Over 50 per cent of Irish consumers are concerned about the safety of food imported from outside the EU – and 43 per cent about food from other EU member states – a new survey has indicated.
A component of the common food additive lecithin my help the liver process fat and glucose, opening up lecithin to a potential role in the growing health ingredients category.
Use of a common symbol to indicate the presence of individual allergens in food and personal care products could help allergy sufferers identify products to avoid – especially in multi-lingual communities, say specialists from Imperial College.
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
A new consultation starts today on practical issues to developing a colour coded GDA front-of-pack labelling scheme that includes the words ‘high, medium and low’.
Ulrick & Short has developed a modified starch replacement made from waxy maize for sauces and ready meals that it says offers greater stability than previous versions.
A new review of studies on the nutritional content of organic and conventional produce has broadly concluded that there are no differences – but the investigators raise big concerns over standard of the science.
A daily supplement of Lactobacillus and Bifidobacterium strains may reduce the incidence of cold and 'flu-like symptoms in children by 50 per cent, says a new study from Danisco.
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
Brazilian soy processor have extended their moratorium on sourcing from newly deforested areas of the Amazon, as efforts to curb destruction of the rainforest need more time to take affect.
Parents are more interested in the source of ingredients in baby foods than in whether or not they are organic, according to manufacturers questioned for a new report.
The UK’s Food Standards Agency has published tough draft recommendations for reducing saturated fat content and portion sizes in sweet baked goods, chocolate and beverages – as well as an increase in marketing spend on healthier products.
Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.
The Food Standards Agency (FSA) is calling on food additive manufacturers and enforcement authorities to comment on an EU directive laying down new purity criteria.
Combining sugar beet pectin and milk proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.
A review of all new food and beverage product launches in Europe over the past year has revealed an increased focus on three top-of-the-mind consumer issues: The quest for all things natural, the need for speed, and the avoidance of allergens.
Cutting back meat consumption is the new darling cause of pop stars. But if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Opportunities are plentiful for suppliers of kosher ingredients to France, where the market continues to boom thanks to growing interest from mainstream consumers.
Swiss over-50s need appealing new dairy products to encourage increased calcium intake and reduce osteoporosis risk, says a new survey that identifies the tastes and preferences of this important consume groups.
An extract from spores of the plant Lycopodium clavatum may encapsulate and mask the flavour of ingredients such as cod liver oil, according to new results.
The EU Commission has approved 16 promotional food projects with total funding of €62.1m covering industry sectors including dairy, honey, and organic products.
The different language, culture and regulatory set-up may make running an ingredients company in China a daunting proposition for Western executives. But Yossi Gohary, general manager of Solbar Ningbo, says it’s all about cultural compromise.
The 2006 EU nutrition and health claims regulation is putting the brakes on the commissioning of trials to back claims, according to Cédric Bourges-Sevenier, PhD, general manager at French science and regulatory consultancy, Nutraveris.
Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.
The UK Advertising Standards Authority (ASA) has ruled against Nutricia-owned Milupa over adverts promoting its prebiotic-fortified, follow-on formula, Aptamil.
Consumers do not trust portion sizes given on food packages and buy extra to ensure they have enough to eat, finds IGD research has found; industry needs to communicate better the basis of portion sizes.
A proprietary citric acid-based antioxidant may extend the lifespan of frying oils, and have carry over benefits to the finished product by boosting shelf-life, says a new study.
Food safety authorities in the UK have confirmed they know neither the exact quantity nor precise location of peanut butter and paste contaminated with aflatoxins up to 190 times above the legal limit.
A UK manufacturer of traditional seaside rock has been fined for using too high levels of Ponceau 4R, one of the ‘Southampton Six’ colours implicated a study of hyperactivity in children.
Since we reported on the UK’s Food Standard Agency’s investigation of reports of a mysterious metallic taste after eating pine nuts last week we have received a number of hypotheses on the cause from the food industry.
DSM has successfully trialled its MaxiCurd granulated protein hydrolysate in cottage cheese applications and claims it can bring yield and cost benefits to manufacturers.
A leading plastic pallet company has labelled allegations that a toxic chemical contained in its products can leach into food as “misleading, inaccurate and highly suspect”.
Loders Croklaan is building a new refinery and storage capacity in Rotterdam that will enable it to expand its product range with lauric products and mixtures and use greener production processes.
More dialogue is needed between the food industry and policy makes to ensure future food security in the UK, with an increase in sustainable domestic production, says a new government report.
Increased blood levels of the omega-3 fatty acids EPA and DHA is linked to lower incidence of obesity, suggesting a role for fish oils in weight management.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.
The UK Food Standards Agency’s (FSA) handling the Irish pork dioxin incident last year has come under fire with a majority of industry players levelling stinging criticism at the agency.
Not again! As if industry is not struggling enough with the severity of the European Food Safety Authority’s nutrition and health claims rulings so far, the situation has not been helped by the kind of articles that appeared in the UK press today and...
A new network is aiming to boost the R&D and innovation potential of food firms in the North of England, by providing links to experts in product development, manufacturing and packaging technologies.
Coating frozen fish with a mix of chitosan and fish oils can boost shelf life and improve the nutritional load, according to new research on lingcod from the US.
