European snack producers are set to move towards a single portion size of 30 g for snacks such as crisps and pretzels in all 27 EU member states to ensure dietary recommendations on calorie intake is met, claims the European Snack Association.
Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.
New Zealand's Plant and Food Research is discussing its new strategy with IFT attendees, where it is seeking interest in cultivars it has developed that will not be used as fresh fruits but which could yield interesting new healthy ingredients.
The German food industry is targeting new trade and investment from food firms in the US at the IFT trade show in Chicago this year, as Germany can provide access to continental Europe and top R&D capabilities.
As rumours circulate that the Food Standards Agency (FSA) could be dismantled, CEO Tim Smith has underlined efficiency gains and cost cutting achievements in its annual report.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Consumer groups in France have slammed a 2009 charter signed by the food industry and designed to promote healthy food and fight child obesity as a ‘triple failure’.
Novozymes has announced that it has obtained Food Safety System Certification 22000 (FSSC 22000) for a wide range of its enzymes targeting bakery and other food sectors.
Tate & Lyle has completed a planned European polydextrose manufacturing facility, which the firm says will help reduce costs for the customers in the region.
Denmark has criticised a second EFSA delay in delivering its verdict on bisphenol A (BPA) as “unsatisfactory” and “weird”, saying it would wait for the full opinion to be published before even considering lifting its ban on the chemical.
Measures to restrict the advertising of unhealthy foods to children should be set by governments and not by industry, says the author of a review funded by the European Union.
China, India and the US must make firm commitments to sourcing sustainable palm oil if any meaningful progress is to be made on tackling deforestation, according to one UK government minister.
The European Commission has unveiled new proposals to give EU member states the right to decide whether or not to cultivate genetically-modified crops – a move that could speed up approvals but which has led to fears over market distortion.
The European Food Safety Authority (EFSA) has highlighted “reservations” about the safety of certain food flavouring substances, suggesting that further evaluation is needed to confirm that these do not harm human health.
Vitiva is proposing a new application for its rosemary-derived antioxidant, to extend the shelf life of milk powder and other dairy products by as much as 50 per cent.
EFSA was right to delay its verdict on bisphenol A (BPA) in order to take more time to complete a detailed evaluation of the necessary scientific data, said a major plastics trade body.
Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.
Press reports suggesting that breaking up the Food Standards Agency (FSA) would constitute a ‘victory’ for the food industry are misleading and “very annoying”, according to the boss of the Institute of Food Science & Technology (IFST).
The Sustainable Consumption and Production (SCP) Round Table has formally adopted ten guiding principles to give a coherent way for assessing and communicating the environmental performance of food and drink products.
Significantly reduced analysis time to aid fast and reliable throughput are benefits claimed by Thermo Fisher Scientific for two new analytical screening methods to detect oil contamination in fish and oysters.
Abolishing the UK Food Standards Agency (FSA) would be a backward step that could sacrifice the body’s independent science-based approach and push food policy formation back into the political arena, former EFSA chairman Professor Patrick Wall told FoodProductionDaily.com.
Synergy is implementing a new analytical research function to analyse flavour components in foods, and understand their contribution to the overall flavour and sensory reception.
Manipulating our preconceptions on how filling we think food will be before we eat it may offer an interesting avenue in weight control, indicate new findings from the UK.
Rumours that the Food Standards Agency could close have drawn concerns of long-term public health costs; while a lawyer says the government send its functions to two government departments without going through parliamentary procedures.
The UK Food Standards Agency (FSA) is to be broken up with its food safety and nutritional roles handed over to separate government departments, according to reports.
Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success.
Taking whey proteins down to the nano-scale may boost their stability to heat as well as help produce clear whey beverages, suggest new developments from the University of Tennessee.
The use of erythritol in beverages at a proposed level of 2.5 per cent could cause a safety concern for small children, EFSA says, as the margin between estimated daily intake and the no-observed-adverse-effects-level (NOAEL) is too small.
The European Food Safety Authority (EFSA) will not deliver its opinion on bisphenol A until September, saying its experts needed more time to review the 800 research studies on the substance.
A new study from Denmark sets out a basis for understanding sensory aspects of consumers’ belief that food products have been sold using misleading marketing materials, and could lead to new tools to test ‘sensory-fairness’.
A wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short
The European Court of Justice this week ruled that Monsanto cannot claim patent protection in Europe for inactive DNA sequences in imported GM soymeal, a judgement that lawyers believe could stimulate more imports of produce with inactive DNA.
Desensitising those with peanut allergies is still not a viable treatment – although it could be in the future, according to a new paper published in the Journal of Allergy and Clinical Immunology.
Ian Butler has been appointed innovations director at Synergy, tasked with expanding innovation activities, overseeing the creation of a new analytical research function and hiring new staff.
There is “no evidence” to suggest that the Change4Life initiative has helped to improve the eating habits or lifestyles of the most vulnerable people, according to one health expert.
CP Kelco has announced that it is injecting $8m investment into its pectin plant in Skensved, Denmark to meet growing demand for its amidated pectin for use in low-sugar and sugar-free products.
Higher sugar prices and volumes have helped boost third quarter revenues at Associated British Foods, signalling continued strong performance into the second half of the year.
Members of the European Parliament have voted against including meat or milk from cloned animals under the new novel foods regulation, an outcome that makes conciliation procedure likely unless the Council accepts the position.
A study looking at the views of staff and managers at food plants on HACCP has identified preparation for future regulation as the key motivating factor and staffing the number one challenge.
France has announced the creation of ANSES - the largest health agency in Europe - after the merger of its food safety and environmental and occupational health bodies.
The first global limits on permitted melamine levels in food were set yesterday (Tues) by the World Health Organisation (WHO) at its annual food safety summit in Switzerland.
