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.
Consumers who are generally concerned about chemicals in their lives are more likely to seek out natural foods, indicates a new study from Switzerland – but if they have no grasp of dose levels they may be overestimate the potential risks posed by synthetic...
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
Manufacturers of ready-to-eat salads have “a long way to go” in producing low-salt foods after a new survey revealed that one in ten salads contains more salt than a Big Mac.
The struggling economies of Southern and Eastern European countries marred the sales figures of CSM’s bakery supplies division over the last six months, which growth from the UK and Germany could not offset.
Naturex has launched a plant-based antioxidant meat preservative and a line of essential oils and oleoresins, which the firm says can help food producers meet consumer demand for natural products.
The European Commission has approved part of the proposed acquisition of ingredient firm Eurochem by Univar, which could see a host of food chemicals added to its product portfolio.
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.
The Food Standards Agency (FSA) has “turned the tide” on UK salt consumption and delivered one of the most effective diet-related campaigns in history despite its limited funds, its boss has claimed.
While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according to Mintel.
With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to help meet the growing demand for clean label products.
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
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.
The anti-microbial and antioxidant activity of compounds derived from onions may slow spoilage of foods by inhibiting the growth of bacteria, says a new study from Spain.
A salt strategy to involve collaboration with food manufacturers is underway in Italy, as evidence mounts that men are consuming levels above current recommendations.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label chemical...
Purac is launching a new natural preservative for fruit and juice-based beverages, which is said to counter the spore-forming spoiler Alicyclobacillus.
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.
Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157:H7 and B.cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.
After a period of de-stocking in the first half of 2009, DSM’s nutrition business has weathered the economic slump well; pharma, too, picked up speed towards the end of the year.
Controlling the release of salt in foods may be one avenue to reduce salt but maintain flavour, and British researchers report that fat micro-crystals may just do what is necessary.
Salt levels similar to those currently consumed in the Western diet may lead to hardening of arteries, independent of blood pressure effects, say new results that “confirm the potentially detrimental effects of a high dietary salt intake”.
Dutch research organisation TNO has embarked on a two-year collaboration with Vaessen-Shoemaker to explore ways to reducing salt content in composite meat products.
BASF is bringing in another price increase for propionic acid, a food preservative, because increasing costs of raw materials mean the margins are unsatisfactory.
Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.
A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.
Lactic acid supplier Purac has announced a price increase of between 0.10 to 0.15 Euros per kilo, as the company seeks to pass of some of the expense from rising raw material costs.
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.
A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.
Commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from Ireland.
Increased intake of salt may boost the risk of heart disease, while increased consumption of salted foods may increase the risk of cancer, says a new study from Japan.
Young Swedish men are consuming twice as much salt as recommended, says a new study which increases pressure on the food industry to curb the salt content of its products.
A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world.
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