Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.
With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.
China, India and Saudi Arabia’s growing markets are spurring global demand for food processing machinery, which is expected to grow at an annualised rate of around 8% until 2020.
DNA testing and verification of seaweed can be useful in an increasingly busy sector where quality varies and manufacturer demands are rising amid stricter regulations, an aquaculture group has said.
From fibre-filled juice to bird-friendly coffee, cauliflower flour to pea bread, European demands for natural are being fuelled by a massive distrust of TTIP – and this will grow whether the treaty is ratified or not, says Mintel.
High pressure processing (HPP) will be the most commercially important food processing technology for European industry in the next ten years, according to new data.
Oman’s Sohar Port and Free Zone is hoping to become a regional food processing hub, building on its plans to develop a major agro import terminal at the port.
British food ingredients manufacturer Ulrick & Short is planning its entry to the Middle East market this year, to take advantage of the growing demand for fat and sugar replacers.
PURE Bioscience has said it is ‘surprised’ and ‘deeply disappointed’ at the need to withdraw a Food Contact Notification (FCN) for use of its antimicrobial in raw poultry processing after the Food and Drug Administration (FDA) said silver intake levels...
United Food Technology (UFT), in Germany is launching its modular factory system FiaB (Factory-in-a-Box) at Gulfood Manufacturing in Dubai (November 9-11).
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
Over 100 food industry leaders and senior directors from Europe, Asia and the Americas will soon convene in Cannes, France for the 2014 Food Vision summit to discuss key issues facing today’s global industry, from sustainability to innovation; alternative...
Modified surfaces on food production lines will be examined by scientists at ‘Fouling and Cleaning in Food Processing 2014: Green Cleaning' conference.
New guidance on colouring foods clears up a problematic question for the food industry in Europe: When is a colour a food additive, requiring an E number, and when is it a food extract with colouring properties?
Europe is the world’s biggest market for food emulsifiers as food manufacturers have ramped up fat reduction efforts, according to a new report from RnRMarketResearch.
The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.
Wageningen University in the Netherlands has partnered with Singapore’s Nanyang Technological University (NTU) to boost food science and technology research, the universities have said.
Only an extraordinary pension return of Y27.7bn (€268m) dragged Japanese food, ingredients and pharma player Ajinomoto into the black for the March-September period as ordinary income slid 11% to Y39.2bn (€379m).
Hydrocolloid thickeners and food additives have ‘good prospects’ in terms of potential marketing to consumers due to their natural origins and familiar sources, which make them ideal for marketing in cleaner label foods, according to new consumer research.
The UK food industry must do more to hold on to students of food technology and food science from overseas, according to the Institute of Food Science & Technology (IFST).
Botanicals and natural flavours supplier, Vitiva, has opened a Polish office to meet rising demand there for food, nutraceutical, cosmetic and pharmaceutical applications.
Projects aimed at boosting operational efficiency and sustainability in the food processing and packaging sectors are being urged to apply for a share of a £15m (€18m) fund by the UK Government.
Food products with high phosphate contents are damaging to the health of the general public, and as such should be labelled, say researchers behind a new study.
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.
A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.
A method of producing nano-capsules for drug delivery may have potential to create food-grade nano-encapsulations of ingredients for the food industry, according to new research.
Consensus Action on Salt & Health (CASH), a leading UK health group which campaigns for reduced levels of salt in processed foods has welcomed the targets announced in the Public Health Responsibility Deal for food, published by health secretary Andrew...
Nano-capsules that can modulate the release of the incorporated substances may have applications in the formulation of functional foods, as well as relevance in food preservation and storage, according to new research.
Extracts from the Chinese flower Sophora japonica L may provide a natural, antioxidant-rich yellow pigment for the use in foods, according to new research.
Westernised eating habits and the desire for convenient foods to fit into busy working lives are driving demand for food and beverage enzymes in South Asia, according to the president of Novozymes Asia.
Summer 2011 will see the first commercial installation of an IFT recognised and FDA approved technology which is claimed to improve flavour, nutrient retention and texture of foods as well as significantly reducing process times over conventional systems.
Novel foods are high on the agenda in Europe, as amendments to the original 1997 law are in the works. The UK’s FSA is planning an open event to gauge views and present its panel’s work.
A new technology that can kill foodborne pathogens in a minute has been licensed to an anti-bacteria product manufacturer, according to the US university that developed it.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
Seeds of the Osmanthus fragrans plant may offer a novel red colour for food formulators, and tap into the growing demand for natural colours, says new research from China.
As time-pressed Italians and Mediterranean interest from abroad are driving growth in the Italian food sector, DSM Food Specialties is positioning to grow sales of its bakery enzymes and savoury ingredients with the appointment of Azelis as its distributor.
![Clean label headache for industry? “The technical issues they can handle, the health issue they can handle, but the social and ethical ones are [proving to be] much more of a challenge,” said Krishnakumar.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/3/0/0/4/2374003-1-eng-GB/Clean-label-is-the-major-concern-for-EU-food-firms.jpg)
