Brazil, Russia, India and China will feature in the top five biggest grocery markets by 2015, with China set to snatch the top spot from the US in 2012, predicts IGD.
Urgent international action is needed to prevent speculation in food commodities and agricultural raw materials which threaten food security in the European Union (EU) and worldwide, according to a resolution by Members-of-the-European Parliament (MEPs).
The Free Trade Agreement (FTA) between the EU and South Korea means European food and drink businesses will benefit from improved trading conditions, and agricultural exporters will save an estimated €380 million a year thanks to eliminated tariffs.
The use of a beta-cyclodextrin to form an inclusion complex with garlic oil may boost its stability, making it easier to include in food formulations, according to research.
Europe’s Council of Ministers has adopted its first reading position on food information; the CIAA calls it a ‘good starting point’, but points out several areas on which it is lobbying for more industry-favourable positions in the next round.
Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.
On-pack nutritional information is understood better and quicker when presented together with portion size, according to new research carried out by the European Food Information Council (EUFIC) in collaboration with the University of Surrey, UK.
When Tunisian street vegetable vendor Mohamed Bouazizi chose to end his life in fiery suicide, no one could have foreseen the firestorm his death would unleash across the Arab world. But, two months later, as the Arab Revolt shows no sign of fading, the...
Healthier products are not just about the low fat alternatives. Even if there are some gulps at the cost of reducing saturated fat across mainstream ranges, it is worthwhile when consumers cannot taste any difference, say manufacturers.
‘Low fat’ is too simplistic a message from a nutritional perspective – and reformulation of high fat foods is not always appropriate, according to a nutrition professor at Tufts University.
Auditory and visual perception do not appear to play a significant role in control of chewing crispy foods, according to a new study from The Netherlands and Brazil – at least when people have already seen the food or heard its crunch.
The Global Food Safety Initiative (GFSI) has launched a packaging safety think-tank as part of a strategy to manage the risks from food contact materials.
Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according to a new review.
A game-changing microwave sterilisation technique that extends food shelf life while preserving its quality is one step nearer commercialisation after gaining a second approval from the US Food and Drug Administration (FDA).
Industry concerns are growing about a possible amendment to the EU Food Information Regulation (FIR) that will require all foods frozen, then defrosted before sale, to be labelled ‘defrosted’.
Sugar supplier to the bakery and confectionery industry, Ragus, said it expects further commodity price hikes and contests whether proposed EC intervention on import duty tariff reductions would have the desired effect on the deficit in the EU market.
In a move to ease EU market pressures, the Commission has announced that it is to suspend import duties on low and medium quality wheat and barley from next week until the end of June.
Nestle will use price increases as a last resort in the face of rising raw material costs, says its CEO, and only after implementing its 4-point strategy based on trend predictions, engaging suppliers, replacing ingredients, and cutting down waste.
The UK Food Standards Agency (FSA) has issued guidelines for all food businesses on controlling cross contamination by E.coli 0157 between raw and ready-to-eat-foods.
Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say...
Germany’s K+S Kali has unveiled its new brand of food grade potassium chloride called KaliSel, which is billed as a cost-effective salt replacer in food.
The structure of food products, and the way that this relates to how we eat, may play be important in how aroma’s are released and perceived, according to new research.
Nutraceutical giant Cognis says it has developed a new bakery enzyme preparation to meet customer demand in both developed and developing markets for products with an increased shelf life.
The launch this week of the first European repository of nanomaterials will boost safety assessment of the technology and improve consumer protection, said the European Commission’s Joint Research Centre.
Ajinomoto’s Advantame has moved a step closer to approval in Australia and New Zealand, as FSANZ has published its preferred option that the Food Standards Code be amended to approve the intense sweetener for sale and use.
Dairy products have become a target for food policy makers eager to put their populations on a low-fat diet but there is some debate about how best to achieve this and whether it is really desirable.
Spanish firm Premium Ingredients, S.L, is launching two ingredients that it claims will enhance the texturisation and stabilisation of diary products such as UHT milk and cheese.
Double the shelf life of traditional fresh burgers, enhanced food safety without compromising quality are the benefits claimed for a new high-pressure processing technique for fresh ground beef patties from food giant Cargill.
Sustainability concerns are having an increasing impact on food companies’ supply chain practices, finds a new report from Leatherhead, with more organic and Fairtrade products being offered and more ethical approaches to ingredient sourcing.
Datamonitor has picked out three product launches that illustrate how manufacturers are upping the emphasis on pure and original ingredients to drive healthy soft drink sales.
A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
Public concerns regarding use of animal-sourced gelatine – and the rise of vegetarian and vegan alternatives – are likely to see a shift away from the use of the gelatine in the food sector, according to a new report.
DSM Nutritional Products' vice president, Nutrition Improvement Program Oswaldo da Costa e Silva explains that the initiative is an integral part of the company's sustainabiltiy vision. Providing products for malnourished people around the world...
A novel fish charcuterie product concept has been awarded top honour in an annual contest to identify and reward creative initiative amongst the new generation of French food technologists.
A new model of oral processing may provide a quicker more accurate way to track the release profiles of ingredients in foods, according to new research.
Major food companies are paying more attention to the social impacts of their products, and that means developing new ways of meauring the impacts of sustainability programmes on people, says DSM’s director of sustainability.
Finnish dairy co-operative Valio is set to start construction of a new ingredients plant in Lapinlahit, to cater for increased demand within the baby food industry.
A restrictive diet, which bans processed foods, may reduce the symptoms of attention-deficit hyperactivity disorder (ADHD) in young children, according to a new study.
Despite robust overall growth, Kraft is still suffering from costs associated with its £11.5bn Cadbury purchase, according to the US giant's full-year accounts.
Greenpeace has welcomed a pledge towards forest conservation from palm oil supplier Golden Agri-Resources Limited (GAR) which is aimed at “creating long-term sustainable growth for GAR and the palm oil industry”.
Fonterra has opened up new European headquarters in Amsterdam. Koert Liekelema, general manager for Europe, explains how the move will help the New Zealand dairy grow its value-added ingredients business.
DEFRA (the Department for Environment, Food & Rural Affairs) has ruled out financial support for the organic industry, despite producers saying they stand alone and a Soil Association (SA) report damning Whitehall’s “diffident, if not lazy” approach.
A new international study has shed light on food allergy sufferers' preferred formats for receiving information on allergens in food products, and indicated that novel intelligent communication technologies, such as hand-held scanners, are not suitable...
An explosion in Fairtrade chocolate sales last year in Australia has seen it overtake coffee to become the biggest selling Fairtrade certified product in that market, said the organisation behind the standard.
