14 out of 26 assessed food flavouring substances are safe for human consumption at estimated current intake levels, according to a new scientific opinion from EFSA.
UK consumers are reducing their consumption of processed meat and meat products following media coverage of a study linking the meats to increased risks of bowel cancer.
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
The European Food Safety Authority (EFSA) has recommended lower Maximum Residue Levels (MRLs) for several active substances used in pesticides that the European Commission considered could have possible safety concerns for human health.
The draft report on the European Commission’s proposal for the provision of food information to consumers in the EU suggests substantial amendments which would offer small- to medium-sized enterprises (SMEs) more flexibility.
Spreadable gels made from superheating starch and then cooling it may lead to inexpensive fat replacers, scientists from TNO Quality of Life tell FoodNavigator.
Batches of organic oats being sold in the UK could be flouting the law after an investigation found they contain the pesticides Chlormequat or Glyphosate, according to the Soil Association.
UK food and drink manufacturers have reduced their CO2 emissions by 17 per cent since 1990, which translates as an average of 58,000 tonnes less carbon dixoide (CO2) annually, claims the FDF.
A process that integrates aroma into plastic packaging enhances taste perception and reduces the need for unhealthy ingredients in food products, claims its US developer.
Afriplex has launched a new rosehip extract which it hopes will take the ingredient beyond typical applications such as tea and tablets to products such as cereals, fruit bars and smoothies.
A new research project is aiming to be the first Europe-wide study of the various food labelling schemes and their effects on consumer dietary habits through a unique observation of consumers in ‘real life’ settings.
The Australian dairy industry continues to target product innovation with a new grant specifically designed to encourage innovative new ways of thermal and non-thermal processing and producing fermented foods and cultures.
Additive and enzyme associations have welcomed the adoption of the new FIAP package on additives, flavourings and enzymes – but concern remains about the Southampton colours warning.
Introducing foods not previously well known in a market is no easy feat for a distributor, but the firm charged with building support for cranberries in southern Europe is putting its store in education.
Chocolate consumers are becoming more adventurous, enjoying darker, more unusual flavour combinations with higher cocoa percentages, according to Mintel.
Greencore’s ingredients division helped the Irish firm achieve reasonable results, as the convenience foods division was hit by a cost concealment issue in its mineral water accounting.
The price of bread flour looks set to soar after cereal quality survey results from the Home Grown Cereals Authority (HGCA) showed UK wheat quality to be lower than previously thought.
Allura Red is due to go up for discussion by the EFSA’s food additives panel in January, as the food safety agency fast tracks assessment of the ‘Southampton six’ in its broader review of food colourings used in the EU.
Soft drinks on sale in the UK were seen to have a near 100 per cent compliance with maximum levels of benzoates and sorbates used as preservatives, a survey by the Food Standards Agency has shown.
A new coating technology for food processing plant interiors utilizes titanium dioxide to inhibit odours and reduces the risk of bacterial contamination, claims the Canadian developer.
Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.
There was something magical about the recent news that the caloric value of both gum arabic and erythritol have been officially lowered, but whether it turns out to be a sleight of hand or a real change remains to be seen.
Consumption of genetically modified corn may lead to infertility, according to a new study commissioned by the Austrian Agency for Health and Food Safety, and carried out by Veterinary University Vienna.
Germans see environmental issues as more of a risk to their health than food, according to a new survey from the Federal Institute for Risk Assessment (BfR).
Leiber is in the midst of a major expansion of its yeast production facilities in Germany, as it build capacity by 50 per cent to cater to greater market demand.
EU agriculture ministers yesterday agreed on further measures designed to progressively liberalise the bloc’s dairy sector, but industry associations have said these will simply lead to more market distortion.
Associated British Foods has reached an agreement in principle to acquire Ebro Puleva’s sugar business for €385m – a deal that would further fortify the world’s second biggest sugar firm.
Food hygiene managers are set to gain a greater insight into good techniques for the cleaning and disinfection of factories, with a conference organised to support guidelines published by Campden BRI earlier this year.
The Irish beef industry’s attempts to reform have been scuppered by an ECJ ruling, which has judged a scheme for some processors to leave the market so as to raise profits for those who remain to be anti-competition.
The global economic crisis will yield rich pickings for food firms with a strong capital structure. So believes Frutarom, which has reported another quarter of impressive growth figures on the back of its most recent acquisitions splurge.
Arla is raising the bar on whey permeate functionality with a new range said to have flavour profile and low hygroscopy, attributes that will make it easier to use in a range of applications.
The UK has become increasingly reliant on imported food and its faith in the long-term surety of the global market is misplaced, according to research released by the Soil Association.
Henry Hussell, European marketing manager for Cargill Sweetness, explains what the recent EU approval of erythritol's zero-calorie claim means for food manufacturers.
A simple four-part plan may lead to better early identification of emerging food safety issues, according to researchers involved in a EU-wide project.
A new assessment has concluded that coriander essential oil is safe for use in foods, based on a long history of use and lack of toxicity in limited studies.
Volatile dairy prices are likely to continue in the mid term at least, New Zealand Fonterra has warned, signaling a need for on-going margin vigilance for food makers using dairy derivatives.
Chr Hansen is set to extend a US culture system across Europe to balance demand for bulk production of more complex continental cheeses, which it says can ensure both product consistency and cost efficiency.
After gaining novel foods approval in the EU, baobab is tipped to become a billion dollar industry. Stephen Daniells speaks to William Smith from Afriplex to find out what foods baobab fruit pulp is turning up in, and whether supply can match the demand.
Cargill is launching its first ever lecithin from sunflower, which it expects to attract interest from manufacturers pursuing allergen-free claims and to prove particularly popular for confectionery.
DSM Food Specialities has announced a 35 per cent increase in its yeast production capacity in The Netherlands, citing demand from processed foods, salt reduction technologies, and the natural trend.
The UK’s Food Standards Agency (FSA) has set up a new hotline to allow individuals and businesses to report fraudulent activity in food sales and marketing in a much quicker and easier way than previously.
Armed with a ₤60 million war chest from the Scottish government, researchers in Aberdeen are aiming to slow the progress of Alzheimer’ with bioactive compounds from blackcurrants.