The wide spectrum of people’s perception of bitter foods may be related to unusually high levels of genetic variation in their bitter-taste receptors, according to a new study.
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
Givaudan’s has reported fair growth in Q1 in local currencies but a decline in Swiss Francs, but the second half of the year promises greater protection against raw material cost rises as a series of price increases will come into effect in Q2.
Minute levels of radiation have been detected in a number of European countries in the wake of the Japanese nuclear disaster but officials have declared levels are too low to pose a health hazard.
Fears that almost 500,000 tonnes of cocoa beans stored in warehouses in the Ivory Coast would deteriorate are now subsiding with the perception that a political resolution is imminent in the cocoa growing country, according to Rabobank
The Japanese government may need to entirely re-think its food security strategy as the full consequences of last month’s earthquake, tsunami and nuclear disaster become clear, as imports are likely to increase.
The European Food Safety Authority (EFSA) has declared there are no microbiological risks linked to the use of food irradiation, but said a more sophisticated approach was needed to make its application more effective.
Tesco may have to reduce the shelf-life of some of its products to meet 2012 targets on salt reduction set by the Food Standards Agency (FSA), according to a nutritionist who works for the retail giant.
French authorities have backed the safety of aspartame after scrutinising two recent studies that linked the intense sweetener with increased rates of cancer and pre-term births.
Cargill has bolstered production flow efficiency and consistency for repeat orders at its flavours plant in Grasse, France, through a ‘significant investment’ in re-design and equipment.
Chr Hansen has raised its outlook for 2010/11 after another fine set of results in Q2, with particularly strong performance from its colours and blends division – though it continues to keep close watch on carmine prices.
After years of unsuccessful attempts to culture taste cells, a team of researchers from the Monell Chemical Senses Center has demonstrated that living human taste cells can be maintained in culture for at least seven months.
Kellogg's UK md Greg Paterson has stepped down, with the food manufacturer appointing a temporary successor until it finds a suitable long-term replacement.
Steviol glycosides produced by fermentation could be on the market in the coming years due to advances made by Swiss company Evolva and Californian R&D partner Abunda Nutrition, which it plans to acquire.
A Dutch university has developed an analysis to detect fraud or other irregularities in products such as meat and cheese, and is looking to partner with the industry and governments to develop further food tests.
Research and development (R&D) champion Unilever has voiced deep disappointment and frustration over the collapse of talks reviewing the 1997 EU Novel Foods Regulation, claiming it will hamper food and drink manufacturers' innovation plans.
Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim scientists invovled in pasta research.
Today ingredients supplier Symrise announced its intention to invest more into its German beverage compound factory as the plant celebrates its 100 year anniversary.
The European Commission today approved DuPont’s €4.5bn offer for Danish probiotics, enzymes and ingredients giant Danisco but the deal remains in doubt as to date only 6% of Danisco shareholders have accepted the offer.
People with addictive-like eating behaviours have similar patterns of brain activations to those who suffer from substance dependence, according to new research.
The UK organic sector is ‘cautiously optimistic’ that the market is leveling off after a year of slowing decline in sales, but much depends on consumer confidence after the government spending cuts are implemented this month.
The food industry’s focus of optimising the sensory characteristics of foods must be matched by an optimisation of nutrition, according to a new review.
The Indian confectionery market will see rapid growth over the next three years, according to the latest Datamonitor research, with an increasing premiumisation trend leading to a hike in chocolate purchases.
All is not well down on the novel foods farm. If food innovation in Europe is to thrive anew, MEPs and the Council need to get past the recriminations over the failed talks and remove the troublesome question of cloned foods from the negotiating table.
The Fraunhofer Institute has developed a cost-effective colour-changing intelligent sensor film that can be integrated into meat or fish packaging to indicate if the food has spoiled.
Naturex will expand again in 2011 with several “€5-20m” targets, 1.5 years after completing the €110m integration of Spanish supplier Natraceutical that made the French botanical extracts supplier the biggest in the world.
Strong performance in emerging markets and a strategic focus on customer segmentation rather than individual products have driven Barry Callebaut to record half year profits.
Bug-damaged crops can be salvaged by a complex of enzymes, ascorbic acid and acidity regulators to create bakery products such as pizza crusts and crackers, claims bakery ingredients supplier Mühlenchemie.
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
Cargill has completed its acquisition of Royal Nedalco’s alcohol business from Royal Cosun, giving a new home to a division of the refocused Dutch company.
Symrise has developed a new range of beef flavours intended to help food manufacturers bring authentic gourmet tastes into consumers’ homes, through a collaboration between chefs, flavourists, researchers and marketers.
A UK pressure group against the use of processing aids in bread production is backing a proposed amendment to EU regulation that will require foods frozen, and then defrosted before sale, to be labelled ‘defrosted’.
There is still sufficient cocoa available on the market, despite political turmoil in the Ivory Coast situation, the International Cocoa Organization (ICCO) said yesterday, although there are concerns over cocoa damage over long storage periods.
DuPont has extended its $6.3bn takeover bid for Danish biotech firm Danisco for the second time, after holders of only six percent of Danisco’s shares have accepted the offer.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Tate & Lyle looks set for full year results in line with expectations as its refocus on specialty ingredients pays off and it sells its mothballed facility in Fort Dodge, USA, to Cargill for US$57m (GB£36m)
Levels of bisphenol A detected in human urine dropped by 66 per cent in just three days after subjects eliminated their exposure to canned and plastic packaging, new research has found.
The European Bank for Reconstruction and Development (EBRD) and the International Finance Corporation (IFC) are promoting new financial instruments to help unlock agricultural potential in Russia and Ukraine at a time of rising food prices.
Research carried out by World Action on Salt and Health (WASH) underlines the high and yet inconsistent salt levels in pizzas worldwide, even from the same brandowner.
Royal Cosun has struck a deal to sell Unifine to US bakery products and equipment supplier Dawn Foods, as it repositions to focus on processing of arable crops.
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.
Unilever says it is spending around £2.6m to upgrade production and expand production at its historic Colman’s mustard factory in Norwich, but admits that it could shed up to 20 jobs as a result.
