Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.
A global sausage casings firm has introduced a new product to the market, designed to increase manufacturers’ profitability and provide a different method for preparing sausages.
Microwaving and grilling are the best approaches to preserve mushrooms’ nutritional profile, a study reveals, trumping methods like boiling and deep-frying.
OAL’s APRIL (Automated Processing Robotic Ingredient Loading) Robotic Weighing Station created a buzz at Interpack this week (May 4-10) signing autographs for guests.
CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW
Cauliflower rice is now available in the frozen and chilled sections of some retailers, but British brand Cauli-Rice is hoping to carve out new territory in the emerging category with a shelf-stable, microwaveable product with a more ‘al dente’ texture...
As one UK snack firm markets its kale crisps as 'acrylamide-free', we talk to a leading researcher on how to reduce the carcinogenic contaminant in different foods and ask: does acrylamide-free' really exist?
Vegetable supplier and processor Bonduelle is cutting out retailers with the launch of an online service that allows consumers to have its products delivered directly to their doors.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Plant proteins are trending - but are they better when blended with animal? Coffee flavour is hot, but only if it's cold brew, and coconut is promising a whole lot more than just water. FoodNavigator has rounded up some of the highlights from the...
Meal kits have taken the US by storm with sales skyrocketing in the past year – and with increasing numbers of young Europeans feeling uncertain of their cooking stills but wanting to get creative in the kitchen, Europe is set to be next, says Mintel.
In light of the International Agency for Research on Cancer’s (IARC) report last October identifying a correlation between meat consumption and cancer, a new report questions the health impacts of environmental contaminants in meat.
The London Stock Exchange Group has picked out 75 up-and-coming British food businesses which are fuelling success in the whole sector thanks to an "insatiable appetite for the artisan, the alternative and the adventurous," it says.
Sprouted watermelon seeds fuel a novel range of protein bars from Go Raw
Is ‘raw’ still a hot trend in food marketing, or is the lack of clarity over what it means diluting its value? A pioneer in the raw foods movement, Go Raw founder Rob Freeland says he is less hung up on semantics these days, and more concerned about making...
Vegetables that are deep-fried in extra virgin olive oil contain more healthy phenols and antioxidants than raw or boiled vegetables - important properties that reduce the risk of cancer and type 2 diabetes, Spanish researches have found.
Players in the protein category – especially those focused on the center of the plate – are behind the curve when it comes to flavor and need to rethink their strategy to capture and hold modern consumers’ attention, according to flavor and seasoning...
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
High altitude cooking could help preserve foods’ flavour, aroma, colour, moisture and nutritional value, according to a new study from Nestlé researchers.
No one wants their food to be ‘manufactured’ – and unsurprisingly that’s a challenge for those in the food manufacturing business, says Waitrose executive development chef Jonathan Moore.
A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean label solutions for convenience foods, says Givaudan.
Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased Research centre.
Frutarom Savory Solutions has added a new plant extract to its Origanox range for extending the shelf life of fried foods, extruded snacks and baked goods.
Consumers in Europe, the Middle East and Africa (EMEA) have a taste for Japanese cuisine and manufacturers can tap into this with meal, spice and oil kits, says Euromonitor.
Very young children and the elderly may be at particular risk from a potentially carcinogenic chemical compound formed in margarines, bread and vegetable oils when heated, according to the European Food Safety Authority (EFSA).
The European Commission and member states have voted to ban a flavouring compound, following an EFSA opinion on its safety published last week, which found that the ingredient was of concern.
Flavor trends blending familiar ingredients with formerly exotic tastes such as Asian savory sauces and Mexican caramel will drive food product and restaurant menu innovation in the coming year according to the McCormick Flavor Forecast 2013.
EHL Ingredients has introduced the Australian herb lemon myrtle to the UK market, touting it as a natural, organic ingredient with lemon and basil notes that could be used in tea, or as a food ingredient.
French food ingredients firm Diana Group has fully acquired mushroom extract producer Arômes de Chacé in a deal that sets the scene for further buy-outs for the group in 2012, says the company.
Nestle Prepared Foods Company has initiated a recall of its Stouffer’s-brand Lasagna after consumers reported finding another Stouffer’s product in the Lasagna packaging.
Encapsulating flavors in erythritol crystals may offer food formulators a delivery system with unique performance characteristics, according to ongoing development from Firmenich.
The added bureaucracy of legal limits for acrylamide in foods is preventable as industry efforts to reduce levels have been sufficient, says the Food and Drink Federation (FDF).
New research revealing how food ingredients are interconnected by their flavour compounds could help industry formulators develop new flavour combinations, say researchers.
LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.
A novel fish charcuterie product concept has been awarded top honour in an annual contest to identify and reward creative initiative amongst the new generation of French food technologists.
UK supermarket chain Waitrose is predicting that Scandinavian food will make inroads during 2011, with products such as herring, smoked fish and lingonberry jam firm fixtures on the nation's shopping lists.
