The European Food Safety Authority (EFSA) has highlighted “reservations” about the safety of certain food flavouring substances, suggesting that further evaluation is needed to confirm that these do not harm human health.
Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.
The Sustainable Consumption and Production (SCP) Round Table has formally adopted ten guiding principles to give a coherent way for assessing and communicating the environmental performance of food and drink products.
The use of erythritol in beverages at a proposed level of 2.5 per cent could cause a safety concern for small children, EFSA says, as the margin between estimated daily intake and the no-observed-adverse-effects-level (NOAEL) is too small.
CP Kelco has announced that it is injecting $8m investment into its pectin plant in Skensved, Denmark to meet growing demand for its amidated pectin for use in low-sugar and sugar-free products.
Sustainability has become a mainstream concern for UK consumers but does not necessarily translate into altered shopping behaviours, according to a new survey from The Nielsen Company.
Barbecues may see a healthier sausage this summer as Spanish scientists show that pork fat may be replaced by emulsified olive oil without changing the taste of the hot dog.
The UK’s Food Standards Agency (FSA) is calling for comments from the nation’s food industry on proposed changes to EU food additive legislation to ensure all current additive uses are included in the new lists.
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
An assertion in new guidance from the National Institute for Health and Clinical Excellence (NICE) that firms making progressive reductions in salt can simply carry on indefinitely without any technical or commercial consequences has baffled industry...
‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. But exact definitions depend on who you are talking to, and what additive you are taking...
Members of the European Parliament have voted to put back clauses on nutrient profiling into the proposed food information regulation, after Environment Committee members voted to take them out – but it was a close call.
The much-anticipated EU parliament vote on amendments to the proposed food information regulation came down on the side of the industry’s own GDAs – to the chagrin of health groups believe traffic lights are more accessible.
A German health consultancy is proposing a simple new scale for displaying nutritional information on foods which it says performs well on consumer understanding in comparison with GDAs.
Health and consumer groups are lobbying against the deletion of nutrient profiling in from the proposed regulation on food information ahead of tomorrow’s Parliament vote over fears that consumers could be misled.
While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according to Mintel.
With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to help meet the growing demand for clean label products.
The Italian food industry federation Federalimentare is lobbying for the deletion of chapter VI of the draft food information regulation, on the grounds that it will harm competitiveness and confuse consumers.
New voluntary standards for the responsible production of soy have been agreed by the industry roundtable, and the first certified material from South America is expected to be in the market in 2011.
Food companies and consumers have moved from talking about sustainability to taking action in the last 18 months, says Solae – and the societal change that is taking place will help propel more growth in the soy sector.
Regulatory definitions of 'natural' are not in line with consumer understanding of the term, a discrepancy that is causing big headaches for the food and drink industry, according to one senior executive at Coca-Cola.
Pectin extracted from kiwifruit may boost the levels of beneficial bacteria in the gut and may also be used to microencapsulate probiotics for the health and wellness segment, suggests new research.
Medical professionals from Britain and Ireland this week met with EU Parliament representatives to push for a Europe-wide approach to tackling obesity.
Wild is rolling out a new tool for reducing sodium content in foods without impacting taste, which combines natural sea salt with its flavour modification technology.
A new research project suggests there is a wide gap between what consumers say their ethical and environmental concerns are, and what they actually buy; food companies should assess the impact the info they provide.
Processed foods will play an important role in helping consumers meet new recommendations for essential fatty acids without increasing energy intake, says Unilever Nutrition VP.
Adding the hydrocolloid HPMC to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from Europe.
Two new surveys indicate that animal welfare is playing a greater role in food purchasing decisions in the UK, beating food additives as the most worrying issue in consumers’ minds.
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report.
Food companies in Australia have committed to significant reductions in salt levels in their products, mirroring similar efforts across the globe as public awareness and industry pressures rise.
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
Large variations in the nutritional profile of products within the same food category indicate there is scope for improvement, concludes a survey from France which also found great differences in the level of nutritional info on packs.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
A new study on children’s willingness to eat fruit indicates that they are prepared to eat twice as much when it is visually appearing, findings that could help inform food producers’ strategies as well as parents’.
Functional beverages make up one of the most dynamic parts of the beverage market, and with consumers becoming increasingly savvy about health and wellness, myriad opportunities have opened up for industry.
New Britain Palm Oil (NBPOL) has completed a major acquisition that increases its plantation area by more than 50 per cent, at a time when a shift is underway towards use of oil produced without causing deforestation.
Formulating cookies with erythritol may allow for partial replacement of sugar without the consumer tasting a difference, says new research from Taiwan.
Increasing intakes of sugars from processed and prepared foods may detrimentally affect levels of HDL ‘good’ cholesterol, says a new study from the US.
The European Food Safety Authority (EFSA), in adoption of opinions on three further food colours used in bakery and confectionery products, has confirmed intake levels for one colour, halved the ADI for another and could not determine a risk assessment...
“Many in industry are pinning their hopes on EFSA showing them the light at the meeting, including the likes of Danone, which withdrew three probiotic immunity/digestive health article 13.5 claims in April, citing clarification it is expecting on Big...
The UK and other developed countries’ food supplies could be badly affected by global water shortages – and exacerbate the problem, according to a new report from an alliance of engineering bodies.
Banning artificial trans fats in the UK could prevent 11,000 heart attacks and 7,000 deaths a year, according to two senior doctors writing in the British Medical Journal.
Organic food brands are turning to sustainability in an effort to justify their price premium and combat declining sales, according to Organic Monitor.
Segregated sustainable palm oil will be available on the European market in the coming months, as IOI-Loders Crokaan and New Britain open dedicated refineries. The news marks the latest step towards changing the commodity supply chain.
A new initiative is underway to develop to supply chain for oil from the African Allanblackia tree oil in food and personal care products by devising a verification scheme for sustainable and ethical trade.
