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Northern Foods and Kraft have successfully offset high commodity costs by focusing on core brands, while Weston Foods suffered an operating income decline of 30 per cent.

The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry's future assured?

Senomyx is focusing on the development of a sucrose enhancer that could be used in low-calorie products to half the sucrose content without compromising on sweetness.

US confectionery giant Mars receives the all clear from the European Commission to buy number one gum maker Wrigley in a deal worth €15 billion.

In the first of a series of four articles on natural colours, FoodNavigator looks at the huge interest from the market, and predictions that colours derived from natural sources could overtake synthetic alternatives.

Symrise has reported good sales growth in local currencies for the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.

Bakers and snack makers with healthy brands in their portfolio will boost consumer loyalty, confirms fresh figures from the latest league table of 500 UK superbrands.

A gene associated with obesity works by modifying appetite so that it is less likely to be "switched off" by eating, a new study suggests.

The European Commission has launched a campaign to inform consumers of the benefits of organic food and support those involved in the ever-growing organic market.

Light-weight packaging is one of a number of initiatives global packager Sonoco is employing to cut its environmental footprint and production costs, claims the company in its first annual sustainability report.

Costs to the bakery industry imposed by proposed rules from Brussels on gluten-free foods come into focus, with the UK's Food Standards Agency (FSA) calling on views from stakeholders.

Good things come in small packages. That seems to be the belief of time-pressed consumers in the UK, who are buying more cakes that come in individual packages than five years ago.

Global concerns amongst bakers over high prices of their goods will not be alleviated overnight, even with the introduction of new support measures for the industry, says the director of trade body, the Bakers Federation.

Bakers and snack makers can enjoy some relief in price for wheat as bearish fundamentals for this valuable commodity provide a rosier, albeit hesitant, outlook for supplies.

A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.

Sara Lee has changed its whole grain claim on its white bread following a settlement agreement with an advocacy group, demonstrating the current sensitivity surrounding health claims.

The issue of whether high fructose corn syrup (HFCS) may be considered natural or not has been an issue of hot debate.

A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.

Wild is extending its use of blossoms in flavour blends for use in beverages and other products, and is working with more companies to use the likes of lavender, rose and elderberry in combination with fruit flavours.

The Swiss takeover board has rubberstamped the merger of Irish bakery group IAWS with Swiss-based baker Hiestand, clearing a further hurdle to create €2.5bn firm Aryzta with access to nearly a billion consumers.