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Ideas fermenting for new and improved cheeses

Starter cultures are at the heart of dairy research in Europe. A network of scientists will identify new tools to give Europe's dairy industry the...

Tomato packs a double punch

The launch of a tomato-based ingredient with a double functionality is set to appeal to an industry on the look out for ingredients with added...

Pizza parties in space

NASA-awarded food science students will present the ultimate in space comfort foods - the 'Pizza Popper'- at the upcoming IFT Annual Meeting in Chicago this...

New tech locks in flavour shelf life

New flavour encapsulation technology could provide product developers with a new tool to prolong shelf life, claims International Flavors & Fragrances. The news falls in...

Scientists to design heart healthy salt?

Top heart charity launches 'pinch of salt' consumer awareness campaign in the UK to tackle salt consumption while scientists in the US investigating the link...

Brighter smile with D-tagatose

The US Food and Drug Administration has given the all clear for novel food ingredient to bear a tooth-friendly health claim - undoubtedly a crucial...

End to OTM rule?

Cost-cutting measures could mean an end to current BSE control measures, with the over 30 months (OTM) rule replaced by BSE testing. The UK Food...

Uniform global soy isoflavone testing

In a bid to validate different soy isoflavone testing methods around the world, newly merged Dutch ingredients company, Acatris, a subsidiary of Royal Schouten Group,...

IFT in for a Treatt

Flavour ingredients company Treatt will unveil its new selection of natural vegetable distillates at the IFT exhibition opening this weekend in Chicago, USA. Roasted pepper,...

Cholesterol-free crunching

Small batch crisp manufacturer Jonathan Crisp claims to be the first UK crisp manufacturer to produce cholesterol-free crisps, looking to gain market share in the...

Sustainability needs an ethical dimension

As European politicians make hesitant steps towards sustainable agriculture through reforms to the Common Agricultural Policy (CAP), scientists assert that the main focus of agricultural...

Tightening dioxin analysis

Tough food safety standards in Europe demand up-to-the-minute technology. Eurofins - an analyser of the potential carcinogen dioxin - has refined sensitivity for mixed halogenated...

New texture test Cell from Stable

UK provider of texture analysis equipment, Stable Micro Systems, launched a new test cell this month designed to examine structural breakdown. The Multiple Extrusion...

Controlling the Green Fairy

The controversial herbal drink of 19th century artistes, said to produce hallucinogenic levels of intoxication and inspire the Green Muse, is well under control in...

The future of food

What properties should modern foodstuffs have? Which ingredients can provide additional health benefits? Which laws and regulations will have to be taken into account in...

Tyson beefs up ingredients market

Meat processor Tyson Foods is to supply glucosamine and chondroitin ingredients made from processed cartilage to supplement makers, it said today. Tyson will produce the...

How to get brainy children

Scientists will team up with Unilever to examine the link between vitamins and minerals and brain development in children in the first study of its...

Savings from flavourings

Health foods with a 'naughty' edge may well give food manufacturers the chance to gain market share. And what finer ingredient than chocolate to meet...

How powerful are vitamins?

There is still insufficient evidence to determine whether vitamins A, C and E or multivitamins can reduce the risk for cardiovascular disease or cancer, concludes...

New dietary intake limits for mercury

Experts convened by the UN Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) have studied the data and agreed to reduce the...

Formulation ideas from Cargill

Bone health beverages and fitness waters are at the core of new product concepts highlighted by the health unit of agri-giant Cargill at the upcoming...

Tomatoes as orange factories?

Tomatoes capable of producing a commonly used orange colour in foods may arise after scientists in France tackle the bixin conundrum. The pigment bixin, used...

Dioxin danger minimal in Ireland

Dioxins are extremely low in the Irish food chain, concludes review of current data by the Food Safety Authority of Ireland (FSAI). Dioxins are primarily...

Numerous dairy health benefits

In an effort to educate on the benefits of dairy foods beyond calcium and bone health, researchers met earlier this week to present a symposium...

A storm in a tea cup?

A storm is brewing over the UK's national beverage as scientists clash over the perfect cuppa. Is it physics, or chemistry? Elaborate findings on how...

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