A measure forcing food and packaging companies to submit details of nanotechnology research to a national database could trigger an R&D exodus from the UK, the Government has warned.
Cargill’s bid to buy Goodman Fielder’s edible fats and oils business looks to be scuppered by the Australian competition authorities, who say it would be an unacceptable concentration of refining assets in the country.
Science is fundamental to the food industry, from supporting claims in the health and wellness sphere to tasting panels to evaluate a new product, but scientists can never forget the ethical implications of their experiments.
A consultation is underway to gauge how the lowering of maximum levels of lycopene as a food colour, under proposal by the European Commission, could impact food manufacturers.
An international summit on bisphenol A (BPA) hosted by the European Food Safety Authority (EFSA) last week yielded “very useful” scientific discussion, said the head of the body’s food contact panel.
This month marks the 10th anniversary of the UK’s Food Standards Agency. Sue Davies, chief policy advisor at consumer group Which?, which fought for the FSA’s creation in the wake of the BSE crisis, shares her views on its job over the last 10 years.
Nestle’s Middle East affiliate has started producing powdered milk, confectionery and wafer products, at its new plant in Dubai, which has a capacity of 100,000 tons a year.
The UK Food Standards Agency’s recommendations to reduce portion sizes of treat foods and soft drinks and cut sugar and saturated fat levels will help tackle obesity and health problems, says the BHF; but a top food lawyer points out that there is no...
No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop...
As negotiations over the international use of biodiversity-based products continue, concerns are voiced over what will be covered by future regulations and how they will be enforced.
Neogen has reported a 38 per cent year-on-year jump in Q3 2010 net income to almost US$4m on the back of booming sales of its food safety kits as it continues to buck the recessionary trend.
Denmark has introduced a temporary ban on bisphenol A (BPA) in all food contact materials for young children amid fears the chemical could inhibit brain development.
Create Flavours has developed a new natural tomato enhancer, which is said to be ideally suited to supporting essential tomato notes in a range of food products.
Over eating may be driven by a same neurobiological mechanism in the brain as drug addition, says a new study from the US that adds clout to the theory ‘food addiction’.
A plastics industry trade group has expressed deep concern after the French Senate called for the suspension of the commercial use of bisphenol A (BPA) in polycarbonate baby bottles.
The chemical triclosan has been formally withdrawn from a European list for use as a food contact material but plastic containing the substance can be marketed until late 2011, said Brussels.
Spirulina, the blue colour from algae used in Nestlé’s Smarties, is one of 10 substances used to colour food that faces an uncertain future as its legal status is scrutinised.
The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.
Prebiotic fibres may beneficially modify bacterial populations in our guts and aid weight management, with “promising effects also shown in humans”, says a new review of the science.
SpringThyme Oils has developed a new range of infusions that combine butter fats and oils with herbs and spices to add new flavours to dairy-based foods.
Plans are afoot to merge the New Zealand Food Safety Authority back into the Minister of Agriculture and Forestry, 3 years after the risk assessor and risk manager were split out.
Gamma ray irradiation is more effective than the electron beam version in the reduction of bacterial populations in ground beef and has no adverse effect on quality and sensory characteristics such as colour, chewiness, and taste, according to Korean...
The European Food Safety Authority published new dietary reference values (DRVs) for carbohydrates, sugar, fibre, fats and water confirming proposals made last year. The final levels have drawn criticism from some scientists.
France’s Group Casino has pledged to remove palm oil from all its own brand products, starting with 200 by the end of this year, for environmental and health reasons, and use only certified sustainable palm oil in non-food products.
Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
Campylobacter respond to the stressful environments by rapidly forming a slimy microfilm that sheds cells into the foods, scientists have observed, a finding that could help develop new antimicrobial approaches.
Cargill has opened a new flavour facility in China, which is expected to enable it to better address regional demand and taste in Asia in a timely fashion.
Increased intakes of trans fats may increase a woman’s risk of endometriosis by almost 50 per cent, but omega-3s may slash the risk, says a new study from the US.
The collapse of oil well drilling means there is an excess of xanthan gum on the market, pushing prices even lower. But while suppliers are urged to differentiate to stay in the gum game, the gum is now being used in products where it was previously too...
American researchers have identified specific genetic markers in the grape genome to improve the fruit quality, and disease and pest resistance, and could quicken the development of better grapes.
A new study by an obesity expert and a religious studies professor has found evidence that meal sizes have increased by almost 70 per cent in the last 1000 years – by analysing paintings of the Last Supper.
Cognis claims to have steered a steady course through last year’s economic upheaval. But despite a return to profitability, the downturn took its toll on nutrition and health and care ingredients sales.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
A UK parliamentary inquiry has outlined ways to strengthen agricultural co-ops after concluding that the Dairy Farmers of Britain (DFB) sowed the seeds of its eventual collapse by spending too much for tired processing assets.
Leading UK manufacturer of biscuits and snacks United Biscuits said it is reappraising its water efficiency, transport carbon emissions, food waste and packaging reduction targets, as its progress to date on these commitments, it claims, has exceeded...
New research into the causes of stomach problems sometimes experienced by coffee drinkers has uncovered an ingredient that could pave the way for gentler brews.
A salt strategy to involve collaboration with food manufacturers is underway in Italy, as evidence mounts that men are consuming levels above current recommendations.
Food companies must ensure their supply chains are transparent and socially responsible in order to prevent backlashes from consumer activists and non-governmental groups on Facebook or Twitter, which could have costly brand repercussions.
The European paper industry said it is examining the significance of safety concerns raised by German regulators over the migration of mineral oils from recycled paper and cardboard packaging into food.
Irish supplier Carbery Ingredients has debuted a whey protein concentrate (WPC)-omega-3 combination ingredient it says is the result of “extensive development work” in the area.
Consuming low-calorie sweetened beverages may not lead to eating more as compensation for the lower calorie load, according to the results of a new human trial.
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
Irish food safety officials have urged retailers to source poultry in leak-proof packaging after Campylobacter was discovered on the external surface of around one in seven packs.
Research into the factors causing the growing overweight and obesity levels in the UK should inform the bulk of future commissioned research by the UK’s Food Standards Agency (FSA), according to experts reviewing the agency’s nutrition research portfolio.