A Hibiscus herb species known as Roselle may be a good source of natural red pigments for applications in the food industry, according to new research investigating the extraction of anthocyanins from the species.
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.
While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according to Mintel.
Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
Industry needs to step up efforts to counter stigma associated with
frozen food compared with chilled or 'fresh' produce, says
Leatherhead. Although consumers are hearing the message, they are
not yet buying into it.