New consumer research indicates shoppers are falling back on frozen food to keep bellies full through the recession, according to the Food and Drink Federation – and that, in turn, can stimulate new product development geared to pressing needs.
Specialist bakery and food processing equipment supplier European Process Plant has won a leading safety accreditation standard underlining the company’s commitment to implementing top health and safety standards.
Oilseed analysts are predicting a squeeze on supply of Malaysian palm oil for months to come, as prices are pushed up by farmers’ inability to invest in inputs and poor extraction rates – while demand for fried and oily food is not abating.
Mars has pledged that its entire cocoa supply will be certified as sustainably produced by 2020, through a multi-year, multi-country deal forged with the Rainforest Alliance.
A combination of capsaicin and green tea could promote the feeling of fullness and sustain satiety, indicating it could be successful for weight management, says a new study.
The presence of banned colouring methyl yellow in food spices in Belgium, France, Luxembourg and Germany has led to a slate of recalls; although not affecting finished foods for now, the issue is reminiscent of the Sudan Red recalls of 2005.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how air bubbles may mimic fat and help with weight loss, and how antioxidant compounds may neutralise the allergens in peanut butter.
Concerns about food-borne pathogens such as E. coli and Salmonella will contribute to sales of more than $1.2bn/year for disinfectant and antimicrobial chemicals in the US by 2013, according to the latest report from the international business market...
The UK’s Food Ethics Council has launched a new toolkit to help businesses prepare for future challenges to the food system, as it expects some major unpredictable changes are just around the corner.
Gum kondagogu, a ‘novel natural biopolymer’ from the tree Cochlospermum gossypium, is a ‘good emulsifying agent even at low concentration’, say Indian researchers.
FoodNavigator-USA.com asked readers for their views on a recent joint study from Yale University and the University of Michigan that compared the food industry’s marketing strategies to those of the tobacco industry.
Danisco says it will move ahead with research into more cost effective dehydration of cultures and probiotic products as part of a new collaboration to test if commercial development of such systems may be feasible.
The European Food Safety Authority has initiated a consultation on its draft guidelines for evaluating the safety of food enzymes, giving the first insight into the requirements that will be placed on industry.
The Soil Association has called for broader communication of organic issues, saying that consumers are bewildered by so many ethical options and many are unaware of its wider benefits.
Emmi has reached an agreement with Switzerland’s LRG Group to acquire a 60 per cent share of Nutrifrais, in a bid to build its market share in yoghurts and dairy desserts in French-speaking Switzerland.
Russian grain processor Pava is looking for partnerships in Asia and Africa in order to diversify its export activities in response to what it describes as global economic turmoil.
International Flavors and Fragrances has opened a new production line for its CapLock encapsulation system in Haverhill, UK, so it can shorten the supply time to its European customers.
The European Food Safety Authority (EFSA) has expressed safety concerns over the use of two smoke flavourings in food as it publishes the first in a series of risk assessments into smoked flavour products.
The UK’s Department of Health is to raise awareness of the need for energy balance in diets, controlling overall calories as well as specific macronutrients such as saturated fat and added sugar.
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
The UK organic sector is cheered by a 1.7 per cent increase in the market in 2008 despite the gloom of recession, as a report from the Soil Association sees consumers buying cheaper organics instead of switching back to conventional foods.
A new, rapid detection kit to identify Salmonella species in foods has received approval from the international accreditation body, the Association of Analytical Communities.
The traffic light system for front-of-pack food labelling is the most effective in helping people identify healthier food products, a new study of Australian consumers has found.
Ben & Jerry’s campaign to ensure produce from clones is detectable in the food chain shows that bundling biotech in with conventional produce remains unacceptable – but lessons from GM do not seem to have been learned.
Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
Opportunities could potentially dovetail for liquorice in the nutraceutical domain with new research from the US suggesting a natural chemical component in this sweet ingredient could offer a new approach to preventing bowel cancer.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
Buhler Sortex claims that it can provide vegetable processors with satellite inspired sorting equipment that distinguishes between the textures of desirable and foreign materials during packaging.
The FAO says the fast growth in sea cucumber fishing to meet global demand is putting pressure on stocks, and management plans are urgently needed to protect economies of coastal communities.
The flour specialist Mühlenchemie has teamed up with a manufacturer of dough testing equipment to help its customers improve the properties and consistency of flour and solve application problems quickly.
Organic Monitor is organising a Sustainable Foods Summit in June, which will give air the key debates on ethical and environment aspects of the food supply chain.
The supply chain for stevia is sound and sustainable, says PureCircle, which is communicating the ethical values behind its high purity Reb-A sweetener in keeping with the natural image.
Products containing nanotechnology which are already on the market should be withdrawn until safety assessments can be made, claims the European Parliament’s environment committee.
Danisco has developed a new emulsifier and stabiliser system to help food manufacturers create artisan-style ice cream on an industrial level without compromising on texture.
Symrise has launched a new toolkit of flavour masking solutions to help food manufacturers to overcome the off-notes and aftertaste associated with stevia-derived sweeteners.
Tate & Lyle has indicated that some recovery of sucralose sales towards the end of its financial year, and says it is making progress in yield and process improvements.
Clear signs that falling consumer demand for chocolate is starting to impact the supply chain with Mars' chocolate business in France announcing contracted production in Alsace.
Ben & Jerry’s has fessed up to creating an online presence for a fictitious company selling cloned milk as a publicity stunt, as campaigners believe that the offspring of cloned animals have already entered the food chain.
A snack firm has become the first to use Vitiva’s Inolens 4 rosemary extract in a pork scratchings product to make frying oil last longer, and to enable longer shelf life.
Italian scientists have identified a new member of the vitamin E family, extracted from kiwifruit (Actinidia deliciosa 'Hayward'), according to results of a new study.
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
