Confectionery makers can expect no let up in the current high liquorice prices due to the fact that pending EU regulation, setting limits for the first time on Ochratoxin A (OTA) levels in the ingredient, will impose further pressures, claims a leading...
Burgeoning demand for flavours from Chinese food manufacturers has led to rapid growth in the last decade and encouraged more foreign firms to set up operations there, says Leatherhead.
The US government ruling on the safety of bisphenol A (BPA), due to be delivered later today, could be delayed as officials plead for more time to review the wealth of scientific evidence on the chemical.
The krill category and the science backing it are still emerging, but there are many who believe krill extracts have the potential to 'go big' in the healthy foods arena. Very big.
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
Two new tomatoes, one sweet and one aromatic, made thier debut in UK Tesco stores this week, created by the retailer’s dedicated grower in South West Spain.
The EU food and drink industry is keen for a deal in Copenhagen next month as ongoing uncertainty over climate change policy would undermine its ability to invest profitably and innovate, says the CIAA.
Frutarom is introducing new premium natural citrus flavours intended to be as true-to-nature and authentic as possible – and which meet incoming labelling rules for natural and FTNF flavours.
Fad diets are contributing to Britain’s obesity crisis, the president of the British Society of Gastroenterology (BSG) said at the Gastro 2009 conference in London this week.
Chocolate processors can boost their clean label and meet good for you indulgence trends with a new fresh fruit based ingredient range that is free from artificial additives, allergens and sugar and has a long shelf life, claims the Dutch supplier.
Developing a sustainability strategy makes sense for food ingredients companies to ensure security of supply, to leverage brand opportunity in innovations, and to realise returns on investment in agriculture, says an Oxfam expert.
UK-based flavour and fragrance ingredients company Treatt has developed six new synthetic nature identical top notes, primarily for use in savoury flavours.
A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.
Consumers think that current labelling regulation for genetically modified (GM) foods is inadequate, according to a new report from the UK’s Food Standards Agency (FSA).
Cost savings initiatives have helped offset steeply declining sales for nutritional and personal care ingredients company Cognis during the first three quarters of 2009, the company said on Wednesday.
Millions of deaths could be prevented each year if individuals consumed 5g less salt per day, concludes a new meta-analysis that calls for top-down regulations in addition to self-regulation by industry.
JK Sucralose has announced that it intends to expand capacity at its Jiangsu, China plant to 4,000 metric tonnes by 2020, confident that the market is set to skyrocket.
Superfos Industries said it is considering using oxo-biodegradable (OB) additives in its plastic packaging but that a decision to employ it in future products would be made once it had been fully tested.
Baked good companies should look to discount chains, control distribution, develop a broad product portfolio, manage input costs and tap into newer markets in order to ensure resilience over the next five years, stresses a report on the European bakery...
Frutarom has reported a rise in net profit of 6.3 per cent to US$10m in the third quarter of this year and pledged to continue its acquisition strategy.
Low prices for locust bean gum could lead to future supply issues, says a hydrocolloids expert, as present returns on pods do not make the harvest worthwhile for growers.
Naturex president and chief executive officer, Jacques Dikansky, tells Shane Starling why in August the French botanicals giant bought Spanish supplier, Natraceutical Group, to double its size for the third time since 2002.
Danisco has announced that its annual science award this year goes to Hanne Christine Bertram for research on water-binding in food, and especially in meat and meat products.
The Food Standards Agency (FSA) has announced a reshuffle of personnel following its merger with the Meat Hygiene Service (MHS), creating two senior job opportunities.
There’s a perfect storm building for food prices. You don’t have to scan the horizon to see the signs; the clouds are developing all around us - at a faster rate than anyone expected.
National Starch has launched a new ingredient for spreadable processed cheese (SPC) that promises to replace expensive protein and fat without compromising texture or flavour.
National Starch has secured a deal to sell ConAgra’s high-flour wholegrain barley flour and flakes in Europe, and expects it to prove popular in bars, cereals, baked goods and beverages.
The corks were flying for National Starch, Chr Hansen, Culinar and Fuji Oil Europe on Tuesday night. But after the hangovers have eased, they can look forward to longer term benefits of winning awards at this year’s FiE.
The World Trade Organisation (WTO) is to investigate the European Union’s decade-long ban on poultry from the United States that is treated with chlorides during processing.
One year on from the economic crisis… three days of crowds in the packed exhibition halls of Frankfurt Messe. The food industry looks to be bouncing back, but there are some changes in its focus.
Food and beverage manufacturers are driving sustainability in the supply chain, says an Oxfam specialist, but they face more risks in catering to demand for ethically-produced products than retailers.
Adding resistant starch to breakfast and lunch meals may reduce the amount of calories consumed over a 24-hour period by about 10 per cent, says a new study.
The leading scientist of research that suggests boys exposed to phthalates during pregnancy have more feminine play habits has defended the report after a chemical industry body disputed its reliability.
The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.
Symrise has acquired fragrance and flavours maker Futura Labs to tap into opportunities in the fast growing regions of North Africa and the Middle East.
Clever formulation of food products may be the best way of masking the flavour profile of stevia, and not masking agents, according to the science VP of a major stevia player.
