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Can industry-backed academic inventions spur increased innovation?

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.

When it comes to NPD, is consumer 'liking' an overrated idea?

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.

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

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.

DEFRA gives GM camelina omega-3 project go-ahead

The UK government’s Department for Environment, Food and Rural Affairs (DEFRA) has granted permission for field trials of genetically modified (GM) camelina plants that accumulate omega-3s in their seeds.

BASF vitamin production returns to normal after fire

BASF’s vitamin A and E production is close to resuming normal service after a fire ripped through its German plant on March 12.

MSC to launch first sustainable seaweed standard

The Marine Stewardship Council (MSC) is expanding its sustainability standard beyond wild-capture fish and invertebrate fisheries to include wild seaweed for the first time.

UK salt reduction effort has lowered blood pressure and saved lives

Government and industry efforts to slash the level of salt in UK foods has led to a fall in population blood pressure and plummeting rates of heart attack and stroke deaths, according to new data.

Whey forward? Milk fat tax, dodgy tests and EU bureaucratic blocks

There is light at the end of the tunnel for a European whey wholesaler, as a long-running dispute over EU import duties on milk fat in whey protein is finally coming to an end.

A sweet tooth is just as genetic as asthma, says researcher

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.   

Symrise wins battle for Diana Group with €1.3bn bid

German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.

Small changes are the way to go (and that’s not an industry cop out!): Obesity expert

Obesity should be tackled in small steps, acknowledging where people are and not where public health officials wish they were, according to a US scientist.

Back on track: Strong Q2 balances out natural colours loss for Chr. Hansen

Ingredients giant Chr. Hansen has an unchanged outlook for full year, after a strong second quarter eased the woes created by the firm losing its biggest colours customer in Q4 last year.

dispatches from ISA conference 2014

Simplicity, not science, rules sweetener coverage

The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.

‘A lot of room to boost pulse intakes for heart benefits’: New analysis supports cholesterol-lowering effects of pulses

One daily serving of beans, peas, chickpeas or lentils may slash bad cholesterol levels, says a new meta-analysis that supports the cardiovascular benefits of pulses.

Sluggish growth predicted for global packaged foods markets

A slowdown in global packaged food markets is expected over the next five years as supply in developed countries reaches saturation point combined with insufficient opportunities elsewhere, but health and Asia offer hope.

FAO officials condemn unnecessary loss and waste of good food

Private and public sectors actions must take ‘coordinated and forceful’ actions to help to reduce supply chain waste and change consumer behaviours, say FAO officials.

Time for ten-a-day? UK scientists formulate compelling argument to extend ‘five a day’ message

Eating five portions of fruit and vegetables per day is not enough to ward off killer diseases like cancer and cardiovascular disease, warn researchers.

Special edition: Nuts, pulses and legumes

No picnic: Is pea protein moving from the fringe to mainstream?

Pea protein may be moving in from the food and beverage fringes, however formulating with the fast-growing ingredient is 'no picnic' according to functional confectionery firm Carmit.

dispatches from isa conference, brussels

Voices from the International Sweeteners Association Conference in Brussels

What role could sweeteners play in weight and diabetes management? Should we be 'curing' obesity or preventing it? Who tells us what to eat and why do we listen to them? These were just some of the questions discussed in yesterday's International Sweetener Conference in Brussels.

Algatech: Functional food on astaxanthin horizon

Israeli firm Algatechnologies will work towards gaining approval for its astaxanthin as a novel food and beverage ingredient in Europe, but first it must meet existing demands and cut prices, it said.

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