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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.
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.
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.
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.
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.
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 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.
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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Consumers around the world are becoming more aware of the relationship between food and overall health and wellness. Macro-trends such...