An edible film composed of fat and iota- carrageenans may outperform traditional fat-based carriers for flavours, says fundamental new research from France.
A new touch screen control panel (HMI) ensures easy and hygienic operation of multihead weighers for the handling of wet food products including fresh, frozen and prepared meat products as well as ready meals, claims Bilwinco.
Purac is launching a new natural preservative for fruit and juice-based beverages, which is said to counter the spore-forming spoiler Alicyclobacillus.
The European Court of Justice has indicated that Monsanto’s patent on Roundup Ready soybean seeds does not also cover processed soybean meal in the EU, say reports.
Novel foods are high on the agenda in Europe, as amendments to the original 1997 law are in the works. The UK’s FSA is planning an open event to gauge views and present its panel’s work.
Soybean lecithin coated with a biopolymer may provide an encapsulation technique for a range of ingredients, according to a study from an international team of researchers.
Making a health claim on a product could lead consumers to think it is less natural and less tasty, according to a new study which also puts a dent in the so-called ‘healthy halo’.
Einkorn (Triticum monococcum) wheat supplies more carotenoids than durum and bread wheats in finished food products, according to research evaluating carotenoid degradation during bread, biscuit and pasta manufacturing.
Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky...
The European Food Safety Authority (EFSA) has launched a consultation on its new guidance for assessing the environmental risk that genetically modified plants may pose.
The UK’s Food Standards Agency is changing tack over traffic light labels, its preferred scheme for much of the last decade, due to EU regulatory debates and new evidence on consumer preferences.
The German confectionery industry has expressed concern over the fluctuation in the price of its key raw ingredient, cocoa, as a result of speculation.
The European Food Safety Authority has issued a positive safety opinion on sucrose esters produced by reacting sucrose and vinyl esters of fatty acids, which could open up new possibilities for improving the solubility of flavourings in drinks.
Key agreements and partnerships are helping Israeli child nutrition specialists Anlit expand into the growing health and wellness for children in the EU.
New technologies such as nanotech, animal cloning and irradiation trigger feelings of “unease, uncertainty, and sometimes outright negativity” among consumers, said a new report from the UK.
Corporate responsibility is not just about writing cheques for charity or mitigating impacts, says Nestle boss. It’s about creating value for communities and stakeholders in the long term.
Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.
Leading food manufacturers and retailers in the UK have committed to reducing the carbon impact of grocery packaging by 10 per cent over the next two years.
Two recent studies that investigate European consumers’ associations of ‘traditional’ and ‘innovative’ foods could guide companies looking to adapt well-known products to new markets or improve efficiencies.
Researchers in the United States have developed a chemical derived from sugar with the potential to replace bisphenol A (BPA) in a number of products, including the lining of food cans.
Chewing gum manufacturers can benefit from a cost effective encapsulated natural menthol powder that contains 95 per cent pure menthol and enables ease of processing, claims the UK based developer.
The European Commission’s approval of BASF’s GM Amflora potato for cultivation in the EU could mark the end of European deadlock over genetic modification, and has been celebrated and decried with equal measure by commentators on both sides of the debate.
Nizo Food Research has found that lactoferrin and thymol can work together to protect foods against E.coli, a promising result that could help food formulators reduce costs without having to resort to chemicals.
Scotland is continuing its drive to attract more people at the start of their careers to work in the food and beverage sector ‘from farm to fork’, with a new initiative to help youngsters understand what goes into making a product.
Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157:H7 and B.cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.
Marks & Spencer’s new sustainability commitments could open up new opportunities for its supplier manufacturers, as it plans to engage its business partners and make sustainability a driver of innovation.
New guidance for cold store operators on working at height will improve safety and prevent companies falling foul of the law, said the industry bodies and regulators behind the project.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
A new study has concluded that organically-grown raspberries and blueberries do not have higher levels or activity of antioxidant activity, but phytochemical content can be significantly affected by processing method.
European food labelling must be honest and informative to consumers while not unfairly penalising suppliers from countries outside the EU, Robert Madelin, director general of the European Commission’s health directorate DG Sanco, has argued.
Never before has the dangling of golden carrots in the boardroom been so closely scrutinised. DSM and others’ decisions to ensure those carrots have green shoots of sustainability attached to them is a wise and forward thinking move.
A recent study uncovering levels of antimony in juices above EU limits for drinking water has provoked calls for more research into the issue but industry insists that juices are safe.
A common surfactant ingredient may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
Consumers’ view of soft drink portion size depends on whether they are drinking out of a glass or a can, research indicates, but as long as the energy per portion is marked this should not pose a problem.
Rhubarb farmers in the north of England are to celebrating after their rhubarb, grown using a method developed specially for the region’s soil, is granted protected status.
The emergence of more small to medium size food manufacturers in Algeria has led National Starch Food Innovation (NSFI) to appoint a local distributor, so it can better meet their needs for smaller orders and reactivity.
Cranberry pomace, a by-product of the juicing process, may be extruded to produce a range of polyphenol-rich ingredients for use in supplements or functional foods, says a new study.
Kampffmeyer has developed a new clean label binding system for tomato sauce, which it says removes the need for modified starch and reduces the amount of tomato needed.
