The global market for gluten-free food and drink products has grown exponentially in the past five years with a raft of new products hitting the market. Clear leaders are starting to emerge in what was once a niche.
Interest in ‘ancient’ grains like quinoa, sorghum and teff has soared, not least because of their gluten-free quality. That means expanding supply to keep up with demand.
A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Thousands of food companies make and sell products; why do some become so much more successful than others? Is it luck, or is it better people? Dr Michael Lee of CPL Executive Search says individuals make all the difference – and firms need to use the...
Danisco has completed a 1,500 tonne expansion of its cellulose gum production capacity to make way for a new range of products for use in bakery, beverage and dairy, as well as oral care and pharmaceuticals.
Lower food prices and less waste thanks to low-cost, smart sensors using Radio Frequency ID (RFID) technology could result from pioneering work at the University of Manchester, UK.
Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.
Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
The controversy over the use of bisphenol A (BPA) in food packaging looks set to take centre stage again with the California State Assembly due to decide today on whether to ban the chemical.
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.
UK consumers are continuing to buy more branded frozen food, according to a new survey that indicates a 9 per cent upswing in frozen food purchasing this year – and many are swayed by taste and quality factors.
Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.
Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
Kraft Foods has confirmed it has had an initial takeover bid for Cadbury rejected but said it intends to work towards a deal that would create a $50bn food industry powerhouse.
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
Supported by supplier migration, Eastern Europe has gained ground in the global chocolate market as health concerns eat into the Western European share, according to new research.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
DSM Food Specialties and Sanovo Engineering have formed a new joint venture which they say will bring leading edge technologies to the egg processing industry.
A study from China sheds new light on a coconut oil extract’s potential as a food preservative, but high fat or low starch content may reduce its action.
A furious consumer backlash has prompted Sigg to issue a public apology over revelations that the liner of its metals bottles made before summer 2008 contain bisphenol A (BPA).
New applications for iPhone are giving consumers instant access to information on food additives by entering the E-number – but there are questions about the science used to support the safety opinions.
Leading cereal manufacturers in the UK are meeting the Food Standards Agency (FSA) today to urge the body to pull a £3m (€3.44m) advertising campaign on salt consumption.
The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
Barentz Europe has formed a new production division that formally brings together its three ingredients businesses under the same management – Barentz Ingredients, Vitablend and LI Frank.
Loma Systems has expanded its x-ray and metal detection offering for food manufacturers with the launch of the Loma X4 SideShoot, Loma X4 FinePitch x-rays and IQ3+ PipeLine metal detector.
Mane is launching a new range of vegetable flavours for culinary applications to cater to the growing trend for natural foods and the new legislation on the composition of flavours that can be called natural.
Food Standards Australia New Zealand (FSANZ) has published a second assessment report on the potential use of a herbicide-tolerant soybean line in food products, giving its preferred option of approval.
A verdict on the safety of the ‘Southampton six’ food colours is imminent after the EFSA confirmed its food additives panel is scheduled to discuss the review findings later this month.
Studies reporting that sucralose may be detrimental to gut health were “not scientifically rigorous”, and the totality of evidence supports the safety of the sweetener, an expert panel has concluded.
A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
The newly merged dairy co-op Royal FrieslandCampina has reported a sharp decline in the profitability of its ingredients business, as selling prices plummet.
A clear hydrogel made from xyloglucan and chitosan may offer an innovative thickening agent, and carrier of flavours of colours for foods, suggests new research.
Sugar politics means high prices are a bitter pill for US and Indian sweet food and beverage makers; while the European industry is sitting pretty on the back of the recent sugar reforms.
Regulatory consultant Cantox is planning a seminar on key changes to regulations on food ingredients and additives in the EU, including the update on novel foods regulation.
European ingredient companies entering the US, and American companies aiming at the European market often have less success than at home, and certainly far less than expected. The effort takes longer and costs more than projected. Esther Hunter and Steve...
The commercial breeding cretain species of GM fish should be approached with caution on fears they could pose a health risk to humans and threaten natural breeds, new research has said.
