The Malaysian Palm Oil Council’s (MPOC) recent attempt to defend the crop’s environmental credentials has been judged misleading by the UK’s advertising authorities.
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.
Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
New applications for iPhone are giving consumers instant access to information on food additives by entering the E-number – but there are questions about the science used to support the safety opinions.
Leading cereal manufacturers in the UK are meeting the Food Standards Agency (FSA) today to urge the body to pull a £3m (€3.44m) advertising campaign on salt consumption.
The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
Mane is launching a new range of vegetable flavours for culinary applications to cater to the growing trend for natural foods and the new legislation on the composition of flavours that can be called natural.
A verdict on the safety of the ‘Southampton six’ food colours is imminent after the EFSA confirmed its food additives panel is scheduled to discuss the review findings later this month.
A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
A new study has concluded that low carb-high protein diet leads to more atherosclerosis in mice, findings that could have implications for diet strategies if they also hold true for humans.
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
UK consumers have a great desire to learn about conditions for food producers in poor countries, a new survey indicates, which food manufacturers can satisfy by flagging up their ethical sourcing efforts.
Givaudan has developed a new range of flavour ingredients focusing on umami in order to allow manufacturers a clean label approach to flavour enhancement, the company says.
Specialty fats firm AAK has said it is benefiting from the trend for manufacturers to substitute more expensive fats with cheaper, healthier oils – but it has been hit by destocking of confectionery fats.
The European Crop Protection Association has expressed concern that restrictive EU regulation on pesticide use could stand in the way of global food security, following the UK’s Food Security Assessment.
Helen Browning, chair of the Food Ethics Council, expects the food and fairness inquiry will inspire food businesses to adopt good supply chain practices and warn them off bad ones - ultimately benefit their businesses in the long term.
A major new inquiry is seeking evidence on fairness in the global food system and will deliver a set of recommendations for food producers, retailers and governments on ethical practices.
Firmenich has extended its collaboration with Senomyx over the development and commercialisation of sweetness enhancers, with a view to helping reduce levels of sucrose, fructose and rebaudioside.
A new consultation starts today on practical issues to developing a colour coded GDA front-of-pack labelling scheme that includes the words ‘high, medium and low’.
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
Brazilian soy processor have extended their moratorium on sourcing from newly deforested areas of the Amazon, as efforts to curb destruction of the rainforest need more time to take affect.
The UK’s Food Standards Agency has published tough draft recommendations for reducing saturated fat content and portion sizes in sweet baked goods, chocolate and beverages – as well as an increase in marketing spend on healthier products.
A review of all new food and beverage product launches in Europe over the past year has revealed an increased focus on three top-of-the-mind consumer issues: The quest for all things natural, the need for speed, and the avoidance of allergens.
Consumers do not trust portion sizes given on food packages and buy extra to ensure they have enough to eat, finds IGD research has found; industry needs to communicate better the basis of portion sizes.
Spanish consumers are more willing to pay a premium for food products that carry a nutritional panel on packaging than for those that just make a ‘light’ claim, according to researchers.
A High Court judge has found in favour of Asda in its court battle with Ajinomoto over food and beverage ‘no nasties’ labelling, which listed aspartame as an ingredient not used. Ajinomoto plans to appeal.
The UK’s organic sector is waking up to the need to market its key messages and is planning a conference to examine consumer attitudes and share experiences.
Food reformulation is not slowing down in the recession, according to figures published by the FDF, but regulators should be aware that economic factors could affect priorities going forward.
The CIAA has invited the Swedish presidency to take part in the recently launched Round Table on Sustainable Production and Consumption (SPC); while Sweden has made food and the climate one of its priorities for agriculture over the next six months.
Symrise has developed a new tool for comprehensive flavour analysis which it says will enable it to produce more authentic profiles quickly and efficiently – and develop more true to life natural flavours.
The WWF suggests that red meat packs should carry labels advising people to consume no more than three portions a week, and dairy products no more than three a day, according to reports.
Swedish authorities have drawn up a new set of guidelines on diet choices for health and the environment and is circulating them around the EU for feedback – and to encourage take up of the strategy elsewhere.
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
Danisco’s new sustainability chief will look to build more value from company policies and seeing results on the bottom line – as well as for the environment and local communities.
Symrise has received fair trade certification for its bourbon vanilla extracts from Madagascar, offering farmers advice and premiums that help dissuade them from switching to less labour intensive crops.
Treatt is extending the options for manufacturers that want to make honey flavoured products but without extra sugar or calories – and without having to deal with bulk quantities of sticky real honey.
Representatives of the UK soft drink industry claim that ‘creative’ innovation across the industry is keeping manufacturers on track to meet their sustainability goals, though more must be done in the future.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
The UK government’s policy on sustainable food and farming has been overtaken by developments in climate change and obesity and is no longer fit for its purpose, says the chair of the Sustainable Development Commission.
Oil-in-water emulsions formulated to improve their stability in the harsh acidic conditions of the stomach may promote a feeling of fullness and help with weight management, suggests new research.
Participants in the Round Table on Responsible Soy unanimously agreed a set of voluntary production standards on Thursday to reduce the negative environmental and social impacts of soy production.
Manufacturers in France are gearing up to start using high purity stevia extract Reb A as soon as approval is signed off, according to a supplier, making use of an anticipated two-year window before full European approval.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.
