Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration between academic experts and businesses. But there are some who say such links create biased science.
Transparency is important, but this may not be compatible with openness of scientific debate, according to the temporary chair of the European Food Safety Authority's (EFSA) Dietetic Products, Nutrition and Allergies (NDA) panel.
A new laboratory complex in the German meat processing heartland will enable Frutarom Savoury Solutions become more efficient in development processes and facilitate closer working relationships with customers, says the firm.
All stakeholders in the food production chain have a responsibility to improve food safety, according to the EU’s Koen Van Dyck, head of unit, DDG2.G4, food alert system and training.
Consumer behaviour researchers at Campden BRI are investigating to what extent our choice of sustainable and healthy frozen fish products can be influenced by government and company interventions.
There is evidence linking almost every food or ingredient to cancer, but don’t worry because the evidence for pretty much all of it is very weak, say researchers.
Last week saw a furious row between researchers in France and their critics from around the world after they published new findings on the effect of genetically modified Roundup maize when it is fed to rats.
Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has said.
Nanotechnology for food and other industries is receiving strong support in the Basque region of Spain, with cash being channelled to researchers through the EU Framework 7 research funding programme.
Dutch gum manufacturers along with research group TNO have partnered with the Foundation NederlandSchoon in a research project to make chewing gum less sticky and easily degradable.
The World’s first burger made entirely from laboratory grown test-tube meat could be ready 'by fall' say the team of Dutch researchers behind the project.
It’s been a big year for science, with innovations, reformulation, and sustainability all under the microscope. In this festive edition, the FoodNavigator team highlights some of our favourite science stories from this year.
A new process could help to selectively separate out high-value protein components in foods such as soy and thus produce higher purities and yields with high nutritional value, at cost-savings, says Solae.
A new research project is underway at Campden BRI aimed at using ‘hurdle technology’ to help food firms manufacture products with less susceptibility to listeria
Use of cold atmospheric plasmas (CAP) to tackle Salmonella in fresh or minimally-processed foods shows great promise - but key questions remain to be answered before the technology can be integrated into the supply chain, said scientists.
Collaborations between big industrial players, small and medium enterprises, and research institutes is an important area of R&D. FoodNavigator.com takes a closer look at the benefits of pre-competitive collaborations.
A breakthrough in cocoa genetics by a collaboration involving Mars, USDA and IBM will accelerate research into the production of trees that can better resist drought, disease and pests, and has met with an enthusiastic welcome from leading cocoa scientists...
Ulrick & Short, which has made its name in the ingredient world as a clean label manufacturer, is planning to differentiate its ingredient range by creating combination products that can also deliver health benefits.
A new research project suggests there is a wide gap between what consumers say their ethical and environmental concerns are, and what they actually buy; food companies should assess the impact the info they provide.
A clear hydrogel made from xyloglucan and chitosan may offer an innovative thickening agent, and carrier of flavours of colours for foods, suggests new research.
The Australian dairy industry continues to target product innovation with a new grant specifically designed to encourage innovative new ways of thermal and non-thermal processing and producing fermented foods and cultures.
With nano-scale technologies poised to become a strategic platform
for the development of new processes for the food and agriculture
sector, the EU is starting to develop a coordinated research
programme so companies can take advantage...
Dublin-based Amartus has released an updated version of its
TargetWatch SDMS software, an Internet-based data management system
for coordinating and securing global research work, reports
Ahmed ElAmin.
Funding to bolster research into new food uses for cereals and
oilseeds is behind a fresh R&D strategy released by the UK
cereals industry this week, a move designed to open up new market
opportunities for the sector.
The CVUA Sigmaringen Institute in Germany has installed a new API
4000 LC-MS/MS system from Applied Biosystems in an effort to speed
up and improve its food safety testing capabilities.
The Board of the Academy of Finland announced this week that it has
taken the decision to launch seven new research programmes in 2003
- one of which will focus on the societal and health effects of
genetically modified organisms.
European Commissioner for Research Philippe Busquin has issued a
thinly veiled attack on opponents to 'new technologies' in Europe,
warning that European competitiveness in agriculture could be
harmed through 'through...
The words 'food safety' are on the lips of manufacturers,
politicians and consumers across the world. In response to a
seemingly increasing preoccupation with this issue scientists are
constantly under pressure to come up...
The little red berry may soon become the latest fat-burning food
fad. Scientists in Japan have been experimenting with a range of
different foods in an attempt to find an alternative to capsaicin,
a substance found in red pepper that...