Arla Foods Ingredients has developed a new formulation of its whey protein Nutrilac to replace eggs in meatballs, which can help food companies cut down costs.
UK poultry and ingredients firm Rectory is preparing for a new growth spurt with a move into a central Manchester location and a corporate restructuring to create Rectory Food Group as a holding vehicle for its divisions and brands.
Fortunes for the organic food and drink market in Europe are patchy, according to a new report from Organic Monitor, with Sweden and France seeing double digit growth while other countries stagnated or even contracted.
Cargill is introducing a new range of meat ripening cultures for dry fermented meats like sausages and salamis, which are said to bring green, fruity flavour notes and save costs by working more quickly.
Dietary intake of red meat or processed meat has no positive association with the occurrence of prostate cancer, according to a new meta-analysis of 26 studies.
“Strong organic growth” has led Kerry Ingredients to acquire US ingredients firm Agilex, as its flavours and ingredients business grew 6 per cent relative to the first nine months of 2009.
Slovenia-based Vitiva has extended its SyneROX portfolio for meat applications in a bid to be recognised as more than just a supplier of natural rosemary extracts.
The European Commission has proposed a temporary ban on animal cloning for food production in the European Union, at a meeting of the European Commission, Council and Parliament held in Strasbourg on Monday.
The UK’s Department for Environment, Food and Rural Affairs has issued a non committal response to European Commission proposals to ban the use of nitrates and nitrites in organic cured meats from the end of this year.
Food allergies are under-recognised risk factors for asthma, suggests a new study from the US that also found greater allergy incidence in children, men and black people than other sectors of the population.
The addition of newly developed starches could help the functional and textural properties of surimi seafood products, according to new research published in the Journal of Food Quality.
Frutarom-owned Gewurzmuller is introducing new organic starter cultures for raw sausage and raw cured meats, and has announced that all the food cultures made by its Blessing Biotech arm are now certified Halal.
Northern Ireland’s meat industry must cut costs and boost exports in order to survive in an increasingly competitive international market, according to a new study.
Meat flavours can be give an intense meaty note to products made with meat substitutes and instant foods, as well as provide a more authentic and intense taste in meat-containing products, says Symrise director.
Many consumers around the globe are turning away from meat as health, price and ethical concerns grow. But the latest market research indicates that meat substitutes are failing to pick up the slack.
Headlines continue to raise concerns over the health effects of excessive meat consumption, a situation that is boosting consumer interest in meat substitutes. But what does the science say about meat and health?
Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes.
Welfare labelling of animal-based products and reliable monitoring methods could help meet growing demand for specific consumer segments, and promote higher incomes for those welfare food supply, according to a review.
TNO has teamed up with industrial algae producer Ingrepro Renewables for a two year research project investigating the extraction of proteins, healthy oils, and possible carbohydrates from algae.
Vitiva is proposing a new application for its rosemary-derived antioxidant, to extend the shelf life of milk powder and other dairy products by as much as 50 per cent.
Members of the European Parliament have voted against including meat or milk from cloned animals under the new novel foods regulation, an outcome that makes conciliation procedure likely unless the Council accepts the position.
Barbecues may see a healthier sausage this summer as Spanish scientists show that pork fat may be replaced by emulsified olive oil without changing the taste of the hot dog.
Global food prices have fallen this year to date as higher cereal production following 2008 spikes kick into the market place, but non-cereals are keeping them way above 2002-4 levels and there may still be trouble ahead.
Two new surveys indicate that animal welfare is playing a greater role in food purchasing decisions in the UK, beating food additives as the most worrying issue in consumers’ minds.
Eating processed meat like bacon and sausages could significantly increase risk of heart disease and diabetes, while unprocessed red meat may not be as harmful as once thought, according to a new Harvard study.
The European Food Safety Authority has concluded that data from Denmark does not give grounds for lowering the ADI for nitrites in meat, but usage should be kept as low as possible to achieve the preservative and microbiological effect.
Solae has introduced a new soy fibre ingredient intended to increase the yield and fluid retention of processed meat products, such as ground and kebab meat, while reducing cooking time, the company has said.
Vitiva has launched a new ingredient to improve moisture retention in chicken meat, developed in partnership with its new Dutch meat processing associate, FutureMeat.
Treating frankfurter sausages with scallop-shell powder (SSP) significantly reduces the growth of Listeria monocytogenes (LM) and E.coli 0157:H7, and boosts product shelf life, according to a new study.
Roquette has optimised the production process for its Nutralys pea protein to enable higher levels to be used without affecting taste. It expects the breakthrough to bring considerable new market opportunities.
The EU Environment committee is taking steps to block the planned approval of bovine and porcine thrombin as an additive to bind together meat morsels into one piece, on the grounds that it could mislead consumers.
Rectory Foods has added a new slate of beef and pork products to its ingredient offering for food manufacturers, in a new step to expand from its solid base in poultry.
The European Council has adopted a position on the proposed novel foods amendment that includes produce from clones as a stop-gap, but suggests specific legislation be put in place in the near future.
French flavour firm Mane is launching a new line of natural seafood flavours, derived largely from-the-named-food and with a high levels of transparency.
Nizo Food Research has found that lactoferrin and thymol can work together to protect foods against E.coli, a promising result that could help food formulators reduce costs without having to resort to chemicals.
A new country of origin labelling (COOL) code of practice for pork introduced in the UK yesterday will benefit meat processors, producers and consumers, said one industry body.
Reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the...
A survey by a protein ingredient supplier indicates that 12 per cent of Brits have reduced their meat consumption in the last five years, for weight management, cost or environmental and ethical reasons.
A combination of grape seed oil and rice bran fibre may allow fat reduction of 10 per cent, and 50 per cent replacement of pork back fat in meat emulsions, says a new study.
The Blue Food Innovation Summit brings together leaders at the forefront of investing in and developing solutions for nature-positive, resilient aquaculture...
Increased demand for uncured, higher pH formulations and natural products has made the challenge of controlling Listeria difficult. The good news: the...
How innovative new protein foods can reaccelerate plant-based growth. Dive into the forefront of plant-based innovation with our detailed analysis and...
