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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.

Salt set to be next ‘bad boy’ ingredient in children’s food

Manufacturers should act now to reduce salt content in foods intended for children – or risk criticism in the near future, says a Euromonitor analyst.

Eastern promise: The untapped health potential of Japanese cuisine

The Japanese diet can rival the Mediterranean diet for both health benefits and consumer pulling-power – with the added bonus of 'undiscovered' ingredients waiting to be developed by Western food manufacturers.

Sound: The forgotten flavour sense?

Flavour perception is strongly influenced by the sounds heard when foods are bitten and chewed, claims a review published in Flavour.

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.

News in brief

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.

News in brief

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.

News in brief

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.

News in brief

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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