A row has erupted after Wageningen University rejected pressure group claims that its academics are “worryingly close” to the dairy industry, after the institution issued a press release that allegedly exaggerated research findings.
Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.
As demand for olive oil falls and prices follow suit, the European Commission is intervening to ensure beleaguered producers tender for aid so they can store their surplus.
Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.
Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
R&D should focus more on new lipid nano-carrier technologies that can be easily scaled up to meet industry demands, given the potential of nano-delivery systems for use in food, says a new review
NatureFibre Oat 100 is the latest addition to a new suite of flours from Kampffmeyer Food Innovation GmbH for formulating high fibre and whole grain bakery and snack products that taste as though they are made with conventional, refined flours.
German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy...
Irish government plans to introduce a 'sugar tax' on carbonated drinks could lead to widespread job losses within the Irish food and beverage industry and threaten the nation's economic recovery, Food and Drink Industry Ireland (FDII) has...
US horse meat tainted with the illegal chemical phenylbutazone (bute) is putting consumers worldwide at risk of illness, according an equine welfare organisation located in the country.
A call from the Netherlands to end European import duty on sustainably produced palm oil has been welcomed by the Roundtable on Sustainable Palm Oil (RSPO). The proposal is designed to encourage the uptake of sustainable palm oil by offsetting some of...
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
The addition of dextran to peanut protein isolate could significantly improve its emulsifying and foaming properties, putting it on par with other protein isolates such as soy and whey protein, says new research.
Ultra-violet and electron beam-cured inks are not only safe but present clear performance advantages when used in printing on food packaging. So what are the reasons behind their image problem in some quarters?
Arla has defended itself after a charity report attacked its corporate social responsibility record in Bangladesh, and accused it of benefiting unfairly from EU subsidies that impoverished local producers.
EU food and drink makers need to incentivise suppliers to continue producing RSPO approved sustainable palm oil options or risk undermining efforts to boost a segregated supply chain, claims book-and-claim scheme provider GreenPalm.
Mars has announced that Maltesers will be its first brand to carry the Fairtrade mark from June 2012, the commitment follows similar moves from Cadbury and Nestle.
Newly identified types of cacao plants with unique flavours that could be in the confectionery industry have been identified by researchers exploring the Peruvian Amazon Basin.
New research unravelling the mechanisms behind the ‘flavour tripping’ effects of a rare fruit protein could help to develop novelty sweeteners, but experts are split on its long term applications.
Italian dairy company Granarolo says it is pursuing a €1.6bn turnover as part of a four-year growth plan that will see the firm pursue more acquisitions both at home and internationally.
Nestlé’s scheme to expand operations at its Product Technology Centre in York cleared the final hurdle last week at a planning meeting of City of York Council.
Anti-GMO groups are hugely influential on policy making in the EU and are threatening public acceptance of the technology in the bloc, new research suggests.
A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.
Kerry’s acquisition of Cargill’s flavour systems for €168m ($230m) is by no means transformational but will boost the Irish ingredient firm’s beverages and dairy flavours portfolio, claims an analyst.
Effective traceability systems are key to avoiding a repeat of the drawn-out E.coli crisis, where the German food industry lost control to health authorities, according to a crisis management expert.
Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
Multi-layer emulsions can be used to control the release of flavours and aromas in food and drink products, according to new research from New Zealand.
Improved performance within Fonterra’s ingredients businesses worldwide has seen the firm announce a record turnover of NZ $19.9bn (€11.6bn) in 2010/11.
Sales of energy drinks are booming, but a new report from Rexam also highlights growing concerns about high caffeine soft drink use amongst young people, especially in the developing world.
Dutch potato starch supplier Avebe said it is investigating whether legal steps can be taken in response to China’s decision last week to stick countervailing duties on top of existing anti-dumping duties on potato starch imports from the EU.
New research exploring the way we perceive fluids could help manufacturers develop new products with greater acceptance and more desirable mouth-feel, say the scientists.
NGOs have dismissed the strident defence of the EU food safety agency regarding the independence of its panel looking at food additives such as aspartame.
Granarolo has ramped-up its presence within the EU dairy sector by acquiring Italian cheese producer Lat Bri, in a move that will take its turnover above €1bn.
The European Union (EU) is particularly susceptible to food safety threats, European Food Safety Authority (EFSA) executive director Catherine Geslain-Lanéelle has warned.
The Chinese population’s growing affluence is offering opportunities for premium and healthier products, says the CEO of the China Food Company (CFC) Plc, as the company posts better than expected revenues.
The South African food processing industry is set to face regulatory action in a government bid to meet a 2020 target of salt reduction to less than 5g per day by per person.
Natural flavours supplier, Kerry Ingredients, has flagged up a six month dateline for the conclusion of an existing project aiming to optimise the stability of natural citrus flavours for use in beverages.
Nutrastar is to develop its organic and speciality foods business in an 18 month expansion plan with annual production capacity set to increase to more than 6.5m kg of organic produce.
A new research project is underway at Campden BRI aimed at using ‘hurdle technology’ to help food firms manufacture products with less susceptibility to listeria
German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.
