DSM is introducing stringent cost-saving measures to withstand the economic slump despite a good performance from nutrition, including slashing 1000 jobs from across its businesses.
Researchers at Tufts University have reported that low-carbohydrate diets may impair cognitive performance, following a study comparing an Atkins-type diet with a reduced-calorie regime.
Symrise is expanding the capabilities at its site in Vienna in a bid to gain more traction in the southeastern European market, with a particular focus on fat-based products.
A survey into the levels of colourings in food products in Australia showed usage far below the maximum permitted levels (MPL); FSANZ says this shows there is no public health risk associated with their use.
A new software programme manages the complete Hazard Analysis Critical Control Point (HACCP) operational cycle to provide a powerful food safety and quality control system, claims its US developer.
Researchers at Princeton University claim that they have laid down the final pieces of evidence necessary to prove the existence of sugar addiction in animal studies.
Vitiva is introducing a new version of Inolens rosemary extract to protect citrus flavours in food and beverage applications, without using chemical antioxidants.
The European Commission is proposing a package of ways to safeguard affordable food for consumers, including investigation of retailer payment practices, EU-wide price monitoring, and examination of commodity market regulators.
DSM has launched a new yeast extract for chicken flavours, as it predicts innovation in meat flavours will continue on the back of natural and authentic taste needs.
The levels of dioxins found in some Irish pork would not necessarily lead to adverse health effects following consumption, claims the European Food Safety Authority (EFSA).
Danisco's director of regulatory affairs explains what the newly adopted legislation on food additives and enzymes means for industry, and the question marks that remain.
The Irish pork crisis has consumers staring at the prospect of an empty table at Christmas, and industry doing sums on how much the so-called ‘biggest meat crisis since BSE’ is going to cost. It’s no wonder new questions are being asked of food safety...
Symrise today inaugurated a new pilot plant for flavour encapsulation at its Singapore facility, which the company says is one more step in its expansion in the region.
Fears over the dangers of peanut allergy, a potentially deadly allergy for certain people, are becoming sensationalist and hysterical, according to a Harvard professor.
Troubles for West African cocoa supplies look set to continue following reports that the harmattan, a harsh, crop-damaging wind, has begun to sweep in from the Sahara.
A new thermal imaging camera enables cost effective measuring of the critical control temperature of food products such as liquids, baked goods and confectionery, claims the developer.
Meat processors and suppliers should check the terms of supply arrangements and review their insurance policies in light of the Irish pig meat recall, claims a product liability expert from international law firm Eversheds.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
New measures to restrict the import of soy foods into the EU from China may have an effect on soy stocks already in the EU, and push up ingredient prices over the coming months, say industry experts.
An extract of black radish (Raphanus niger) may provide a natural alternative to sulphur dioxide for viticulturists, according to a new study from Greece.
A successful trial of biotech tomatoes with high anthocyanin that saw them increase the life-span of cancer-prone rats could help strengthen the positive side of the GM debate in the UK, says the USDA Foreign Agricultural Service.
One of the most fiercely debated and amended pieces of European Union food law history is playing out before our eyes, and its effects are beginning to be felt.
The development of a new enzyme for low-lactose milk and dairy products can cut out the formation of off-flavours following processing, according to its manufacturer.
Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.
Unilever has completed the sale of its edible oil business in Cote D’Ivoire and acquired Cosmivoire’s soap business instead – a deal that allows it to focus on its core West African businesses.
The EU needs to channel more funding into organic research to counter the ills facing agriculture, say advocates at the launch of the new Technology Platform: Organics.
The European Commission has imposed definitive anti-dumping duties on the additive from China, stating that the impact on firms using the additive will not be great.
The ingredients arm of Scandinavia-based cooperative Arla Foods predicts there is further potential ahead for ice-cream innovation as it launches a new range of proteins it claims can reduce processor reliance on skim milk.
The addition of cranberry concentrate to ground beef may serve as an supplementary hurdle to control potential E. coli O157:H7 outbreaks associated with ground beef, claims a new US study.
Food and beverage manufacturers are adopting more sustainable practices and seek to communicate these to consumers. But are well-meaning consumers confused by the many different green and ethical logos in use?
European producers of citric acid and monosodium glutamate have this week received long-term assurance that their prices will be supported against cheaper Chinese imports, but China is expected to remain a significant player in a more level field.
The plummeting price of crude oil is having a knock-on effect that is bringing benefits to certain food ingredients such as soy, according to a leading supplier.
Roquette has plans to acquire more microalgae plants as part of its long-term strategy to become an important player in this emerging and interesting area of nutrition and health.
Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.
Global food quality and safety analysts, Intertek, has acquired a Poland-based food testing laboratory, EKO-LAB, claiming increased demand for expert food testing in Eastern Europe.
Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.
Addition of green and black teas to yoghurt may boost the colour and flavour of the product, without affecting the starter cultures, says a French-Tunisian study.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
Metal detectable plastic tags for containers and pallets in food processing plants are integrated with an additive to ensure they are detectable in case they inadvertently become mixed up with the product, says the developer.
Bakery ingredients company CSM has opened the third of its four planned innovation centres in Europe as part of the ongoing consolidation of its R&D facilities.
Answering questions about food structure, the potential of bioactive ingredients, and general safety could be achievable in-house and on the bench top within 18 months, if development of the most advanced model gut continues as planned.
