Maltitol is better tolerated then previous reported, and could be used as a sugar replacer in a wide range of food products - according to new research.
Givaudan plans to streamline its savoury flavour manufacturing production in Europe, with a new plant in Hungary designed to take over most of its current production from the UK and Switzerland.
Cognis has launched three new vegetable fat ingredients, which allow manufacturers of products such as creams, soups and sauces to reduce levels of saturated fats without affecting taste or texture.
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
Aromatech has developed a comprehensive new range of liquid and granulated flavours for use in tea, as manufacturers seek to keep costs down while meeting consumer demand for traditional and exotic products.
Sweden's food safety and chemical agencies met last week to begin mapping out an action plan to decide if the country would impose a national ban on bisphenol A (BPA).
There’s nothing like a shortage of wheat to send some news media searching for superlatives. Talk of “soaring” wheat prices and “rocketing” bread prices were common, in the British press, after Russia decided to temporarily ban grain exports earlier this...
Government funding cuts in the UK for the Change4Life campaign and school meals threaten children’s health, say campaigners who are also increasing scrutiny on the role of food manufacturers.
Around 1.2 million farmers and workers around the world are estimated to have benefited from Fairtrade certification and labelling schemes in 2009, says FLO, with coffee still the largest category.
Extracts from the Chinese flower Sophora japonica L may provide a natural, antioxidant-rich yellow pigment for the use in foods, according to new research.
Amaranth-based gluten-free products may be edging towards wider acceptance after German scientists provided key information on preparing amaranth-based sourdoughs.
Recently approved novel food ingredient Artinia has applications beyond heart health, according to its developer, with weight management and digestive health products also under consideration.
Cut-backs in food safety and hygiene training may be setting up a ‘food poisoning time bomb’, suggest results of a survey from the Chartered Institute of Environmental Health (CIEH).
Manufacturers of ready-to-eat salads have “a long way to go” in producing low-salt foods after a new survey revealed that one in ten salads contains more salt than a Big Mac.
Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.
Glanbia has reported a significant recovery in turnover and profits for the first six months of 2010, driven largely by the strong performance of its nutrition and ingredient businesses.
German ingredient firm Kampffmeyer has released findings of an independent test that found its clean label binding system to deliver good mouthfeel and stability without a negative impact on taste.
The use of the food colouring carmine has steadily increased in key European markets over the past six years, according to the latest market data from Mintel.
A new Turkish government report shows that the nation’s consumers are increasingly favouring the mass grocery retail (MGR) sector, while rising disposable incomes also mean an accompanying shift towards packaged, frozen and processed foods.
With the UK’s Food Standards Agency preparing to routinely analyse food products for their sweetener content, FoodNavigator.com takes a look at the uptake of different sweeteners over the past five years.
The UK’s Food Standards Agency (FSA) is embarking on a project to understand people’s attitudes and behaviours to food issues, with the aim of better understanding how these views change between population groups and over time.
Novel hypoallergenic foods that could benefit consumers with serious allergies are being overlooked by current legislation warn researchers from Wageningen University in the Netherlands. Further risk-benefit studies are needed to remedy that problem,...
Suppliers of the food colouring carmine are taking a cautious approach to new customers, as the industry continues to feel the impact of supply shortages, which this year sent prices for the ingredient soaring six fold.
The world’s first 100 percent biodegradable chip packet attracted a lot of noise last week, but not the buzz that SunChips’ maker FritoLay had been hoping for.
UK food safety watchdog, the Food Standards Agency (FSA) is to review strategies designed to reduce the shedding of E. coli 0157 by ruminant livestock.
Olam International is planning to invest $43.5m to build its first, large greenfield cocoa processing plant in the Ivory Coast as well as additional primary processing and warehouse facilities.
The UK government is looking to set up a food analysis system, which would test for the levels of sweeteners found in certain products to ensure their safe use.
Meat flavours can be give an intense meaty note to products made with meat substitutes and instant foods, as well as provide a more authentic and intense taste in meat-containing products, says Symrise director.
Sweden is the latest EU country to consider banning the chemical bisphenol A (BPA) with government scientists due to meet next week to consider the feasibility of introducing a ban next year.
A Cargill palm oil plantation in Indonesia has received a sustainability mark, after the smallholder scheme obtained an RSPO (Roundtable on Sustainable Palm Oil) certification.
The Provision Trade Federation (PTF) and other trade organisations representing the meat industry, which oppose compulsory EU extensions of country of origin labelling (COOL), will meet DEFRA in mid-September to discuss voluntary alternatives.
Cost reduction and streamlining efforts at Danisco have pushed the firm ahead of budget, prompting a re-assessment of targets while the firm also places a renewed focus on sustainability.
The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.
Corn Products International has said the Federal Trade Commission (FTC) has given initial approval of its $1.3bn acquisition of National Starch, with the deal expected to be finalized by early October.
German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.
Many consumers around the globe are turning away from meat as health, price and ethical concerns grow. But the latest market research indicates that meat substitutes are failing to pick up the slack.
A new video from laboratory equipment specialist Thermo Fisher Scientific is designed to improve food safety by showcasing the benefits of its TraceFinder analytical software.
Frutarom’s double-digit growth in Q2 is due to accelerated growth in specialty fine ingredients and excellent flavours sales, says the firm, which has a rapid growth strategy in place.
