The UK’s Food Standards Agency is investigating curious reports of a lingering metallic taste in the mouth of people who have eaten pine nuts, sometimes lasting as long as two weeks.
Global DHA leader, Martek Biosciences, has gained a draft European Union Novel Foods approval for its proprietary omega-3 ingredient, life'sDHA, to be used in a host of food and beverage applications.
Products made with rice ingredients are dominating new launches of baby foods, according to Beneo Remy and market researchers – a trend that fits with natural, organic and allergy concerns in the wider food sector.
The spectrum of opinions on genetically modified organisms is to come under new scrutiny in a European consultation project to assess EU legislation governing the controversial crops.
Spanish consumers are more willing to pay a premium for food products that carry a nutritional panel on packaging than for those that just make a ‘light’ claim, according to researchers.
A High Court judge has found in favour of Asda in its court battle with Ajinomoto over food and beverage ‘no nasties’ labelling, which listed aspartame as an ingredient not used. Ajinomoto plans to appeal.
A supplement combining a prebiotic fibre and a probiotic strain may reduce allergic responses to cow’s milk, when used in conjunction with small amounts of whey, says a new study.
Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of liqueur emulsions, suggests new research from Ireland.
Former Defra minister Lord Rooker has been appointed as the next chair of the UK’s Food Standards Agency, taking over from Dame Deirdre Hutton later this month.
A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.
Thousands of dairy farmers took to the streets of Strasbourg this week to call on the new President of the EU Parliament to take action against low prices and deregulation.
Imports of Ukraine sunflower oil to the EU look likely to resume unhampered by restrictions imposed due to mineral oil contamination; 80 per cent of laboratories can now measure levels of the contaminant.
Extracts from the Asian plant Osmanthus fragrans may prevent browning of foods, and offer an alternative to formulators looking to tap the ‘natural’ wave.
UK supermarket Tesco says it has seen sales of its premium, organic and fair-trade products return to growth this year, as special offers on top notch goods convince shoppers that they are good value for money.
Industrial accidents are not funny. Does anyone need a reminder? Apparently yes; judging by how some headline writers and bloggers made light of the plight of Vincent Smith who died last week after falling into a vat of liquid chocolate at a New Jersey...
Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
The UK’s Food Standards Agency has launched a consultation into its own performance as a regulator, a process seen as important in case of politically motivated actions.
Puratos’ picturesque innovation centre in the UK has become a hub of customer activity following a major refurbishment, able to speed product development to short deadlines and meet very British bakery tastes.
The European Food Safety Authority (EFSA) has said that a study on pesticide residues in food found 96 per cent of samples complied with legal maximum levels for the chemicals.
Branded food and beverage manufacturers are fighting back against private label, according to a Bernstein researcher, and after a switch caused by price ‘sticker shock’ many consumers go back to their favourite brands.
Restricting the amount of calories we consume, while avoiding malnutrition, may extend lives and reduce the risk of chronic disease, suggest results from a monkey study.
A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura batters, the company says, and is an alternative to chemically-modified or high amylose starches.
The European Food Safety Authority (EFSA) is due to release an opinion as early as tomorrow on the labelling of reference intake values for omega-3 and omega-6 fatty acids.
The release of a hormone at times of stress could be key to understanding why some food poisoning bacterium become more invasive in animals after transportation, a new study has said.
The UK’s organic sector is waking up to the need to market its key messages and is planning a conference to examine consumer attitudes and share experiences.
Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.
Pure Circle, supplier of stevia-derived Reb A, is expecting to report a 420 per cent increase in profit in its full year results due to good reception for the first products launched in the US.
The modified gum arabic product 'SuperGum' may reduce blood pressure, even in people with normal levels, according to a new study from the UK and Japan.
Interest in stevia has remained high in Germany despite the plant being outlawed under novel foods regulations in 2000; but fringe products may contain undeclared additives due to the lack of food checks.
Food reformulation is not slowing down in the recession, according to figures published by the FDF, but regulators should be aware that economic factors could affect priorities going forward.
Consuming a Mediterranean-style diet, rich in vegetables, fruits and nuts, olive oil, and legumes, may lead to longer life, according to a new study from Greece.
Public health would not be harmed if the maximum level of aflatoxins permitted in all tree nuts was increased by 150 per cent, the European Food Safety Authority (EFSA) has said.
The CIAA has invited the Swedish presidency to take part in the recently launched Round Table on Sustainable Production and Consumption (SPC); while Sweden has made food and the climate one of its priorities for agriculture over the next six months.
The Atlantic Ocean separates continents; it also separates schools of thought on the definition of nanotechnology. In order to educate manufacturers and consumers on nanotechnology a definition is critical.
The European Stevia Association (EUSTAS) is proposing a quality assurance scheme for raw stevia products in Europe, to guarantee purity and quality and build consumer confidence.
As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.
Wild is introducing a new rooibos infusion idea for ready-to-drink teas that complements its existing black, white and green tea offerings, and taps the market for caffeine-free kids' drinks.
A New Zealand company has applied to the UK Food Standards Agency (FSA) for novel foods approval to market its honeybee venom to alleviate the symptoms of arthritis.
Reduced food waste and lower traceability costs could result from a new independent study which confirms that RFID tags can be used effectively more than once.
Europe’s meat processors will suffer unless the European Commission meets extra costs resulting from a new regulation on improving animal welfare at slaughter, said an industry body.
Symrise has developed a new tool for comprehensive flavour analysis which it says will enable it to produce more authentic profiles quickly and efficiently – and develop more true to life natural flavours.
Vegetarians will develop less blood, bladder and stomach cancer than meat eaters, according to new research published in the British Journal of Cancer.
The WWF suggests that red meat packs should carry labels advising people to consume no more than three portions a week, and dairy products no more than three a day, according to reports.
Increased ozone levels as predicted by global climate change experts could cut oil seed rape yields by up to 30 per cent by the end of the century, according to new research.
