A spate of recent reports have accused a top member of Scotland’s food standards agency of bias after revealing her financial ties to a major chocolate firm - is the junk food industry meddling with objective scientific research?
The volume of data in the food industry is on the rise, from e-commerce to supply-chain information - and with the EU's data protection regulation set to come into force next year, suppliers and manufacturers need to start devising a strategy, writes data-security expert Rainer Seidlitz....
With unusual ingredients (think sea buckthorn, cacao nibs and 'ugly' vegetables), convenient packaging and a focus on minimal processing, manufacturers can shake up the saturated and mature prepared soup market, says Mintel.
Being overweight and following a high-fat diet appears to reprogram virus-fighting immune cells into disease-promotors in a discovery that sheds light as to why the liver produces an excess of glucose in diabetics.
Consuming protein from plants rather than meat greatly reduces chances of type 2 diabetes, new research shows.
Soluble dietary fibers, dextrins and added vanilla can help manufacturers cut sugar beyond reducing portion size, writes Leatherhead Food Research’s head of microscopy.
Content Provided by Tate & Lyle
Ingredient labels are more important than ever to consumers and food manufacturers. Survey after survey shows consumers read labels, base their buying decisions on their content and are willing to pay more for certain attributes. These trends are driving a surge in launches of clean-label products. Yet, in developing these products, manufacturers have learnt some clean-label starches have limitations. Tate & Lyle developed CLARIA® Bliss tapioca starch to address these shortcomings.