A hike in demand for lactose free products prompted leading industrial chocolate supplier Barry Callebaut to reformulate a 100 per cent dairy free alternative to milk chocolate.
The Food Standards Agency of of Australia and New Zealand (FSANZ) says that intense sweetener Advantame poses no risk to consumers relative to its proposed usage in a range of foods.
German ingredient firm SterEnzym has joined forces with a Lallemand group to create a new range of enzyme and yeast combinations targeting sprit manufacturers in the eastern bloc.
Cross-linking milk proteins could reduce their digestibility, leading to increased satiety, and reduced allergic reactions, according to new research from Finland.
Pfizer Nutrition has declared all its infant formula products meet strict international rules on aluminium levels after a UK study raised concerns over the amount of the metal present in a number of leading baby milk brands – including ones made by the...
Pathogenic bacteria like Listeria may use ingredients in food like amino acids to protect themselves in the harsh acidic environment of the stomach, thereby boosting the prospect of food poisoning, new research has revealed.
New rules carving up responsibilities for food labelling policy in the England came into force this week, with the Food Standards Agency (FSA) losing much of its power on the issue.
European food manufacturers will experience commodity inflation in the second half of 2010 but it will be more manageable than it has been in the past, predicts an analyst.
‘Counterfeit' pine nuts may be the reason why consumers have been experiencing ‘pine mouth’, according to a statement made by the Danish food authority Fødevarestyrelsen.
The great carve up of the UK’s Food Standards Agency responsibilities has come into effect, with the agency retaining only the food safety remit and other aspects going to the Defra and the Department of Health.
‘Salty’ is not an adequate adjective for Givaudan. It has developed a new sensory language for describing the complex taste effects of sodium in food and what is required to restore taste dimensions lost when salt levels are reduced.
Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.
Kerry Group’s strong interim performance has prompted the Irish ingredients and finished product firm to raise its earnings forecast, with more investment planned in emerging regions.
Heineken recently announced it will create a Global Business Services organisation to deliver Purchasing and Business Process & Technology services across the company.
The FAO has revised downward its forecast for 2010 world wheat production levels and reports that wheat market dynamics drove international food prices up in August by 5 per cent - the biggest month-on-month increase since November 2009.
More price hikes for tapioca starch look to be on the cards as drought and pink mealybug infestation of Thai cassava crops has driven up raw material prices to unprecedented heights – with no relief on the horizon.
Stakeholders in the Irish food and agriculture industries know very little about animal cloning for food purposes, and do not view this as a commercially viable prospect, according to new research.
Solbar has unveiled a new corporate branding image as it is engaged in a strategic shift towards innovation, especially in isolates soy protein and extruded products and supporting customers with technical knowhow.
Italian researchers have optimised the extraction of the mushroom flavour compound 1-octen-3-ol from a flower, highlighting the potential of a natural alternative.
UK consumer advocacy group Which? has launched another scathing attack against food manufacturers who, it says, are acting irresponsibly by freely interpreting labelling guidance.
