The cost of changing food product labels are significantly higher than estimated by the European Commission or in UK studies, according to a report from research group Campden BRI.
The digestibility of carbohydrates, and their effects on blood glucose levels, may not affect our feelings of fullness as previously thought, according to a new study by Unilever scientists.
The Indian Food Safety and Standards Authority (FSSA) has been blocked from including representatives from the food and beverage industry in a scientific panel set up to advise on safety and standards.
Danisco’s executive board and members of its board of directors have accepted DuPont’s offer of DKK 665 per share, corresponding to 28,056 shares with a total value of DKK 18.7m, Danisco said on Wednesday.
EHL Ingredients has seen a 60 per cent boost in sales of its spice blend Ras El Hanout in the past year, as manufacturers are responding to increased consumer demand for ethnic foods.
The UK needs to attract 137,000 new recruits by 2017 to replace retirees and support growth, says the Food and Drink Federation, a third of whom will be for managerial roles and operational occupations.
The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.
Food contact materials are an underestimated source of chemical contaminants and a “potentially relevant route of human exposure to endocrine disrupting chemicals (EDC)” such as bisphenol A (BPA), according to new research.
The UK government should start putting the ground work in place to use taxes and subsidies to encourage consumption of healthier foods in the future, says Innocent’s company nutritionist – once the financial situation is more secure.
The UK company behind a “unique” DNA-based method to test for foodborne pathogens, has outlined its expansion plans in the wake of a ₤400,000 (€473,000) cash boost from a business consortium spear-headed by Innocent drinks chief Richard Reed.
A new labelling system for chilled and frozen products uses intelligent temperature-sensitive ink to monitor how effectively the cold chain has been preserved throughout the supply chain, said BASF.
A diet high in fats, sugars, and processed foods in early childhood may result in lower IQ scores, while a diet rich in healthy foods packed with vitamins and nutrients may work in reverse, suggests new research.
Retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire claims Euromonitor International.
EFSA has said it will issue a scientific statement by the end of February on two recent studies that drew into question the safety of artificial sweeteners, but has indicated that while further analysis or research may be merited, the findings are not...
Givaudan has reported 2011 sales of CHF 4.2bn, up 8.9% on 2010, with the firm’s Latin American flavours division leading the way with strong sales in beverage, confectionery and savoury.
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.
There is not enough robust science to support the development of an omni-label to accurately inform consumers of the environmental impacts of food products, according to a new UK report.
Allowing ready meals and other composite products to carry the ‘5-a-Day’ logo would encourage manufacturers to use more fruit and vegetables in their formulations, says Innocent.
Cocoa prices have remained stable over the past two weeks despite the Ivory Coast export ban with industry analysts citing good industry supply cover and access to plentiful crop from Ghana as factors for the lack of price volatility.
The food industry should not rage against the idea of professionalised local food systems, nor unleash its lobbying force to uproot them before their green shoots can reach maturity. Rather, it should explore ways to benefit from local foods and, in turn,...
EUSTAS (European Stevia Association) president Professor Jan Guens says he is “very disappointed” by a decision taken by Cargill and Morita to remove a number of licensing application categories relating to use of steviol glycosides in food.
Consuming highly salty foods may begin to impair the functioning of blood vessels within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.
Sago starch-based edible films prepared using microwave irradiation have demonstrated potential to be used as antimicrobial agents in active packaging, according to new research.
Guar gum prices have continued to soar in early 2011 due to oilfield demand, dashing observers expectations of a downward trend on the back of a bumper crop from India.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
The Food Standard Agency (FSA) said it is considering signing confidentiality agreements with food and packaging companies in a bid to persuade them to share information on nanotechnology research.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
Dow Wolff Cellulosics (DWC) is launching a new flavour stabiliser for beverages, which can be used instead of gum Arabic and OSA Starch to prevent oil separation and safeguard flavour – but without the price volatility.
Exposing cured sausages to mild heat treatment for a 24-hour period is effective in both combating E.coli and maintaining product quality, according to new research from Norway.
A campaign is in full flight to build public support for European curbs on excessive food commodity speculation and prevent US over-the-counter traders moving to ‘light touch Europe’.
Danish food ingredient supplier Palsgaard is building a new US $30m emulsifier factory in Asia, with production scheduled to start in the second half of 2012.
A novel cocoa cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced quality, claims industrial chocolate supplier, Barry Callebaut.
The ingestion of trans fats may increase the risk of depression, whilst healthier oils such as polyunsaturated fatty acids and olive oil may reduce the risk, according to a new Spanish study.
Global fish consumption has reached its highest ever level of about 17 kg per person on average, supplying more than 3bn people with at least 15 per cent of their average animal protein intake, according to a new report from the Food and Agriculture Organization...
The Food and Fairness Inquiry threw up much common ground between industry and other participants, says DG of the Food and Drink Federation – but an adjudicator over manufacturer-retailer relations is still needed as soon as possible.
The food and drink sugar users lobby has warned the European Commission that any further delays in intervention to remedy the sugar deficit in the market could result in even greater supply repercussions this autumn.
Singapore based Olam International is to acquire UK confectionery fats supplier Britannia Food Ingredients (BFI) along with a logistic services component for £33.5m ($50m)
Emsland Group has developed a new range of clean label potato and pea starches that can be used in a range of food applications in place of modified starch.
