Preservatives and acidulants

The Danish project looked at salt reduction in seafood products. Picture: iStock/JackF

Maths can make food ‘tastier and healthier’

By Katy Askew

Danish researchers are deploying predictive software tools based on mathematical algorithms to reformulate food for a “more natural taste and higher food safety”.

© iStock/dolgachov

FoodProfiler app shines light onto European's eating habits

By Niamh Michail

Which vegetable do Brits eat the most? When do Belgian girls eat yoghurt? And do Dutch men prefer dessert or fruit? An app that gathers insights into European's eating habits could help fine-tune new product development.

© GettyImages/thamerpic

Galicia sets legal definition of artisan food

By Niamh Michail

Spain's Galicia has set a legal definition of artisan food, which prohibits the use of artificial colours, flavours and tropical fats such as palm oil and coconut oil.

 © iStock

'Alibi products' taint Norway's salt reduction progress

By Niamh Michail

Norwegian manufacturers are using a few low-salt “alibi products” to boast about reformulation efforts while doing little to cut salt in large volume products, says a Consumer Council report.

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High Pressure Processing  - HPP

High Pressure Processing - HPP

HPP offers opportunities for product innovation and extended shelf life. HPP is a proven all-natural technique that preserves the vitamins, taste and texture...