European salt trade body EUSalt admits the “battle is lost” to prevent mandatory EU-wide salt labelling on food products after Guideline Dietary Allowance (GDA) measures were approved as expected in a European Parliament vote this afternoon.
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.
The long journey to European Union acceptance for the natural, intense sweetener, steviol glycoside, shortened significantly yesterday when the EU’s 27 member states backed its safety at a European Commission (EC) committee meeting.
Salt fortified with both iodine and iron may help to improve iron status in populations where fortification of other staple foods does not achieve the desired coverage, according to a new study.
PepsiCo UK admits it has not hit all its self-imposed targets to make products healthier, but says the economy and technical challenges are partly to blame.
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.
Diet soft drinks ‘may be free of calories but not of consequences,’ according to new research from the University of Texas, USA, which questions the benefits of drinking low calorie soda.
Facing an ever-increasing population, and a growing demand for meat products, the world’s first in vitro meat may offer the beginning of a new solution to the problem, say researchers.
Despite the “considerable efforts” of industry to reduce salt content in food products, a new study suggests it is having zero impact on people’s salt intake.
More research is needed to appreciate how consumers can be helped to understand and use nutrition labels, according to a new report on nutrition labelling from the European Food Information Council (EUFIC).
The first products using sustainable sugarcane under a new certification scheme are about to hit the market after the initial batch was purchased by The Coca-Cola Company’s bottling system.
Optional cholesterol labelling of food products may soon be banned in the European Union if a draft regulation on food information to consumers passes in its existing form.
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.
Leading cocoa processor Archer Daniels Midland (ADM) has announced it is kick-starting its Ivory Coast sustainable cocoa initiative – Serap – in Indonesia in a bid to boost cocoa quality from growers in that region.
The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.
MEPs have voted to allow nectar manufacturers to drop “with added sugar” labelling and to permit tangerine juice to be added to orange juices made in the EU.
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...
