Preservatives and acidulants

The EC has asked EFSA to re-evaluate the safety of phosphate-containing additives

Phosphate study prompts EC request for safety reassessment

By Caroline Scott-Thomas

The European Commission has asked the European Food Safety Authority (EFSA) to reassess the safety of phosphates as food additives, after researchers suggested excessive phosphate consumption could be damaging to health.

Natural antifungals from sourdough fermentation have food potential

Natural antifungals from sourdough have food potential: Researchers

By Nathan Gray

Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.

Fewer low salt products – but the Netherlands bucks the trend

Fewer low salt products – but the Netherlands bucks the trend

By Caroline Scott-Thomas

Europe is the most active region in the world for low salt product innovation – with the Netherlands leading the pack – although food manufacturers globally are using the claim less often on new products, according to market research organisation Mintel.

James Blunt works at Tate & Lyle's Lille innovation centre in France

Career Profile

Tate & Lyle product developer gets candid

By Rod Addy

James Blunt, senior vice president, product management at Tate & Lyle Speciality Food Ingredients (SFI), which develops healthy and technical solutions for food and drink, talks to FoodNavigator about what his job entails.

DuPont launches Guardian Chelox L in Europe

DuPont launches natural antioxidant blend

By Rod Addy

DuPont Nutrition & Health has followed the launch of natural metal chelator Guardian Chelox L in the US with a version containing rosemary extract, an antioxidant, tailored to European markets.

Siveele works with a range oif additives, including nisin

China invests in Dutch additives firm Siveele

By Rod Addy

Dutch food additives firm Siveele will benefit from considerable investment in the business from Chinese manufacturer Pangbo Biological Engineering, with preservatives being one focus for future development.

Next generation mayonaise? Unilever seeks future food solutions

Unilever cranks up open innovation activities

By Jane Byrne

Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

High dietary salt intake could be linked with up to a 68% increased risk of gastric cancer, say researchers.

Dietary salt intake linked to gastric cancer risk

By Nathan Gray

A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.

Reducing salt intake can lead to 'a significant reduction in cardiovascular events' according to the re-analysis of the Cochrane data.

Lancet paper blasts Cochrane salt study

By Nathan Gray

Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.