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.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
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.
Political and economic stability in Eastern Europe makes an attractive proposition for food and drink manufacturers, according to Leatherhead, especially as Western European markets are marked by maturity and recession.
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.
Researchers from Leatherhead are proposing to study the effect of chewing on food structure, to gain an insight into where ingredients should be located in the product for best enjoyment.
Artificial additives have become "contemporary villains"
and synthetic flavors are no longer acceptable to consumers,
according to a new market report.
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
Food makers need to write clearer food labels so that consumers can
easily understand the ingredients used in the food formulation,
finds a new report released in the UK this week.
