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...
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.
Deep pan, stuffed crust or frozen supermarket pizzas – particularly budget options – may be a healthier alternative to thin-based or fresh varieties for health-conscious consumers, according to consumer watchdog Which?
The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
Magazine adverts for follow-on formula containing prebiotics and omega-3s have been rapped in the UK for making brain health claims unauthorised by the European Union nutrition and health claims regulation (NHCR).
Suppliers and stakeholders in the stevia industry are organising to maintain standards and pursue scientific enquiry into the use of stevia sweeteners. But two trade organisations have been announced this week, with very different membership criteria...
Food ingredients giant Cargill says there is "extensive" European interest in its natural stevia-based sweetener Truvia Rebiana, ahead of anticipated approval from the EU Commission for use of steviol glycosides as food ingredients.
In the first part of this Asia-focused special edition, we look to the innovation hotbed that is Japan. Japan is well known as the world’s functional foods birthplace when Yakult kicked into life there in the 1950s with its little bottles of immune boosting,...