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Report and industry clash over artificial sweeteners' role in childhood obesity

A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.

Changing food porosity could cut salt and fat

Salt and fat content in processed food could be reduced by altering food pore size - without affecting the taste, say scientists.

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Corbion acquires ADM’s lactic acid business

Corbion N.V. has acquired the lactic acid business from Archer Daniels Midland (ADM) for an undisclosed cash sum, the company said on Friday.

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Solina Group acquires Paulig flavours division

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.

Near zero compliance with WHO sodium and potassium guidelines

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.

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FSAI launches e-learning resources for food industry

The Food Safety Authority of Ireland has launched an online food safety training facility to provide free e-learning resources for food businesses.

Taste beyond the tongue: How do other senses influence flavour?

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.

Heinz Kraft merger: Synergies and cost cutting

The super-merger of Heinz and Kraft is less about synergies and more about cutting costs, analysts have said.

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DDW announces new production site in Ireland

Colours company DD Williamson (DDW) has announced expansion plans with the opening of a new production site in Cork, Ireland.

Low salt food does not trigger compensation behaviour, says study

Reducing the salt content of food does not trigger compensation behaviours in consumers, research has found.

Navigate or search -- how do consumers shop for groceries online?

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.

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Italian flavour firm Variati Aromi to join Aromata Group

Milan-based flavour company Variati Aromi will become part of Aromata Group from the beginning of April, the firm has said.

How could technology change the way we eat?

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 ban on Ukrainian salt challenges supply

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.

Insights from the 13th Global Food Technology & Innovation Summit

Nutrition and sustainability are key to good innovation, says Nestlé R&D chief

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.

Scientists create natural grapefruit flavour from oranges

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.

Will WHO nutrient profiles spur reformulation?

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.

Eco-friendly innovation will shape the future of the food industry

New technologies and innovative ingredients are likely to structurally change the food supply chain in the near future, says a report by Rabobank.

Breaking the taste taboo

Taste preferences are firmly rooted in a society’s culture - but they can be changed if manufacturers succeed in creating a new ‘cultural context.’

The final 5%: EU needs a regulatory push for truly organic products

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)

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