Food allergies are under-recognised risk factors for asthma, suggests a new study from the US that also found greater allergy incidence in children, men and black people than other sectors of the population.
A new EU project called Afresh is kicking off to develop a new research agenda around healthy nutrition and physical activity, based on new concepts developed by the food and sports sectors.
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
The addition of newly developed starches could help the functional and textural properties of surimi seafood products, according to new research published in the Journal of Food Quality.
Trials are underway at Italian flexible film manufacturer Icimendue on a newly developed multilayered packaging applicable for high pressure food sterilization – one of many spin offs initiated under the EU funded NovelQ project, claims its coordinator.
Chr. Hansen has launched new cultures specifically to improve the texture and mouthfeel of drinking yoghurts so manufacturers do not have to turn to thickeners.
Danisco says a new independent life cycle assessment (LCA) shows that a ‘unique’ hydrolysis method for its newly branded version of the low-calorie sweetener xylitol can yield environmental impact savings of up to 99 per cent.
Denmark has said that unless Brussels imposes a Europe-wide ban on bisphenol A (BPA) in food contact materials for young children it will not lift its own ban on the chemical.
Levels of acrylamide and a number of other process contaminants present in foods are not a cause for increased concern about the risk to human health, according to the latest survey.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
DSM is launching a new line of natural flavours led by authentic taste needs in the Asia Pacific region, which can help flavour firms construct flavours with complex notes that appeal to different market preferences.
Sales of Tate & Lyle’s speciality food ingredients were solid in H1 of 2010, claimed the firm in its half-year trading update, where sales of speciality sweeteners such as sucralose “remained steady”.
Mothers who consume a diet high in trans-fats may be doubling the risk that their infants will have high levels of body fat, according to new research.
Existing ethical and environmental food labels are poorly understood by consumers, and even those seeking them out struggle to understand them, consumer group Which? has found.
The European Food Safety Authority (EFSA) said there is no new evidence to suggest the tolerable daily intake (TDI) for bisphenol A (BPA) needs to be changed as it reconfirmed that current levels of exposure pose no threat to human health.