EFSA has agreed with JECFA that 10 of the latest 22 flavouring substances to undergo re-evaluation pose no safety concern at estimated intake levels, but more info is required to complete assessment on the remaining 12.
Solae Europe has debuted an insoluble fibre, soluble fibre and soy protein blend it says can support, “digestive health, heart health, and a lower glycaemic index for foods.”
The level of radioactivity to which UK people are exposed to from food during 2009 remained below the European Union (EU) legal limit, according to a report published yesterday by the Food Standards Agency (FSA).
The global food manufacturers’ safety scheme FSSC 22000 is the first to win recognition throughout the European Union after its acceptance by European Co-operation for Accreditation.
US scientists have developed a technique to produce transparent nano-emulsions for food and beverages, which may present formulators with new delivery systems for value-added ingredients.
The most environmentally-friendly foods are also those which are healthiest for humans, concludes a new study from a food and nutrition think tank that proposes a ‘double-pyramid’ of nutrition and environmental impact.
Flavour and fragrance manufacturer Firmenich has announced a 12.1 per cent sales increase for 2010 after recording double-digit growth in both flavours and perfumery
The European Commission has confirmed that fruit glazed with wax containing morpholine cannot be sold in the economic bloc because the additive has not been approved under EU legislation.
The Indian confectionery market witnessed the launch of over 200 products in various categories last year, thus ranked, according to Datamonitor, in the top 20 in terms of global new product launches in 2009.
The UK’s clampdown on fruit glazed with wax containing morpholine is disproportionate and will trigger repercussions on a global scale, a trade body has said.
The first tasks of the newly formed International Stevia Council (ISC) will be to settle on a common methodology for determining steviol glycoside purity, and to draw up a glossary of terms.
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
Fortifying cheese curds with polyphenolic compounds such as EGCG from tea may produce cheese products with enhanced nutritional value, indicates new research.
ADM Cocoa says it is fulfilling consumer and industry demand for healthier ice cream products, with a new range of coatings that its claims reduce saturated fat levels by over 40 per cent.
As the UK food industry improves the salt levels of its products, a new survey has reveals that hospital foods may be exceeding school food standards for saturated fat or salt.
Proposals to fit surveillance cameras in UK slaughterhouses to combat animal welfare abuses must remain voluntary as violations are relatively rare, said the head of the British Meat Processors Association (BMPA).
Dutch dairy co-operative Royal FrieslandCampina is building a new €16m research and development (R&D) centre to target innovation in consumer products and ingredients.
Brussels said health uncertainties raised by EFSA over bisphenol A (BPA) could spur future action against the chemical, as it highlighted the need to minimise infant exposure to the substance.
The snack and sweet goods category delivered double digit gains for flavour and fragrance house, Givaudan, which recorded overall sales of CHF 3,283m in the first nine months of 2010.
The fermentation of coconut cream with yeast could produce high quantities of natural flavour compounds for food applications, according to new research.
Consumption of azo food dyes are unlikely to cause allergic reactions at the current levels of use, claims the European Food Safety Authority (EFSA) after reviewing 10 colours.
UK biotechnology firm Biocatalysts has announced that it aims to increase turnover by up to £6m and create 25 new jobs under a five year development plan.
Dispatches from European Flavour Association conference
At the start of 2010 EFFA adopted a new structure following its split from the fragrance industry association. Sven Ballschmiede, EFFA board member, explains EFFA new focus and matters that are topping its agenda today.
Dispatches from European Flavour Association conference
Flavour companies must provide data to EFSA to allow it to complete the safety reassessments for some 400 outstanding flavour substances already used in the EU by 2014, DG Sanco has stressed; meanwhile, solutions are sought as to how the list of approved...
UK consumers’ confusion about nanotechnology applied to the food and drink industries, fueled by misinformation and scare stories, could wreck its potential benefits, warns a new report from business communications consultancy College Hill.
Magazine adverts for follow-on formula containing prebiotics and omega-3s have been rapped in the UK for making brain health claims unauthorised by the European Union nutrition and health claims regulation (NHCR).
The addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research.
New research has suggested that the application of edible coatings on pre-washed blueberries could extend their shelf life and open up new commercial markets for the fruit.
The UN Food and Agriculture Organisation (FAO) says it believes approval of its recently drawn up aquaculture guidelines by an EU Parliament committee in January 2011 will be a “formality”.
Convergence in the confectionery market has slowed since the acquisition of UK confectionery group Cadbury by Kraft Foods in February this year, according to a market analyst.
The UK’s Department for Environment, Food and Rural Affairs has issued a non committal response to European Commission proposals to ban the use of nitrates and nitrites in organic cured meats from the end of this year.
Using hot recycled water as a decontamination technique for meat carcasses is as effective as hot potable water, according to the European Food Safety Authority (EFSA).
Encapsulating propolis - the waxy resin collected by honeybees – may allow its application to foods to be extended, allowing formulators to benefit from the health and food preservation properties of the ingredient, suggests a new study.
Suppliers and stakeholders in the stevia industry are organising to maintain standards and pursue scientific enquiry into the use of stevia sweeteners. But two trade organisations have been announced this week, with very different membership criteria...
A major plastics trade body, a leading scientist, and the UK food safety watchdog have all backed the European Food Safety Authority’s bisphenol A (BPA) opinion that the tolerable daily intake (TDI) for the chemical does not need be altered.
To BPA or not to BPA? While the European Food Safety Authority (EFSA) backed the continued use of bisphenol A last week, the real question is whether the verdict was a full-blown reprieve for the controversial chemical or merely a stay of execution.
Kraft said its new innovation centre in Switzerland, inaugurated today, will ensure innovations in chewing gum and sugar confectionery have regional appeal.
The Institute of Food Research (IFR) in the UK and the Nestle Research Centre in Switzerland have collaborated in the development of a new method for detecting spores of non-proteolytic Clostridium botulinum.
Food allergies are under-recognised risk factors for asthma, suggests a new study from the US that also found greater allergy incidence in children, men and black people than other sectors of the population.
A new EU project called Afresh is kicking off to develop a new research agenda around healthy nutrition and physical activity, based on new concepts developed by the food and sports sectors.
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
The addition of newly developed starches could help the functional and textural properties of surimi seafood products, according to new research published in the Journal of Food Quality.
Trials are underway at Italian flexible film manufacturer Icimendue on a newly developed multilayered packaging applicable for high pressure food sterilization – one of many spin offs initiated under the EU funded NovelQ project, claims its coordinator.
Chr. Hansen has launched new cultures specifically to improve the texture and mouthfeel of drinking yoghurts so manufacturers do not have to turn to thickeners.
Danisco says a new independent life cycle assessment (LCA) shows that a ‘unique’ hydrolysis method for its newly branded version of the low-calorie sweetener xylitol can yield environmental impact savings of up to 99 per cent.