Food Ingredients & Food Science - Additives, Flavours, Starch

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Food firms slammed for mislabelled bread products in Norway: ‘This is a clear breach of trust’

The Norwegian Consumer Council has criticised food manufacturers after eight out of ten bread products sold in Norway were found to be mislabelled, including errors in ingredients and allergens lists.

From formulation to food safety: 5 ways nanotechnology could change the food industry

A greater awareness of nanotechnology – understanding and exploiting materials at the atomic and molecular level – could offer food innovators a useful tool to drive R&D, Professor Kathleen Groves, a Fellow at the Institute of Food Science and Technology...

Yofix yoghurt alternative taps into clean label trend: ‘People are fed up with ingredients they don’t know’

Yofix Probiotics uses a zero waste production method to make its clean-label, plant-based yoghurt alternative, which has launched in Israel.

Belt-tightening UK shoppers plan lower food spend for 2019

Over half of UK consumers want to cut their spending by £1600 in 2019, new research reveals.

Innovation in new categories can help lift fibre consumption

The health benefits of fibre are becoming more widely discussed and consumers say that they want to eat more of it. But while foods like fruits, vegetables and grains are fibre rich, most of us are still struggling to eat as much as we should. Fibre enriched...

WATCH: A gluten-free flour rich in prebiotic fibre made from pinot noir grapes is helping to challenge the food waste paradigm

A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...