Salt reduction with SODA-LO™ Salt Microspheres
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Researchers aim to develop new ‘super spaghetti'
An international team of researchers is working to produce better quality pasta that could contribute to improving health.
Career Profile
Tate & Lyle product developer gets candid
James Blunt, senior vice president, product management at Tate & Lyle Speciality Food Ingredients (SFI), which develops healthy and technical solutions for food and drink, talks to FoodNavigator about what his job entails.
Longer lifespans create new elderly nutrition concepts
As average lifespans push beyond 80 years, demand is growing for products that meet the particular nutritional needs of the elderly such as cognitive performance and bone health. But is it a generation that buys into nutrition-led disease prevention over medical treatment?
Novozymes launches exchange programme between Denmark and India
Novozymes has forged a scientist exchange programme between Denmark and India, which the company hopes will increase expertise and innovation in the field of food ingredients, among other areas.
Clinical trials needed to fulfill prebiotics obesity promise: Professor
Battling obesity is not the first port of call for prebiotics – they are much more commonly known for their role in promoting gut health and boosting immune systems. But a growing number of studies is showing different prebiotic forms can influence weight...
UK watchdog ‘O-Kays’ Unilever healthy oil campaign
The voluntary UK watchdog has backed a TV campaign for Unilever Flora Cuisine that was challenged over claims the omega-3 imbued cooking oil contained, “45% less saturated fat than olive oil".
Special edition: meat alternatives
Mintel highlights future trends for meat substitutes
Focusing on indulgence, health and convenience trends would pay dividends for meat substitute manufacturers, according to market analyst Mintel Group.
Nutrition shines as profits and sales slide at recession-hit DSM
Royal DSM paid tribute to its nutrition division which held steady as its sales and profits dipped for the second quarter and first half of the financial year, as recessed global economies took their toll on bottom lines.
Butter flavouring linked to Alzheimer's disease
An artificial food flavoring compound used for its butter-like taste and mouthfeel may be linked with key processes in the development of Alzheimer's disease, according to new research.
Focus on cognitive benefits builds
Interest in cognitive benefits and claims is building in the food industry, with continued work to strengthen the science behind them, according to a leading nutritionist.
LycoRed buys Ukrainian carotenoid specialist
Israeli supplier Lycored has paid an undisclosed sum for a Ukrainian firm specialising in fungal pathogen-derived carotenoids in a move that brings a natural beta carotene into its portfolio.
Innovative approaches to food safety and health and wellness lead IFT award winners
The award winners at IFT 2012 in Las Vegas are at the edge of innovation in food safety and health and wellness, says Dr Roger Clemens, President of IFT, but the overarching theme to emerge from this year’s show was in relation to the question, “What is the world without food science?”
Fresh help for firms struggling with nutrition profiling
Lrbeva Nutrition has launched an online nutritional profiling tool for the food industry that also highlights any nutrition claims that assessed products can make.
Study backs antioxidant-rich coriander bread fortification
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Ulrick & Short boosts research into new ingredients
UK firm Ulrick & Short has vowed to step up its research into launching new functional clean label ingredients and extending the uses of its additional raw material crop base.
Organic tomatoes have higher antioxidant value, suggests study
Tomatoes grown by organic methods contain more phenolic compounds than those grown using commercial standards, say researchers.
Nutritionally balanced ready-meals can be done, says expert
A newly developed ‘nutritional pizza’ should spur industry into action to create ready-meals that offer real nutritional value, according to the co-creator of the new product.
Datamonitor pinpoints natural trends
Datamonitor has highlighted ‘all natural’ food and drink trends, including sprouted seeds, grains and beans; natural sweeteners; grass-fed dairy and meat products and eating like a caveman.
Cargill supports Belgian steviol glycoside guidance
Global sweeteners firm Cargill has welcomed fresh guidance from Belgium on the labelling and advertising of steviol glycosides used to sweeten food products.
Rousselot facility to tackle reformulation, texture demand
Rousselot’s new ‘expertise’ centre in Gent, Belgium will tackle customer demand for healthy reformulation of products and new textures, according to the gelatine and collagen peptides firm.
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