Food Ingredients & Food Science - Additives, Flavours, Starch

Top Headlines

Plastic-free and fantastic: Alternative packaging using algae, shellfish, milk protein and lasers

As the backlash against plastic rises, suppliers are finding alternatives that are biodegradable, just as functional and even made from previously unused waste streams. We take a look at some of them.

‘We see low perceptions as an opportunity’: Orkla targets ethical consumers

The majority of Norwegian consumers do not believe the grocery industry cares about the environment. Orkla, the region’s largest food maker, believes there is an opportunity to prove them wrong.

Diet (not genes) decides fat taste sensitivity

People on a high fat diet lose the ability to sense or taste fat in the food they eat, researchers have found.

Renewed call to limit junk food ads to help reduce obesity rates

There is a “clear and consistent” correlation between marketing of products high in fat, salt or sugar (HFSS) and their consumption among 11-19 year olds, according to a Cancer Research UK study.

Recalls: Salmonella, tropane alkaloids and packing errors

Recalls and alerts were made by England, US, Canada, Australia, New Zealand, Belgium, Bosnia and Herzegovina, Denmark, Finland, Germany, Luxembourg, Netherlands and Switzerland.

Kraft Heinz establishes Netherlands as ‘global growth engine’

US food conglomerate The Kraft Heinz Company has invested around €90m over a two-year period to establish its operations in the Netherlands as a “global growth engine”.