The plant (ALA) and marine (DHA and EPA) sectors have not always agreed about omega-3 bioavailability and sustainability, but they recently came together against the negative health effects of omega-6 over-consumption.
Non-profit World Stevia Organisation is broadening its scope to include all natural sweeteners, such as monk fruit, thaumatin, and others whose potential is still being explored, as sweeteners are frequently blended in food and beverages for optimal taste...
Certificates, mass balance and fully segregated palm oil options are not mutually exclusive, but all serve to ensure flexibility in an extremely complex supply chain, claims GreenPalm.
Savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from Unilever scientists.
A voluntary approach to reformulation is crucial to reflect differences in tastes, habits and food preferences across Europe, claims Sylvie Chartron of the CIAA (Confederation of the food and drink industries of the EU).
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
Alpro, the leading European soy player its chief says has “sustainability in its DNA”, has become the first European food company to sign up to the World Wildlife Fund’s Climate Savers programme.
EFSA’s panel on additives and nutrient sources (ANS) has concluded that the ADI of natural red-orange colour lutein may be extended to extracts of Tagetes erecta with at least 60 per cent total carotenoids as esters, after the examination of new data...
The addition of antioxidants to oils may control the formation of trans-fats during the processing and heating of edible oils, according to new research.
A new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports French supplier Limagrain Céréales Ingrédients (LCI).
French supplier Roquette says recent positive health claim opinions from the European Food Safety Authority (EFSA) linking sugar replacers with dental health, are applicable to soluble fibres.
LycoRed is launching a new water-soluble beta-carotene colour, which can be used as a natural colour to generate the same orange and yellow hues as out-of-favour Southampton colours Quinoline Yellow and Sunset Yellow.
Rosemary extracts can now be used as antioxidants in organic food in the EU provided they are from organically-grown rosemary and ethanol is used for the extraction, following an amendment to the annex of the 2008 organic regulation.
Industry federation the CIAA has branded MEP’s desire for mandatory labelling of trans fats on food and beverage products as ‘a step too far’, supporting the council view that trans fats info should be voluntary.
Kemin has debuted a clean-label version of its Fortium rosemary extract in the cereals market, with initial tests showing product integrity after three months compared to controls.
Country of origin labelling may harm small businesses, and is likely to prove the trickiest point in trilogues over food information, says rapporteur MEP Renate Sommer after today’s ENVI vote. She suspects some member states’ votes may have been influenced...
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
One expert has branded the proposed new EU food information legislation “crazy” ahead of a second vote on the issue by Parliament's Environment, Health and Food Safety Committee (ENVI) tomorrow.
Givaudan is working towards sourcing decisions based on qualitative, sustainability-related factors rather than just quantitative, economic factors, and is asking suppliers of 80 per cent of its raw materials to join SEDEX by 2015.
Sustainability is becoming a hotter topic in the flavours and fragrance sector, with customers posing more questions about the supply chain and targets than ever before, says the chair of Givaudan’s sustainability programme.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
UK organic fortunes are not all grim, says the trade director, who points out high-growth categories. But ushering in a new era of overall growth will require better communication, broad availability of organics in supermarkets, and supportive government...
Consumers consider the level of beneficial nutrients as more important when selecting food products than energy, fat, saturated fat, sugar and salt, which should be consumed in moderation, according to a new study that could help inform food labelling...
The European Parliament’s ENVI committee will seek to hammer out compromises over several contentious amendments of the new food information legislation tomorrow, ahead of the second reading vote next week.
Issues surrounding the sustainable sourcing of food ingredients will come under discussion at the Sustainable Foods Summit in Amsterdam in June, as the food industry is rising to the challenge of greening the supply chain and reporting on impacts.
Tesco may have to reduce the shelf-life of some of its products to meet 2012 targets on salt reduction set by the Food Standards Agency (FSA), according to a nutritionist who works for the retail giant.
Chr Hansen has raised its outlook for 2010/11 after another fine set of results in Q2, with particularly strong performance from its colours and blends division – though it continues to keep close watch on carmine prices.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Research carried out by World Action on Salt and Health (WASH) underlines the high and yet inconsistent salt levels in pizzas worldwide, even from the same brandowner.
When it comes to deciding whether to purchase functional foods, ‘the principal considerations still do not pertain to health, but rather taste and price’ according to a new consumer study.
Fairtrade International (FLO) has increased minimum prices and required price gaps for different Fairtrade coffees in reaction to the recent spike in prices.
Vitiva has developed a new heat-stable red colour from beetroot for use in meat applications instead of expensive and allergenic carmine from cochineal insects.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Consensus Action on Salt & Health (CASH), a leading UK health group which campaigns for reduced levels of salt in processed foods has welcomed the targets announced in the Public Health Responsibility Deal for food, published by health secretary Andrew...
A major stakeholder in the European Union Platform on Diet, Physical Activity and Health that has established 297 individual commitments to improve the health of Europeans in the six years of its existence, has highlighted its effectiveness.
Ten years after the first European Commission reports were handed in, with little in the way of demonstrable obesity-reduction results, the European Union Platform on Diet, Physical Activity and Health is taking “a flexible approach” over coming years...
With food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, Leatherhead Food Research has warned that associated food safety issues should not be an afterthought.
Over a quarter of German consumers put ethical consumption ahead of other forms of charitable behaviour, with five predominant profiles according to preference, suggests new research.
A new healthy food logo is launching in The Netherlands, replacing the Dutch version of the Choices logo and retailer Albert Heijn’s clover logo that were previously used on products – with a new set of scientific criteria developed by an independent...
Fairtrade claims are currently less important to UK shoppers than health and even animal welfare product claims, data from MMR Research Worldwide indicates – while figures from the Fairtrade Foundation suggest ongoing growth.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
Major EU food manufacturers continue to offer low- or no fat products as a consumer option alongside goods higher in fat, while the trend towards healthier food launches along these lines has remained flat or even declined in some states.
Healthier products are not just about the low fat alternatives. Even if there are some gulps at the cost of reducing saturated fat across mainstream ranges, it is worthwhile when consumers cannot taste any difference, say manufacturers.
Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say...
Dairy products have become a target for food policy makers eager to put their populations on a low-fat diet but there is some debate about how best to achieve this and whether it is really desirable.
Sustainability concerns are having an increasing impact on food companies’ supply chain practices, finds a new report from Leatherhead, with more organic and Fairtrade products being offered and more ethical approaches to ingredient sourcing.
Major food companies are paying more attention to the social impacts of their products, and that means developing new ways of meauring the impacts of sustainability programmes on people, says DSM’s director of sustainability.
The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.
