Reducing the intake of salt from the diet may improve the health of blood vessels, with the effects going beyond blood pressure benefits, says a new study.
As food formulators continue to reformulate for lower salt foods, a Harvard-led study adds further support for cutting sodium and boosting potassium intakes.
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.
Vitiva is introducing a new version of Inolens rosemary extract to protect citrus flavours in food and beverage applications, without using chemical antioxidants.
An extract of black radish (Raphanus niger) may provide a natural alternative to sulphur dioxide for viticulturists, according to a new study from Greece.
European producers of citric acid and monosodium glutamate have this week received long-term assurance that their prices will be supported against cheaper Chinese imports, but China is expected to remain a significant player in a more level field.
Soft drinks on sale in the UK were seen to have a near 100 per cent compliance with maximum levels of benzoates and sorbates used as preservatives, a survey by the Food Standards Agency has shown.
Vitiva is introducing a new grade of its Inolens 4 rosemary extract which it says can be used as a natural preservative in fish products, which are at high risk of being affected by rancidity.
UK consumers have worried less about salt and additives this year and more about saturated fat in their food, according to the latest barometer of food views conducted by the Food Standards Agency (FSA).
Purac has launched an effort to assure consumers that lactic acid is a safe and natural ingredient, and dispel misconceptions about its origins and association with muscle stiffness.
An extract from the edible mushroom Flammulina velutipes may stabilise the natural colour of meat, according to new research from Japan published today.
Antioxidant rosemary extracts are expected to be included in existing regulation on food additives while FIAP is being implemented, which will allow high purity extracts to go head-to-head with synthetic antioxidants in food products.
Studies reporting stevia’s photo-stability in beverages, Splenda’s effect on gut bacteria, and seaweed’s potential as a salt replacer, dominated September’s headlines.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
By-products from food production pose a major problem to industry. FoodNavigator is seeking your views on how food companies can minimise their waste and put their leftovers to good use.
Research on natural food preservatives is lagging behind market demand for replacements for synthetic ones that have fallen out of favour with consumers, warns an expert, and a coordinated effort is needed to bridge the gap.
CSM is counting the returns from its restructuring programme, with an increase in sales for the first half of 2008 and strong performance from its Purac business.
Swiss ingredients firm Jungbunzlauer is to invest €50m in
increasing capacity of its plants in Europe and improving the
efficiency of its production lines.
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.
CSM has announced plans to sell its Purac gluconates production
plant in The Netherlands to Avebe, as part of a broader
restructuring of manufacturing and focus on core competencies.
German ingredients company Nutrinova has increased the price of its
sorbate products by an average of 10 per cent, effective from next
week or "as contracts allow".
The European Food Safety Authority (EFSA) said rosemary extract is
safe for use as an antioxidant in food, expanding application
opportunities and increasing its natural appeal.
A new study into benzene levels in soft drinks sold in Belgium has
found that some still have higher levels than drinking water, and
more research is needed into several possible contributing factors.
The European Union has slapped anti-dumping duties on Chinese
imports of citric acid after an investigation concluded two
European producers have been injured by unfair competition.
Natural sulphur containing-compounds may prevent the browning of
fresh-cut fruit, and offer a more potent alternative to vitamin C,
suggests new research from Spain.
A new study adds to existing evidence that orange essential oils
could prove useful in the formulation of all-natural and organic
ingredients that live up to stringent food safety standards.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Essential oils from citrus like mandarins and lemon could be
natural anti-fungal agents for food, tapping into the search for
natural alternatives to synthetics, suggests new research from
Spain.
Hydroxytyrosol, a natural polyphenol from olives, may extend the
shelf-life of fish products to the same extent as synthetic
preservatives, suggests new research.
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
Three major ingredients companies are alleging that Canadian and
Chinese citric acid producers are 'dumping' the ingredient onto the
US market at unfair prices, causing damage to the US industry.
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