Naturex is launching two botanical-based preservatives that are more effective than artificial preservatives in fighting Listeria and Salmonella in processed meat products.
As Bulgaria's prime minister slams dual quality foods as 'apartheid', a draft law by Hungary would see warning labels on foods with a different ingredient composition outside the country, but experts say it's on shaky legal ground.
Gelatine sheets that transform into 3D shapes when placed in water may provide a means to save on food shipping costs as well as making food more interactive, say a group of MIT researchers.
Orkla Food Ingredients has inked a deal with Canada's Renaissance BioScience to exclusively produce and sell its patent-pending, acrylamide-reducing yeast Acrylow in Nordic and Baltic countries.
UK food manufacturers faces a shortage in labour skills and manpower fuelled by Brexit and low numbers of young people choosing the sector as a career, say food policy experts.
Food processors could drive down costs by following the model designed by car manufacturer Toyota in the 1950s, according to a leading supply chain expert.
While we acclimate ourselves to the ever changing food safety environment, businesses are adjusting to the first full year of Food Safety Modernization Act (FSMA) Compliance.
As the Gulf gears up for Ramadan, food companies would do well to tweak their social campaigns to reflect behavioural changes and growing demand for healthier and more nutritious foods.
The European Food and Safety Authority (EFSA) have revealed a new approach to assessing consumer exposure to food enzymes, tightening up their safety profile in line with current EU law.
OAL’s APRIL (Automated Processing Robotic Ingredient Loading) Robotic Weighing Station created a buzz at Interpack this week (May 4-10) signing autographs for guests.
NIZO, the Dutch food and nutrition contract research organization, and Process Systems Enterprise (PSE), a UK advanced process modelling company, have announced the formation of the Centre of Excellence (CoE) for food product and process modeling.
Adding to cayenne pepper to food can curb hunger, increase satiety and reduce cravings for salty food - but it increases the desire to eat sweet and fatty foods, Danish researchers have found.
The results of the FoodNavigator survey are in, and it's no holds barred as our readers reveal their hopes, fears and pet peeves about the food industry from squeezed margins, sugar taxes, the demise of traditional marketing and the threat of take-over...
A spate of recent reports have accused a top member of Scotland’s food standards agency of bias after revealing her financial ties to a major chocolate firm - is the junk food industry meddling with objective scientific research?
To understand the food safety and quality landscape we sent a Q+A to several companies to discuss highlights of 2016 and to predict what this year could bring.
In some European countries, calorie intake from packaged food is four times greater than for fresh - a golden opportunity for industry to make processed food healthier in one of three ways, says one Euromonitor analyst.
Private equity group Deutsche Beteiligungs AG (DBAG) has swooped on two family-run meat firms in a bid to create a chilled foods "market leader" in Europe.
A consumer group has expressed concern that proposed food safety reforms could see more inspections carried out by third parties employed by businesses.
Almost one in five potato crisp varieties available from retail food outlets in the UK have high levels of acrylamide, a known carcinogen, according to a report.
The UK Government has set out sugar limits for popular foods with the aim of improving children's health by removing 200,000 tonnes of sugar from the UK market by 2020.
Scotland and Wales have launched ambitious new plans to help power their food industries through the years of uncertainty that are expected now the UK has begun the process of leaving the EU.
A 20% sugar cut across all food categories by 2020 – as per voluntary targets set by the UK government – is not technically possible, nor would it be acceptable to consumers, industry lobby the Food and Drink Federation (FDF) has said.
Two US Senators have called for agriculture and food officials to have permanent representation on a committee that reviews proposed mergers and acquisitions of American companies.
As the population ages, modifications to the flavour, texture and colour of food for the elderly have become a key focus area for food manufacturers eager to cater to the specific needs of this demographic.
People can be divided into one of four categories depending on how they eat - crunching, chewing, smooshing or sucking - and each group has unique, unexpressed needs in terms of texture choice and food satisfaction, according to a report by Ingredion.
Industry used to shy away from scrutiny towards ingredients lists, but by choosing the right colour or flavour firms can add value to products and reassure consumers, according to colouring food supplier GNT and kids' food brand Appy Kids Co.
The Institute of Food Science & Technology (IFST) has updated its Information Statement on Acrylamide as the EU Commission moves to a decision on the regulation of acrylamide.
Plant-based steak, with a taste and texture to rival the real thing, is one step closer to the market as Unilever, Givaudan and Ingredion join Wageningen researchers in the Plant Meat Matters consortium.
