Italy has lost a long-running legal battle after the European Court of Justice (ECJ) ruled that the nation's chocolate producers were guilty of breaking union regulations relating to pack labelling.
Cognis has announced a new addition to its Lamequick range of whipping agents, which it says enables luxury Chantilly cream and cake fillings without hydrogenated vegetable fat.
NutriGal has gathered positive preliminary data to support the satiety effect of its eponymous protein and fibre ingredient, derived from a by-product of the soy processing.
The hand on the tiller that is food safety in Europe has been left somewhat unsteady by the recent regulatory actions taken by the European Commission on BPA and food colours – moves that are pandering to consumer fear and showing contempt for the food...
Political leadership is crucial to encouraging more sustainable food consumption, attendees at a Kellogg’s Breakfast Club meeting heard this month, with industry and civil society playing important roles too.
Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.
Danisco has completed the next phase of its cultures capacity expansion with the opening of modernised and enlarged facilities in Epernon, France, allowing it to reduce response times for DVI cultures.
Manufacturers waiting to find out whether they will be allowed to use terms including ‘no added salt’ and ‘low-Gi’ under the EU health claims Regulation will now have to wait until next year for a decision, it has emerged.
The owners of Unifine Food & Bake Ingredients are seeking a buyer for the pastry ingredients supplier, with Royal Cosun saying it has retained an investment house to conduct a “comprehensive review of all strategic options.”
A study which indicates the competence of global laboratories to measure heavy metals in seafood should enhance consumer confidence but there are concerns over arsenic estimates, according to a report from the EC’s Joint Research Centre.
Significant cost savings and improved consistency and quality, compared with other stabilising starches, are the benefits claimed for Precisa Pulp 01; a new tomato solid replacement product from National Starch.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
Nestlé outlined the value of nutritional interventions with protein and vitamin D intake, optimising functionality in the elderly which may ultimately help to reduce the cost burden on healthcare systems.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
Less than half of bread products in Australian supermarkets have acceptable salt levels, according to a report published this week by Sydney based, The George Institute for Global Health, and it claims enforcement might be the answer.
Cognis is anticipating record results in full year 2010, as higher demand, better capacity utilisation and a portfolio shift towards high-value products has delivered a bumper set of results for the first nine months.
Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
Tate & Lyle has agreed the sale of its molasses business to W&R Barnett for £67 million cash, a deal that is consistent with its strategy to dispose of its bulk ingredient operations and focus instead on specialty ingredients.
Polyphenol-rich extracts from edible seaweed may have anti-diabetic effects due to their ability to inhibit certain digestive enzymes, according to new research.
The Institute of Food Science and Technology (IFST) has welcomed moves by the European Commission (EC) to develop a definition of nanomaterials for regulatory purposes, but raised some concerns about the draft definition currently out for consultation.
Danisco has added to its line of high performance Grinsted xanthan gums with new transparent versions opening up its use in applications like dressings and beverages where clarity is required.
Henry Hussell, the head of marketing, Europe at Cargill Health and Nutrition, acknowledges the development of its plant sterols and beta glucan has been slower than many expected – but that doesn’t mean the agrofood giant has lost faith in them.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
EU advocacy group, Health and Environment Alliance (HEAL), is calling for a ban on BPA in all food packaging, following the news that the European Commission has launched discussions on imposing a ban on the chemical in baby bottles.
The stevia industry’s best guess on approval in Europe is currently around July 2010, according to PureCircle VP sales and marketing Jordi Ferre, and in the meantime the food and beverage sector is watching closely the unfolding market in France.
FrieslandCampina Kievit will soon be able to guarantee the sustainability of ingredients containing palm oil in accordance with RSPO standards, as it is seeking certification in response to customer request and consumers demands.
Unilever has just launched its very ambitious sustainable living plan, which includes a pledge to source all agricultural raw materials sustainably by 2020. FoodNavigator.com speaks to VP of sustainability Karen Hamilton about how the company will go...
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
EFSA does not believe that a negative opinion is the end of the road for 13.1 health claims, but it expects some to be resubmitted with a new slate of data behind them, according to Catherine Geslain-Lanéelle.
The EU food sector can remain competitive and tackle challenges that lay ahead by forging strong partnerships, looking outside its own borders, and putting scientific advances to the best use, an expert panel on the future of food concluded.
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
The CIUS is calling for the European Commission to act now to keep sugar supplies within the EU market rather than export the sweetener, with it claiming that EU based confectioners and other food and drink manufacturers are facing sugar supply difficulties.
The European Union has confirmed that biological testing for the detection of marine biotoxins will be replaced by a more reliable chemical method from next summer.
A new study examining the wider context in which foods are advertised on UK television has found that ‘incidental’ foods shown tend to be significantly healthier than the primary foods being advertised.
Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that...
The awards celebrate the best innovations and companies in the ingredients community, with prizes were run over five categories, heart health, digestive health, sports performance, weight management, and nutrition for the young and old.
Chemical contamination tops European consumer fears over food related risks, closely followed by antibiotic and hormones in meat, animal cloning and pollutants, according to a new survey commissioned by the region’s top food safety watchdog.
Beneo Group has added a fourth pillar to its business in the form of wheat gluten with manifold uses in bakery, pastry, cereal and meat products – and which rounds out its previously carbohydrate-oriented offering.
Unilever and Coop Switzlerland’s efforts to promote conservation and sustainable use of biodiversity serve as positive examples and can help push biodiversity up the agenda of the food industry, says the Union for Ethical Biotrade following the first...
Interest in milk alternatives is growing due to concerns about dairy allergies and a desire for alternative protein sources and additional nutritional benefits. We’ve seen nut milk, oat milk and even rice milk, but the leading dairy-free alternative to...
New, mainly natural, products with higher than average margins have helped flavour and specialty ingredient firm Frutarom to widen its overall margin performance in the third quarter.
