New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.
Bisphenol A (BPA) presents no major risk to human health, said the German Society of Toxicology (GST) as it backed the current tolerable daily intake (TDI) level for the chemical as set by European Union experts.
Country of origin labelling may harm small businesses, and is likely to prove the trickiest point in trilogues over food information, says rapporteur MEP Renate Sommer after today’s ENVI vote. She suspects some member states’ votes may have been influenced...
Hundreds of boxes of noodles have been withdrawn from sale in Germany after levels of benzophenone almost three times above the European legal limit were found to have migrated from the packaging.
The future of Best before labels in the UK is shrouded in uncertainty following media reports that the UK government is considering scrapping them in an attempt to cut the 8.3m tonnes of food thrown away by households each year.
ADM Cocoa has opened a new technical centre in Germany, where its customers can go to experiment with flavour, mouthfeel and shelf-life of their chocolate-containing products.
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Growing scrutiny of food suppliers means an increasing focus on food safety issues. In this special edition article on risk, we look at how producers can communicate potential risks to consumers while protecting their brand reputation, in the event of...
Nestle is planning to buy a 60 per cent share in China’s Yinlu Foods Group for an undisclosed sum, in a move that will help household brand Yinlu gain more traction in the Central and Western regions of the country.
One expert has branded the proposed new EU food information legislation “crazy” ahead of a second vote on the issue by Parliament's Environment, Health and Food Safety Committee (ENVI) tomorrow.
Prompt public communication, acknowledgement of real and perceived risks, and control of stigma are key to effective management of food safety crisis, says a team of experts investigating lessons from two dioxin crises.
A pioneering new multi-screening allergen method is more effective, accurate, quicker and cheaper than existing methods used in the food industry, said Eurofins.
Givaudan is working towards sourcing decisions based on qualitative, sustainability-related factors rather than just quantitative, economic factors, and is asking suppliers of 80 per cent of its raw materials to join SEDEX by 2015.
Understanding and quantifying different aspects involved in the dynamic changes of foods during oral processing is essential to improving food texture, according to a new review.
Consumers are less likely to check labels of biscuit, cake, chocolate and confectionery compared to other food categories, according to Harris Interactive, due to the perception that they are indulgence opportunities.
Applying an antimicrobial polylactic acid (PLA) coating to apples inhibits the formation of foodborne pathogens such as E.coli 0157:H7 and Salmonella, according to new research.
UK infant food manufacturers have insisted their products are safe and comply with all regulations, said the sector’s trade body in response to a study this week that raised concerns over levels of trace elements in some products.
Signs of mild recovery in the EU food and drink sector came with the confirmation of 1.5 per cent growth in the in 27 member states during the last three months of 2010 compared with the previous quarter, according to latest CIAA Economic Quarterly Bulletin.
Pasta enriched with resistant starch may offer an important improvement in nutritional quality without reducing sensory characteristics or consumer acceptance, according to new research.
Produce from cloned animals and their off-spring will be removed from the new novel foods proposal and place in a separate legislative proposal of its own, the Health and Consumer Protection Commission John Dalli confirms.
Sustainability is becoming a hotter topic in the flavours and fragrance sector, with customers posing more questions about the supply chain and targets than ever before, says the chair of Givaudan’s sustainability programme.
A new test method which is said to hunt out bacteria before they contaminate food could ensure greater control for food manufacturers against pathogens such as E.coli and also speed up the time to market for packaged foods.
A host of industry bodies have voiced their fears that the European ban on bisphenol A in polycarbonate baby bottles could lead to wider prohibition on use of the substance in other forms of packaging.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
In the first part of this special on risk communication, FoodNavigator looks at the often highly contradictory and inconclusive data that can surround a single ingredient or food, and how that information is best relayed to the public.
A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.
The food industry and cocoa traders have welcomed the EU decision to lift sanctions on the Ivory Coast ports and other Ivorian entities following an end to the crisis in the cocoa growing country.
UK organic fortunes are not all grim, says the trade director, who points out high-growth categories. But ushering in a new era of overall growth will require better communication, broad availability of organics in supermarkets, and supportive government...
A new research project aims to optimise the production and quality of oil palm, helping to produce more sustainable crops, by using molecular genetics to boost crop breeding.
A new synthetic polymer for use as a chewing gum base has received a positive novel foods opinion from EFSA, bring the technology for less sticky gum that breaks down within months closer to the market.
Bio-based plastics incorporating antimicrobial (AM) substances are fast becoming one of the most promising forms of active packaging, said new research.
Taste cells may not work individually, like other sensory cells, but together in a circuit that produces a wide array of receptors and transmitters, according to a new review.
A new addition to its Fibreline range has been designed to allow bakers produce wholemeal bread without compromising on taste or texture, claims Danisco.
Consumers consider the level of beneficial nutrients as more important when selecting food products than energy, fat, saturated fat, sugar and salt, which should be consumed in moderation, according to a new study that could help inform food labelling...
Cocoa farming has been a contributor to deforestation and degradation in West Africa due to limited fertilizer use as well as outdated crop husbandry methods, claim two research groups in a newly published study in Environmental Management.
The European Parliament’s ENVI committee will seek to hammer out compromises over several contentious amendments of the new food information legislation tomorrow, ahead of the second reading vote next week.
The European Union has further strengthened import controls on food from Japan in the wake of the nuclear disaster triggered by the devastating tsunami last month.
Issues surrounding the sustainable sourcing of food ingredients will come under discussion at the Sustainable Foods Summit in Amsterdam in June, as the food industry is rising to the challenge of greening the supply chain and reporting on impacts.
Introduction of post slaughter irradiation, industrial cooking or carcass freezing by processors would all slash levels of campylobacter in poultry, said the European Food Safety Authority (EFSA).
The wide spectrum of people’s perception of bitter foods may be related to unusually high levels of genetic variation in their bitter-taste receptors, according to a new study.
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
Givaudan’s has reported fair growth in Q1 in local currencies but a decline in Swiss Francs, but the second half of the year promises greater protection against raw material cost rises as a series of price increases will come into effect in Q2.
