Developing an official ‘label’ for organic conversion-grade produce would let farmers secure price premiums while they are going through the organic conversion process, claims a new European study.
Chr Hansen has developed a new culture for sausages and cooked, cured or fermented meats, which is said to provide improved taste and colour and to work faster.
Arla Foods Ingredients has introduced a new milk protein designed to replace skimmed milk powder in meat formulations, which it claims offers better texture for less cost.
Danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality.
The swine flu virus first identified in Mexico cannot be contained, warns Dr Margaret Chan, director-general of the World Health Organization (WHO), as the economic impact of the outbreak continues to spread.
Including both walnuts and fish products in the diet is required to reduce risks of coronary heart disease, says a new study funded by the California Walnut Commission.
Kemin is introducing a new blend of rosemary and green tea extracts in Europe and Asia, which it says work together to neutralise each others’ distinctive flavours and can help retain an appealing colour and flavour of meat products.
The UK organic sector is cheered by a 1.7 per cent increase in the market in 2008 despite the gloom of recession, as a report from the Soil Association sees consumers buying cheaper organics instead of switching back to conventional foods.
Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.
Eating about two portions of red meat a day may increase the risk of age-related macular degeneration by about 50 per cent, says a new study from Australia.
An extract from the edible mushroom Flammulina velutipes may prolong the shelf-life of tuna meat, while also stabilising the colour of the meat, suggests new research from Japan.
The increase in food prices around the globe will ease later rather than sooner, as benefits of falling commodity prices take time to trickle through the chain.
A bid to change the law for country-of-origin labeling of meat is to be launched in the UK by the Conservative Party which, if successful, would affect processed foods containing as little as 10 per cent meat.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
The trend for eating frogs’ legs is putting frog populations in Indonesia under pressure, according to Australian scientists who are calling for better resources management and mandatory certification at the point of processing.
A new range of functional soy protein concentrates has been launched in Europe by Archer Daniels Midland Company (ADM) to provide nutrition, emulsify fat, bind water and give structure to emulsified meat products.
A study has concluded that meat from animals raised on biodiverse pastures tastes better and is nutritionally superior than conventional meat, prompting calls for more place-based labelling.
Polyphenol-rich extracts from grape seed have potential as a natural antioxidant in meat patties, reducing rancidity but not affecting the colour of the meat, says a new study.
The UK’s Food Safety Authority has launched a new consultation on the advice it should give consumers on eating fish, with a view to balancing sustainability issues alongside nutrition and food safety issues.
Creating different labels to reflect the changing origin of the ingredients used to cook ready meal products would be a logistical nightmare and would not be cost effective, claims the UK trade industry body, the Food and Drink Federation (FDF).
As time-pressed Italians and Mediterranean interest from abroad are driving growth in the Italian food sector, DSM Food Specialties is positioning to grow sales of its bakery enzymes and savoury ingredients with the appointment of Azelis as its distributor.
Progress has been made in pinpointing the mechanism of that most mysterious of taste sensations, umami, with potential implications for understanding taste preferences and undercovering the workings of other proteins.
Market analysis have expressed concern that demand for organic food will shrink in the tight economic situation, as consumers become less willing to part with a premium.
UK organic certifiers are in early stage discussions over whether it could be feasible for organic farmers to feed some animals conventional feed for a limited period, without compromising their organic certification in the long term.
DSM has launched a new yeast extract for chicken flavours, as it predicts innovation in meat flavours will continue on the back of natural and authentic taste needs.
The Irish pork crisis has consumers staring at the prospect of an empty table at Christmas, and industry doing sums on how much the so-called ‘biggest meat crisis since BSE’ is going to cost. It’s no wonder new questions are being asked of food safety...
The European Commission has imposed definitive anti-dumping duties on the additive from China, stating that the impact on firms using the additive will not be great.
The addition of cranberry concentrate to ground beef may serve as an supplementary hurdle to control potential E. coli O157:H7 outbreaks associated with ground beef, claims a new US study.
UK consumers are reducing their consumption of processed meat and meat products following media coverage of a study linking the meats to increased risks of bowel cancer.
Chocolate consumers are becoming more adventurous, enjoying darker, more unusual flavour combinations with higher cocoa percentages, according to Mintel.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
Hochdorf Nutrifood is extending the application possibilities for its lupin seed-derived ingredient, introducing it as a fat replacer for meat and bakery products as well as a milk and lactose alternative in confectionery.
A six-year effort to harmonise trade in organic produce between markets with different standards and environmental conditions has yielded fruit, with the launch of two tools to establish equivalence between standards and improve market access for farmers...
A new Eurobarometer survey that has revealed consumers’ views on animal cloning for food production to be overwhelmingly negative will be used by the Commission in its analysis of whether action is required on the subject, and if so, what kind.
An extract from the edible mushroom Flammulina velutipes may stabilise the natural colour of meat, according to new research from Japan published today.
Dutch ingredients firm Ruitenberg has acquired its compatriot Crusty Products, in a move that adds a range of ready-to-use bakery fillings to its product offering.
Maintaining a portfolio of market-relevant ingredients requires a certain amount of trend and price-prediction, say executives at Cargill Texturizing Solutions.
As a UN expert urges a reduction in meat consumption to help tackle climate change, food manufacturers can help by using less meat in products and ensuring what meat they do use is reared with higher welfare standards.
The debate over products from cloned animals entering the European food chain will enter a new phase next week, as MEPs ask the Commission searching questions about the welfare of cloned animals, ethics, and consumer information.
Organic food has been one of the biggest trends in the food sector in recent years. FoodNavigator is seeking your views on whether organics have staying power, or whether consumers will lose interest over time.
The European Commission has launched a campaign to inform consumers of the benefits of organic food and support those involved in the ever-growing organic market.
As the perception of health and taste benefits from organic produce drives sales across all demographics, opportunities are arising in every sector of the food industry.
Meat and dairy products from cloned pigs and cattle are probably safe for human consumption, the European Food Safety Authority (EFSA) concluded in its scientific opinion on animal cloning released today.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of fish meat, suggests a study from Spain.
Cargill has opened a new innovation center for snack and cereal
products which it says will help food manufacturers create new
products that drive sales growth.
Increasing demand for gelatine, coupled with consumer concerns over
the mammalian variety, may open the door for fish gelatine to fill
the gap for food formulators, says a new review.
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...
