Food Ingredients & Food Science - Additives, Flavours, Starch

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European consumers are being mislead by food makers, BEUC claims ©iStock

‘Consumers have been mislead’: BEUC insists nutrient profiles 10 years overdue

The European Consumer Organisation (BEUC) has again called on the European Commission to stop the food industry from making misleading health claims through the introduction of nutrient profiles. According to the BEUC, the move is a decade overdue.

'Drastically increased price': Damaged crop drives cardamom and poppy seed price spike

EHL Ingredients says it is working hard to fulfil orders for UK customers after adverse weather in India and the Czech Republic damaged cardamom and poppy seed crops.

We ask the experts: Does banning single use packaging spread more disease?

A top science professor has made headlines by claiming the EU Single Use Proposal to restrict packaging and other items for serving food will increase the risk of E. coli, Listeria, Campylobacter and other foodborne viruses.

Indulgence, regionalisation & health: Tate & Lyle talks today’s ‘big challenges’

Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.

Quality not quantity: Study links minimally processed, high-fibre diets with reduced mortality

Increased intake of fibre and wholegrains has been associated with a reduction in body weight, cholesterol, and non-communicable disease – the “main killers” of today, says researcher.

Sprouted quinoa flour boosts taste, texture and nutrients of gluten-free baking

In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.