Membership of the Choices Foundation and use of the front-of-pack label has motivated Dutch food manufacturers to reformulate products and develop new ones with healthier composition, indicates a new study.
Consumption of prebiotic fibre early in life could offer some protection from obesity later in life, if they results of a rat study hold true for humans.
A chicken processing company has been fined for breaching health and safety rules after a worker had the skin torn from the back of his hand in an industrial accident.
Synergy has launched two new additions to its Saporesse Plus range of lactic yeast extracts said to help build back flavour and mouthfeel in low fat and low sodium savoury snacks and sauces.
Stevia-based ingredient producer Wisdom Natural Brands is opening a new plant processing facility in Chile that it says will increase its output fivefold.
The European Commission’s decision to stop publishing article 13.1 health claims in batches and carve out botanicals from the process has met with more positive industry responses, as it will create more legal certainty and reduce implementation burdens...
Although the food and drink flavouring market in Southeast Asia is “growing enormously”, consumer tastes are still cost-driven and traditional, according to top flavour producer IFF.
Once upon a time sugar was sugar, and sugar was most definitely not good for you. So the Corn Refiners Association move to rebrand high fructose corn syrup as corn sugar is a daring move – but should do little to sweeten its reputation.
New industry research suggests that producers are shifting away from the traditional orange flavour and focusing more on mixed flavours that are less vulnerable to frozen concentrate orange juice (FCOJ) price hikes.
Frutarom-owned Gewurzmuller is introducing new organic starter cultures for raw sausage and raw cured meats, and has announced that all the food cultures made by its Blessing Biotech arm are now certified Halal.
A lack of plausible scientific evidence means that no general conclusions can currently be drawn on the safety of food and packaging derived from nanomaterials, said Hong Kong’s Centre for Food Safety (CFS).
Food ingredients giant Cargill says there is "extensive" European interest in its natural stevia-based sweetener Truvia Rebiana, ahead of anticipated approval from the EU Commission for use of steviol glycosides as food ingredients.
A new report setting out best practice for segregating GM and conventional maize has been presented to the Agriculture Council, but plans to allow member states to decide on GMO planting in their own territory proved controversial.
Most people with a lactose intolerance can cope with up to 12g in a single sitting and more if spread throughout the day, but the huge variation between individuals means it is not possible to give a firm level that applies to all.
Danish consumers may be more willing to pay more for minced pork products with a reduced risk of salmonella contamination – but they prefer it if measures are taken on the farm rather than after slaughter.
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
The development of closer working relationships among all stakeholders involved in dairy processing sector in Ireland will be required to meet the challenge of increasing milk output 50 per cent by 2020, says the head of leading Irish dairy firm Dairygold.
MEP Glenis Willmott is "quite confident" that the European Council will overturn the European Parliament’s (EP’s) decision to scrap colour-coded front-of-pack food labelling in the EU.
China’s reputation as an ingredient supplier has suffered from a spate of food safety problems – but the food industry should not paint all China-based companies with the same broad brush, says stevia supplier GLG Life Tech.
The Confederation of European Paper Industries (CEPI) said its revamped good manufacturing practice (GMP) guide for paper and board food contact materials (FCMs) will help ensure safe paper-based packaging.
Charcoal-topped cheesecake or ice cream with chunks of cheese anyone? Strange they may seem - even stomach churning - but these real products, lauched in Asia this month, could hail a new era of counter-intuitive taste combos, according to Datamonitor.
UK exports of food and non-alcoholic drinks could reach record levels this year thanks to strong deliveries to non EU destinations, according to the Food and Drink Federation (FDF).
Positive emotional responses to unfamiliar flavours can be conditioned, a new study suggests – but once flavours become familiar emotional associations cannot easily be erased.
DoehlerGroup and PureCircle, Corn Products and Galam, Tereos and PureCircle… This week has seen a new flurry of alliances over stevia sweeteners, as the ingredients sector gets on its marks for EU approval – and a significant new market.
As the need for scientific support for potential health claims for healthy foods increases, India is leveraging its pharmaceutical expertise to take a bite of the functional foods pie.
Further lightweighting and novel retailing methods are needed to help the UK grocery sector meet its commitment to cut the total amount of packaging waste, according to the UK government-funded Waste Resources Action Programme (WRAP).
Dutch ingredients giant Royal DSM met growth targets in four of the past five years and its transition from chemicals to life sciences multinational is on track, board member Stephan Tanda told NutraIngredients this morning.
The European fruit juice industry has welcomed a proposal from the European Commission (EC) to ban the addition of sugar to fruit juices - in line with its policy of reducing added sugars and promoting balanced diets.
PureCircle has launched a joint venture with the sugar company Tereos to provide sugar/stevia blends to the European market and gain a stronger international presence through Tereos’ Brazilian facilities.
A “unique” flavour fermentation process developed by Dutch biotechnology company Isobionics has won a 2010 Frost & Sullivan Global Technology Innovation Award.
ADM (Archer Daniels Midland) Cocoa has appointed new managers to reflect its expansion and Eastern European sales focus, while an announcement on new European research centres is imminent.
Food and drink trade figures for the first half of 2010 show that UK exports have risen by 8.1% compared to the same period of 2009, with non-EU markets fuelling growth.
The Korean functional food market hinges on obtaining the nation’s precious ingredient claim approval, but breaking that barrier opens the floodgates to huge market potential, according to an industry expert.
With a demographic time bomb ticking, the demand for foods, drinks and supplements to help people live healthier, more active lives as they get older has never been greater.
Symrise is rolling out a new evolution of its Taste for Life platform that underscores product development and customer dealings, covering the spectrum of consumer asks from health to pleasure.
In the first part of this Asia-focused special edition, we look to the innovation hotbed that is Japan. Japan is well known as the world’s functional foods birthplace when Yakult kicked into life there in the 1950s with its little bottles of immune boosting,...
Food ingredients company Danisco has reported “solid” growth during Q1 of 2010, with the continued recovery of its sweeteners division particularly notable.
Dutch bakery ingredient firm CSM is introducing its line of fat-reduction bakery ingredients into the French market, to allow industrial bakers to reduce fat by around 30 per cent.
Prune puree can replace as much as 30 per cent of the fat by weight in chocolate cupcakes, and could be used to reduce saturated fat levels in baked goods, according to an upcoming presentation by US researchers.
The UK market for nuts, seeds and dried fruit reached £547m last year reflecting the continuing trend towards healthy eating and a revived interest in home-baking, according to the latest food report from global research organisation, Mintel.
There’s something incongruous about the hi-tech modern food industry sniffing around the Palaeolithic era for the next big consumer trend. But hold the side order of cynicism. There might just be some logic to good old-fashioned instinctive eating.
There is no indication that eating meat and milk from cloned animals holds any greater food safety risk than consumption of non-cloned food, the European Food Safety Authority (EFSA) has said.
