A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.
Salt and fat content in processed food could be reduced by altering food pore size - without affecting the taste, say scientists.
Corbion N.V. has acquired the lactic acid business from Archer Daniels Midland (ADM) for an undisclosed cash sum, the company said on Friday.
France's Solina Group will acquire the industrial flavouring division of Paulig to increase its presence in Nordic countries and Russia, the company has said.
As a 16,000-strong four-nation survey finds only 0.5% meet guidelines at best, researchers say education and individual action is not enough to ensure compliance – industry reformulation for sodium is needed.
The Food Safety Authority of Ireland has launched an online food safety training facility to provide free e-learning resources for food businesses.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
The super-merger of Heinz and Kraft is less about synergies and more about cutting costs, analysts have said.
Colours company DD Williamson (DDW) has announced expansion plans with the opening of a new production site in Cork, Ireland.
Reducing the salt content of food does not trigger compensation behaviours in consumers, research has found.
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
Milan-based flavour company Variati Aromi will become part of Aromata Group from the beginning of April, the firm has said.
Technology and digital media influence the taste, appearance and experience of food more than ever before, says Mandy Saven, head of food, beverage and hospitality at innovation and trends consultancy Stylus.
Russian sanctions have affected its salt supplies after it banned imports from state-run Ukrainian firm Artyomsol, which previously accounted for 24% of the market.
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
The grapefruit flavour and fragrance compound nootkatone is one of the most expensive and challenging ingredients to source in the world – so a new way to create a naturally derived version from oranges could revolutionise supply.
Public health advocates have welcomed the WHO’s recently unveiled nutrient profiling model, while the food industry has said blocking some categories from marketing was unlikely to encourage reformulation.
New technologies and innovative ingredients are likely to structurally change the food supply chain in the near future, says a report by Rabobank.
Taste preferences are firmly rooted in a society’s culture - but they can be changed if manufacturers succeed in creating a new ‘cultural context.’
Europe needs a new flexible system to help keep non-organic ingredients like flavouring in organic products to a minimum, says International Federation of Organic Agriculture Movements (IFOAM EU)
Consumers around the world are becoming more aware of the relationship between food and overall health and wellness. Macro-trends such...
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