Northern Irish beef farmers have described Singapore’s decision to allow UK beef imports as an “excellent marketing opportunity” for their quality grass-fed Northern Irish beef.
An ‘unusual’ increase in the number of Salmonella Mikawasima infections has been found in European Union (EU) countries since September 2013, according to a report.
Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.
In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves. FoodNavigator explored the evolving natural colours sector at FIE in Frankfurt.
Unilever will reduce its number of stock-keeping units (SKUs) by 30% by the end of 2014, delegates were told at the firm’s investor seminar in London on Thursday.
The trend for high-protein products is gathering pace globally, with more than 10% of new launches using protein claims, as a softer approach to health moves the industry away from probiotic claims, according to data from Innova Market Insights.
A Salmonella action plan on how to address the problem in meat and poultry products is predicted to reduce the number of illnesses per year by more than 4,000.
The European Commission has defended its decision to nominate four food industry experts to EFSA’s managing board, saying that EFSA’s founding regulation states four out of the 14 board members should represent “consumers and other interests in the food...
The European Union (EU) has cut its budget for fighting animal diseases from €199m this year (2013) to just over €160m for 2014. While the European Commission has not explained the reduction, it comes as the EU embarks on a new medium-term budget cycle...
Tight supply of raw materials is affecting many hydrocolloids and prices are likely to rise as a result, according to hydrocolloids expert Dennis Seisun.
While many questions remain about the Food Safety Modernization Act, one industry expert advised that the time to start putting plans in place is upon us.
We gave the European food industry a check-up at this year’s Food Ingredients Europe (FiE), talking with some of the industry's top ingredients players about EU health claims, economic recovery and how to remain competitive on a global stage.
The US Food and Drug Administration (FDA) and the Association of Food and Drug Officials (AFDO) have partnered to award grants to meet certain standards.
The flavors of India and Central and South America will have a big impact in 2014, as will consumers’ growing fascination with chiles, according to McCormick & Co. Inc.’s 2014 Flavor Forecast.
Poster deadline extended by one week to December 13
Probiota 2014 – the leading conference bridging the interface of academia and industry for cutting edge science about the prebiotics, probiotics and the microbiome – has extended the call for proposals for its poster sessions by one week to Friday 13th...
The high levels of sugar contained in fizzy sodas and 'junk food' - and the effect that this has on oral health - may be an important additional mechanism for increased risks of heart disease, warn researchers.
There is a gap in the market for non-genetically modified lecithin, as the major soy producing countries are dominated by GM crops, according to Cargill’s fluid lecithin product manager Thorsten Bornholdt.
More than a third of people believe government agencies and food processing corporations are doing a ‘poor’ job of protecting food safety, according to a Florida-based study.
Earlier this year, Oman embarked on one of the most ambitious food production projects in the Middle East when it announced plans to invest US$1.29bn in fisheries development from 2013 to 2020.
Beneo CEO Matthias Moser, PhD, shares his vision of how a European ingredients giant stays ahead of the innovation curve, built on a bedrock of age-specific nutrient solutions – even if rising obesity and diabetes rates suggest there remains much work...
The lead researcher behind a high-profile paper showing energy drinks increase heart contraction rates has rejected claims by Monster Beverage Corp that the paper is ‘alarmist’ and stressed that “whether this increase in contractility is generally beneficial...
Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.
A food processing researcher has scored a grant of nearly $300,000 to explore bio-based antimicrobials and other nanotechnology applications for food packaging.
FoodNavigator speaks exclusively to Tim Ansell, Sales Director of UAE-based Al Thika Packaging LLC about the state of the market and what we’ll all be unwrapping in the future.
Reporting on nanotechnology has tailed off in the media in the past five years – and so has consumer concern over its safety, according to a new report from the German Federal Institute for Risk Assessment (BfR).
Industry is listening to the growing consumer demand for natural preservatives, however 'it is very difficult area to get right', says Wayne Morley of Leatherhead Food Research.
Salmonella typing results from public health national reference laboratories in the EU are ‘encouraging’, according to the European Centre for Disease Prevention and Control (ECDC).
Greater investment in research to delay aging may be a 'highly efficient' way to prevent disease, extend healthy life, and improve public health, according to new research.
Nearly 40% of the badger population in a UK pilot cull zone were removed, in a bid to control bovine tuberculosis (bTB), UK Secretary of State for Environment and Rural Affairs Owen Paterson revealed yesterday.
The taste of stevia-derived sweeteners has come a long way in just a few short years, and the major stevia suppliers are now focusing on cutting sugar by half in mainstream soft drinks.
Diabetic consumers are better advised to eat a single large meal based on the Mediterranean diet, rather than several smaller meals per day, according to new research.
High cholesterol could fuel the growth and spread of breast cancer, while a high-fat diet during puberty may also speed up development of the cancer, according to two new studies.
