Leading players in the UK food sector are being asked for their views on an overhaul of European food hygiene legislation three years after the rules came into force.
A new index that ranks UK grocery brands according to their impact on the environment has listed only food and beverage brands in the ten worst performing products – which the greenest goods included four detergents.
Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
Chr Hansen is claiming to be first amongst yeast suppliers in commercialising the pure wild yeast strain Torulaspora delbrueckii to add complexity to wines.
An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada.
The stronger US dollar and ongoing inventory destocking has led to a drop in sales for Frutarom, but the flavour and specialty ingredients supplier remains uncowed about the long term.
Adding soluble fibre to the diet may improve symptoms associated with irritable bowel syndrome, but insoluble fibre may worsen the effects, says a new study.
Dairy ingredients dragged down the first half of 2009 for Glanbia’s Dairy Ireland division, as sale prices dropped but the price paid to milk suppliers was above the market low.
Industrial processing could double the level of certain marine biotoxins in shellfish a new report by the European Food Safety Authority (EFSA) has revealed, as it called for further research on the issue.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the ingredient for use in human food.
Extracts from the roots of a vine that has overgrown almost 10 million acres in the southeastern United States may improve heart health, says a new study from the US.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
Brenntag UK has purchased Cargill’s packaged glucose syrup business for the UK and Northern Ireland, taking direct responsibility for customers as of next month.
China’s fish processing industry has made considerable progress in boosting its traceability procedures but must improve further if it wants to meet new EU regulations due to come into force next year.
A new study has concluded that low carb-high protein diet leads to more atherosclerosis in mice, findings that could have implications for diet strategies if they also hold true for humans.
Researchers at the USDA have established that watermelons not sold for food use due to cosmetic imperfections could be a source of nutraceutical ingredients and biofuel.
Maple Leaf Foods Inc placed full page advertisements in a number of Canadian newspapers yesterday to mark the one-year anniversary of the fatal listeriosis outbreak.
Unilever has denied that it is actively developing ambient ice cream, following newspaper reports that such a product is part of a programme to reduce the environmental impact of its consumer goods.
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
UK consumers have a great desire to learn about conditions for food producers in poor countries, a new survey indicates, which food manufacturers can satisfy by flagging up their ethical sourcing efforts.
Manufacturers of kids foods have the dual challenge of meeting the exacting and fun demands of little consumers – and the health demands of their parents and carers, says Leatherhead.
BioPlus is introducing a new sucralose to manufacturers around the world, and sees future market growth in developing new versions of the popular sweetener.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Look at the globe and you’d be hard pressed to find two countries further apart than Ireland and New Zealand. But they stand side-by-side on the folic acid fortification issue – it is not needed.
Danisco has put together a selection of enzymes to increase yield for juice manufacturers and help apple processors in particular deal with a volatile marketplace.
With all the focus on LDL (bad) cholesterol, a ‘virtually unknown’ form called oxycholesterol may pose the biggest heart health threat, say Chinese scientists.
A look into the probiotic crystal ball reveals that genetically engineered "friendly" bacteria could be switched on by specific prebiotic sugar, possibly leading to a new generation of pre- and probiotic products.
Market research organization IGD has concluded that the organic food sector needs to do more to build consumer awareness of organics’ wider benefits to avoid losing customers to other ethical issues.
Givaudan has developed a new range of flavour ingredients focusing on umami in order to allow manufacturers a clean label approach to flavour enhancement, the company says.
German biotech firm, InterMed Discovery (IMD), has licensed a “microbial source” form of omega-3 it says offers an alternative to existing fish, algae and plant sources.
Pure Bioscience has gained US Environmental Protection Agency (EPA) approval for its new sanitiser, opening the door to use in food processing and production.
Cargill has reported a huge drop in earnings during the fourth quarter of fiscal 2009 compared to a year earlier, but said that it had entered the economic downturn with several effective strategies in place.
The quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from Spain.
Danisco has said that it is investing €60m ($85m) to boost capacity for its frozen and freeze dried direct vat inoculants (DVI) in Europe and the US, primarily to feed growing demand for probiotic cultures.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how nanotech is expanding the possibilities to colour food, and why it isn't clever to eat a high-fat diet.
Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
How best should Britain plan to secure reliable supplies of reasonably-priced food? Should the nation put its trust in home production or food imports from the world market?
Leatherhead Food International (LFI) is launching a new industry collaboration project to explore the replacement of fats with water-in-oil (W/O) emulsions.
Finnish food and agriculture firm Lannen Tehtaat has announced that it will combine the operations of its subsidiaries Avena Nordic Grain Oy and Mildola Oy.