Is the weight management supplements market properly regulated? Was satiety a flash in the pan? Where does the truth really lie on hoodia? Which hunger-busting ingredients really work?
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.
Manufacturers of kids foods have the dual challenge of meeting the exacting and fun demands of little consumers – and the health demands of their parents and carers, says Leatherhead.
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.
The number of new food and beverage products containing aspartame has continued to fall since 2005, indicates data from Mintel, while the number of those using sucralose has risen.