Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
Balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by Waitrose suppliers in developing food products with lower saturated fat products.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
Last week we published some musings from our editorial team on the gluten-free food market. We don’t pretend to hold all the answers, but we have been pleased that some of our readers have engaged in the debate. Below are the responses we have received...
A smart packaging device for monitoring threshold temperature throughout the cold chain is low cost to enable broad take-up by food manufacturers, claims its UK developer.
Ocean Spray's Ingredient Technology Group has formulated a lower cost sweetened dried cranberry (SDC) product to meet demand for cost-effective and value-added ingredients in the face of rising commodity prices.
A new margarine can enable lower saturated fat in puff pastry and croissants, according to developer Romi Smilfood, helping to meet targets for healthier bakery products.
The findings of a review about how metabolism of fructose in the brain may affect food intake are “highly speculative and probably incorrect”, says a leading HFCS researcher.
Dairy firm Müller Dairy UK must withdraw TV and print ads for a brand of its children’s yoghurt products after the UK’s Advertising Standards Authority (ASA) ruled that they made misleading ‘natural’ claims.
GM food and animal cloning are the emerging food technologies that give rise to most concerns due to the fact that they represent the greatest departure from what are perceived to be ‘natural’ or ‘traditional’ foods, claims a report from the UK Food Standards...
The use of whey and lactose ingredients in finished products will not be significantly set back by a shifting retailer focus towards budget-priced private label goods, according to one global dairy analyst.
Legislation that aims to stop the nontherapeutic use of antibiotics in animals would impair the health of livestock and poultry as well as undermining the safety of the US food supply, claims the president of the largest US farm group.
The UK’s Food Standards Agency (FSA) yesterday confirmed the implementation of a protein cap that limits products such as cereals being advertised to children.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all on the menu.
The Finnish food group Raisio said it will come to a decision within days on whether to dramatically cut its vegetable oil production because of a glut in the market.
Children's incessant desire to eat sweets has entrenched biological roots, with new research explaining their preference for sugary foods could be linked to actual physical growth.
The contamination of food with certain metals needs to be urgently addressed in light of growing evidence linking trace elements to negative human behaviour, according to a lead researcher in the field.
Formulating salad dressings with whey cheese and a combination of hydrocolloids could offer alternatives to food formulators, says a new study from Brazil.
The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial...
The organic oil specialist, Earthoil, has achieved fair trade status for its Indian mint growing facility under an Institute for Marketecology (IMO) scheme in order to meet growing demand for ethical products.
The European Food Safety Authority has lowered the tolerable weekly intake (TWI) for cadmium after studying data, a decision that could affect sourcing.
Granular, a European stevia producer, has entered into a joint partnership to build a refinery for the natural sweetener in South America which it said will be environmentally neutral.
With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling...
The Food and Drink Federation said it is baffled by a Food Standards Agency recommendation to keep the protein cap that limits products such as cereals being advertised to children, which it said overturned previous advice without “good reason”.
A detection kit for the presence of the deadly strain Eschericia coli 0157:H7, Salmonella and Staphyloccoccus aureaus provides definitive results and does not need confirmatory tests, claim its developers.
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
FoodProductionDaily.com caught up with Foss Product Manger Jens Borg to ask him how the company's analytical tool, MeatMaster, could optimise meat production.
Acquisition hungry food firms with a strong capital structure can benefit from acquisition opportunities thrown up by the economic turmoil, says an analyst – a view shared by Israel’s Frutarom, which last week reported a record year of profits following...
Probiotics are best known for their digestive health benefits, but research is pointing to benefits in unexpected areas. Shane Starling met with Yakult’s Netherlands-based science manager, Dr Jia Zhao, after she spoke at a recent conference on functional...
Cadbury and Mars are attracting severe criticism from food campaigners, who say they have not fulfilled promises to remove certain artificial food colours from products by the end of 2008.
The CIAA has responded to criticisms levelled at its GDA nutrition labelling system by a campaign from Denmark, emphasising points including the tool’s neutral, science basis, and work towards setting portion sizes.
The political unrest in Madagascar, the world’s leading producer of vanilla, has highlighted the need for ingredients companies to diversify supply and eyes have turned to India as an alternative source.
A supply and demand imbalance within the global milk ingredient market is expected to stabilise in the next few years on the back of strengthening demand in Asia, suggests a new report.
A supplier of lignin-derived vanillin claims that its processes for sourcing and producing the ingredient can dramatically reduced the carbon footprint compared to sourcing from some mineral oils, according to recent testing.
Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.
National Starch Food Innovation (NSFI) has added another product to its Novation clean label starch line. Derived from tapioca, it is billed as an ingredient that can bestow indulgence on a product, with reduced oil, fat or cream.
Danisco has reported a slowdown in food ingredient volume sales in Q3 as the economic downturn kicks in; sweeteners and enablers are worst hit, but growth rates in cultures ‘satisfactory’.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
