There is a close relationship between a person’s perception of umami flavours and their appetite and physical health, according to new research.
French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
Strong growth in health and nutrition, coupled with increasing demand for cultures and enzymes in Europe and the Americas has led Chr. Hansen to a ‘solid’ performance in Q1, says the firm.
The World Health Organisation has outlined potential strategies to reduce premature deaths from non-communicable diseases (NCDs), including junk food taxes and cutting salt intakes.
Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.
EFSA has concluded there are no intake concerns with various forms of lycopene in a post-market assessment published last week.
Bacteria may represent a ‘fertile source’ of terpenes that may be used as ingredients by the food industry, say researchers.
French flavour firm Nactis Flavours has signed an agreement to acquire Belgian flavours company Robertet Savoury.
It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?
The UK syrup and spreads market is expected to grow by 22.5.% over the next three years, reaching $960mn by 2018 and owes its growth to older consumers, according to a new report from Canadean.
As 2014 draws to a close, let’s take a minute to look back and ask, how accurate was our forecast for the year? FoodNavigator looks back at its trend predictions for 2014.
Supermarket, restaurant and takeaway pizzas contain ‘shockingly high’ levels of salt, according to a product survey by pressure groups CASH (Consensus Action on Salt & Health) and WASH (World Action on Salt & Health).
Sugar, gluten-free foods, front-of-pack nutrition labelling, and the 'utter nonsense' behind popular diet claims were among the most popular subjects of the year on FoodNavigator.
Halving salt intake from 8 g to 4 g per day could significantly reduce the occurrence of headaches, according to a new study published in BMJ Open.
From spice to unusual flavour combinations, Canadean reveals its predictions of the biggest trends in food and drink in the year ahead.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Food Information for Consumers (FIC) legislation should allow manufacturers to choose whether to label ingredient origins to avoid costly, complicated and unnecessary changes, say suppliers.
French flavour and fragrance firm Mane has acquired a majority stake in India-based Kancor Ingredients Limited, the companies have said.
Sponge-like porous starch could offer flavour delivery potential on an industrial scale, say researchers.
Sensient Colors has developed new purification technologies that it says eliminate undesirable flavours and odours in a range of natural colours.