Friesland Foods Kievit has launched what it is calling a world first omega-3 (DHA) and omega-6 (ARA) encapsulated combination ingredient that can be incorporated into hypoallergenic infant formula.
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.
Higher production costs are taking their toll on aspartame, as Ajinomoto Food Ingredients announces a 15 per cent price hike for non-contractual customers.
USDA scientists are continuing to expand the potential of corn fibre gum as an emulsifier in beverages, with a new study pinpointing the emulsifying properties of the gum.
Two major confectionery players have this month announced inroads into Russia, demonstrating that cocoa ingredients suppliers and their customers are seeking to spear fresh wins in Russia's emerging, and burgeoning, confectionery market.
Naturex has set up its own corporate foundation to support local communities in parts of the world where it sources plant raw materials, as it looks to long term sustainability and putting its corporate values into action.
In the first of a series on sustainability, FoodNavigator looks at the value of sustainable practices and reporting and how it can improve a company’s standing among shareholders, customers and peers.
Initiatives to aid SMEs with research efforts need better coordination to improve their impact, the EU science Commissioner – remarks that resonate with the food industry’s wish to see more networks and access to funding for small players.
AB Enzymes is to pass on some of the increased costs of raw materials, energy and overheads, upping the price of its baking, food and specialty enzymes by up to 10 per cent.
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
EPI Ingredients is launching a new yoghurt ingredient called Yoggets – granules of skimmed milk yoghurts that seek to address the need for innovative, yet health-oriented products.
A new study by Thai researchers has found that beta-glucan from various sources could improve the pasting properties of rice starch and reduce gel retrogradation.
Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
A shortage of seaweed from Asia Pacific is having a serious affect on supply and pricing in the hydrocolloids market, and may ultimately prompt some users to reconsider formulations or seek new assurances from their suppliers.
It is no longer enough for ingredients firms to look at their water and carbon footprint, says Symrise’s innovation chief, but sustainability should be a primary consideration for new product development.
The manufacturer of a new peptide-based processing aid for cheese production claims its product can provide improved yields for dairy groups without compromising product texture or quality.
Higher food prices have led to larger areas planted with cereals in Russia and Ukraine, which is expected to result in higher agricultural output this year, according to the UN’s Food and Agriculture Organization.
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting antioxidant resveratrol.
A proposal to send unspent EU subsidies to developing countries worst hit by food price rises would have knock-on benefits for the EU, according to the rapporteur leading a Development Committee debate yesterday.
Meat factories may need to modify their cleaning and disinfecting procedures according to the type of meat product being processed to prevent food poisoning outbreaks, claims a new UK study.
An overall decline in manufacturing costs appears unlikely to shift food processor concerns over higher prices for their goods, according to new UK statistics out this week.
As another scandal involving Italian cheese production hit the headlines this week, authorities in the country claim there is no danger to the public from their products and consumer protection has not been compromised.
Safety, environmental and ethical concerns surrounding genetically modified foods are being addressed, says the Institute for Food Science and Technology; and although more work still needs to be done, GM techniques will bring significant benefits in...
Calls to ban the Southampton colours are reverberating around the world, as week campaigners in Australia called on FSANZ to phase out the additives implicated in hyperactivity like its UK counterpart.
The UK’s pledge of ₤150m (c €186.8m) in mid-term support to help the manufacturing sector deal with new challenges and global trends has been welcomed by the food industry which, nonetheless, says it is ‘not standing still’.
Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.
Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.
Louisiana was holding its breath when Hurricane Gustav made landfall last week. It promised to be the mother of all storms as it roared towards the Gulf Coast but fortunately the region, along with the food industry it supports, was spared.
While there has been more optimism hovering over the post-reform EU sugar industry this year, ABF cites the new regime as having an on-going effect on the profits of its sugar division.
As a UN expert urges a reduction in meat consumption to help tackle climate change, food manufacturers can help by using less meat in products and ensuring what meat they do use is reared with higher welfare standards.
Mars says it will continue to reformulate its products to remove artificial colours, additives and saturated fats where feasible, as it launches a new advertising campaign to play up its ingredient commitments.
NutraIngredients examines the omega-3 marketplace in the final instalment of a series that has scanned the scientific, regulatory and supply issues surrounding an ingredient that would appear to have everything.
SinoSweet is stepping up its activities in the UK this month with the opening of a new sales office for aspartame, which it believes will help sales of the sweetener in the face of rival sucralose.
A new onion paste has been launched which claims to offer a natural caramelized flavor with low moisture content, making it particularly suitable for frozen foods.
As Scotland moves a step nearer to potentially adopting new proposals on raising the legal drinking age at off-trade retail outlets, the European Union says it cannot impose similar mandatory regulation across the bloc.
Innovation in the use of functional ingredients and packaging is expected to dominate worldwide growth in the confectionery market, according to a new report.
Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their products.
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.