Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Commercial scale-up of a microalgae derived flour algae is expected to get underway in December this year, with anticipated market entry for set for 2012, claims Solazyme and Roquette.
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.
The European Dairy Association (EDA) has hit out at Denmark's recently introduced tax on foods containing saturated fats, which it said raised 'considerable concerns' regarding its social and economic impact on the nation's population.
International Flavors and Fragrances (IFF) notes requests for sustainability data are on the rise throughout the supply chain, as its releases its first report on responsible sourcing and its environmental performance.
There is no one ‘golden bullet’ for fat functionality replacement in foods but understanding what fats do in a food system will help in the search for alternatives, claims a NIZO researcher.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
Consumer driven information on food labelling is the aim of a new Brussels-based project that is combining smart-phone technology with impartial data explaining the functionality of various ingredients, traceability, quality of raw materials and sustainability.
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.
Small molecules that modulate the human sweet taste receptor could help to provide zero-calorie foods and drinks that have "the true taste of sugar", say industry scientists.
A new salt enhancer claimed to help food manufacturers slash salt by 25- 35% without breaking the bank or compromising their clean-labels will be unveiled at the SupplySide West show in Las Vegas next week.
Dairy group Friesland Campina has welcomed the call from a Dutch trade group to end the European import levy on sustainably produced palm oil and claims it could encourage greater uptake among brand owners.
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.
Irish government plans to introduce a 'sugar tax' on carbonated drinks could lead to widespread job losses within the Irish food and beverage industry and threaten the nation's economic recovery, Food and Drink Industry Ireland (FDII) has...
Mars has announced that Maltesers will be its first brand to carry the Fairtrade mark from June 2012, the commitment follows similar moves from Cadbury and Nestle.
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.
Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
The South African food processing industry is set to face regulatory action in a government bid to meet a 2020 target of salt reduction to less than 5g per day by per person.
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.
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.
