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Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives. Related news |
New stabiliser systems target fermented dairyHydrosol has developed two new series of stabiliser solution for use in fermented dairy products, as starch is falling out of favour and clean labels are the order of the day. Sucralose sales bouncing back for Tate & LyleTate & Lyle has seen a new surge in sucralose sales in the last 6 months thanks to customers restocking after running down amassed supplies; and stocks at the mothballed US site are expected to run down by the year’s end. Talking pointAre EU health claims dooming innovation – Your viewsNutraIngredients asked its readers for their views on whether the EU health claims regulation is stifling innovation in Europe. And we received a lot of responses... |
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A new ingredient has been developed to resolve UHT milk processing fouling naturally and thereby lead to increased production capacity for processors, claims the manufacturer.
The European Commission has imposed emergency measures on pear imports from Turkey after some shipments were found to contain pesticide residues over 1,400 times above acceptable levels.
Careful conventional breeding of broccoli may boost the levels of antioxidants in the vegetable, especially lutein – a carotenoid linked to improved eye health.
Extracts from green tea may prevent the formation of mouth cancers in people with risk signs of the disease, according to a new study from Texas.
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Nutrition labelling
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Sustainability
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Food finance and prices
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Artificial additives
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Many manufacturers and retailers are not using sustainable palm oil as much as they should to stimulate supply and lead to long-term environmental benefits, says a damning report from the WWF...