator Flavor Boss.
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Foamed food packaging is gaining another lower-carbon material route globally. Luminy FOAM 50F targets fresh food trays, clamshells, bowls, and food service formats.
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Weight loss medication trends are reshaping food product development strategies. Brands are reassessing protein, fibre, portions, satiety, and claim discipline.
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Ready-to-eat food controls are moving deeper into product design work. Danish researchers propose a voluntary label for products proven to prevent Listeria growth during shelf life.
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Germany’s beverage sector faces renewed sugar tax uncertainty from 2027. Producers warn that unclear scope and timing could disrupt reformulation, labelling, and compliance planning.
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Europe is tightening its approach to protein security and resilience. The Commission’s new plan links crop production, livestock strategy, processing capacity, and import dependency.
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2 Sisters has appointed Sarah Bull to lead meals development. The appointment strengthens chilled prepared foods NPD capability as convenience manufacturing faces consolidation, retailer pressure, reformulation demands, and tighter supply expectations.
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SPAR UK has recalled sauce over undeclared soya allergen risk. The England-specific recall covers Clayton Park Kitchen Chicken & Mushroom Sauce in 440g packs across all use-by dates.
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Mr Whippy is building its Sheffield doughnut manufacturing team further. The £15m automated site is expected to produce more than 104m doughnuts annually, with production, packing, and dispatch under one roof.