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...
The European Parliament today gave its consent to the 2010 International Cocoa Agreement and passed a resolution on child labour in the cocoa sector in a move that will benefit manufacturers, according to industry bodies.
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.
The Provision Trade Federation (PTF) says it has little sympathy for the UK Department of Environment, Food and Rural Affairs (DEFRA), which admits that it is under pressure to remove cheese compositional standards from the pending Food Information Regulation...
Irish MEP Marian Harkin has become one of the most vocal European parliamentary opponents of the interpretation and application of the EU nutrition and health claims regulation (NHCR), and she was not appeased by EC and EFSA statements at a specially...
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.
Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up to 33%.
UK trade body Dairy UK has called on the nation’s government to do more to communicate the positive health benefits of dairy products, and warns that the current focus on reformulation risks ‘putting many consumers off eating dairy foods’.
Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
The World’s first burger made entirely from laboratory grown test-tube meat could be ready 'by fall' say the team of Dutch researchers behind the project.
Prolonged consumption of a fructose rich diet does not lead to increases in blood pressure, according to the findings of a new systematic review of the evidence.
An algae-based flour targeted at fat reduction in foods, the first product to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme, has just been released onto the European market.
A leading scientist has challenged the European Commission to reconsider its current targets aimed at cutting saturated fatty acids in foods upon the basis of the latest science.
The recent veto of 'percentage less' claims by MEPs is indicative of a lack of trust in the food industry, said the UK trade group, the Food and Drink Federation (FDF), which is intent on continuing to push for such amendments to the health...
Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods,...
Anyone who has spent any appreciable amount of time working in the food industry realises that the issue of ‘junk food’ marketing to children is a hydra that rears two heads for every one cut off.
A conference held today in Brussels will examine the issue of saturated fat in dairy products, where scientists and legislators will discuss how public health policies fit with the latest science, and EDA president Dr Joop Kleibeuker told DairyReporter.com...
Waste from pineapple processing could provide a range of value added ingredients for the food industry, including a new source of the enzyme bromelain, say researchers.
Calls for increased taxation and tighter regulation of sugar, to bring it into line with alcohol and cigarettes, have been branded ineffective, flawed, and naive, by academic experts and industry in Europe.
A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.
The European Commission said it strongly regrets the European Parliament’s decision yesterday to veto the ‘percentage less’ claims on foods, claiming its proposal, if backed, would have favoured industry efforts to reformulation.
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.
The UK advertising watchdog has ruled in favour of breakfast cereal giant Kellogg’s in relation to a complaint that a TV advert for a cereal was misleading in relation to its nutritional content.
MEPs have rejected the revised nutrition claims list recently adopted by the European Commission, a move which could be detrimental for reformulation efforts in the food sector says a trade body.
The involvement of the private sector in child nutrition has proved contentious at a recent meeting of the World Health Organisation’s executive board (EB).
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.
European consumers group, BEUC, claims the proposed “now 15% less” nutrition claim on foods, which is set to be debated by MEPs next week, is confusing and misleading for consumers.
Recycling protein from that is usually discarded in surimi processing water could provide an additional source of fish protein ingredients for the food industry, say researchers.
The US-based Physicians Committee for Responsible Medicine (PCRM) has taken shock tactics to consumers by posting two huge billboards in New York warning of what it claims are the obesity-related dangers of eating cheese.
A Danish meat lobby group is suing the Danish government over the country’s recently introduced 'fat tax' on foods, claiming the levy fails to comply with EU legislation.
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.
Retailers need to work with manufacturers and regulators to track the impact of systems such as traffic light labelling on consumer purchasing behaviour of food and drink products, stresses a Brussels-based consumer information group as it releases a...
A UK expert claims that a suggested 10% tax on sugar-sweetened soft drinks in the UK would be an ineffective means of tackling a rising obesity epidemic, but that an industry-led end to ‘pricing parity’ between sugared and sugar-free soft drinks could...
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 European Union should put the brakes on any mooted changes to rules governing milks targeting 1-3 year olds until a scientific review can be conducted, according to the EU group that represents infant food makers.
There is currently an oversupply of certified sustainable palm oil (CSPO) in Malaysia due to a lack of demand from industry players, according to leading politician in that country.
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).
Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.
Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.
Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research.
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.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
