Preservatives and acidulants

‘Strongest link yet’ between nitrates and cancer

02-Jan-2020 By Katy Askew

Researchers from Queen’s University Belfast have uncovered what they describe as the ‘strongest link yet’ between nitrates in processed meat products and cancer risk. However, they also stressed, ‘not all processed meat has the same risk’.

‘An essential piece of the puzzle’: Food giants join forces with palm oil producers to map and track deforestation

05-Nov-2019 By Oliver Morrison

The likes of Mondelēz, Nestlé and Unilever have joined a new scheme aiming to improve deforestation transparency. Just as well, as palm oil may be next to witness ‘the Attenborough effect’.

Corbion’s ‘bold pledge’ on carbon emissions: ‘Climate change will get more and more attention’

05-Nov-2019 By Katy Askew

Concerns over climate change have jumped up the agenda and sustainability experts at Corbion believe the topic will continue to gain momentum. The bio-based ingredient supplier recently announced an ‘ambitious carbon footprint reduction target’ in response.

Fighting food waste with a clean label: DuPont launches protective cultures for fermented plant-based products

04-Oct-2019 By Katy Askew

Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...

Chr. Hansen ‘future proofing’ innovation might with new R&D centre

29-Aug-2019 By Katy Askew

Danish ingredient supplier Chr. Hansen has said it wants to ‘future proof’ its innovation capacity through the development of a new research and development centre.

Food industry must cut salt from meat alternatives, urges campaigner

16-Aug-2019 By Oliver Morrison

Savoury picnic foods, including vegetarian and vegan products, conceal ‘dangerous levels of salt’, according to Action on Salt.

Are ‘reduced sodium’ labels worth their salt? Study

07-Aug-2019 By Flora Southey

Researchers in Denmark are investigating whether consumers are willing to purchase salt-reduced food products, and why.

Children ‘exceed’ acceptable daily intake of phosphates, EFSA finds

13-Jun-2019 By Katy Askew

A new opinion published by the European Food Safety Authority (EFSA) has concluded that some population groups – particularly infants, children and adolescents – have too many phosphates in their diets. The opinion calls for a maximum level of phosphates...

Citrus peel boosts fiber and shelf life in bread: Study

12-Jun-2019 By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.

Cashing in on cashew nut waste: A natural alternative to nitrates?

23-May-2019 By Niamh Michail

Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.

Five health & wellness trends transforming packaged food strategies

28-Feb-2019 By Natasha Spencer

As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.

Ketchup for kids: Start-up markets tomato ketchup with no added sugar or salt

04-Feb-2019 By Flora Southey

UK start-up Wonderchup is targeting children and families with its clean label, healthy alternative to classic tomato ketchup. “We’ve had a lot of interest from people with health problems,” co-founder Elise Daly told FoodNavigator.

Kemin combats microbial spoilage in processed meat with clean label ingredient

30-Jan-2019 By Flora Southey

A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.

A ‘bran’ new natural preservative? Researchers see potential in grain antioxidant

11-Jan-2019 By Katy Askew

A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.

‘Highly effective in preserving safety and shelf life’: Corbion invests in vinegar production

08-Jan-2019 By Katy Askew

Biobased food ingredient supplier Corbion has completed construction of in-house production capabilities to manufacture powdered vinegar. The company says this will enable food manufacturers to deliver clean label products with an ingredient that is “highly...