Preservatives and acidulants

New CEO for Tate & Lyle

16-Jan-2018 By Niamh Michail

Nick Hampton, the company’s current chief financial officer, will take over as CEO of ingredient supplier Tate & Lyle in April.

2018 and beyond: Five mega-trends set to shape the food industry

03-Jan-2018 By Katy Askew

FoodNavigator looks at five mega-trends that are set to influence the future of innovation in the food sector.

NEWS IN BRIEF

FrieslandCampina Kievit to use RSPO-approved palm oil in whipping agent range

10-Nov-2017 By Will Chu

FrieslandCampina Kievit (FCK) has become the latest food supplier to switch to sustainable palm oil in its range of whipping agents to add aeration to desserts, mousses, ice cream and pastries.

Strawberries and basil: Recipe for natural preservative success?

12-Oct-2017 By Will Chu

Breads infused with extracts from strawberries and basil leaves show antioxidant qualities superior to commercially used artificial preservatives, a study shows.

Chr Hansen taps into billion dollar trends with fermented plant-based yoghurt cultures

28-Sep-2017 By Niamh Michail

Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.

WORLD FOOD SUMMIT 2017

Chr Hansen CEO: Fighting food waste is part of our business plan

30-Aug-2017 By Niamh Michail

Chr Hansen's bioprotective cultures are so effective at extending shelf life, the firm has set itself an ambitious target: to reduce global yoghurt waste by 2% before 2020, its CEO says.

Creating enhanced food dyes by following a new beet: Study

17-Aug-2017 By Will Chu

Colour pigments used as natural colorants in the food industry may help boost crop disease resistance as researchers find a way to produce enhanced versions with a favourable ingredient profile.

Interactive starch resource unveiled by Starch Europe

29-Jun-2017 By Will Chu

Trade association Starch Europe make available a new online platform that aims to provide information about starch-based ingredients used in the food sector.

EFSA confirm current exposure levels of food nitrites and nitrates are safe

16-Jun-2017 By Will Chu

Consumer exposure to nitrites and nitrates as additives used in processed meats is safe for most population groups at existing levels outlined by the European Safety and Food Authority (EFSA).

Nestlé to give global Maggi brand a clean label revamp

31-May-2017 By Niamh Michail

Nestlé aims to “transform” the global Maggi brand by 2020 by cutting salt, swapping modified starches for simple ones and removing artificial emulsifiers and thickeners, it says.

Austrian start-up taps into fermentation trend with umami-packed seasoning

28-Apr-2017 By Niamh Michail

With its umami-packed, fermented seasoning made from locally-sourced, organic lupin and oats, Austrian start-up Genusskoarl is bringing to the market its "soy sauce adapted to European tastes".

DuPont health & nutrition president on mega mergers, start-up successes and new product launch plans

21-Apr-2017 By Niamh Michail

Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition and health president Matthias Heinzel tells FoodNavigator.

Acacia gum improves texture and shelf-life of bread, says supplier

20-Apr-2017 By Niamh Michail

Adding between one and 3% of acacia gum to either gluten-free or white bread can improve softness and extend shelf-life, according to French supplier Alland & Robert.

Naturex looks for partners to develop natural colours and preservatives

13-Apr-2017 By Niamh Michail

Botanical extract supplier Naturex is looking for partners – both technical and commercial – to work together to develop natural solutions for red, green and blue colours and preservatives.

Solina strengthens Eastern European hub with Romanian acquisition

28-Mar-2017 By Niamh Michail

French supplier Solina will acquire the Romanian functional ingredients firm Supremia in what it says is a major step to creating a regional hub in Eastern Europe.

Scotland's sustainable circle: CuanTec trials seafood packaging made from seafood waste

23-Mar-2017 By Niamh Michail

Eco-friendly plastic for seafood made from...seafood. Scottish start-up CuanTec's chitosan-based plastic made from langoustine shells uses inedible seafood parts, replaces petro-chemical plastic and even cuts out the need for preservatives.

