Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.
LycoRed is facing a wave of consumers demanding natural alternatives to existing colours and is responding with new formulations in addition to broader product development.
The link between sugary drinks and high blood pressure has been cast into doubt after new research revealed sweet drinks are associated with high blood pressure – regardless of whether they are sweetened with sugar or artificial agents.
What is the world's biggest carbonated beverage company doing in a European Union satiety research project? Why, collaborating to battle obesity of course…
UK-based Ulrick & Short is committed to non-genetically modified (GM) ingredients and is redoubling efforts to source them, although that task is becoming tougher, according to director Adrian Short.
German colours specialist, Sensient, has an aluminium-free colour range that it says will plug demands defined by the impending EU law to reduce aluminium levels in foods.
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
UK firm INO claims to have created a coffee sub-category with ‘global potential’ by creating the first instant coffee fusing organic fruit with coffee beans using a trademarked method.
Discussion continues over whether stevia compounds in food and drink products can be labelled as ‘natural’, with the weight of opinion favouring ‘from a natural source’ as a descriptor.
New Britain Palm Oil (NBPO) has received applause from the Roundtable on Sustainable Palm Oil (RSPO) for committing to source 100% RSPO-certified palm oil supplies by the end of 2012.
European food manufacturers can access thousands more tonnes of segregated sustainable soy from North America after certified supplies have become available from producer Lang Farms.
Consumption of saturated fats may be associated with decreases in memory and reductions in brain functioning, and could lead to an increased risk of Alzheimer’s disease, according to new research in women.
LycoRed plans to target Eastern Europe for sales growth, according to newly appointed global vice president of marketing and sales for Europe, Middle East and Africa Frederic Nanquette.
It’s official. Companies have six months – until December – to comply with the controversial European Union article 13, general function health claims register which today won final approval from the European Commission.
In order to have any effect on population health, fat taxes must raise food prices by 20% and should be combined with subsidies on healthy foods, say UK-based experts. However industry leaders have branded the calls as ‘irresponsible.’
Vitafoods celebrates its 15th birthday next week. It’ll be my 11th consecutive May visit to Geneva for the jamboree and promises to be one of the most intriguing chapters with the (partial and belated) resolution of years of ambiguity regarding health...
Zetar took a 5% hit in annual group revenue after exiting from low margin core commodity sales, particularly in processed and packed nuts, at the beginning of 2012.
Pressure group Sustain has reacted with scepticism to the publication of the UK’s Parliamentary Environmental Audit Committee’s Sustainable Food report.
Cacao pod husks – a major by-product of cocoa processing – could provide industry with a new, environmentally friendly source of pectin, say researchers.
Demand for cocoa is expected to climb 30% in the next 10 years creating a 25% shortage of current supply, according to North American cocoa processor and chocolate ingredients supplier Blommer Chocolate Company.
EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness – or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.
Manufacturers of baked goods and other foods in Germany, Switzerland and Liechtenstein will benefit from extended services and capacity following the sales partnership between Kampffmeyer Food Innovation (KFI) and Meyerhans Mühlen.
Another day, another food industry ‘vision document’ complete with funky cartoon cows. It seems that everyone is falling over themselves to get in on the act with such publications, especially in regard to everyone’s favourite food industry buzz word...
Certified Sustainable Palm Oil (CSPO) has reached a “milestone” with production in excess of six million tonnes but market uptake has been slowing, according to RSPO figures.
Collaborative research, conducted by food processor Cargill and the American Oil Chemists’ Society (AOCS), has led to the refinement of methods to assure consistent oil quality in food products.
In light of current economic difficulties organic consumers are looking elsewhere for foods, and sustainable products resonate with their core values, according to the MD of Cert ID.
First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
Star-K Kosher Certification has begun providing triple inspections to certify plants and products as non-GMO, organic and kosher, which it says can save companies time and money on individually conducted inspections.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
Industry efforts in salt reduction appear to be on trend with the health challenges of an ageing population, which this year is a priority issue for the World Health Organization.
Three years late and seeking further extensions, nutrient profiles remain the missing link in the European Union’s new health claim regime. Frustrated stakeholders say the time to decide is nigh.
Last week, Monika Kosinska, the secretary general of the European Public Health Alliance (EPHA), engaged industry in a debate about the worthiness and effectiveness of taxes on unhealthier foods to spur reformulation and healthier eating.
Knowing more about the nutritional value of foods does not equate to increases in healthy eating and reductions in obesity, according to the findings of new research.
Use of RSPO-certified sustainable palm oil (CSPO) has seen growth in the Netherland’s and it now represents 21% of all palm oil used in the country’s food industry, according to a report released by the Dutch Task Force on Sustainable Palm Oil.
A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
Dispatches from the 6th Nutrition & Lifestyle conference in Brussels
A 6-year project tackling obesity and other diet and physical activity-related health issues across the European Union has spawned 300 individual positive actions by government, commercial and other actors – and is not set to wind up until next year.
The Coca-Cola Company has confirmed to BeverageDaily.com that it has launched stevia-sweetened varieties of Sprite and Nestea in France with 30% less sugar – the first roll-out using its headline brands on a major market since European Commission (EC)...
Manipulating foods so that they smell stronger could be a way of helping industry fight obesity by encouraging consumers to take smaller bit sizes, suggests new research.
Sensient Flavors has launched new ice cream concepts that allow manufacturers to offer products that fit with seasonal consumer preferences, using fruit preparations with a 'fresh and healthy' appeal and added cookie, meringue and coffee bits.
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.
The Coca-Cola Company is striving to diversify its global packaging offer to reach as many consumers as possible, address health and affordability concerns and grow value sales.
There's a lot of gas about using natural and sustainable ingredients in foods, but is industry throwing one free and natural ingredient out of the window without considering its potential?
Israeli company LycoRed said it has carried out focused research in the past six months to optimise a clean label and tomato-derived salt and MSG replacer, with industrial scale trials showing its effectiveness in a range of soup applications.
