If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.
As the population ages, modifications to the flavour, texture and colour of food for the elderly have become a key focus area for food manufacturers eager to cater to the specific needs of this demographic.
Titanium dioxide, a common food colouring used in sweets and chewing gum may affect the intestine’s ability to absorb nutrients and protect against harmful pathogens, a study has determined.
The value of terms such as home-made, artisan and traditional has been lost to clean label jargon and marketing, says French consumer group Que Choisir. Is it time for a legally-binding EU definition?
EFSA has called for further studies into the safety of locust bean gum for specialised infant and baby nutrition products, as it also opens a consultation into infant formulae from protein hydrolysates.
Ingredients specialist Azelis has set its sights on Africa’s growing middle class with a new import and distribution office in the Ivory Coast.
Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.
Hydrocolloids specialist Dennis Seisun reflects on this year’s Health Ingredients Europe (HiE) expo in Frankfurt, Germany in this guest article.
A major push to create new jobs and increase exports in the Danish food sector by more than DKK 30bn (€4bn) has been backed by food industry giants Arla Foods, Novozymes and Chr. Hansen.
Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.
A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
Tate & Lyle is to more than double the size of its Singapore laboratory, will new facilities including a pilot plant and wider analytical capabilities.
Juice manufacturers that use gelatine as a processing aid without declaring it on-pack may not be breaking EU law but are deceiving consumers, says campaign group Foodwatch.
3D printing and the right choice of texturiser are key to creating visually appealing smooth foods that can be eaten by seniors who cannot chew, says German company Biozoon.
French firm Algaia has strengthened its seaweed extract capacity with the acquisition of Cargill’s alginate business.
By processing egg whites and yolks in different ways, Spanish researchers have developed a range of novel gels and foams that are fat-free, dairy-free and have a neutral taste.
Combining glucomannan with chitosan could be important for designing new weight loss foods, researchers suggest.
Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.
Stabiliser specialist Hydrosol is set to increase its production with plans to open a second factory in Germany to meet growing demand.
Heart healthy products are in demand. Learn which nutrients could help your products rise to the top – and how custom nutrient premixe...
Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food...
From gel garnishes to bubble tea, novelty gels offer exciting new textures for multisensory culinary experiences. However, performing...
Content Provided by Welsh Government
Content Provided by Welsh Government