The term ‘balsamico’ is not restricted to balsamic vinegar produced in Modena, Italy, according to a ruling handed down by the European Court of Justice (EJC).
Glycyrrhizin acid, the sweet-tasting and bitter-masking component of liquorice, has been used in the pharmaceutical industry for years but remains relatively unknown among food makers. UK supplier Thew Arnott wants to change that.
The health halo associated with coconut ingredients could mean coconut vinegar is the next ‘it’ product in Europe -- though its nutritional benefits are to yet be verified.
Preschool children may have the highest exposure to food additives, but researchers should take a more holistic approach to assessing risk, according to a new paper published in Proceedings of the Nutrition Society.
The addition of one per cent citric acid to rice flour prior to extrusion cooking may reduce the amount of colourant needed by 25 per cent, according to new research.
Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.
Spirulina, the blue colour from algae used in Nestlé’s Smarties, is one of 10 substances used to colour food that faces an uncertain future as its legal status is scrutinised.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
The US Food and Drug Administration (FDA) has published a list of
consistent definitions for food ingredients, providing a concise
point of reference for food and beverage manufacturers.
The federal food safety inspection unit has approved an additional
batch of additives, antimicrobals and agents for use as processing
aids directly on meat and poultry products.
Natural colours UK firm Overseal Foods is set to carve a deeper
position in the US market, signing a new distribution deal with US
company RFI Ingredients and meeting growing demand for natural
colouring foodstuffs, writes Lindsey...
The Australia New Zealand Food Authority, after consultation with
State and Territory health authorities, has recommended a
nation-wide recall of mini-cup jelly lollies, containing the food
additive konjac.
The US Food and Drug Administration (FDA) has amended the food
additive regulations to provide for the safe use of anti-microbial
agent on poultry carcasses, parts and organs.
