Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture can trick us into feeling fuller for longer.
A new European Union backed project will to optimise research into diet and health by pulling together scientists and research tools in order to make realistic recommendations in the area.
As the horsemeat scandal continues to spread across Europe and beyond, Simone Baroke, an analyst for Euromonitor, looks at the possible long term impacts.
Russia is planning to re-introduce duties on pork imports to protect national industry, Russian Agriculture Minister Nikolai Fedorov said at a recent meeting of the Russian Parliament (State Duma).
Russian veterinary watchdog Rosselkhoznadzor has found horsemeat in sausages from two more Russian meat producers – Mortadel Company and the Klin meat processing plant.
A new study, which reveals how potato chip packaging affects taste, will help brand owners tailor their products to consumer preference, says author Professor Charles Spence.
CSR – corporate social responsibility – is becoming increasingly coherent across the globe due to greater uptake of internationally recognised standards, according to a new European Commission report.
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.
Texture is a vital part of judging whether we like a food, yet eating is a dynamic process that means texture is always changing. In this special edition, we ask how manufacturers can achieve balance in such a dynamic setting.
UK potato processor Branston has teamed up with Ishida Europe and the University of Lincoln on a £823,277 project to enhance food safety and quality inspection for food manufacturers.
“Advancements made in nutritional science and the benefits produced by foods and foodstuffs may no longer be shared with consumers by those who procure the foods and foodstuffs."
The European Union nutrition and health claims regulation (NHCR) denies consumers of the right to scientific advancement in nutrition, says outspoken Dutch writer and NHCR opponent, Bert Schwitters.
Chocolate is the fastest growing UK food export driven by a rise in sales to the Middle East and Africa and factory expansion by Nestlé, according to a report from the Food and Drink Federation (FDF).
A steep rise and then, within a few years, an equally steep fall in the exports of goat meat from India has exposed failings within the country’s supply chain, say industry experts.
In 2013 Russia plans to increase the production of all types of meat by 2.5% on last year’s level – to 11.92 million tonnes in live weight, according to a recent report from the country’s Ministry of Agriculture.
The trade association representing margarine and vegetable fats makers in the EU has tightened its Code of Conduct for the third time since 1995, in an effort to reduce trans fat levels in foods and fats at retail.
Director-general of the Food and Agriculture Organization (FAO) José Graziano da Silva has called for integrated nutrition strategies to help countries deal with rapidly changing diets, in a presentation at Wageningen University and Research Centre in...
Food scientists have developed natural antimicrobials for poultry meat from whey protein isolate edible films and oregano or clove essential oils (EOs).
Food industry advisory body Campden BRI is exploring the effects of cold plasma technology on specific surfaces and microorganisms to help food manufacturers wage war on pathogens.
Britain’s food and drink exports are remaining resilient during the recession – with total UK food and non-alcoholic drink exports for last year maintaining their value of £12.1bn, according to the Food and and Drink Federation (FDF).
Foods produced with olive oil or olive oil aromas in place of other oils or fats could help consumers feel fuller for longer, according to new research.
Reducing fat and sugar brings major textural challenges – and for food and drink makers it is always a matter of compromise, according to head of food innovation at Leatherhead Food Research Dr Wayne Morley.
Manufacturing businesses in the FTSE 100 have more women on their boards than other firms but more should be done to boost their numbers, according to a new report.
A new £33m ‘food fortress’ aimed at improving sustainable, safe and secure global supplies of quality food, was officially opened by Tesco chief executive Philip Clarke in Belfast last week (14 March).
The sales value of European foods and agricultural products protected under the EU’s geographical indication (GI) scheme hit €54.3bn in 2010, according to a new report.
Seven webinars. Brand and supplier insights. Regulatory analysis. Market analysis. Marketing analysis. Science. You had better put this in your diary...
Flavour firm Firmenich and Amyris have expanded their collaboration to develop and commercialise renewable ingredients for flavours and fragrances, the companies have said.
Texture is one of the defining attributes of foods and beverages and influences our eating and drinking experience – but how is it important in product development?
QK Meats knew last summer that some products it sourced from Poland contained horse DNA, according to an Irish Department of Agriculture, Food and the Marine report.
Lindt & Sprüngli’s operating profit rose 10.3% in 2012 and the company has declared itself “partially unaffected” by the continuing economic downturn as consumers still seek quality chocolate in tough times.
Seattle tofu and soy processor Chu Minh Corps has suffered the loss of its food manufacturing licence and a fine of $17,800 after repeated sanitation problems.
The European Parliament has backed a proposal to list endocrine disrupting chemicals (EDCs) as “substances of very high concern” under the REACH legislation.
The European Parliament (EP) has backed budget cuts to the Common Agriculture Policy (CAP) agreed last month by European Union (EU) heads of government and the move is expected to have a negative impact on EU livestock farmers.
The Roundtable on Sustainable Palm Oil (RSPO) has welcomed the decision of the world’s biggest sovereign wealth fund to pull investment from certain palm oil companies – but has disagreed with its divestment from firms that are on the path to RSPO certification.
The only pragmatic and workable solution to help beat the global health battle against obesity and non-communicable diseases is for industry and policy makers to work together to reformulate processed foods with better nutritional values, says Jack Winkler.
Nestlé has published a raft of sustainability and nutrition commitments it aims to meet by 2020 or earlier, including sourcing 100% certified sustainable palm oil, cutting greenhouse gas emissions and improving nutrition labelling.
Genetically modified goats milk that contains high levels of a human antimicrobial protein known as lysozyme is effective at speeding up recovery from diarrhoea, say researchers.
Nestlé has teamed up with Bosch Packaging Technology and trade body the Food and Drink Federation (FDF) to recruit young talent for the UK food and drink manufacturing industry.
Berry Plastics has been cited for six safety violations and placed in a severe violator enforcement program after a US Department of Labor's Occupational Safety and Health Administration (OSHA) inspection.
Natural Taste Consulting (NTC) has developed a new natural fat enhancer that works by stimulating fat taste receptors, replicating the taste and aroma of fat.
Birko is offering a peroxyacetic acid (PAA) based formulation, Birkoside MP-2, that has been shown effective against listeria on cantaloupe rind, in response to concerns ahead of the growing season.
NO EVIDENCE OF 'SIGNIFICANT' CHILD GI INTOLERANCE IN OTHER JURISDICTIONS: CARGILL
Cargill has failed in its second attempt to secure EU approval for use of bulk sweetener erythritol in soft drinks, after EFSA published a negative opinion relating to its introduction on child safety grounds.
The fight for public health should not be against obesity, but rather the dangerous metabolic conditions that both obese and non-obese people suffer from. And the prime target for those diseases is sugar, says Professor Robert Lustig.
