The structure of food products, and the way that this relates to how we eat, may play be important in how aroma’s are released and perceived, according to new research.
Nutraceutical giant Cognis says it has developed a new bakery enzyme preparation to meet customer demand in both developed and developing markets for products with an increased shelf life.
The launch this week of the first European repository of nanomaterials will boost safety assessment of the technology and improve consumer protection, said the European Commission’s Joint Research Centre.
Ajinomoto’s Advantame has moved a step closer to approval in Australia and New Zealand, as FSANZ has published its preferred option that the Food Standards Code be amended to approve the intense sweetener for sale and use.
Dairy products have become a target for food policy makers eager to put their populations on a low-fat diet but there is some debate about how best to achieve this and whether it is really desirable.
Spanish firm Premium Ingredients, S.L, is launching two ingredients that it claims will enhance the texturisation and stabilisation of diary products such as UHT milk and cheese.
Double the shelf life of traditional fresh burgers, enhanced food safety without compromising quality are the benefits claimed for a new high-pressure processing technique for fresh ground beef patties from food giant Cargill.
Sustainability concerns are having an increasing impact on food companies’ supply chain practices, finds a new report from Leatherhead, with more organic and Fairtrade products being offered and more ethical approaches to ingredient sourcing.
Datamonitor has picked out three product launches that illustrate how manufacturers are upping the emphasis on pure and original ingredients to drive healthy soft drink sales.
A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
Public concerns regarding use of animal-sourced gelatine – and the rise of vegetarian and vegan alternatives – are likely to see a shift away from the use of the gelatine in the food sector, according to a new report.
DSM Nutritional Products' vice president, Nutrition Improvement Program Oswaldo da Costa e Silva explains that the initiative is an integral part of the company's sustainabiltiy vision. Providing products for malnourished people around the world...
A novel fish charcuterie product concept has been awarded top honour in an annual contest to identify and reward creative initiative amongst the new generation of French food technologists.
A new model of oral processing may provide a quicker more accurate way to track the release profiles of ingredients in foods, according to new research.
Major food companies are paying more attention to the social impacts of their products, and that means developing new ways of meauring the impacts of sustainability programmes on people, says DSM’s director of sustainability.
Finnish dairy co-operative Valio is set to start construction of a new ingredients plant in Lapinlahit, to cater for increased demand within the baby food industry.
A restrictive diet, which bans processed foods, may reduce the symptoms of attention-deficit hyperactivity disorder (ADHD) in young children, according to a new study.
Despite robust overall growth, Kraft is still suffering from costs associated with its £11.5bn Cadbury purchase, according to the US giant's full-year accounts.
Greenpeace has welcomed a pledge towards forest conservation from palm oil supplier Golden Agri-Resources Limited (GAR) which is aimed at “creating long-term sustainable growth for GAR and the palm oil industry”.
Fonterra has opened up new European headquarters in Amsterdam. Koert Liekelema, general manager for Europe, explains how the move will help the New Zealand dairy grow its value-added ingredients business.
DEFRA (the Department for Environment, Food & Rural Affairs) has ruled out financial support for the organic industry, despite producers saying they stand alone and a Soil Association (SA) report damning Whitehall’s “diffident, if not lazy” approach.
A new international study has shed light on food allergy sufferers' preferred formats for receiving information on allergens in food products, and indicated that novel intelligent communication technologies, such as hand-held scanners, are not suitable...
An explosion in Fairtrade chocolate sales last year in Australia has seen it overtake coffee to become the biggest selling Fairtrade certified product in that market, said the organisation behind the standard.
The cost of changing food product labels are significantly higher than estimated by the European Commission or in UK studies, according to a report from research group Campden BRI.
The digestibility of carbohydrates, and their effects on blood glucose levels, may not affect our feelings of fullness as previously thought, according to a new study by Unilever scientists.
The Indian Food Safety and Standards Authority (FSSA) has been blocked from including representatives from the food and beverage industry in a scientific panel set up to advise on safety and standards.
Danisco’s executive board and members of its board of directors have accepted DuPont’s offer of DKK 665 per share, corresponding to 28,056 shares with a total value of DKK 18.7m, Danisco said on Wednesday.
EHL Ingredients has seen a 60 per cent boost in sales of its spice blend Ras El Hanout in the past year, as manufacturers are responding to increased consumer demand for ethnic foods.
The UK needs to attract 137,000 new recruits by 2017 to replace retirees and support growth, says the Food and Drink Federation, a third of whom will be for managerial roles and operational occupations.
The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.
Food contact materials are an underestimated source of chemical contaminants and a “potentially relevant route of human exposure to endocrine disrupting chemicals (EDC)” such as bisphenol A (BPA), according to new research.
The UK government should start putting the ground work in place to use taxes and subsidies to encourage consumption of healthier foods in the future, says Innocent’s company nutritionist – once the financial situation is more secure.
The UK company behind a “unique” DNA-based method to test for foodborne pathogens, has outlined its expansion plans in the wake of a ₤400,000 (€473,000) cash boost from a business consortium spear-headed by Innocent drinks chief Richard Reed.
A new labelling system for chilled and frozen products uses intelligent temperature-sensitive ink to monitor how effectively the cold chain has been preserved throughout the supply chain, said BASF.
A diet high in fats, sugars, and processed foods in early childhood may result in lower IQ scores, while a diet rich in healthy foods packed with vitamins and nutrients may work in reverse, suggests new research.
Retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire claims Euromonitor International.
EFSA has said it will issue a scientific statement by the end of February on two recent studies that drew into question the safety of artificial sweeteners, but has indicated that while further analysis or research may be merited, the findings are not...
Givaudan has reported 2011 sales of CHF 4.2bn, up 8.9% on 2010, with the firm’s Latin American flavours division leading the way with strong sales in beverage, confectionery and savoury.
Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.
There is not enough robust science to support the development of an omni-label to accurately inform consumers of the environmental impacts of food products, according to a new UK report.
Allowing ready meals and other composite products to carry the ‘5-a-Day’ logo would encourage manufacturers to use more fruit and vegetables in their formulations, says Innocent.
Cocoa prices have remained stable over the past two weeks despite the Ivory Coast export ban with industry analysts citing good industry supply cover and access to plentiful crop from Ghana as factors for the lack of price volatility.
The food industry should not rage against the idea of professionalised local food systems, nor unleash its lobbying force to uproot them before their green shoots can reach maturity. Rather, it should explore ways to benefit from local foods and, in turn,...
EUSTAS (European Stevia Association) president Professor Jan Guens says he is “very disappointed” by a decision taken by Cargill and Morita to remove a number of licensing application categories relating to use of steviol glycosides in food.
Consuming highly salty foods may begin to impair the functioning of blood vessels within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.