Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
Consolidation in the food sector during the recession is throwing up opportunities for private equity to invest in smaller companies – if they have a unique product and a diverse customer base.
Chemical industry representatives have vigorously denied allegations that it used dirty tricks to convince Californian lawmakers not to pass a bill to ban bisphenol A (BPA).
German confectionery agents maker Kaul has been snapped up by private equity fund Riverside, which plans to speed international growth for its new ‘hidden champion’.
Complaints over an advert from Innocent that claimed one glass of smoothie counts for two portions of fruit and veg have not been upheld by the Advertising Standards Agency.
Global probiotics leader, Danone, has submitted a new disease reduction article 14 health claim linking consumption of its probiotic drinking yoghurt, Actimel, and diarrhoea, after withdrawing three article 13.5 immunity and digestive health claims in...
Cargill Cocoa and Chocolate is aiming to have 10,000 tonnes of UTZ-certified cocoa available for the market in 2010, as the first two Ivory Coast cooperatives achieve certification and others are expected to get there soon.
Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.
FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
The UK needs a cross-government strategy for food that clearly outlines industry’s role, and defines an environmentally sustainable diet as well as a healthy one, say food policy advisors.
A new report suggests that more virulent strains of listeria monocytogenes and a lack of advice to elderly consumers could be behind a reported rise in the incidence of listeriosis in the UK.
Chr Hansen has developed a new natural white colour from calcium carbonate, which it claims is the first non-chemical alternative to titanium dioxide available to coated confectionery and chewing gum manufacturers.
Granular is officially launching its Real Stevia sweetener following approval for high Reb-A stevia sweeteners in France; the race is on to bring the first products to shelves and secure market share.
The bid to pass a law banning bisphenol A (BPA) in California failed on Friday triggering a bitter backlash from it supporters who accused the chemical industry of dirty tricks in order to defeat the measure.
The UK food and drink sector is getting creative about its efforts to redress the shortage of engineers, scientists and technologists – including opening eyes to the range of careers on offer and training initiatives.
Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.
More demanding consumers and opportunity-hungry retailers are driving innovation in the gluten-free market, according to the chief executive of British charity Coeliac UK.
A new review from France has concluded that there are nutritional benefits to organic produce, on the basis of data compiled for the French food agency AFSSA. The conclusion opposes that of a UK study published last month.
A pledge on responsible advertising in Europe has resulted in a dramatic reduction in ads for unhealthy foods to under-12s this year by the likes of Kellogg’s, Nestle and Mars, says an independent report.
Waitrose’s move to rescue Prince Charles’ Duchy Originals food brand is not indicative of a downturn in the UK organic food market, experts have claimed.
Continued high dietary intakes of salt may make people resistant to blood pressure-lowering drugs, says a new study that provides “additional support of efforts to reduce salt content in foods”.
Danisco is confident in the long term strength and potential of food cultures – so much so it recently pledged €60m to expand capacity. That confidence is based on three pillars, says Danisco Cultures’ VP: convenience, health, and food safety.
Enzymes can help brewers in emerging markets take full advantage of local crops and therefore cut costs, protect the environment, and support local communities.
Barry Callebaut has confirmed it has ended negotiations with Spanish chocolate producer Natra over the integration of its European consumer chocolate business, citing differences over valuation.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
Cognis is launching a new blend of emulsifiers to give volume to cake mixes, concentrates and retail mixes that is said to be especially suitable fat containing batters and can withstand vigorous beating.
The Malaysian Palm Oil Council’s (MPOC) recent attempt to defend the crop’s environmental credentials has been judged misleading by the UK’s advertising authorities.
The global market for gluten-free food and drink products has grown exponentially in the past five years with a raft of new products hitting the market. Clear leaders are starting to emerge in what was once a niche.
Interest in ‘ancient’ grains like quinoa, sorghum and teff has soared, not least because of their gluten-free quality. That means expanding supply to keep up with demand.
A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Thousands of food companies make and sell products; why do some become so much more successful than others? Is it luck, or is it better people? Dr Michael Lee of CPL Executive Search says individuals make all the difference – and firms need to use the...
Danisco has completed a 1,500 tonne expansion of its cellulose gum production capacity to make way for a new range of products for use in bakery, beverage and dairy, as well as oral care and pharmaceuticals.
Lower food prices and less waste thanks to low-cost, smart sensors using Radio Frequency ID (RFID) technology could result from pioneering work at the University of Manchester, UK.
Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.
Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
