Antioxidant-rich supplements containing polyphenols from Chardonnay grape seed may protect against oxidative stress linked to obesity, suggests a new study with hamsters.
The growth in ready meals, plus desire for clean-label, restaurant-style products has led the UK’s Ulrick & Short to launch a new functional starch from wheat.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
Progress of the proposed new food information legislation will be delayed by at least six months, as MEPs have decided to delay the vote in committee until after the parliamentary elections.
Sugar could be shedding its bad boy image to take a surprise spot on the public’s list of trusted ingredients, as manufacturers look to appeal to more savvy consumers.
Danisco says it continues to focus ingredient products designed to replicate consumer needs for convenient, ‘home-made’ style products through recent testing of a new range of dairy desserts.
New software can enhance overall equipment efficiency (OEE) in a processing plant while ensuring greater transparency in processes, claims Sartorius Mechatronics.
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
The IFE09 trade fair is playing host to the ingredients industry for the first time, in recognition of the growing role of ingredients firms in the development of finished products.
Chr Hansen is launching a new natural violet colour derived from purple carrot, which is said to bring cost and stability benefits for a broad range of beverages, fruit preparations and confectionery.
Chr. Hansen has launched a new range of cultures to capture the market for a popular Eastern European cheese, encouraging producers to switch to the Direct Vat Set (DVS) system rather than the traditional bulk starter method.
Fungal treatment of a biodiesel byproduct can produce the omega-3 fatty acid EPA (eicosapentaenoic acid), offering a potentially economical source of EPA from microbes.
A campaign that strongly opposes the inclusion of GDA-type nutritional labelling in the proposed new food information legislation has been launched by a consortium of health and industry groups in Denmark.
Chemical company Sunoco has started to limit sales of Bisphenol A (BPA) on the back of some studies that claim the packaging chemical can harm infants.
Synergy is launching new range of dairy ingredients for savoury foods intended to help control formulation cost issues and improve the sensory appeal of better-for-you products.
As the prospect of a fat tax on unhealthy food is raised once more, the Food and Drink Federation (FDF) has spoken out on behalf of the industry against calls for a tax on chocolate.
Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany.
A review of cloning is underway at the European Food Safety Authority (EFSA) following a request from the European Commission for further advice on the implications of the technology for food safety, animal health and welfare and the environment.
More needs to be done to fully optimise production equipment and processes to guarantee the hygienic production of food as well as greater cost efficiencies, claims a food technology expert.
Latest UK efforts to halt honey bee decline aim to stimulate more communication on reporting health problems in hives, as disappearing pollinators could have a serious effect on food supply and ingredient sourcing.
As Arla Foods drives ahead with plans to bolster its operations in whey and finished dairy products, the group says its latest acquisition highlights wider interest in the markets of Western and central Europe.
Consumer watchdog Which? has renewed its calls for food manufacturers and retailers to do more to address sugar, salt and fat content and take a consistent, industry-wide approach to labelling to help people make healthily choices.
Upgraded data loggers and probes can be used to monitor temperatures in wet and hot conditions, and also have USB enabled high speed data downloading, claims the US manufacturer.
Cutting costs is the top priority in 2009 for food and beverage companies, according to a report from Deloitte which outlines strategies companies can adopt to stay ahead in challenging economic times.
In recent years the share of private label goods sold by retailers has been on the rise, reaching almost 50 per cent in traditional retailers. The FoodNavigator editorial team discusses what's driving the trend, and what it means for big brand manufacturers.
A new method can detect the presence of the chemical 4-Methylbenzophenone (4-MBP) in food packaging in 24 hours, thus ensuring food manufacturers and packaging companies can avoid supply chain problems, claims Intertek.
UK organic farmers will not have the option to switch to conventional animal feed during the recession, the Soil Association has decided, as a consultation raised concern for consumer confidence.
Clutched to the president’s chest like a medal of nationalisation, Cargill Venezuela cannot be sitting very comfortably this week as it awaits the fate of its rice plant.
DSM and Roquette have announced that they are to commercialize the production of bio-based succinic acid by the end of 2009 after trials have shown that producing the acid via biological means, rather than using petrochemicals, is commercially viable.
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
Grocery retailers and manufacturers have pledged to work together to cut UK household food waste by 155,000t or 2.5 per cent of total waste before the end of next year.
The European Food Safety Authority has concluded its assessment of the potential risks of nanotechnologies for food and feed, stating that a cautious, case-by-case approach is needed as many uncertainties remain over its safe use.
A new research project starting in Denmark this year could position the New Nordic Diet as the healthy diet of future, paralleling the much-vaunted Mediterranean diet in its benefits but with local, Northern European roots.
German scientists have reportedly cracked the secret of Gouda’s complex, long-lasting flavour, and this could lead to developing more flavourful cheeses and other dairy products.
FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And...
The rules that govern agreements between retailers and suppliers could be strengthened under a new proposal by the UK’s Competition Commission (CC) to protect manufacturers and others from restrictive practices.
Researchers claim to have discovered a method to eliminate bacteria in packaged foods such as spinach and tomatoes, a process that could reduce the number of food-borne outbreaks linked to the produce.
Venezuelan president Hugo Chávez has taken control of a rice plant owned by a subsidiary of Cargill, according to reports, on the grounds that it does not produce price-controlled basic rice.
The food industry’s new sustainability roundtable will seek to unify all the green assessment methods now in use and under development, says the CIAA’s environmental director, rather than developing yet another approach from scratch.
Spotting a market opportunity ten years ago, John Mudd set out to create an alternative to mass-produced crisps, building a business that today sees 2.5 million packs of Real hand-cooked crisps sold each week in the UK.
Reb A producer PureCircle has reported a net profit increase of 75 per cent for the first half of 2009 after securing major contracts with companies including PepsiCo, Whole Earth and Cargill ahead of regulatory clearance in key markets.
Cadbury’s commitment to source cocoa for its popular Dairy Milk chocolate bars is a strong signal that responsible sourcing is moving out of a niche and into the mainstream, and will introduce more consumers to the principal.
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