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

22-Mar-2017 By Niamh Michail

If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.

Smartphone app FoodSwitch shows UK industry is lagging on salt targets

20-Mar-2017 By Niamh Michail

A smartphone app that allows consumers to scan products and suggests healthier alternatives they should buy instead has shown industry is falling behind on national salt reduction targets, according to pressure group Consensus Action on Salt (CASH).

The tint, taste and texture of food: What matters to older consumers?

15-Mar-2017 By Will Chu

As the population ages, modifications to the flavour, texture and colour of food for the elderly have become a key focus area for food manufacturers eager to cater to the specific needs of this demographic.

Titanium dioxide may interfere in digestive processes: Study

17-Feb-2017 By Will Chu

Titanium dioxide, a common food colouring used in sweets and chewing gum may affect the intestine’s ability to absorb nutrients and protect against harmful pathogens, a study has determined.

Clean label cull: French supermarket cuts 90 'controversial' substances from private label products

09-Feb-2017 By Niamh Michail

French supermarket Super U has pledged to remove or reduce 90 “controversial” substances from its private label range, including palm oil, aspartame, monosodium glutamate, bisphenol A and fructose-glucose syrup, citing consumer fears and the cocktail effect....

Salt reduction strategies are failing to reduce UK health inequalities: BMJ study

06-Feb-2017 By Will Chu

Salt reduction strategies in the United Kingdom (UK) are more effective amongst the wealthier, health-conscious members of the country’s population, according to a study published in the British Medical Journal (BMJ).

Spanish supplier Indukern talks growth strategy for 2017

02-Feb-2017 By Niamh Michail

Indukern is intent on expanding in 2017 with ingredient launches from its recent research and development (R&D) laboratory in Barcelona and the latest acquisition of Mexican firm Cytecsa.

Azelis eyes African middle class with Ivory Coast investment

05-Jan-2017 By Niamh Michail

Ingredients specialist Azelis has set its sights on Africa’s growing middle class with a new import and distribution office in the Ivory Coast.

2017 salt targets in danger of failing, warns CASH

21-Dec-2016 By Gill Hyslop

The caution was issued by the health watchdog after a survey revealed that a number of branded crumpets still contain a high sodium content.

Processed & cured meat worsens asthma: Study

21-Dec-2016 By Niamh Michail

A high intake of cured and processed meat can worsen asthma symptoms over time, according to French researchers who used a novel analytical method to take into account obesity as a mediator.

MEPs urge action on nitrites and nitrates

08-Dec-2016 By Niamh Michail

Members of European Parliament (MEPs) have called on the European Commission to reduce legal limits or ban nitrites in meat products due to the link with cancer, and to support research into alternatives.

Looking to nature for better ‘clean label’ reformulation

08-Dec-2016 By Nathan GRAY

Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.

Food futures: TasteClouds, virtual food & EMS drive taste & texture development

14-Nov-2016 By Will Chu

Research that digitises the taste sensation to create ‘virtual flavour and texture,’ may prove to be of benefit to those on specialised diets or looking to reduce the amount of consumed sugar or salt.

Ireland's salt intake is falling - but still too high

07-Nov-2016 By Niamh Michail

There have been “significant reductions” in salt intake among the Irish population thanks to voluntary industry efforts, says the Food Safety Authority of Ireland (FSAI) - but intake is still more than double the recommended levels for men.

A-listed: Novozymes is top carbon cutter

04-Nov-2016 By Louis Gore-Langton

Novozymes has again been listed among the world’s top companies for climate action, but does its top spot on another scorecard really reflect a significant improvement in its carbon emissions, or is it merely a marketing tool?

Russia adds salt to list of embargoed foods

15-Sep-2016 By Niamh Michail

Russia has added salt to its list of banned products from the EU and other countries.

EU Commission raises concerns over Dow DuPont merger

12-Aug-2016 By Jenny Eagle

The European Commission says it has opened an investigation to see if the proposed merger of Dow and DuPont is in line with the EU Merger Regulation.

How can an olive oil waste product reduce industry use of artificial additives?

