Campylobacter and norovirus were highlighted as two major causes of the 11m working days lost in the UK economy every year because of stomach upsets, according to new research.
In anticipation of stevia approval in Europe, leading producer, PureCircle, has announced that it is setting up its European headquarters in the UK to support customers in their launches throughout the region.
Kraft has confirmed that it has chosen Cadbury’s site in Bournville as the site of a new chocolate centre to “drive new product development and new technologies” for chocolate brands.
An international group of scientists has taken a step closer to its goal of producing cultured meat by agreeing on important common positions about how to bring the research forward.
Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.
CERT ID, the company behind ProTerra – a standard for non-GM soy and other foods – claims a recent report from the Dutch consultancy CREM comparing soy sustainability standards misrepresents it and is biased towards the Cargill-backed RTRS soy standard.
Indian spice and ingredients supplier Synthite Industries has launched a new natural antioxidant ingredient specifically designed for increasing the stability of mayonnaise products.
The EU cheese market is changing from a “comfortable place” where most producers are assured of growth to a cut-throat environment where rising raw milk prices are threatening margins.
Taura Natural Ingredients has extended its portfolio to include vegetable blends that it claims will allow food manufacturers tap into the growing demand for healthier and clean label snack products.
A decision is awaited from the Commission on the use of Sunset Yellow FCF (E 110) in non-alcoholic flavoured drinks following a revised exposure assessment from EFSA showing some children in the UK could still be over the ADI levels for the additive.
The Food Standards Agency (FSA) said overhauling the meat inspection charging regime in the UK will cost the industry far less than originally forecast as it challenged concerns raised by the sector over the proposals.
Exploiting expected growth opportunities in the Middle East and Africa, AB Enzymes reports it has initiated a tie-up with one of the main distributors in the region – Orkila - to aid its penetration into the bakery, beverage and food specialities markets.
A new identification technique based on liquid chromatography–mass spectrometry (LC-MS) can be used to identify and quantify umami enhancing compounds in foods, according to new research.
R&R Ice Cream has acquired Europe’s largest private-label ice cream manufacturer Pilpa in a deal worth around €17.65m, plus stock on completion estimated at €9m.
Allergen labelling comes under the spotlight in the UK, with a new Food Standards Agency (FSA) survey aiming to get insight into the relevance of current approaches.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
European food and sports beverage makers are set to benefit from a new dairy ingredients joint venture, which is aimed at increasing whey protein manufacturing capacity in Europe as well as improving the speed and reliability of the supply of such ingredients,...
French spirits giant Pernod Ricard has successfully grown European sales in 2010/11 after a worrying 5% slump last year, due to a “recovery in consumer spending”.
Arla Foods remains confident that its ‘take it or leave it’ takeover bid for Southern German dairy co-op Allgäuland-Käsereien will succeed, despite its initial rejection.
More research is needed to reveal the risks of the carcinogen furan – particularly with regard to the health of infants and coffee drinkers, warns a new report from the European Food Safety Authority (EFSA).
A report from Irish food safety officials aimed at poultry processors, producers and retailers has set out a series of measures to cut campylobacter contamination along the supply chain.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
An innovative ordering system that gives fresh produce packers round-the-clock access to flexible packaging materials and real-time visibility of stock levels boosts efficiency throughout the supply chain, said Amcor.
Juice from organically grown tomatoes contains higher levels of bioactive polyphenols than juice made from conventionally grown tomatoes, says a new study.
The equation for energy balance and its relationship to body weight may not be as simple as ‘calories in versus calories out’, according to a Lancet paper in the journal’s special series on obesity.
A German research team has identified key aroma and taste compounds of cocoa relying on molecular sensory science and report a way to improve the taste of chocolate, which could manufacturers control and improve the flavour of cocoa products.
Britain’s Biocatalysts has released a new lactase product suitable for use in Kosher and Halal applications, thereby offering opportunities for new development in dairy.
Eggs from the organic producer at the centre of the dioxin-contaminated egg incident in the Netherlands remain blocked as authorities continue to seek the cause of the outbreak.
Friesland Campina reports earnings for its ingredients business group rose by just over 16 per cent to €943m (as against first half of 2010: €812m), citing factors such as price rises and higher sales volume in its financial results for the first half...
The risk to human health posed by bisphenol A (BPA) is “very small”, according to the latest update by a Japanese research institute as part of a six-year monitoring project on the chemical.
Global growth means the market for food allergy and intolerance products will surpass $26 billion US dollars (11.2 billion euro) by 2017, according to new forecasts from Global Industry Analysts.
Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.
