Specialist fat supplier reports strong growth in cocoa butter alternatives, sustaining an increase in operating profits in spite of growing market uncertainty.
Headlines continue to raise concerns over the health effects of excessive meat consumption, a situation that is boosting consumer interest in meat substitutes. But what does the science say about meat and health?
Westernised eating habits and the desire for convenient foods to fit into busy working lives are driving demand for food and beverage enzymes in South Asia, according to the president of Novozymes Asia.
Cargill’s global food safety activities have landed it recognition by the International Union of Food Science and Technology (IUoFST), which will next week present the firm with a new award in the field.
Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes.
Puratos has combined ingredients from its three sectors – bakery, patisserie and chocolate – to develop new ‘healthy snacking’ concepts for its customers in the food industry.
Welfare labelling of animal-based products and reliable monitoring methods could help meet growing demand for specific consumer segments, and promote higher incomes for those welfare food supply, according to a review.
Formulating soft drinks with food gums like pectin and propylene glycol alginate may protect enamel from the detrimental effects of citric acid, suggests a new study from Germany.
Do you want a statin with that cheeseburger and milkshake? Touting pharmaceuticals as the neutralisers of fast food is not the answer to unhealthy diets and even the suggestion sends out the wrong message.
Recent cocoa bean price volatility is due in large part to hedge funds attracted by quick returns taking short-term positions on the commodity, according to a leading analyst.
Food and beverage makers internationally are keeping a careful watch on a natural sweetener from the Chinese monk fruit, although its uptake in the market is still several steps away, indicate analysts.
Baking, brewing and beverage enzymes have continues to push growth in Novozyme’s food enzymes division, with their ability to improve product quality and systems performance said to be behind the higher demand.
‘Household names’ in food and drink manufacturing are conducting trials with fruit-based sweetener Sweet Freedom following its successful launch in the retail market.
Nanostructured photocatalysts disinfect contaminated surfaces in combination with ultraviolet (UV) light and could be used to enhance food safety within the plant as well as ensuring efficiency and cost gains, claims new research.
Cholesterol oxidation products (COPs) associated with packaged fresh meat pose no risk to human health, according to an interim report by the Berlin-based, Federal Institute for Risk Assessment (BfR).
The European Food Safety Authority (EFSA) has confirmed its earlier opinion that 400g is an appropriate size for a large portion of shellfish, for marine biotoxins not to pose a risk to human health.
Very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new Japanese research.
China is to monitor the nutritional status of its population, with the Ministry of Health focussing on nutritional deficiencies and excesses, according to the People's Daily Online.
Private label foods and beverages are on the up in Croatia, as the economy remains weak and the mass retail market holds scant interest for foreign direct investment programmes, says a new report.
Meat from the offspring of a cloned cow, raised and slaughtered in the UK has been exported to Belgium, the UK’s Food Standards Agency has confirmed. But Belgian authorities say there is no food safety issue, so no rapid alert was required.
A new study has suggested that a cross-linked a pectin coat could improve the stability of natural oil bodies, making their potential for industrial use more viable.
Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
Consumers could be more accepting of genetically modified foods if they deliver some personal benefit, a new study on attitudes to hypoallergenic apples suggests.
A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
The struggling economies of Southern and Eastern European countries marred the sales figures of CSM’s bakery supplies division over the last six months, which growth from the UK and Germany could not offset.
The organisers of the new Biodiversity Awards to be given at the HIE trade show in Madrid later this year are now seeking entries from companies with conservation-related initiatives or programmes linked to a product or supply chain.
Summer 2011 will see the first commercial installation of an IFT recognised and FDA approved technology which is claimed to improve flavour, nutrient retention and texture of foods as well as significantly reducing process times over conventional systems.
A new website, www.nanolyse.eu, will be launched later this month to showcase the work of the EU’s NanoLyse project dedicated to developing validated methods and reference materials for the analysis of engineered nano-particles (ENP) in food and beverages.
A UK consumer study has uncovered serious misunderstandings about what ‘organic’ food is, with one in four people admitting confusion and one in five believing organic food is lower in fat.
Symrise has seen its flavour and fragrance orders rebound to pre-economic crisis levels and has expanded its business with some key customers in the first half of this year.
The New-Zealand-based firm driving the commercialisation of an intense natural sweetener from monk fruit (luo han guo) is seeking clearance to market it in the EU following successful trials with some of the world’s leading food and drink manufacturers.
Cartoon role models and direct experience of fruit and vegetables in a classroom setting may markedly improve consumption levels amongst children, according to a Thai study.
Big oops. Meat and milk from the offspring of cloned animals has entered the UK food chain. Cue scary headlines and scared consumers. But the leviathan of EU-lawmaking means no-one actually knows if it’s legal or not. And that’s an even bigger oops.
Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
A new study suggests that a deficiency in alpha-linolenic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’.
Volac took a £1m hit to its operating profit its full year ended in February due to the tough trading conditions, but is upbeat about growth prospects and integration of recent acquisitions.
Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers.
