The European Commission is still unable to say when the controversial nutrient profiling model in the EU health claims Regulation will be finalised, two years after food manufacturers were told it would be published.
Volume growth in the global soft drinks market almost returned to pre-recession levels in 2010, with carbonates exhibiting a particularly marked recovery, according to Euromonitor.
Wacky food products are nothing new - take Heinz’ launch in 2000 of green tomato ketchup - but the recent development of flavour-changing chewing gum still leaves the question: which trends will stick?
The trade body representing UK food manufacturers has backed the need for a rethink on the fee inspection regime for food businesses - but cautioned it must lead to a system that is consistent and efficient.
Advances in almond processing are reducing costs and opening up new uses for ground and liquefied nuts to perform technical roles in recipes, with innovative mid-sized companies taking the lead.
Associated British Foods (ABF) saw ingredient revenues rise by 6% in the first quarter, despite strong competition in European and US yeast markets and soaring commodity prices.
Israeli scientists have said their new nano-coated “killer paper” could be used in food packaging to combat bacteria such as E.coli to extend product shelf life.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
The complacency being exhibited by Brussels over the ongoing dioxin contamination incident is every bit as concerning as the carcinogenic chemical that has found its way into the food and feed chains since the end of last year.
Interest in seaweed granules as a salt replacer has soared in the last year, according to the producer, as the first results of a UK government-funded study indicate high consumer acceptability of various bread in which it replaced 50 or 100 per cent...
The first 100 per cent single source chocolate from Vietnam is being launched by Belgian B2B producer, Grand-Place, who in a bid to increase output is investing heavily in improving the quality of the cocoa beans from the region.
The German bakery sector is set for consolidation, with the dominance of small bakeries unsustainable over the long term, claims the new director of the bakery ingredients division of Arla Foods, who is aiming to increase the supplier’s exposure in that...
Unilever boss Paul Polman used his time on the podium at last night's City Food Lecture in London to unveil a radical new manifesto to improve food security and launch a blistering attack on “well-meaning but ill-conceived” policies on biofuels.
Chinese trace elements, groundnuts from South Africa and red palm oil for dyes are all products highlighted in the latest update to the European Union’s import list.
Policy-makers should adopt a proactive approach to communication on new food technologies, with stakeholder forums and public consultation in order to tackle consumer issues early on, says a new paper.
Supplementing drinks with soluble fibre dextrin may affect short term energy intake, and could have implications for weight control, according to new research.
US firm DairiConcepts has launced a new EU-certified clean label sodium-reducing flavour enhancer as it targets “increasingly health conscious” consumers worldwide.
Vitiva will establish a German subsidiary office from May that it says reflects strong interest within the EU's largest market for its rosemary-based anti-rancidity management ingredients.
Proposals to overhaul the fee inspection regime at food and feed facilities in the UK would result in a more consistent and clearer system - but one that would cost businesses more, said the Food Standards Agency (FSA).
Supplying hydrocolloids requires more foresight and investment than ever before, as producers are caught in the squeeze between tight supply and growing demand, and changing functionalities, says Cargill director.
Hochdorf Nutrifood has launched two low-fat meat applications using its lupin-seed based ingredient Lupidor, to cater for a “key weight management trend” in the EU.
Chr Hansen is exploring ways of stabilising the supply of cochineal, the raw material used to make natural red colour carmine, as demand for the South American insect is outstripping supply.
Sources within the Danish food industry have criticised the country’s new blanket tax on saturated fats in foods, claiming it will harm productivity and could even worsen the population’s health.
The polar charges of food ingredients may play an important role in the retention and release of aroma compounds in a food matrix, according to new research.
The European Food Safety Authority (EFSA) has published draft guidance giving more specific risk assessment information regarding the use of nanotechnology in food.
DuPont’s €4.9bn acquisition of Danish probiotics and sweeteners specialist Danisco this week is vindication of the increasing economic viability of functional foods, according to analysts.
In-house trials on an optimised egg replacer formulation for pound cakes show it can match the quality of conventional recipes, and also improve on them through enhanced crumb structure and even air distribution, claims bakery ingredients supplier Arla...
Danisco says industry interest in its sustainable palm oil-based emulsifiers has been hit by continued input price pressures, but still insists they have a bright future.
Strong dairy product and ingredient exports drove an 11% increase in the value of Irish food and drink exports during 2010, according to a new government report.
A top level forum made up of regulators, industry players and consumer groups is holding its first meeting today as part of a UK bid to tackle a slew of issues surrounding nanotechnology in the food sector.
Campden BRI forecasts that 2011 will be the year of product benchmarking as food companies are trying to stay ahead with the current competitiveness in the marketplace.
New food formulations may benefit from modified gels, made using a natural cross-linking reaction and phenolic compounds, according to new research from Australia.
German food ingredients giant Südzucker has reported ‘sound’ third quarter results despite lower yearly sugar yields, with profits boosted by the success of its special products division.
More deals in the mould of Danisco-DuPont could be feasible, as analysts predict other ingredient firms with small bio-business, such as CSM, will generate acquisition interest.
Arla Foods Ingredients is giving other dairy companies access to its lactose-free technology that had previously been only available to other companies in the Arla Foods group.
Gourmet and specialty chocolate, and emerging markets, drove sales volume growth for Barry Callebaut in Q1, but Western Europe and the US are still showing mixed results.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
Soy ingredients company Solae opened a food application centre in Shanghai yesterday, promising to cut product development times for Asia-Pacific customers.
Danish bioscience firm Chr. Hansen is raising its revenue predictions by 11-13 per cent for 2010/11 after what it describes as “strong growth” in its first quarter from the September 1, 2010 to the end of November.
Royal DSM says it stands to make €129m if it accepts DuPont’s bid and sells its 4.95 per cent stake in Danish supplier Danisco, but has not stated it would accept the offer.
High intensity pulsed light (HILP) technology is effective in decontaminating the surface of both meat and food contact materials in packaged chicken, new research has claimed.
UK supermarket chain Waitrose is predicting that Scandinavian food will make inroads during 2011, with products such as herring, smoked fish and lingonberry jam firm fixtures on the nation's shopping lists.
