Turkish regulators are helping manufacturers comply with new rules on food labelling that ban terms such as 'real' or 'genuine' and prevent firms from making additive-specific free-from claims, such as 'No palm oil'.
Persuading people to share information about suspected food and drink crime, co-ordinating intelligence sharing and harnessing technology to beat criminal activity topped the wish lists of experts taking part in Food Manufacture’s Big Video Debate on...
Leatherhead Food Research has been bought out of administration by the Science Group for £1.6M in a move that will rid the organisation of its legacy pension deficit, the buyer revealed.
Switching to natural ingredients often requires companies to go back to the formulation drawing board, but there have been some big improvements, according to head of food innovation at Leatherhead Food Research, Dr Wayne Morley.
Techniques employed by industry to slash levels of salt, fat and sugar in food could be better utilised to cost effectively manage the levels of other expensive ingredients in foods.
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Product innovation and quality is a stronger priority for industry than sustainability and efficiency when considering new technology investments, Leatherhead finds.
A storm in the US over how calories are measured could cross to Europe and an overhaul of the system is long overdue, according to one nutrition expert.
The difficult and rarely successful task of taking a food product all the way from idea-to-shelf, particularly in the current stagnant European market, is not deterring small start-ups or individual entrepreneurs from trying, claims an NDP expert at the...
The difficulty in defining a ‘natural’ preservative and the lack of comparable alternatives to synthetics means the ‘no added preservative’ claim will remain relevant only for sectors that can afford to remove their preservatives, such as foods with a...
The European food industry wants to be more transparent in terms of its use of nanotechnology but is constrained by commercial sensitivity, claims a speaker at a Brussels seminar to address criticism of secrecy over nanotech.
New research is hoping to determine whether the rising demand for ‘free from’ foods is driven by a real need or a fad, while also identifying the potential opportunities for food and drink makers.
Some consumers perceive healthy food ingredients such as garlic more negatively than traditional poorly perceived additives such as GM, according to a top UK food research organisation.
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.
New study takes a fresh look at alternative emulsifiers, as
consumer suspicions of GM foods push food makers to source non-GM
versions of the popular emulsifier soya lecithin, and supply and
demand issues for the ingredient rise to...
A new report by Leatherhead Food Research Association in Britain
says that innovation in product development is crucial for today's
global food and drink markets.
