The call for better biomarkers to substantiate health claims is a bold and timely move, but we need to move away from trying to judge foods as pharmaceuticals.
Sue Davies, chief policy advisor at Which?, discusses issues of transparency and keeping up momentum on public health elements of the Food Standards Agency under David Cameron's coalition.
Restraining from eating high calorie foods can influence the positive associations in consumers’ minds, according to two Dutch studies that could help inform measures and more research on healthier eating.
Dairy giant Danone comes out top of the list for category dominance in the European food sector, followed by Unilever and Nestle, according to a new report.
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
Preliminary findings from a UK government funded project focused on extracting value from seafood and beverage processing waste shows the process could potentially recover nutritional components such as glucosamine.
The science to support measures to manage and prevent food allergies is insufficient to support guidelines, and more needs to be done to understand the issues, says a new anaylsis.
The European Food Safety Authority has concluded that data from Denmark does not give grounds for lowering the ADI for nitrites in meat, but usage should be kept as low as possible to achieve the preservative and microbiological effect.
The sense of optimism is palpable at this year's IFFA show as the meat world gathers in Frankfurt, Germany, following one of the toughest economic periods in living memory.
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
Tate and Lyle now has new capacity for glucose syrup up and running at its facility in Slovakia, to cater to European demand and, in particular, underserved manufacturers in Central and Eastern Europe.
Large variations in the nutritional profile of products within the same food category indicate there is scope for improvement, concludes a survey from France which also found great differences in the level of nutritional info on packs.
The European Food Safety Authority (EFSA) has issued an 18-page document that updates its approach to health claim assessment and which will form the basis of discussion at its stakeholders meeting in Parma on June 1.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
A new range of cold swelling starches are designed to deliver texture and stability to baked goods without the need to declare them on an ingredient label.
A newly developed high performance film for fresh meat packaging combines easy opening with maximum protection, said manufacturers Sudpack Verpackungen.
Summer 2010 will the see the opening of a new innovation centre at a milled grain technology developer’s headquarters in Hamburg that is set to focus on R&D in the areas of health and nutrition.
It’s a sticky issue that just won’t go away. There are sugar-free, tooth whitening and nicotine added versions but none from leading makers, as yet, that are dissolvable in rain.
The EU Commissioner for Health and Consumer Policy has indicated that he supports science-based approaches to sustainability in the food chain, but not at the expense of safety and consumer confidence.
Solae has introduced a new soy fibre ingredient intended to increase the yield and fluid retention of processed meat products, such as ground and kebab meat, while reducing cooking time, the company has said.
Ensuring consumers reap the benefits from the beneficial compounds in cocoa may mean formulating products with more sugar, suggests a new study from Kraft.
BASF continues to be the subject of rumours that its supervisory board has approved a takeover bid for fellow German supplier, Cognis, which is owned by Permira PERM.UL and Goldman Sachs Capital Partners.
The hung parliament has raised a large question mark over some key areas of food policy, with uncertainty surrounding everything from the future of the Food Standards Agency (FSA) to the implementation of Labour’s 2030 strategy, according to law firm...
As 20 per cent of SME loan applications are turned down, European Commission is mulling new ways for SMEs to access the funding they need – news that will be welcomed by smaller players in the food and beverage industry.
Consumers in India are placing increasing priority on healthy food and beverage products, according to Datamonitor, and they’re keen to see innovative products that cater to their concerns.
Consumption of sucralose and sucralose-sweetened products does not affect gut hormones linked to hunger, or detrimentally affect blood sugar levels, says a new study from Australia.
The European Food Safety Authority has launched a public consultation into its new draft communications strategy, which would make dialogue a new key outcome and lay audiences a new target.
The European food supply chain is being crushed between a hammer and an anvil, according to the Belgian food industry association Fevia, which is setting out to contribute to better understanding between actors and more collaboration.
Tate & Lyle is launching a new modified corn starch for bakery and pastry creams and custards, which is claimed to deliver both cuttability and good mouthfeel.
A new study on children’s willingness to eat fruit indicates that they are prepared to eat twice as much when it is visually appearing, findings that could help inform food producers’ strategies as well as parents’.
The Federation of European Specialty Food Ingredients Industries (ELC) elected a new board at its extraordinary general assembly yesterday, with Beneo’s Markwart Kunz voted president.
The food industry has received ringing praise from the EU’s director general for health and consumers are it charts five years of progress towards helping make a healthier, more balanced diet and lifestyle attainable by consumers.
Food from cloned animals must be excluded from draft legislation on ‘novel foods’, Environment Committee MEPs said yesterday - in direct opposition to a position adopted by EU environment ministers just weeks ago.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
Vitiva has launched a new ingredient to improve moisture retention in chicken meat, developed in partnership with its new Dutch meat processing associate, FutureMeat.
Voting is a basic human right. Eating is a basic human need. British voters who eat should mull future meal plans carefully before putting an X in any box on Thursday.
A reformulated version of Bonsoy soy ‘milk’ has been approved for sale by Food Standards Australia New Zealand (FSANZ), after initially being withdrawn due to raised iodine levels derived from a kombu seaweed ingredient.
Italy, Germany the UK and Spain “take the lion’s share of protecting and policing EU” food safety as they are responsible for almost 60 per cent of notifications under the bloc’s RASFF system, according to new research.
Functional beverages make up one of the most dynamic parts of the beverage market, and with consumers becoming increasingly savvy about health and wellness, myriad opportunities have opened up for industry.
US scientists have developed a new simple diagnostic instrument that speedily detects minute traces of chemical compounds that indicate poultry spoilage, leaving the product undamaged.
French plant-derived ingredient supplier Naturex has reported revenues and profits in line with its 2009 targets, and is working on the full integration of recently acquired Natraceutical assets.
Senomyx revenues increased 120 percent in the first quarter of 2010 compared to the same period last year, as three of its major collaborators simultaneously launched products using Senomyx ingredients.
The growing population, people eating more, and climate change mean that innovation is being driven by the need to do more with less, according to Mike O’Riordan, European technical director at National Starch.
Last year was a bumper year for the biotech sector overall, according to a new report, as R&D budgets were slashed but majors’ sales soared. Innovative smaller firms may be feeling the pinch more, however.
