Symrise today inaugurated a new pilot plant for flavour encapsulation at its Singapore facility, which the company says is one more step in its expansion in the region.
Fears over the dangers of peanut allergy, a potentially deadly allergy for certain people, are becoming sensationalist and hysterical, according to a Harvard professor.
Troubles for West African cocoa supplies look set to continue following reports that the harmattan, a harsh, crop-damaging wind, has begun to sweep in from the Sahara.
A new thermal imaging camera enables cost effective measuring of the critical control temperature of food products such as liquids, baked goods and confectionery, claims the developer.
Meat processors and suppliers should check the terms of supply arrangements and review their insurance policies in light of the Irish pig meat recall, claims a product liability expert from international law firm Eversheds.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
New measures to restrict the import of soy foods into the EU from China may have an effect on soy stocks already in the EU, and push up ingredient prices over the coming months, say industry experts.
An extract of black radish (Raphanus niger) may provide a natural alternative to sulphur dioxide for viticulturists, according to a new study from Greece.
A successful trial of biotech tomatoes with high anthocyanin that saw them increase the life-span of cancer-prone rats could help strengthen the positive side of the GM debate in the UK, says the USDA Foreign Agricultural Service.
One of the most fiercely debated and amended pieces of European Union food law history is playing out before our eyes, and its effects are beginning to be felt.
The development of a new enzyme for low-lactose milk and dairy products can cut out the formation of off-flavours following processing, according to its manufacturer.
Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.
Unilever has completed the sale of its edible oil business in Cote D’Ivoire and acquired Cosmivoire’s soap business instead – a deal that allows it to focus on its core West African businesses.
The EU needs to channel more funding into organic research to counter the ills facing agriculture, say advocates at the launch of the new Technology Platform: Organics.
The European Commission has imposed definitive anti-dumping duties on the additive from China, stating that the impact on firms using the additive will not be great.
The ingredients arm of Scandinavia-based cooperative Arla Foods predicts there is further potential ahead for ice-cream innovation as it launches a new range of proteins it claims can reduce processor reliance on skim milk.
The addition of cranberry concentrate to ground beef may serve as an supplementary hurdle to control potential E. coli O157:H7 outbreaks associated with ground beef, claims a new US study.
Food and beverage manufacturers are adopting more sustainable practices and seek to communicate these to consumers. But are well-meaning consumers confused by the many different green and ethical logos in use?
European producers of citric acid and monosodium glutamate have this week received long-term assurance that their prices will be supported against cheaper Chinese imports, but China is expected to remain a significant player in a more level field.
The plummeting price of crude oil is having a knock-on effect that is bringing benefits to certain food ingredients such as soy, according to a leading supplier.
Roquette has plans to acquire more microalgae plants as part of its long-term strategy to become an important player in this emerging and interesting area of nutrition and health.
Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.
Global food quality and safety analysts, Intertek, has acquired a Poland-based food testing laboratory, EKO-LAB, claiming increased demand for expert food testing in Eastern Europe.
Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.
Addition of green and black teas to yoghurt may boost the colour and flavour of the product, without affecting the starter cultures, says a French-Tunisian study.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
Metal detectable plastic tags for containers and pallets in food processing plants are integrated with an additive to ensure they are detectable in case they inadvertently become mixed up with the product, says the developer.
Bakery ingredients company CSM has opened the third of its four planned innovation centres in Europe as part of the ongoing consolidation of its R&D facilities.
Answering questions about food structure, the potential of bioactive ingredients, and general safety could be achievable in-house and on the bench top within 18 months, if development of the most advanced model gut continues as planned.
A technique to detect Clostridium botulinum in food products can deliver results in three hours as opposed to the four day delay associated with traditional methods, claims Leatherhead Food International (LFI).
New pest management legislation in Europe could result in crop production shifting to other countries and prices for commodities shooting up, a study has warned.
The not-for-profit US consumer advocacy group, Consumers Union (CU), claims that while the Food and Drug Administration’s (FDA) new report on its current food safety activities shows some progress, it is not enough to adequately protect the American food...
A draft report from a UK food safety committee has recommended that manufacturers consider the impact on microbiological safety when making formulation changes to the key controlling factors such as salt in specific products.
The top claims used on beverages over the past four years reveal a distinct shift in focus towards drinks with no additives or preservatives, according to statistics provided by Mintel this morning.
Food allergies could be a thing of the past, if new Europe-wide project achieves its goals of developing treatments for a condition that affects around 10 million EU citizens.
More investment in science and technology, good policy, and cooperation with other industries are crucial to securing sufficient food supply for all in the next 15 years, a panel of experts has concluded.
“Four legs good, two legs bad.” When the pigs take over the land in George Orwell’s Animal Farm, they have no hesitation; any creature with four legs is beyond reproach and any human is bad, mad and dangerous to know.
The rapporteur’s report on the food information proposal has elicited a positive initial reaction from industry, but some sticking points still remain.