Meeting the taste challenge for protein-based sports nutrition products, flavour and ingredients firm Synergy has teamed up with protein parent company Carbery to delve deeper into flavour engineering.
The market for low-fat and reduced-sugar foods rose 6.7 per cent in value in 2007, moving up from a 4.7 per cent rise in 2006, claims a new report from UK market researcher Key Note.
Dutch bakery supplies business CSM has announced that it will cut 200 jobs from its workforce across Germany, France and the US in the next two months in response to plummeting sales and falling consumer confidence.
At the time of writing, the US is poised to go to the polls. The next two days are going to be hugely exciting. And when it’s all over, after the victor gets some well-earned rest… he’ll rub his sleepy eyes and ask: ‘What’s for breakfast?'.
The Danisco deal to spin-off of its sugar arm to Germany's Nordzucker faces delays after German competition authorities take their review into a second phase, opting to investigate the €750m takeover further.
Researchers from the Agricultural Research Service (ARS) in collaboration with a scientist from Farleigh Dickinson University, claim that the hob plant (Humulus lupulus) contains bitters acids which are powerful antimicrobials and can be used to control...
Defra has published its annual Food Statistics Pocketbook, which traces the precise direction of food prices in the UK over the last 12 months and gives insight into the tough implications for low income households.
Germinating black soybeans under stress from a fungus may give food formulators soy with less flatulence-causing carbohydrates, says new research from Singapore.
Specialty fats firm AAK has said that the falling price of vegetable oils will help keep its financial situation in good health – especially useful when acquisitions and organic growth in food ingredients are on the horizon.
The growth potential for food irradiation technology has contracted dramatically but the value of the sector is forecast to exceed $2.3bn by 2012, claims a new report into the industry.
The issues of font size and co-existence of European and national front-of-pack nutrition schemes are still vital topics for discussions on the new labelling regulation, says the CIAA in advance of the rapporteur’s report.
Russian grain processor PAVA says it is already in negotiations with major firms to supply products from its new grain fractionation plant, due to be up and running by 2010.
An all-in-one tray bag can save consumers time and effort when freezing products and allow food companies to boost sales through the use of multipacks with separable portions, claims Coopbox Italia.
A project aimed at designing antimicrobial packing material that is risk free and improves the shelf life of fresh fish, chicken and minimally processed vegetables will begin work on November 1.
BASF Crop Protection is developing a new set of criteria and standards for sustainable fruit and veg production for supermarket chain Rewe, which are intended to give sustainability assurances throughout the food chain, right through to consumers.
DP Supply is radically increasing its capacity for producing spray dried fat powders and vegetable-based creamers with the purchase of Nordmich’s plant in Beesten, Germany.
Ajinomoto Europe has announced a 15 per cent price increase for aspartame produced at its plant in Gravelines, France, just weeks after the US business made a similar announcement.
A conference taking place in Brussels is examining how best to deal with emerging technologies like cloning and nanotechnology, and to ensure that consumer confidence is addressed.
IFF's master chef talks through the process of establishing gold standards that new flavours aim to meet - from selection of the finest materials, to collaboration with the technical team.
The UK Food Standards Agency (FSA) says that its Food Allergy and Intolerance Research Programme has directly influenced FSA policy concerning allergies, which has in turn informed manufacturers.
Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.
With sustainability a buzz word for today's confectionery makers, a symposium that kicked off in Ghana today will attempt to get to grips with current issues impacting sustainability in Africa's cocoa supply chain.
German flavour and fragrance manufacturer Symrise remains confident of seeing growth for the remainder of this year and next, despite the financial downturn which is gripping the world markets.
Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.
Consuming cooked or processed broccoli may result in less of the potential anti-cancer compounds being available for absorption, suggests a new study from TNO Quality of Life.
Competition authorities are sniffing about the food industry for evidence of price-fixing activities. A partner at law firm Eversheds explains how cartels come about, and why food may be a fertile breeding ground.
Purac has launched an effort to assure consumers that lactic acid is a safe and natural ingredient, and dispel misconceptions about its origins and association with muscle stiffness.
Econiche, a new vaccine for cattle that aims to reduce the risk of food and waterborne contamination from E. coli O157:H7 bacteria, has received approval from the Canadian regulator.
The International Organization for Standardization (ISO) has launched a new standard to determine a minimum cooking time for durum wheat pasta, using sensory analysis.
The food industry will keep up momentum on healthier products, despite economic gloom and consumer focus on price, says the head of the Food & Drink Federation.
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.
A new thermal label can indicate when an optimum temperature has been reached in ovens, dryers, retorts and curing operations, claims a supplier of cold chain and food safety equipment.
The course of true love never did run smooth. The same could be said of stevia’s road to regulatory approval as a food ingredient. One final concerted effort is needed to ensure approval of this hot ingredient.
Cargill Texturizing Solutions explains how the food industry must adapt to ongoing raw material price volatility, and what consolidation amongst manufacturers means for their suppliers.
Enzyme technology can be a more economical and environmentally friendly way of converting low value agricultural produce and transgenic plants into high-value industrial products like health foods and sweeteners, says a new review.
The next phase of the European Technology Platform (ETP) Food for Life is now underway to identify specific research needs and funding sources, its chairman said following the launch of the implementation action plan last week.
Continuing our focus on innovative product ideas showcased at this year's SIAL event in Paris, we present a round-up of new food designs yet to hit the market.
Natural antimicrobial compounds could be used to improve the microbiological stability of amaranth pasta, suggests an Italian study to be published in a forthcoming issue of Food Microbiology.
After a ten-year struggle, Melton Mowbray pork pies have secured Protected Geographical Indication (PGI) status to become the first cooked recipe-based product in the UK to receive the protection.
PureCircle is reviewing its operational strategy and development plans, as high purity Reb-A, derived from stevia, is attracting attention as a potential complement to sugar as well as a replacement for existing high intensity sweeteners (HIS).
