The results of a consumer survey on healthy chocolate suggests that
the substance once considered solely as a sweet confectionery item
has made huge strides towards the realm of health foods.
A new whole grains fact sheet aims to provide consumers with easy
to understand information on the healthy grains: what they are,
what they do and where to find them.
A UK-government research study on the environmental impacts of food
production casts doubt on commonly held opinions, such as claims
that organics are greener than conventionally-grown produce or that
preserved products have less...
Leading US flavor and fragrance firm IFF has reported strong growth
in its fourth quarter and full year, indicating that the company
could be coming up for air after a tough year in 2005.
A voluntary commitment by British Retail Consortium (BRC) members
to eliminate industrially added trans-fats represents a major
change of gear in the battle to make processed food products
healthier.
The changing dynamics of the organic dairy industry may have
resulted in different production practices, but these are not
necessarily wrong, and accusations must stop if there is to be any
hope of meeting increasing demand, according...
US agricultural giant ADM has sold its North American bakery
ingredients division in a move designed to streamline its
operations and focus on its core areas of expertise, the company
told FoodNavigator-USA.com.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
Encapsulation of probiotics in whey protein gel particles could
offer protection during processing and storage, as well as
extending the food applications of the bacteria to biscuits,
vegetable and frozen cranberry juice, indicates...
Over half of the most heavily advertised children's food and
beverage products that clearly feature fruit on their packaging
contain no fruit at all, according to a study released last week.
The UK Food Standard Agency's expert advisory committee on novel
foods is consulting on draft opinions on applications on the
substantial equivalence of two novel ingredients.
A case of mistaken identity has led to another breach of the UK's
bovine spongiform encephalopathy (BSE) regulations, the country's
food regulator said yesterday.
Here we go again. Yet another technology in its infancy is likely
to be introduced into the food supply, while industry remains
cautious and consumers divided.
Incorporating ingredients that deliver the umami taste into food
products could be one way to enhance flavor and avoid the use of
artificial flavoring agents such as MSG, according to a recently
published paper.
UK food formulators and manufacturers should be applauded for their
progress on salt reduction, say the findings of a survey from the
Consensus Action on Salt and Health (CASH).
Higher intake of fats is associated with lower body weight, says
new research from Sweden that offers an alternative side to the
role of fat intake in the rise of obesity.
Manufacturers of flavor products formulated with significant levels
of meat or poultry ingredients must have these approved by the US
Department of Agriculture's Food Safety and Inspection Service
(USDA/FSIS), the agency said...
Children in the UK spend more on confectionery and fizzy drinks
than any of their European counterparts, according to the latest
report by market researcher Datamonitor.
European farmers are lagging behind the rest of the world in terms
of access to agricultural biotechnology, according to the president
of the European Federation of Biotechnology.
High pressure processing could help inactivate human norovirus
strains in raw foods like shelf fish, according to new research
published in the January 2007 issue of the journal Applied and
Environmental Microbiology.
Processing firm ABP Shrewsbury is under investigation by the UK's
food regulator after allowing a heifer to enter the food chain
without undergoing mandatory testing for bovine spongiform
encephalopathy (BSE).
A high-speed imagining system using satellite technology to detect
contamination and defects could soon be part of standard food
safety equipment if prototype testing proves successful.
US demand for sweeteners is expected to continue its steady growth
to the end of the decade, but despite the expected increase in
volumes, market value will be suppressed by falling prices, reveals
a new report.
The European Parliament is next month set to vote on a report that
calls obesity a "European epidemic" and proposes that all countries
implement certain measures to combat the growing condition.
Ingredients firm CSM is to jettison part of its French subsidiary,
Délices de la Tour, after a disappointing performance from the
speciality bread maker.
The presence of low-level formaldehyde in gelling agents like
carrageenans and alginates does not pose a threat to human health,
the European Food Standards Authority (EFSA) has reported.
Encapsulating resveratrol, the red wine polyphenol reported to have
heart health benefits, in beta-cyclodextrin could increase the
polyphenols availability, says new research.
A new genetically modified corn is to become available in the US,
after the variety was approved by the nation's Environmental
Protection Agency (EPA).
A combination of calcium plus vitamin D during weight loss in
overweight and obese women could improve blood cholesterol levels,
says new research from Canada.
Signs that EU milk quotas have outlived their usefulness grew
stronger this week after the bloc's agriculture commissioner openly
criticised the system in front of industry officials.
Food products with lower levels of 'bad' ingredients, such as fat
and sugar, have seen a sharp rise in popularity over the past year,
according to Mintel.
Leading spice firm McCormick has reported a dip in its fourth
quarter and full year financial results, with profits weighed down
by restructuring charges.
A campylobacter testing system, aimed at the poultry industry, can
reduce result times from days to hours compared to traditional
methods, the manufacturer claims.
Legislation has been introduced in California to require the clear
labeling of all products derived from cloned animals if these are
approved for human consumption.
The federal food safety inspection unit has approved an additional
batch of additives, antimicrobals and agents for use as processing
aids directly on meat and poultry products.
Onion extract, rich in the natural antioxidant quercetin, may not
only improve the shelf life of a processed meat product but also
enhances the flavour, Irish researchers report.