Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
A UK parliamentary inquiry has outlined ways to strengthen agricultural co-ops after concluding that the Dairy Farmers of Britain (DFB) sowed the seeds of its eventual collapse by spending too much for tired processing assets.
Leading UK manufacturer of biscuits and snacks United Biscuits said it is reappraising its water efficiency, transport carbon emissions, food waste and packaging reduction targets, as its progress to date on these commitments, it claims, has exceeded...
New research into the causes of stomach problems sometimes experienced by coffee drinkers has uncovered an ingredient that could pave the way for gentler brews.
A salt strategy to involve collaboration with food manufacturers is underway in Italy, as evidence mounts that men are consuming levels above current recommendations.
Food companies must ensure their supply chains are transparent and socially responsible in order to prevent backlashes from consumer activists and non-governmental groups on Facebook or Twitter, which could have costly brand repercussions.
The European paper industry said it is examining the significance of safety concerns raised by German regulators over the migration of mineral oils from recycled paper and cardboard packaging into food.
Irish supplier Carbery Ingredients has debuted a whey protein concentrate (WPC)-omega-3 combination ingredient it says is the result of “extensive development work” in the area.
Consuming low-calorie sweetened beverages may not lead to eating more as compensation for the lower calorie load, according to the results of a new human trial.
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
Irish food safety officials have urged retailers to source poultry in leak-proof packaging after Campylobacter was discovered on the external surface of around one in seven packs.
Research into the factors causing the growing overweight and obesity levels in the UK should inform the bulk of future commissioned research by the UK’s Food Standards Agency (FSA), according to experts reviewing the agency’s nutrition research portfolio.
Flavour and fine ingredients manufacturer Frutarom has reported a drop in sales and profit for 2009 although the fourth quarter shows signs of recovery.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
The Federal Institute for Risk Assessment (BfR) in Germany has suggested switching back to virgin cardboard as a way reducing food contamination risks linked to mineral oil.
The European organisation for specialty food ingredients has introduced a new structure, a new name, and new members, as the landscape of the sector is changing and new regulatory and technological challenges are coming into play.
Around 80 per cent of chicken carcasses on the European Union market are contaminated with Campylobacter, according to a region-wide baseline survey by the European Food Safety Authority (EFSA).
Danisco has reported the first quarter of year-on-year growth for its sweeteners division since xylitol problems struck two years, but staff reductions are on the cards to get a strong foothold on profitability.
Archer Daniel Midland is proposing to close its cocoa processing plant in Hull, UK, this summer because there is overcapacity in the market place and demand for semi-finished cocoa is shifting to Central and Eastern Europe.
The European Parliament has finally voted in rapporteur’s report on the proposed new nutritional labelling regulation, appearing to favour a loose set of general rules. The idea of making traffic light mandatory is out – as is a ban on co-existent national...
Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.
A new ranking of major food and beverage companies by their corporate social responsibility is published today, with Unilever, Nestle and Danone occupying the top three spots.
The UK’s chief medical officer has joined calls to consider effects of modern diets on climate change, and suggests reducing consumption of animal products could have a beneficial effect on both public health and the planet.
A UK government committee looking into European Union baby milk marketing laws has raised issues with local enforcement procedures which it says need to be addressed.
The European Council has adopted a position on the proposed novel foods amendment that includes produce from clones as a stop-gap, but suggests specific legislation be put in place in the near future.
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
The Food Standards Agency (FSA) Board last week accepted a recommendation in a House of Lords Science and Technology Committee report to compile a confidential database of food industry research into nanotechnology.
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
Dutch malt extract firm Diastatische Products is eyeing new opportunities for its malt extract ingredients in Belgium, Poland and the Middle East, and has a new distribution agreement with Univar to help it tap them.
The EU food industry considers that portion information on the front of packs is helpful to consumers in making food choices, supported by per 100g/ml information on the back of pack.
Palm and sunflower oil may allow formulation of non-dairy based ice cream with low rates of melting and good structural properties, says new research from Canada.
The perpetrator of a scam to sell some 36 million battery eggs as free range in the UK has been jailed for three years and ordered to pay hefty fines. The case has prompted the introduction of more stringent traceability measures.
French flavour firm Mane is launching a new line of natural seafood flavours, derived largely from-the-named-food and with a high levels of transparency.
An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label chemical...
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
Danisco is introducing a new culture to make industrial production of ryazhenka easier and more consistent, and is expecting the traditional Russian milk drink to garner interest worldwide in the future.
The board of the UK’s Food Standards Agency has agreed to recommend a new approach to front-of-pack labelling to health ministers, which uses traffic lights and text and GDAs.
Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
Frutarom has developed a new strawberry flavour that is said to be closer to the natural profile of the real fruit, by identifying a berry that has precisely the organoleptic properties required.
Danisco is starting a new four-year research project to investigate potential uses of enzymes produced by spiders, snakes and carnivorous plants as processing aids for food and other industrial uses.
