Cargill has officially opened a new plant for chocolate fillings and coatings in The Netherlands, as part of a wider plan to grow its cocoa and chocolate operations.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Firmenich and Danisco have found a way to lower the fat content in vanilla ice cream by 40 per cent without distorting the flavour profile, a development that fits with the trend for healthier, luxury products.
The current system for monitoring and tracing Irish pork is inadequate and should be overhauled urgently, a highly critical report from the country’s Parliament has said.
Functional ingredients, fragrance and flavour supplier Frutarom has reported a decrease in sales and net income for the quarter but confirms growth plans.
Symrise has introduced a new manufacturing process to improve the quality, solubility and sustainability of its citrus oils for flavouring beverages, dairy and sweets.
Treating chicken breast meat with a mixture of organic acids and plant extracts can greatly reduce the presence of pathogenic bacteria, according to new research from the US-based Food Safety Consortium.
Many consumers remain confused about just what prebiotics are and what they do, but they are responding to the general gut health messaging surrounding various prebiotic forms, and seeking prebiotic products, according to Frost and Sullivan.
Slovenian extracts firm Vitiva is gearing up for the launch of a new rosemary extract for clear, hot filled beverages next month, which it says has a neutral taste and colour.
Food safety and health and wellness concerns mean microbiology is playing an ever increasing role in the food industry says Danisco Cultures’ innovation chief, as the company opens a new BioScience Development Center in France.
The European Food Safety Authority (EFSA) has published a Q&A (question and answer) in advance of its stakeholders meeting in Brussels on June 15, to help industry better understand the nutrition and health claims process.
As demand for olive oil falls and prices follow suit, the European Commission is considering support that would let beleaguered producers tender for aid so they can store their surplus.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
The UK’s Food Standards Agency is advising that infants are not given rice drinks as a replacement for cows’ milk, breast milk, or infant formula, following a new study that indicates potential to exceed maximum intake of arsenic.
Developing an official ‘label’ for organic conversion-grade produce would let farmers secure price premiums while they are going through the organic conversion process, claims a new European study.
Monosodium glutamate (MSG), a flavour-enhancer, does not increase the risk of developing allergies, such as asthma and rhinitis, says a new review from the US.
There is a general trend towards lower levels acrylamide in food products over time, EFSA has observed – but the decrease is not consistent across food groups and for some levels have actually increased.
Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
A new internet portal dedicated to providing information on animal welfare legislation, research and standards, practices and policies has been launched by the Food and Agriculture Organisation.
A new water-based surface and utensil sanitiser promises to provide UK food and drink processors with a highly effective, safe, low cost and environmentally-friendly means of maintaining secure hygiene standards, claims its manufacturer Radical.
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.
National Starch has developed a multi-lingual dictionary of texture called the ‘Texicon’, which its sales teams use to ensure manufacturers and food scientists understand the same thing from descriptive terms.
Wild has developed a new line of flavours for baked goods that are said to be more stable than is usual and have a more intense fruity flavour and aroma.
Volac has expanded its dairy ingredients plant in Wales to offer lactose for the first time, and increase its overall production output by 50 per cent.
A Euromonitor International report has highlighted the rising importance of prevention of disease and unwellness as opposed to treatment in the minds of large swathes of consumers.
Announcements of new R&D plans this week from Nestle and Danone indicate that major manufacturers plan to keep up the pace on nutrition research and innovation in the economic downturn.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
The world’s first vaccination against the food poisoning bug salmonella could result from new research at the Institute of Food Research (IFR), Norwich, UK.
The Food Standards Agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods.
Philipp de Simone, human nutrition and health regional sales director for the east, south east and middle east at DSM Nutritional Products, tells Shane Starling why DSM’s Quality for Life initiative reaches all the way from the factory floor to finished...
Following a gluten-free diet may be detrimental to gut health, which may also affect immune health, according to a new study from the Spanish National Research Council.
The European food and beverage industry could benefit from joint business opportunities in China, says Commissioner, especially for products that have already gained recognition on that market.
You can try your best to avoid it, but when it comes to measuring carbon footprint, almost everything we do these days, either as a business or individuals, is likely to have a negative impact on the environment.
Adding protein and fibre sources like pea protein and Psyllium fibre may improve the physical structure of gluten-free dough, and boost the nutritional content, says a new study.
Stevia leaders must show corporate social responsibility, as sales of sweeteners derived from the plant take off around the world, says conference speaker.
Open trade in food products between the EU and US is on its way following the agreement over the beef hormone dispute this week, industry believes – even though the stand off is not fully resolved.
Chr Hansen has developed a new culture for sausages and cooked, cured or fermented meats, which is said to provide improved taste and colour and to work faster.
Daily supplements of a multi-bacterial strain food may reduce the risk of eczema by 58 per cent during the first three months of life, according to a new study from The Netherlands.
Latin America presents growing opportunities for investment for food manufacturers, even as the economic crisis takes its toll on American and European markets, according to a new market report.
Raisio is to sell its margarine portfolio to Bunge, a move that will allow it to focus on its grain business and give it a powerful new partner for its Benecol plant stanols brand.
Speakers at the first day of Stevia World have focused on the potential of stevia sweeteners as mainstream sugar replacers, as well as their role in tackling surging rates of diet related ill health, such as diabetes.
