An international team of researchers is working to produce better quality pasta that could contribute to improving health.
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.
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 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.
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...
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".
Focusing on indulgence, health and convenience trends would pay dividends for meat substitute manufacturers, according to market analyst Mintel Group.
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.
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.
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.
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.
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?”
Lrbeva Nutrition has launched an online nutritional profiling tool for the food industry that also highlights any nutrition claims that assessed products can make.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
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.
Tomatoes grown by organic methods contain more phenolic compounds than those grown using commercial standards, say researchers.
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 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.
Global sweeteners firm Cargill has welcomed fresh guidance from Belgium on the labelling and advertising of steviol glycosides used to sweeten food products.
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.