With cocoa per-tonne prices standing at about €2080 in the aftermath of the Ivory Coast crisis, chocolate suppliers are coming to the fore with solutions to deliver ‘chocolateness’ with less chocolate content in goods like muffins and baked foods.
Sky-high orange oil prices helped flavour ingredient supplier Treatt more than double its half-yearly profits, but the next six months may not be so strong as prices may have peaked at $8/kg.
Non-profit World Stevia Organisation is broadening its scope to include all natural sweeteners, such as monk fruit, thaumatin, and others whose potential is still being explored, as sweeteners are frequently blended in food and beverages for optimal taste...
Certificates, mass balance and fully segregated palm oil options are not mutually exclusive, but all serve to ensure flexibility in an extremely complex supply chain, claims GreenPalm.
Savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from Unilever scientists.
Frutarom has reported a strong start to the year as the recovering economy and restocking trend brought organic sales growth, but has warned that it will continue to “act determinedly” over its selling prices when raw material costs require.
Food and drink manufacturers are ‘shooting themselves in the foot’ by continually advertising products with ‘no artificial’ labels, says Hans Heezen, chairman of the International Sweetener Association.
A new partnership between UK research bodies, universities and food companies is preparing to bridge the skills gap in the UK food industry with post-graduate training on meeting challenges posed by national and global food security.
The marine environment may be hiding a bounty of untapped natural ingredients that have potential for use in foods and supplements, says Dr Jon Williams of Aquapharm.
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
A new report from the World Cancer Research Fund (WCRF) recommends limiting red meat consumption and completely avoiding processed meats, and 'confirms' that red and processed meats increase risk of bowel cancer.
The vast majority of organic food operators in Finland were in compliance with EU regulations last year, according to the national food safety agency Evira’s report following the 4367 inspections in 2010 – but control decisions should be taken more quickly.
Lactosan is leveraging the findings of research into the properties of cheese powder compounds, with new combinations and applications work on their use as bitter maskers, salt reducers and taste enhancers.
Concerns over health have benefited the healthier sweet biscuits segment, according to new research by Mintel, as the industry seeks to improve its health credentials by reducing saturated fat levels and calorie content.
DuPont has appointed the existing head of its Nutrition & Health unit to lead the business as it takes on the task of joining up with Danisco Food Ingredients.
UK-based clean label ingredients company Ulrick and Short has developed its Synergie and Eziglaze range of range of functional clean label starches to aid marinade and glaze adhesion for meat products.
The European Council has rejected MEP claims that its legal experts believed a ban on food from cloned animals would not contravene international law and spark a global trade war.
Prolonged drought in northern Europe has already capped yields of cereals and sugar beet and, without significant rainfall over the next two months, could significantly boost prices, warn analysts.
The long-standing dispute within the cranberry industry about the most appropriate way to measure the urinary tract infection (UTI)-battling berry’s active constituents was resolved in France recently when a government body backed a version of the DMAC...
Volatility in cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that enables savings of up to 40 per cent, said UK supplier Fayrefield Foodtec.
At Vitafoods Europe 2011, Jess Halliday caught up with event director Chris Lee to talk about the show’s ambitious expansion plans into Asia and South America.
Archer Daniels Midland Company (ADM) is to source UTZ certified cocoa for the first time, after Nigeria was granted sustainable recognition for its beans.
The EU has agreed with Switzerland and Liechtenstein to protect geographical indications for agricultural products and foodstuffs in their respective territories.
Learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods.
DSM’s head of global marketing in human nutrition and health, Gareth Barker, explains why it has bought a carotenoid supplier (approval permitting), how the Martek acquisition is progressing, and why the company is not finished spending yet.
The growing urbanization of global populations will make food security even more challenging in future, delegates were told at the Save Food congress, staged at the Interpack trade event in Dusseldorf, Germany.
Continued growth in the global confectionery market will be driven by increased demand for ethical and functional products in mature regions, and a rise in disposable income in emerging markets, according to industry analysts.
The takeover of CI-Vision was the final piece in the jigsaw that has given Mettler Toledo the ability to offer a fully rounded inspection and quality assurance portfolio, said the company from the Interpack show in Dusseldorf.
UK retail giant Asda has settled its long-running legal dispute with ingredient supplier Ajinomoto out of court, after the latter took legal action against the retailer for describing aspartame as a ‘nasty’ on own-label product packaging.
Salty odours used to boost the flavour perception of reduced salt foods may only work if salt levels are low, and show little potential in high-salt food, according to new research.
About 40 Russian scientists have backed the ability of probiotics to help maintain ‘beneficial microbiota’ and help prevent gastrointestinal disturbances, after meeting in Moscow in April.
A voluntary approach to reformulation is crucial to reflect differences in tastes, habits and food preferences across Europe, claims Sylvie Chartron of the CIAA (Confederation of the food and drink industries of the EU).
Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
Food Standards Australia New Zealand (FSANZ) has updated its highly popular nutrient database to include new information about fatty acids, iodine, vitamin D and more.
To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research.
US chemical group DuPont has successfully completed its tender offer for Danisco, as 92.2 percent of outstanding shares in the Danish food ingredients firm were tendered by Friday’s deadline, DuPont said on Monday.
Previously discovered sweetener molecules which have been ‘lost or forgotten’ in the scientific literature may have a place in the future of sweet taste research, according to a new review.
Co-founder of McCain Foods and chairman of Maple Leaf Foods Wallace McCain has passed away at the age of 81 following a 14-month struggle with pancreatic cancer.
Addition of omega-3- rich oils, such as flaxseed, algae, menhaden, and krill, may have potential in developing nutritionally enhanced surimi-based products, according to new research.
Palsgaard has aquired the remaining 50 per cent share of Emulsion Holland and its South African subsidiary as it looks to leverage new technologies for chocolate emulsifiers in the future.
Australia and New Zealand’s food standards body has approved an application for higher maximum permitted levels of steviol glycosides in ice cream and several beverage categories, which will enable a more acceptable taste profile in finished products.
About one-third of the food produced globally for human consumption each year is wasted, according to a new report from the Food and Agriculture Organization (FAO).
CSM has opened a new facility for dry bakery mixes and mixes in China, which will allow it to step up capacity to meet demand from Asia and better serve local tastes.
Different sweeteners may affect the release of satiety hormones in the gut in different ways, claim researchers writing in Food Chemistry, who suggest their work could lead to development of novel ways to control appetite.
A new deal is set to result in a huge injection of palm oil from certified sustainable sources into Europe and could spell the death knell for green certificates, said New Britain Palm Oil Limited.
