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Council approves final compromise text on novel foods

A European Council committee has rejected a proposal that would have allowed the European Parliament the right to veto novel foods approvals – saying this would contradict the law’s purpose to simplify authorisation.

Flavour delivery particle can cut sugar by half – and is cheaper than sugar

A proprietary carrier particle can reduce sugar content and calories by more than 50%  – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.

Biotech in focus: Review backs enzymatic generation of natural taste enhancer divanillin

At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold promise.

Researchers urge government to ‘seriously consider’ food taxes

The UK government should seriously consider taxing unhealthy foods and drinks to reduce their consumption, a paper from the Food Research Collaboration (FRC) has urged.

News in brief

TNO and Wageningen seek industry partners for healthier foods

TNO and Wageningen UR Food & Biobased Research (FBR) are looking for food industry partners to change existing foods’ fat, sugar, salt and protein levels while retaining quality perception, or to create innovative alternatives.

Sustainability will become precompetitive ‘within 15 years’, says Nutreco sustainability chief

The word ‘sustainability’ has been abused – and we need to see beyond the buzzword to create truly sustainable development, says corporate sustainability director at Nutreco, José Villalon.

Nano focus: Are protein nanostructures safe for the food industry to use?

While many foods already contain naturally occurring nanostructures that are perfectly safe to consume, the potential to develop new nanoscale proteins for foods may carry unexplored risks that must be dealt with on a ‘case by case’ approach, say researchers.

Kids’ fruit snacks criticised for high sugar content

Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.

Friend or foe: What is the evidence on zero-calorie sweeteners and obesity?

While swapping out calorific sugars for a zero-calorie sweetener may seem like a common sense public health policy, some recent reports have suggested that the reverse may be true. We take a look at the evidence and arguments for both sides of the story.

Understanding emulsions key to better low-fat foods: Study

Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.

Dispatches from Vitafoods, Geneva

Tree-mendous: NPD boom in plant waters, with 'natural' and 'no preservatives' leading health claims

Plant waters such as aloe, birch, artichoke, maple, cactus, and almond water are starting to challenge coconut water’s pedestal, with NPD in this emerging category booming, according to Innova Market Insights. 

Evolva meets third milestone in Roquette collaboration

Swiss fermentation specialist Evolva Holding SA has reached a third milestone in its collaboration with Roquette Frères SA, triggering a payment of “several hundreds of thousands of Swiss Francs” to Evolva, the company has said.

News in brief

ITS expands into Spain, Italy and Portugal

UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.

MEPs make final offer over novel foods regulation as EU draws ‘close to an agreement’

Members of European Parliament (MEPs) have put forward what they describe to be a ‘final offer’ on proposed novel food regulations – warning that they will not compromise any further. 

Food industry unprepared for water shortages

The food industry – the most water-intensive business on earth - is unprepared for global water shortages, according to a report which ranks the best and worst offending companies for their water management.

Nanoparticles in consumer products significantly alter normal gut bacteria

Exposure to metal oxide nanoparticles at levels that could be present in foods and drinking water could lead to measurable changes in the gut microbiota, say researchers.

Is consumer scepticism stifling industry innovation?

It is time for the food industry to demonstrate that the natural, healthy food we eat is the result of food science and innovation, says one expert – but opinion is divided over how to achieve this.

True food innovation means ‘disruptive’ change

Breakthrough innovation is marked by a total transformation of an organisation and is completely different to developing food or drink products that just follow the latest fad or trend, according to a leading consultant.

Chewing gum linked to girl's death

Chewing gum may have been responsible for the death of a 19-year old girl – but there is little evidence to suggest artificial sweeteners were at fault, a UK inquest found yesterday.

Too much variety may be fuelling the obesity crisis

Big differences in the calorie content for one food type distorts expectations of satiety and energy content leading to overeating - a feature of Western diets that is fuelling the obesity crisis, say researchers.

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