Salt reduction remains a key challenge for many in the food industry. Join our team of salt reduction and policy experts on Wednesday, October 15th to discuss where current efforts can be improved, and what the future holds.
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have reported.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?
The vegetable oils and fats industry has said it is making progress in improving analysis of potential carcinogen 3-MCPD – formed when vegetable fats are heated – after an EFSA report suggested that about 6% of the population could be at risk of overconsumption.
Very young children and the elderly may be at particular risk from a potentially carcinogenic chemical compound formed in margarines, bread and vegetable oils when heated, according to the European Food Safety Authority (EFSA).
Brand licensing in the food industry has becoming increasingly dynamic over the past few years, with the Western European market for co-branded food and beverage products on the rise, according to an expert in the area.