European Union novel foods applications will be processed more quickly and the definition of what constitutes a novel food broadened, if a proposal for a new novel foods regulation is accepted by the European Parliament (EP).
There has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. FoodNavigator.com summarises the science so far.
This year’s Food Ingredients Europe (FiE) trade show in Frankfurt, Germany, will focus on key trends such as fat, sugar and salt reduction, global sourcing, and satiety.
Arla Foods Ingredients has introduced a new milk protein designed to replace skimmed milk powder in meat formulations, which it claims offers better texture for less cost.
Danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality.
Ohly is launching an upgraded version of its torula yeast extract Provesta 512, following improvements to its processing and increased free glutamic acid level.
The wheat futures market, used by wheat farmers and processors to manage price risk, could lose its relevance unless efforts are made by the Chicago Board of Trade to bridge the wide gap between futures and cash prices, finds a new study.
The president of the UK's Food and Drink Federation (FDF), Ross Warburton, has called on the Government to cut unnecessary red tape in order to support the food industry through the recession.
The Association of Manufacturers and Formulators of Enzyme Products has welcomed EFSA’s draft guidelines for assessing food enzyme safety, but cautioned that regulation should be proportionate and clear.
Partnering with an external research organisation can bring new insights into ingredient uses, and help develop new tools to meet manufacturers’ pressing needs, according to National Starch Food Innovation.
A food pressure group in the UK is urging consumers to place stickers on plant produced bread in a move to highlight the unlabelled processing aids used in breads formulated by the 'big bakers'.
Eating food that is rich in fat can trigger long-term memory formation, according to new research which could lead to new approaches for tackling obesity and eating disorders.
Nestle has indicated that the recession need not be all about cutting costs and keeping prices down, unveiling initiatives to tackle longer-term economic and social challenges, and create shareholder- and public-value.
The swine flu virus first identified in Mexico cannot be contained, warns Dr Margaret Chan, director-general of the World Health Organization (WHO), as the economic impact of the outbreak continues to spread.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how chocolate-eating sheep may give us insights into childhood obesity, and how vitamins may protect against carcinogens hiding in your French fries.
The European Commission has re-started the search for a new logo to appear on pre-packaged organic food, over a year after original designs were scrapped due to similarly to a supermarket’s logo.
DSM is launching a new liquid solution for preserving sausages and cheeses, which is said to allow for even surface coverage and overcome the dust and stickiness problems associated with powder-based products.
As yet another TV show concludes that supplements are unnecessary, is the ignorance of the mainstream media few putting the health of the many at risk? Isn’t it time to change the record?
As the crusade against saturated fats gains pace, UK snack and biscuit manufacturer United Biscuits has achieved gains in product formulations for a range of its popular biscuit brands.
Chewing gum could have a positive affect on the academic performance of teenagers, according to new research funded by the Wrigley Science Institute (WSI).
Organic, lower sugar and reduced carbohydrate foods that have seen growing interest in Western European and North American markets are likely to become importantly popular in markets like Japan in coming years, says research.
Refined vegetable fats derived from palm oil, used for margarines and infant formulae, may contain glycidol fatty acid esters, says the German Federal Institute for Risk Assessment (BfR).
The multinational food corporation Royal Wessanen has announced plans to exit North America to concentrate on its European natural, organic and specialty food products as part of a strategic overhaul.
Improved safety standards and greater support for the food industry in Wales are the twin goals of a new research centre opened yesterday at the School of Health Sciences, which is based at the University of Wales Institute Cardiff.
The Soil Association has criticised Hilary Benn’s decision not to ban pesticides believed to damage honey bees’ neurological and immune systems while millions are invested in trying to halt honey bee decline.
Including both walnuts and fish products in the diet is required to reduce risks of coronary heart disease, says a new study funded by the California Walnut Commission.
As consumers seek out food with a reduced carbon footprint, some experts believe a dietary shift from red meat and dairy consumption may be more effective than turning to locally sourced products, suggests new analysis.
Tate & Lyle has continued its push into the health and wellness area by linking with a Canadian coffee and tea specialist to distribute a green tea extract in Europe, the Middle East and Africa.
US and Indian scientists have developed a new biosensor for use in a faster, more sensitive test for detecting the deadliest strain of Listeria food poisoning bacteria, according to an article in the current issue of Analytical Chemistry.
DD Williamson has succeeded in sourcing certified annatto extracts for use as food colors, opening up new possibilities for manufacturers to make organic claims on foods.
Monsanto has filed a lawsuit against the German government after the EU member state banned planting of its genetically modified MON810 maize last week.
Unilever has announced plans to cut the salt content across its global range of 22,000 products with an eye on achieving the five grams daily maximum salt intake recommended by the World Health Organization.
As stakeholders across the dairy supply chain look to put cows’ backsides at the forefront of efforts to cut greenhouse gas (GHG) emissions, researchers suggest consumer acceptance will be a major factor in any successful solution.
A new technology that can kill foodborne pathogens in a minute has been licensed to an anti-bacteria product manufacturer, according to the US university that developed it.
The European Food Safety Authority (EFSA) said there is no indication that aspartame causes cancer following its assessment of a study that linked regular intake of the sweetener with increased risk of certain cancers.
Associated British Foods (ABF) has reported strong growth in its sugar and ingredients divisions for the first half of the financial year but the group’s profits have fallen.
Naturex has divided its business into three distinct business units so as to develop products that are targeted to the main markets it serves, and has unveiled a new corporate image.
Falling UK demand for bottled water products is being seen by some industry associations as a potential obesity risk due to increased consumption of higher sugar soft drinks.
Speculation in the commodity markets needs close monitoring to help ease price volatility, the first ever G8 meeting of agricultural ministers has concluded, and agri-food chains should be more closely-coordinated to boost efficiency.
FoodNavigator talks to Peter Melchett, policy director at the Soil Association, about communication efforts to help more consumers understand and engage in organics, and the all-important issue of climate change.
Ocean Spray's Ingredient Technology Group is to hold online auctions for its cranberry concentrate, which it claims will help customers ensure supply and protect against commodity fluctuations.
What does health taste like? As a kid, I was encouraged to hold my nose and swallow down broad beans and cod-liver oil. If they tasted bad, it was only ‘cos they were good for me.
Australian claims that consumers may be cutting nutritional value - as well as spending – by consuming more private label goods are not being backed by one European health group, which suggests there is dietary parity with branded goods.
Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.