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.
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.
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.
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.
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.
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.
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)...
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.
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?
Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their new assay showed gliadin levels well in excess...
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
German scientists say they have found synthetic caffeine in four beverages on sale that claimed to use wholly natural sources, but say that they developed a simpler test for determining caffeine’s origins that could curtail a ‘high risk’ of fraudulous...
Chia has the potential to become the bestselling health food ingredient in Europe, according to the company looking to secure extended EU novel foods approval for the seed considered a high source of omega-3.
After Premier Foods’ announced this week that it plans to up its spend on ‘power brands’ such as Hovis, Investec analyst Martin Deboo told BakeryAndSnacks.com that UK bread was a “terrible industry” to be in due to industry overcapacity.
With 2011 sales jumping 12.3%, the world’s biggest botanical extracts specialist says it will acquire 4-5 companies in 2012, with negotiations advancing with an Asian target.
An all-natural, clean label brine system has been developed through a collaborative project with three major UK and Irish ingredients companies to offer an improved solution to phosphate replacements in poultry applications.
Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.
The role milk sugar lactose and its derivatives play in the human diet is often ‘misunderstood, underestimated and undervalued’, according to a new paper in the International Dairy Journal (IDJ).
German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.
If a new food product does not carry a clean label, it will prove extremely challenging to launch in the current retail climate, said Kampffmeyer as it released a slow-fermented flour at FIE last month that it claims allows an additive-free label declaration...
Ingredients firm Chr. Hansen has doubled the number of products in its fruit colouring food stuffs range, which it said will allow manufacturers to diversify sweet confectionery products and keep an e-number free label.
In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.
Just before the adoption of a regulation by European Commission (EC) on November 11 to approve the sale and use of steviol glycosides, Wild's senior vice president of business development, Fabiana Matucci, told BeverageDaily.com how she thought stevia...
Robert Wiseman Dairies (RWD) has announced plans to invest £2m (€2.34m) via a joint venture (JV) with New Zealand firm a2 Milk, to introduce A1 beta-casein free milk onto the UK market next summer.
Juice startup Juna claims that it will shake-up the UK juice market following the recent launch of a new all-natural nectar range made mango, lulo, guanabana and mora fruits.
Shops in Finland, Sweden and Russian will suffer some ‘scarcity’ of butter supplies for the rest of this year, as leading Finnish dairy processor Valio struggles to meet soaring demand.
Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.
Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.
Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.
Natural flavours supplier, Kerry Ingredients, has flagged up a six month dateline for the conclusion of an existing project aiming to optimise the stability of natural citrus flavours for use in beverages.
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.
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’...
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,...
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 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.
There is no known link between food colouring and attention deficit hyperactivity disorder (ADHD), however wider safety issues remain, says one expert.
The addition of one per cent citric acid to rice flour prior to extrusion cooking may reduce the amount of colourant needed by 25 per cent, according to new research.
