The Food and Drink Federation (FDF) in the UK has published an allergen guidance paper that aims to curb excessive use of precautionary ‘may contain’ labelling.
Beverage manufacturers will next year benefit from new research into consumer perception of flavour in citrus drinks, thanks to a project currently underway at Leatherhead Food International.
Mead Johnson Nutrition failed to supply US authorities with the proper details for some of its infant formula packaging prior to launching them onto the market, said the Food and Drug Administration (FDA).
Collaborations between big industrial players, small and medium enterprises, and research institutes is an important area of R&D. FoodNavigator.com takes a closer look at the benefits of pre-competitive collaborations.
Dutch bakery ingredients supplier CSM posted an increase of sales of €149.2m for the third quarter, but notes a substantial hike in commodity costs and reports that it has taken some steps to offset this through higher prices.
Rosemary extracts have received recognition as safe and effective antioxidants for food preservation, according to new directives published in the European Commission’s official journal.
Cargill’s sweetener experts have further enhanced its reduced calorie chocolate prototype that was shown at FIE in November 2009, with the commercial product set to hit the market at the end of 2011, said the company.
GLG Life Tech has signed a deal with e-distributor ChemPoint for the marketing, sale and distribution of its stevia extracts – and take up of stevia in Europe is expected to be swift post approval due to transfer of know-how from the US.
Regulating food speculation in the City of London is the lynchpin to preventing volatility over food prices, say economists, as parallel measures on both sides of the Atlantic will block traders conducting secretive deals wherever they can.
Beneo claims that new equipment at its laboratory in Germany will enable small and medium sized sweet manufacturers test its sugar replacer, Isomalt, in chewing gum.
Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.
The quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients.
Four European research centres have launched a joint project to scope out global food trends and stimulate open innovation within the global food industry.
US researchers claim to have taken a “major step towards” teaching computers to detect and classify foodborne pathogens such as Listeria, E.coli and salmonella in real time.
Nano-capsules that can modulate the release of the incorporated substances may have applications in the formulation of functional foods, as well as relevance in food preservation and storage, according to new research.
After hammering out a definition of the term ‘nanomaterial’ in a draft resolution, the European Commission is now inviting comments from interested parties over the next four weeks.
A new natural sourdough production unit in Belgium costing €21m will boost volume and help meet the hike in demand from bakers for the bread ingredient, claims Puratos.
The new Management Board of the European Food Safety Authority held its first meeting late last week, re-electing Diána Bánáti as Chair – and restated its rejection of conflict of interest claims against her.
Climate change could have a major impact on our food choices and even fuel public appetite for unhealthy processed foods, according to a report published by the Food Standards Agency (FSA) in the UK.
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
New, stronger rules on late payments adopted by Parliament will benefit small food manufacturers caught in a pressurised supply chain, as retailers will have 60 days to pay their suppliers (30 days for public authorities) or may hefty interest.
FrieslandCampina has sold its yoghurt and dessert making facilities in Elsterwerda, Germany, as the company puts into action restructuring plans that will result in 942 job losses.
Ingredients distributor Univar has launched a new procedure for explaining to customers and potential customers the tastes, textures and colours they can achieve, by sending them boxes of sample product concepts.
Premium Ingredients has launched a new blend of hydrocolloids and emulsifiers for vegetable whipping cream that it claims offers high versatility, cost savings and freeze-thaw stability.
Concern around stock levels of commodities such as sugar, wheat and corn, is claimed by ingredients group Jungbunzlauer as the rationale behind its 10 per cent hike in the price of its xanthan gum, erythritol and citric acid products.
Huhtamaki said increased demand for its flexible packaging and films combined with favourable currency exchange conditions had boosted its net sales and earnings during the first nine months of the year.
Oat dextrine yields similar physical properties in low fat mayonnaise to those of a full-fat version, but taste and texture issues need to be addressed.
Slovenia-based Vitiva has extended its SyneROX portfolio for meat applications in a bid to be recognised as more than just a supplier of natural rosemary extracts.
Amongst EFSA’s latest batch of 808 article 13.1 generic opinions, konjac wins the first ‘yes’ on weight loss and DHA gets a string of thumbs ups – but it’s hard luck for prunes on bowel function, and many, many others…
The European Commission has proposed a temporary ban on animal cloning for food production in the European Union, at a meeting of the European Commission, Council and Parliament held in Strasbourg on Monday.
Blood pressure responses to high and low salt intakes may share similar genetic control mechanisms, according to a new study published in the Journal of Human Hypertension.
There is enough volume of Fairtrade cocoa available to supply more large brands switching product lines to Fairtrade, according to the Fairtrade Labelling Organizations International (FLO).
New snack coating technology from Crisp Sensation Holding claims to retain the crispness of food products after preparation in both microwave and combination ovens.
Consuming a high-fat diet may send the immune system into over-drive, causing it to react more strongly to systemic bacterial infection and leading to inflammation, according to a new study with mice.
Low levels of R&D, high input costs and uneven relations with retailers are amongst the reasons for emerging economies are outpacing growth of the EU food and drink sector, says a new CIAA report.
Heightened food safety concerns, durability, ease of cleaning and minimising downtime are all trends driving developments in belting systems for food processing players.
Arla Foods Ingredients has developed a whey protein isolate to replace egg whites in nougat for a Chinese customer facing problems with inconsistent egg quality.
Nestlé, Kellogg, Danone, Christian Hansen, and Fromageries Bel will work in partnership with TI Food & Nutrition to provide strategic research and innovation in probiotics development.
The UK’s Food Standards Agency is seeking industry views on the effect of proposed new maximum levels of three food colourings across a raft of categories – and its proposed total deletion in others.
Safety concerns over artificial sweeteners and the expiry of patents mean that sales volumes could soon be overtaken by polyols, says a leading market research firm.
Somewhere, in some time, there exists a land of beauty and promise for nutricosmetics products, where beauty supplements, foods and drinks can frolic, happy in the knowledge of their justifiable claims.The problem is that getting to this promised land...
A hike in US$50 in the Fairtrade premium per metric tonne (MT) of cocoa should encourage investment in sustainable cocoa initiatives and better farming practices, claims the group behind the standard, which expects ongoing growth in Fairtrade products.
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
A new survey of UK consumers’ understanding of nutrition information on food labels found most had a good grasp of predominant front-of-pack schemes – but only 27 per cent used that info to inform their food choices.
A study published in Nutrition Journal has suggested that promotion of vegetable juice could be an effective way of increasing vegetable intake among healthy adults.