03-Aug-2016 By Will Chu

Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.

MEP questions whether Italy and Spain are illegally bleaching seafood

27-Jul-2016 By Niamh Michail

An MEP has questioned whether Spain and Italy’s use of hydrogen peroxide to process some seafood such as squid is in breach of EU law by bleaching the food to make it seem fresher.

Danish research links meat intake to cancer

04-Jul-2016 By Natalie MORRISON

Meat could have cancer links though whole grains, fruit and veg could lessen the risk, Danish researchers say.

Natural plant extract proven to preserve meat shelf-life

23-Jun-2016 By Noli Dinkovski

A natural plant extract that can preserve frozen meat without negatively impacting its flavour, odour or colour, has been developed by Kemin.

Excess salt may raise heart disease risk in kidney patients, study suggests

03-Jun-2016 By Will Chu

An increased intake of salt may raise the risk of cardiovascular disease (CVD) among individuals with chronic kidney disease (CKD), a study has determined.

Obesity: Blame game holds no weight as collective efforts are favoured

30-May-2016 By Will Chu

Obesity cannot be solved by pointing fingers at consumers, industry or governments, but all parties must demonstrate accountability and responsibility in solving this public health crisis.

Make potassium labelling mandatory for processed food: UK petition

27-May-2016 By Niamh Michail

As new nutrition guidelines make labelling potassium on packaged foods mandatory in the US, a UK petition is urging the government to do the same but for different reasons - it would end the processed food "nightmare" for sufferers of Chronic...

Temperature, time and right enzyme: How to give meat-based ready meals a gourmet makeover

19-May-2016 By Niamh Michail

The right combination of fruit-based enzymes, low temperatures and a slow cooking process can allow ready meal manufacturers to tap into the trend for slow-cooked meats and add value to cheaper cuts, say Norwegian researchers.

UK businesses ‘stable’ but skills shortage fears growing

03-May-2016 By Gwen Ridler

Business conditions for UK small and medium sized enterprises (SMEs) stabilised over the past quarter but the looming skills shortage is still cause for concern, warned the latest Confederation of British Industry (CBI) quarterly trends survey.

Phosphate alternative suggested to keep prawns juicy and tasty

15-Apr-2016 By Will Chu

Polysaccharides have been put forward as a cheaper alternative to phosphates to help retain water in prawns under commercial conditions, a study has decided.

Kerry Foods' 100% natural preservative claim given green light for Irish ham

13-Apr-2016 By Niamh Michail

Kerry Foods Denny Deli Ham is able to claim it is the only 100% natural ham without artificial ingredients in ireland, after an advertising complaint was rejected by the UK’s Advertising Standards Agency (ASA).

Morrisons boss puts money where his mouth is

04-Apr-2016 By Noli Dinkovski

Morrisons ceo David Potts has demonstrated his confidence in turning around the fortunes of the retailer by investing a further £360,000 in shares.

Nano 3D structure of food could lead to reduced costs and waste

31-Mar-2016 By Will Chu

3D images of food produced at a nano level promise to save on food industry costs and reduce food waste as a result of faulty production, according to a study’s authors.

Defining the salt taste may lead to enhanced alternatives, study predicts

08-Mar-2016 By Will Chu

Understanding the biological mechanisms responsible for detecting the salty taste will help create solutions to combat the health problems caused by overconsumption of salt, a study has determined.

Voluntary reformulation fail? Salt content in British food on the rise

01-Mar-2016 By Kizzi Nkowcha

UK products such as tinned soup, ready meals and cheese now contain up to 186% more salt than ten years ago despite industry commitments to lower the levels, says campaign group Consensus Action on Salt and Health.

Introducing the kakadu plum: Clean label's rising star ingredient that replaces chemical preservatives

29-Feb-2016 By Kizzi Nkwocha

Kakadu Plum, an edible fruit produced by trees in the tropical woodlands of Australia, has emerged as a superfruit with antimicrobial properties that could replace chemical preservatives used by the seafood industry.