The European Commission has approved the use of the high-intensity sweetener advantame in a variety of food and drink categories.
Intake of monosodium glutamate may be linked to obesity and disorders associated with metabolic syndrome, suggests new research in rats.
Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases including cancer, depression, and hypertension, say researchers.
Calls for the UK and other countries around the world to place tobacco style health warnings on sugary drinks are growing, warns Professor Simon Capewell.
Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.
Sensient Natural Ingredients has developed a line of ‘on-trend’ chili blends that enable food and beverage makers to align innovation with demand.
For the most part, confectioners have continued to innovate in known areas like flavor, product size and packaging rather than innovating for health, says Euromonitor International.
Southeast Asia’s regulatory system is out of sync with industry practices, with some regulators sometimes uncertain of what constitutes a natural ingredient.
A new laboratory complex in the German meat processing heartland will enable Frutarom Savoury Solutions become more efficient in development processes and facilitate closer working relationships with customers, says the firm.
Consumers are the ‘most important, complex constructs’ beverage brands must understand when launching successful healthy innovations, WILD Flavors’ EMEA MD insists.
Seaweed by-products may offer industry rich pickings for new vegetarian sources of seafood-like flavour compounds, say researchers.
BASF’s Nutrition & Health division is carrying out a number of changes aimed to strengthen its competitiveness in Asia-Pacific’s fast-growing flavours and fragrances market.
The steady climb in worldwide obesity rates is often dually attributed to an increasingly sedentary lifestyle and the energy content of modern diets, with a growing body of research linking increased sugar consumption with higher body weight (see here and here ).
Packaged bread is typically boring and lifeless but clever labeling and flavor innovation should reinvigorate the category, says a Mintel analyst.
The first soft drinks made with sweeteners to enjoy a promotional “healthy discount” could persuade more manufacturers to wean consumers off sugar, according to a nutrition expert.
Food manufacturers should leave no stone unturned as they search for ways to decrease waste and increase the value of manufacturing waste streams, says Steve Osborn of Leatherhead Food Research.
Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according to a new review.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.