Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.
Consumers of diet soft drinks risk the “rosy self-deception” that such products ‘cancel out’ excess calories consumed through food, while they could also encourage over-eating, Euromonitor International has suggested.
New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.
Smaller scale manufacturers of bakery, soft drinks, confectionery and ready meals are the target of new guidance from the UK’s FSA on alternative colouring options for the reformulation of products that still contain one or more of the ‘Southampton six’...
Consumers seeking a healthier alternative to sugar-coated chocolate sweets are willing to pay up to a 10 per cent premium for tooth-friendly variations of sweets and confectionery products, if they came to market, according to Beneo
The addition of savoury smells to foods helps to mask the taste of sodium replacers such as potassium chloride, according new research from Unilever scientists.
Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.
New research finds substituting potassium and/or magnesium salts for regular salt in people with high, normal or mildly elevated blood pressure result in a significant reduction in their daily sodium intake as well as a lowering of their blood pressure.
Belgian chocolate firm Cavalier has confirmed that it is planning to launch the UK's first chocolate range containing stevia from January next year, while other launches across the EU will also follow initial listings in Belgium from November.
Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.
CERT ID, the company behind ProTerra – a standard for non-GM soy and other foods – claims a recent report from the Dutch consultancy CREM comparing soy sustainability standards misrepresents it and is biased towards the Cargill-backed RTRS soy standard.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
European food and sports beverage makers are set to benefit from a new dairy ingredients joint venture, which is aimed at increasing whey protein manufacturing capacity in Europe as well as improving the speed and reliability of the supply of such ingredients,...
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
The equation for energy balance and its relationship to body weight may not be as simple as ‘calories in versus calories out’, according to a Lancet paper in the journal’s special series on obesity.
Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.
Industry needs to be more careful in monitoring that they are using the right botanical ingredients, and not substitutes or adulterants, in foods and nutritional supplements, says Professor Monique Simmonds.
Consumers are willing to pay for healthier foods with modified fat contents, especially when they believe they are at risk from illness, according to new research.
UK children’s food advocates, critical of marketing tactics by soft drink makers, are calling for further restrictions on TV advertising in a bid to curb what they claim are the industry’s misleading messages to children and parents.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
Cargill’s drive to secure a good quality and sustainable supply of cocoa beans is filtering down to famers in Cote d'Ivoire as it has just made premium payments totalling more than US $2.2m.
A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.
As demand for natural foods grows, industry has begun to look to exotic plants as a source of alternative, natural, ingredients. But how can we identify and source the right botanical compounds.
The traffic light labelling system may have lost steam in Europe but in Australia, the debate has again been reignited with a new study on the nutritional content of muesli.
Food manufacturers and marketers who are “irked” by tight nutrition claim regulations are being offered practical steps to ensure they comply with the rules whilst remaining competitive.
Birds Eye has slammed a "ridiculous" UK Advertising Standards Authority (ASA) ruling that two of its frozen foods adverts made forbidden comparative nutrition claims.
Emotional appeal and reacting quickly to trends are among the marketing success factors that new research has identified to help develop healthy eating policies.
Lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research.
Waste fibres from the agricultural and food processing industry could be used for the nano-encapsulation of bioactives such as probiotics, according to new research.
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.
LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.
Less expensive species of fish are being labelled and sold as Cod to improve profit, whilst endangered species of Cod are being passed off as ‘sustainably sourced’, according to new research.
Waste products from industrially processed onions may have potential uses as food sources of food ingredients including dietary fibre, and phenolic ingredients such as quercetin, according to new research.
High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.
The UK food industry has given the European Parliament's (EP's) final agreement on food labelling a mixed reception, with one consultant reckoning label changes cost £7,000 per product.
European salt trade body EUSalt admits the “battle is lost” to prevent mandatory EU-wide salt labelling on food products after Guideline Dietary Allowance (GDA) measures were approved as expected in a European Parliament vote this afternoon.
The newly renamed Natural Colors Division was the star performer in Danish ingredients supplier Chr Hansen’s Q3 results, showing 34% organic sales growth for the quarter, compared to 5% for Cultures and Enzymes, and 9% for Health and Nutrition.
