Very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new Japanese research.
China is to monitor the nutritional status of its population, with the Ministry of Health focussing on nutritional deficiencies and excesses, according to the People's Daily Online.
Private label foods and beverages are on the up in Croatia, as the economy remains weak and the mass retail market holds scant interest for foreign direct investment programmes, says a new report.
Meat from the offspring of a cloned cow, raised and slaughtered in the UK has been exported to Belgium, the UK’s Food Standards Agency has confirmed. But Belgian authorities say there is no food safety issue, so no rapid alert was required.
A new study has suggested that a cross-linked a pectin coat could improve the stability of natural oil bodies, making their potential for industrial use more viable.
Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
Consumers could be more accepting of genetically modified foods if they deliver some personal benefit, a new study on attitudes to hypoallergenic apples suggests.
A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
The struggling economies of Southern and Eastern European countries marred the sales figures of CSM’s bakery supplies division over the last six months, which growth from the UK and Germany could not offset.
The organisers of the new Biodiversity Awards to be given at the HIE trade show in Madrid later this year are now seeking entries from companies with conservation-related initiatives or programmes linked to a product or supply chain.
Summer 2011 will see the first commercial installation of an IFT recognised and FDA approved technology which is claimed to improve flavour, nutrient retention and texture of foods as well as significantly reducing process times over conventional systems.
A new website, www.nanolyse.eu, will be launched later this month to showcase the work of the EU’s NanoLyse project dedicated to developing validated methods and reference materials for the analysis of engineered nano-particles (ENP) in food and beverages.
A UK consumer study has uncovered serious misunderstandings about what ‘organic’ food is, with one in four people admitting confusion and one in five believing organic food is lower in fat.
Symrise has seen its flavour and fragrance orders rebound to pre-economic crisis levels and has expanded its business with some key customers in the first half of this year.
The New-Zealand-based firm driving the commercialisation of an intense natural sweetener from monk fruit (luo han guo) is seeking clearance to market it in the EU following successful trials with some of the world’s leading food and drink manufacturers.
Cartoon role models and direct experience of fruit and vegetables in a classroom setting may markedly improve consumption levels amongst children, according to a Thai study.
Big oops. Meat and milk from the offspring of cloned animals has entered the UK food chain. Cue scary headlines and scared consumers. But the leviathan of EU-lawmaking means no-one actually knows if it’s legal or not. And that’s an even bigger oops.
Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
A new study suggests that a deficiency in alpha-linolenic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’.
Volac took a £1m hit to its operating profit its full year ended in February due to the tough trading conditions, but is upbeat about growth prospects and integration of recent acquisitions.
Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers.
Jim May of SweetLeaf tells how he came across the sweet leaves from Paraguay almost three decades before they captured the imagination of the mainstream food industry.
The Indian Ministry of Health has approved the use of Beneo’s low GI Isomalt sweetener in a raft of new food categories, including Indian sweets and more Western-style foods.
Givaudan has reported a strong first half performance, with results boosted by the successful integration of Quest International as well as continued growth in developing markets.
Muntons says it is seeing record demand for its malt and malted ingredients, which it attributes to growing industry awareness of their manifold technical uses in food products.
TNO has teamed up with industrial algae producer Ingrepro Renewables for a two year research project investigating the extraction of proteins, healthy oils, and possible carbohydrates from algae.
Assessing the environmental impacts of an ingredient in processes throughout its lifecycle can provide a good basis for comparison with competing technologies, says DSM. But there is a need to communicate impacts in understandable terms.
Researchers from Yale have reported that rats bred to be obesity-vulnerable had sluggish neuron activity indicating satiety, a finding which, if it holds for humans, could explain why some people put on weight and find it hard to lose.
A study linking consumption of artificially sweetened beverages to an increased risk of preterm births has been dismissed by the sweetener industry as ‘misleading’ and ‘not plausible scientifically’.
Leading soy supplier Solae has criticised the European Food Safety Authority (EFSA) for a selective approach that saw the agency’s health claims panel dismiss upward of 30 human intervention studies contained in an article 14, soy protein, cholesterol-lowering...
The new watchdog tasked with policing supermarkets’ dealings with suppliers will still have teeth, despite its “astonishingly low” budget, government officials have insisted.
The European Food Safety Authority is urging member states to step up monitoring of the carcinogen furan in food products, in a bid to amass enough data to inform a dietary risk assessment.
A new Swiss company has been formed called Wild Flavors GmbH, bringing together the global food ingredients companies that bear the Wild name under a new structure.
Nestle has boosted its clinical nutrition activities, this morning announcing its acquisition of a UK-based manufacturer of tailor-made food products for people with inherited metabolic disorders.
