The European Commission has imposed emergency measures on pear imports from Turkey after some shipments were found to contain pesticide residues over 1,400 times above acceptable levels.
Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
NutraIngredients asked its readers for their views on whether the EU health claims regulation is stifling innovation in Europe. And we received a lot of responses...
Tate & Lyle has seen a new surge in sucralose sales in the last 6 months thanks to customers restocking after running down amassed supplies; and stocks at the mothballed US site are expected to run down by the year’s end.
Taura Natural Ingredients is introducing a new line of tiny fruit pieces, opening up new possibilities for moulded chocolates and biscuits to boast real fruit content.
The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Danisco has developed a new range of xanthan gum for use in specific applications, tipped to increase efficiency and allow for lower levels to be used.
Chr Hansen’s refocus on bioscience over the last four years, and a pipeline of new products, has yielded yet another year of growth in both sales and profits that defies the economic downturn.
A resource map outlining where and how much meat and fish – as well as it associated packaging – is wasted in the supply chain is to be developed in a bid to cut all three and save cash for industry players.
Specialist food colouring company DD Williamson has developed a natural acid-stable burnt sugar flavour, which it says responds to demand for clean-label flavours in beverages and sauces.
Barry Callebaut has signed an agreement to acquire Spain’s Chocovic, in a deal that will give the chocolate giant its first manufacturing plant in Spain.
Significant levels of bisphenol A (BPA) have been found in a wide variety of canned food that, for some, could approach levels shown to cause harm in animal studies, according to the Consumers Union (CU).
The European Commission last week approved three varieties of genetically modified maize for import and processing for food and feed uses, as soy imports into the EU were held up by the bloc’s zero tolerance policy.
Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity coming on board this year or next. But for the last year, growth was driven largely by currency benefits.
Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
A treatment method using supercritical carbon dioxide (SC-CO2) can help ensure the safety of fresh produce such as alfalfa seeds in terms of Listeria, Salmonella and E. coli contamination, claims new research.
People reporting a high consumption of processed foods could be more likely to experience depression in middle age, says a new study that suggests food should play a greater role in preventing depressive disorders.
Arla Foods Ingredients has announced a new three-step hands-on programme for working with food manufacturers on product development, from conception to large-scale trials and commercialisation.
EFSA has given the first indication of the data it sees as necessary for approval of new flavourings, under the new regulation and common authorisation procedure that came into force this year.
There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.
Plans to help the smoothing the European food supply chain function more efficiently do not go far enough in addressing unfair practices, says the CIAA, and initiatives should be fully integrated with other efforts to boost competitiveness.
The European Commission is mulling labelling to help consumers’ identify animal welfare-friendly products and incentivise producers to improve welfare. But campaigners say voluntary measures are not enough.
Arla Food Ingredients has opened a new application centre in Aarhus, Denmark, consolidating its R&D facilities as part of its plan to double milk protein sales by 2013.
The management of NIZO Food Research has reached an agreement with the NIZO foundation to buy out 100 per cent of the shares in the research company, bringing to an end over 60 years of connection to the dairy industry.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
The European Commission has laid out a series of steps to improve supply chain relations in the food chain, and has launched a new tool to help ensure price transparency between actors.
The price of staple foods in the UK could soar to four and a half times above inflation by 2030 unless developed countries slash their greenhouse gas emissions, warns a new report from Friends of the Earth.
Sterilix Corporation and an ARS researcher claim to have developed a 100 per cent effective disinfectant for removing biofilms containing Listeria monocytognes from meat processing facilities.
Formulating açai products with extracts from rooibus tea may enhance the colour and improve the stability of açai’s healthy components, suggests a new study from Texas.
Many manufacturers and retailers are not using sustainable palm oil as much as they should to stimulate supply and lead to long-term environmental benefits, says a damning report from the WWF.
High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Novozymes has reported a better than forecast profit in the third quarter of 2009, on the back of higher sales volumes and better productivity – although sales of food enzymes have fallen.
Many Australian consumers are aware of the risk of high blood pressure due to excess salt intake, but a new study indicates that many have trouble interpreting labelling info that lists sodium, rather than salt.
New food packaging can double or, in some cases, even triple the shelf life of certain foods for up to 24 months compared with conventional packaging, claims its manufacturer Superfos.
A leading UK packaging figure has welcomed a move by Asda confirming it will be rolling out its own version of Wal-Mart’s packaging scorecard next year.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Nestle and Marks & Spencer have this week made new pledges about their use of sustainable palm oil, with both ramping up to using only certified oil in products by 2015.
Tate & Lyle has reached an agreement to sell its minority stake in sugar refineries in Saudi Arabia and Egypt to Saudi-based sugar refiner Savola, the companies have said.
Everybody wants food to be safe - but the recent slugging match over how best to protect US consumers from E.coli-tainted meat highlights whether legislation or self-regulation is the answer to mending the country's flawed safety system.
A new review of the nutritional and functional properties of pulses and their constituents emphasises the opportunities for industry to find novel uses for pulses and develop more ingredients that can be used in convenience foods.
Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new Chinese-Australian study.
Meat and dairy substitutes could play a major role in cutting global emissions and present opportunities to food companies – but they need marketing investment to attract consumers, says a World Watch report.