National Starch Food Innovation is making available its Q-Naturale emulsifier in Europe, and expects it could rival gum arabic in certain sparkling beverages, waters and juices.
Who likes pesticides? Misunderstood by consumers and misrepresented by pressure groups, pesticides are a soft target for legislators. The latest blow to that soft target could have hard consequences for the European food industry and for developing countries.
Ungerer has developed a new range of flavoured oat fibre powders that are imbued with natural flavour that can add both a fruity taste and health benefits to baked goods, dairy, desserts and smoothies.
A novel mixture of prebiotic galactooligosaccharides may selectively boost levels of friendly bacteria in the gut, and ease symptoms of irritable bowel syndrome, says a new study.
A new study claims pulsed electric field (PEF) combined with heat treatment may have an advantage over high-temperature treatment for pasteurisation of liquid whole egg (LWE).
As food formulators continue to reformulate for lower salt foods, a Harvard-led study adds further support for cutting sodium and boosting potassium intakes.
Dansico says it has strengthened its hand within the market for polyphenol-rich ingredients through a new cooperation to globally supply a range of grape extracts.
The US Food and Drug Administration (FDA) has been criticised for ignoring consumers’ right to choose what they eat after it announced that it will not require labelling on meat or fish from genetically engineered (GE) animals.
PureCircle has appointed Jordi Ferre to its senior management team in the US to spearhead the commercial development of the all-natural, zero calorie stevia-derived sweetener, Rebaudioside A (Reb A).
Shareholders are increasingly looking for evidence that a food company has green projects ingrained in the management strategy, says Nizo Food Research, which is organising a workshop on how to make sustainability profitable.
The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at Israeli research into how whey protein can spontaneously bind omega-3 fatty acids to create transparent nano-vehicles for the health-boosting ingredients.
Political and economic stability in Eastern Europe makes an attractive proposition for food and drink manufacturers, according to Leatherhead, especially as Western European markets are marked by maturity and recession.
Associated British Foods looks to be dealing well with the economic downturn, especially in its ingredients division which, with the bulk of its business outside the UK, has benefited from the weak pound.
Greater speed in pathogen detection within processing plants rather than a reliance on enhanced regulation is the key to reducing product contamination from pathogens such as Salmonella, claims a diagnostic test consultant.
A study has concluded that meat from animals raised on biodiverse pastures tastes better and is nutritionally superior than conventional meat, prompting calls for more place-based labelling.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research from Nestle.
‘Natural’ was the most popular claim made on new food and beverage products around the world in 2008, according to Mintel, as wholesome and pure become new ideals of healthy eating.
The sale of Danisco Sugar to Nordzucker now looks unlikely to close this month as planned, as more time is required for the competition authorities to address important questions.
The manufacturer of a new range of starter cultures designed to offer white brined soft cheeses such as feta with consistent texture that can meet the needs of both traditional and industrialised producers.
An extruded composite food packaging film containing pectin, polylactic acids (PLAs) and nisin can inhibit Listeria monocytogenes, according to scientists based at the Agricultural Research Service (ARS) of the US Department of Agriculture.
International Flavors & Fragrances is looking to extend its customer base in the UK and Ireland through a new distribution deal with Barentz focused especially on small and medium manufacturers.
A Japanese bid to introduce a new black bean extract to Europe to block the absorption of carbohydrates has received a boost, as the FSA has issued a draft positive opinion.
Polyphenol-rich extracts from grape seed have potential as a natural antioxidant in meat patties, reducing rancidity but not affecting the colour of the meat, says a new study.
Rice prices could rise again in the near future as farmers find it more difficult to secure credit and lower grain prices cause them to plant less, according to the International Rice Research Institute (IRRI).
There are fears that in the economic crisis consumers will put on “recession pounds” by eating unhealthily. Rightly or wrongly, food manufacturers may suffer the blame but “unhealthy” and “recession proof” do not necessarily go hand-in-hand.
As beverage groups increasingly look to launch soft drinks that can shake their often child orientated image, analysts suggest that premiumisation, packaging and health claims will be key factors in meeting this demand.
Ingredient firm Ulrick & Short added the talents of a chef to its team, to create food samples and advice on correct use of ingredients in products to maintain flavour.
A new agreement has been signed by the FAO and the International Centre for Advanced Mediterranean Agronomic Studies to protect traditional foods from the region, as well as manage sustainability and plant disease management.
A recent study which claimed to suggest the existence of sugar addiction in animal studies created an unnatural circumstance and may be of little relevance to humans, according to a professor at the University of Swansea.
Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.
The Lancet has attacked the UK’s new Change4Life anti-obesity campaign on the grounds that it allows sponsorship from food companies whose products it says are contributing to obesity.
Global food safety and quality analyst firm, Intertek, has continued its recent series of collaborations with the acquisition, announced today, of the North American food facility auditing company, RQA.
Cargill Texturizing Solutions has set up the global corporation’s first office in Algeria, as it spies growing opportunities for its ingredient range in the high growth North African market.
National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.
The Czech presidency of the EU Council has published its work programme for the next six months, pledging progress on the food labelling regulation proposal, debate on food quality issues, simplification of the CAP and discussions on the policy’s future.
The whey protein beta-lactoglobulin may spontaneously bind the omega-3 fatty acid docosahexaenoic acid (DHA) and offer nano-encapsulation potential for formulators.
Bread manufacturers are being encouraged to take advantage of recent changes to regulations by introducing new loaf sizes to the UK market to help cut down on waste.
Tyson Foods pleaded guilty yesterday to wilfully violating worker safety regulations that led to a worker’s death over five years ago in its River Valley Animal Foods (RVAF) plant in Arkansas, stated the US Justice Department.
The UK’s Food Safety Authority has launched a new consultation on the advice it should give consumers on eating fish, with a view to balancing sustainability issues alongside nutrition and food safety issues.
Creating different labels to reflect the changing origin of the ingredients used to cook ready meal products would be a logistical nightmare and would not be cost effective, claims the UK trade industry body, the Food and Drink Federation (FDF).
The frozen foods market is showing signs of a revival in the tough economic climate, with indications that consumers are switching back from higher-priced chilled foods to frozen alternatives in order to save costs and reduce waste.
London cocoa prices hit a 23-year high at the end of December, but emerging questions about consumer demand could see prices fall in 2009, according to the International Cocoa Organisation (ICCO).
As time-pressed Italians and Mediterranean interest from abroad are driving growth in the Italian food sector, DSM Food Specialties is positioning to grow sales of its bakery enzymes and savoury ingredients with the appointment of Azelis as its distributor.
A four year €4m European Commission funded project aims to develop multiple toxin detection tests for use by food manufacturers within processing plants.
