Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition and health president Matthias Heinzel tells FoodNavigator.
Acacia gum is safe for use as a food additive concludes the European Food Safety Authority (EFSA) following a risk re-evaluation request from the European Commission.
Food and nutrition bioscience firm Chr. Hansen says it is well positioned to deliver its ambitious full year targets, as it reports 10% organic revenue growth for the first half of its financial year.
DuPont will acquire FMC’s health and nutrition business and divest part of its crop chemical business in what it says is “a meaningful step forward” for the proposed DuPont and Dow merger.
French supplier Solina will acquire the Romanian functional ingredients firm Supremia in what it says is a major step to creating a regional hub in Eastern Europe.
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.
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Content Provided by Welsh Government