Eating purple fruits like blueberries and drinking green tea may help to prevent diseases including Alzheimer’s, multiple sclerosis and Parkinson’s, according to a new review.
A new scientific facility will make a major contribution to developing reliable measurement standards, said the European Commission’s Joint Research Centre (JRC).
The probability of the Council of Ministers and the European Parliament reaching agreement over food information legislation looks slimmer than ever, indicates rapporteur Renate Sommer, as the ministers did not take on board many of the points MEPs were...
German researchers are aiming to develop rapid detection systems to identify allergenic substances in foodstuffs, according to a workshop on analytical methods for allergen detection staged in Berlin this week.
The biotech industry needs to convince consumers of the benefits of GM and nanotechnology and foster transparency and dialogue with the public, says Health and Consumer Protection Commissioner.
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
Clean label functional starch supplier Ulrick and Short expects to harvest and produce its first ingredients from sweet potato in early 2011; and is investigating new nutritional combo offerings.
Competition law should be geared towards protecting suppliers up the food chain, not just end consumers, according to the UN Special Rapporteur on the Right to Food.
There is no evidence to justify the regulation of food from the descendants of cloned animals on safety grounds, the UK’s Food Standards Agency (FSA) will tell Government chiefs.
The tough health claims environment in Europe could turn manufacturers towards more subtle – and maybe less ethical – marketing approaches, believes Henry Dixon of PR firm BDB.
Roquette has identified fruit smoothies as a good vehicle for its Nutriose fibre ingredient as it can providing more body and mouthfeel, boost fibre content and fits with the natural, clean label image.
Strategies to reduce sodium in populations should “force industry compliance” through government regulations and laws, according to an editorial in Nutrition.
When PepsiCo put up $5.4bn last week to acquire Wimm-Bill-Dann, it was seduced by the promise of high revenue growth but like any high-yield investment the Russian deal does not come without risks.
Leading food research firm Campden BRI claims that its refinement of a sensory assessment technique called ‘Napping’ offers real potential for European food firms seeking to record the qualities of new products or consumer reactions to them.
The Food Standards Agency (FSA) is to review an overhaul of the current UK food control system in order to improve food safety and consumer protection.
A new minimum price for Fairtrade organic cocoa, which comes into force early next year, will act as an income safety net for growers amid ongoing price volatility in the sector, according to the organization behind the standard.
Avebe says Eastern Europe is the principal market for its new Eliane potato starch-based fat reducer for mayonnaise, but insists that cost hikes and accelerating "health and wellness trends" could soon see demand shifting west.
The European Food Safety Authority (EFSA) has repeatedly emphasised that the 2006 EU nutrition and health claims regulation is a learning experience for everyone involved – from its health claims assessment panel to industry stakeholders, to the member...
A new microencapsulation technique that produces smaller more uniform particles could replace less accurate microencapsulation techniques, according to researchers at Dutch institute TNO.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Döhler has developed new juice concepts for different times of day in an effort to break the stagnation in the market and make juice more than just a thirst quencher.
Treatt says increased demand for its raw ingredients – especially orange oil – have underpinned record sales during 2010, but that input price variability remains a risk.
Any move by the European Commission to introduce a temporary ban on the use of cloned animals for food would not be justified on food safety grounds, the UK Government has said.
An emulsified blend of palm stearin and palm oil may create a margarine with better functional characteristics for use in hydrogenated-fat free food products, according to a new study.
Lallemand Health Ingredients has launched a new yeast-based ingredient with “elevated” levels of vitamin D, referencing claiming that up to 75 per cent of the European population receive insufficient amounts.
Liberal Democrat peer Lord Clement-Jones has called on the Department of Health to explain how spending £322,000 of taxpayers' money on a study addressing consumer concerns over aspartame represents value for money at a time when budgets are so stretched.
Ethical labels and schemes may become too closely associated with big brands that use them and discourage competitors from adopting them too, participants in a Two Tomorrows roundtable heard.
EU member states have reached an “informal agreement” over a raft of key food labelling measures, such as country of origin and nutritional information, ahead of a key meeting next Tuesday.
Dispatches from NutraIngredients Health Claims 2010
EFSA’s opinions on health claims are couched in scientific language that food and beverage manufacturers would be unlikely to use on product packaging. Unilever’s director of external affairs explains the need for linguistic flexibility.
European consumers see protein in its various forms as a key weight management nutrient, according to a new research survey from soya ingredient specialists Solae.
DSM Special Products and DSM IP Assets look set to be sold to equity investor Sun Capital as the European Commission has given competition approval with no strings attached.
PepsiCo has revealed its intention to buy 66 per cent of Wimm-Bill-Dann Foods for $3.8bn with plans to acquire the remaining shares following completion of the initial deal.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
A technique using high-power pulsed light is a fast, effective and green solution for combating food pathogens on chicken in a food processing environment, according to a new study.
Trade-related factors may have played a greater role in the food price crisis of 2008 than previously thought, according to a new analysis of data on rice, wheat, maize and soybeans by the IFPRI, which finds that price hikes came on the back of surges...
Swiss chocolate maker Barry Callebaut is still aiming to dispose of its consumer confectionery unit, Stollwerck, but such a divesture is not urgent, according to the chairman of the board of the industrial chocolate supplier.
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
David Peters, head of business development at Swedish life sciences firm Biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities.
Paul Collins, managing director, GNT International, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives.
Sweetening carbonated beverages with stevia, and reb A in particular, does not produce any steviol aglycone, a potentially toxic compound, says a new study which supports the safety and stability of the sweetener.
Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile.
