Bravo! The beverage industry has responded enthusiastically to Mrs. Obama’s campaign to tackle childhood obesity - but there’d better be more than froth behind that sparkling rhetoric.
EU food safety bodies have signed up to a plan to develop common methodologies for collecting food consumption data across the bloc, which will allow for more accurate exposure assessment and could reduce compliance cost for industry.
A survey by a protein ingredient supplier indicates that 12 per cent of Brits have reduced their meat consumption in the last five years, for weight management, cost or environmental and ethical reasons.
A combination of grape seed oil and rice bran fibre may allow fat reduction of 10 per cent, and 50 per cent replacement of pork back fat in meat emulsions, says a new study.
A new international standard on radio frequency (RF) tags has been issued to improve the tracking and traceability of products in the global supply chain.
The re-registration process and expected approval time for food enzymes under new European regulations mean innovations will take longer to reach consumers, says Novozymes’ regulatory expert.
A European plastics industry body has hailed a decision by the French Food Safety Agency (AFSSA) to use scientific rather than political considerations to guide its ongoing evaluation of bisphenol A (BPA).
New European Union omega-3 labelling rules will help consumers understand the role the fatty acids can play in the diet and boost product launches, according to the global omega-3 trade group, GOED.
Dutch research organisation TNO has embarked on a two-year collaboration with Vaessen-Shoemaker to explore ways to reducing salt content in composite meat products.
A new study has indicated that including two-in-one chocolate bar packs do not foster more responsible snacking, and more regular size products and healthier snacks should be available.
Partially defatted peanut flour could provide the foundations for an instant shake-style beverage with excellent consumer acceptance, according to a new study from the US.
Purac has added a new ingredient to its food safety portfolio, for refrigerated foods, and plans to build its offering of non-lactate and lactic acid products.
The trial phase on a starter that enables reprocessing of rejected bread has demonstrated its efficacy in reducing waste within the bakery facility, claims the Sonneveld group.
The French Food Safety Agency’s (AFSSA) opinion on bisphenol A is confused and it has been sidetracked by conflicting results from animal studies, said a non-governmental organisation (NGO).
A national survey into UK eating habits has indicated that people are eating less saturated fat and sugar than they were a decade ago, but more work is needed before intake targets are reached.
The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.
The UK government has confirmed plans to allow product placement in television programmes, but foods high in fat, sugar and salt (HFSS), and alcohol are excluded.
A breakthrough in the manipulation of liquid crystals could result in food packaging that extends product shelf-life, according to new research from the United States.
China is launching a new national food safety drive following a wave of recent damaging revelations over melamine-tainted milk products in the country.
BASF is bringing in another price increase for propionic acid, a food preservative, because increasing costs of raw materials mean the margins are unsatisfactory.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
The fresh meat aisle might seem a prime target for innovation in sustainable packaging. But cost issues, along with differing interpretations of ‘sustainability’, are hindering the process, reports sister title Food Manufacture.
Symrise is extending its reach in two high potential developing markets, with the acquisition of a new facility in Russia and the opening of a new plant in Singapore.
Soft drinks are safe and not a risk factor for cancer, says the British Soft Drinks Association (BSDA) in response to yesterday’s study from an Asian population.
French food safety authorities have questioned the validity of studies linking bisphenol A (BPA) to human health problems but said the research does flag up “warning signs” that warrant extra analysis.
The European Commission has today announced the winner of its contest to design a new logo to appear on all organic food and beverage products in the European Union: a leaf-shaped design from Germany that attracted 63 per cent of the votes.
A new study suggests that beers containing plenty of hops or pale barley malts could promote better bone health thanks to their dietary silicon content.
Rectory Foods is eyeing up another year of bumper sales, despite the recession taking its toll on many in the sector. Its secret? Branching out into ingredients and responding quickly to market changes.
“An army marches on its stomach.” This advice, from French military adventurer Napoleon, seems to have impressed the US military which is considering fortifying troops’ rations with omega-3 fatty acids. What is it waiting for?
Drinking two or more soft drinks per week may double the risk of developing pancreatic cancer, suggests the first study of its kind in an Asian population.
A platform to oversee competitive relations in the food supply chain should be a priority, says the CIAA, which holds that more work is needed to address issues of competition and commercial practices in the sector.
Confusion continues to surround the lack of progress on a US meat industry appeal to allow electron beam irradiation as a meat processing aid – with each side blaming the other for the delay.
The Chia Company is bidding to market its chia seed for use in bread in Europe, with a novel foods application under the fast-track substantial equivalence scheme.
Soy protein isolate extruded at high moisture – such as meat analogue – has the same nutritional value as unextruded soy protein, suggests a study published in the Journal of Agricultural and Food Chemistry.
Typically less than 10 per cent of food manufacturers have product recall insurance, with the majority relying on traditional product liability cover, according to insurance broker Jardine Lloyd Thompson (JLT).
Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.
Tapioca ingredient suppliers are warning of price increases this year, due to extreme weather conditions and pests in Thailand, and growing demand for non-GM starch sources.
The Consumers Union (CU) has urged the US Food and Drug Administration (FDA) to set performance standards for leafy greens after its latest survey revealed some packaged salads contained high levels of bacteria.
Frutarom has been snapping up healthy ingredient firms for the last couple of years due to an ambitious strategy to build presence in the high potential healthy market, back up claims with science and speed product development.
Soy products can be stored and transported at ambient temperatures, and are packed with protein. Ideal, then, for the Haiti earthquake relief effort, explains Gerard Klein Essink of Bridge2Food.
The rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study.
Kraft’s takeover of UK chocolate firm Cadbury is now unconditional, as 74 per cent of Cadbury shareholders yesterday accepted the offer of 840p per share plus a 10p dividend.
Fast food companies are the new bugbear of London’s mayor, who used the launch of a new event comparing childhood obesity in New York and London to pledge action.
