A new screening tool may slash the time required to screen for aroma-aroma and aroma-taste interactions, according to scientists at NIZO Food Research.
Detailed information outlining the technology available to remove packaging from food waste prior to anaerobic processing has been published by the UK’s Waste and Resources Action Programme (WRAP).
Irish food companies are investing heavily to develop new, healthier products, and promote healthy lifestyles, according to an industry progress report.
The Food Standards Agency in the UK is standing by its study comparing evidence of nutrient content in organic versus conventional foods, claiming “irresponsible interpretation” has led to misleading claims about higher nutrient levels in some organic...
EFSA has launched a public consultation on dietary reference values for carbs fibre and fats – but has declined to give values for sugar or advice on glycaemic index due to lack of evidence.
An environmental group has urged dozens of major US supermarket chains to stop using plastic storage racks on concerns they may contain a toxic chemical that could leach into food.
People in financial debt are more likely to be obese, concludes a study from Germany that adds to concern that healthier foods cost more than energy-dense foods of low nutritional value.
Naturex has succeeded in its stated ambition to become the world’s biggest independent botanicals extracts supplier by striking a deal that brings on-board the ingredients division of Spanish company, Natraceutical.
Enzymes can help reduce costs and increase productivity for brewers in the wake of a merger or acquisition, says Novozymes, which has a pipeline of new solutions nearing launch.
The UK’s Competition Commission is asking government to establish an ombudsman to arbitrate in disputes between retailers and suppliers, as retailers have declined to act and the Commission does not have the power to do so itself.
Helen Browning, chair of the Food Ethics Council, expects the food and fairness inquiry will inspire food businesses to adopt good supply chain practices and warn them off bad ones - ultimately benefit their businesses in the long term.
CSM has reported an improvement in its financials for Q2 thanks to close cost control and efficiency drives; volume growth is still hit by the recession.
A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.
Almost 99 per cent of ready to eat (RTE) specialty meats sold in the UK are safe to eat, according to a new report published by the Health Protection Agency (HPA).
A major new inquiry is seeking evidence on fairness in the global food system and will deliver a set of recommendations for food producers, retailers and governments on ethical practices.
Firmenich has extended its collaboration with Senomyx over the development and commercialisation of sweetness enhancers, with a view to helping reduce levels of sucrose, fructose and rebaudioside.
Food firms wanting to capture the views and tastes of consumers need to tap social media, says Symrise, which is now dedicating resources to using emerging online tools.
Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.
Heather Mills, former wife of Beatle Paul McCartnery and animal rights campaigner, has acquired leading plant-based food brand The Redwood Wholefood Company.
Slovenian firm Vitiva has received US organic certification for its rosemary extract lines AquaRox and Inolens, which are used in foods, supplements and cosmetics products for their antioxidant and antimicrobial properties.
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
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.
