A new study by Thai researchers has found that beta-glucan from various sources could improve the pasting properties of rice starch and reduce gel retrogradation.
Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
A shortage of seaweed from Asia Pacific is having a serious affect on supply and pricing in the hydrocolloids market, and may ultimately prompt some users to reconsider formulations or seek new assurances from their suppliers.
It is no longer enough for ingredients firms to look at their water and carbon footprint, says Symrise’s innovation chief, but sustainability should be a primary consideration for new product development.
The manufacturer of a new peptide-based processing aid for cheese production claims its product can provide improved yields for dairy groups without compromising product texture or quality.
Higher food prices have led to larger areas planted with cereals in Russia and Ukraine, which is expected to result in higher agricultural output this year, according to the UN’s Food and Agriculture Organization.
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting antioxidant resveratrol.
A proposal to send unspent EU subsidies to developing countries worst hit by food price rises would have knock-on benefits for the EU, according to the rapporteur leading a Development Committee debate yesterday.
Meat factories may need to modify their cleaning and disinfecting procedures according to the type of meat product being processed to prevent food poisoning outbreaks, claims a new UK study.
An overall decline in manufacturing costs appears unlikely to shift food processor concerns over higher prices for their goods, according to new UK statistics out this week.
As another scandal involving Italian cheese production hit the headlines this week, authorities in the country claim there is no danger to the public from their products and consumer protection has not been compromised.
Safety, environmental and ethical concerns surrounding genetically modified foods are being addressed, says the Institute for Food Science and Technology; and although more work still needs to be done, GM techniques will bring significant benefits in...
Calls to ban the Southampton colours are reverberating around the world, as week campaigners in Australia called on FSANZ to phase out the additives implicated in hyperactivity like its UK counterpart.
The UK’s pledge of ₤150m (c €186.8m) in mid-term support to help the manufacturing sector deal with new challenges and global trends has been welcomed by the food industry which, nonetheless, says it is ‘not standing still’.
Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.
Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.
Louisiana was holding its breath when Hurricane Gustav made landfall last week. It promised to be the mother of all storms as it roared towards the Gulf Coast but fortunately the region, along with the food industry it supports, was spared.
While there has been more optimism hovering over the post-reform EU sugar industry this year, ABF cites the new regime as having an on-going effect on the profits of its sugar division.
As a UN expert urges a reduction in meat consumption to help tackle climate change, food manufacturers can help by using less meat in products and ensuring what meat they do use is reared with higher welfare standards.
Mars says it will continue to reformulate its products to remove artificial colours, additives and saturated fats where feasible, as it launches a new advertising campaign to play up its ingredient commitments.
NutraIngredients examines the omega-3 marketplace in the final instalment of a series that has scanned the scientific, regulatory and supply issues surrounding an ingredient that would appear to have everything.
SinoSweet is stepping up its activities in the UK this month with the opening of a new sales office for aspartame, which it believes will help sales of the sweetener in the face of rival sucralose.
A new onion paste has been launched which claims to offer a natural caramelized flavor with low moisture content, making it particularly suitable for frozen foods.
As Scotland moves a step nearer to potentially adopting new proposals on raising the legal drinking age at off-trade retail outlets, the European Union says it cannot impose similar mandatory regulation across the bloc.
Innovation in the use of functional ingredients and packaging is expected to dominate worldwide growth in the confectionery market, according to a new report.
Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their products.
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
StePac, part of DS Smith Plastics, has developed a web-based real time cold chain management system to monitor produce freshness and quality as it travels throughout the supply chain.
Urgent action is required by the UK government to help prevent drastic declines in bee numbers, amidst global concerns over a possible honey supply shortage for consumers and industry, says a leading supplier of the product.
Imperfect as they may be, the European Union’s regulatory efforts in the food area have attracted the attention of regulators around the world, some of whom view what is being done in the bloc as a legislative template.
Associated British Foods is not discounting rumours that it is interested in acquiring Ebro Puleva’s sugar division, saying it is a logical market conclusion that it would be in the frame.
Stevia, the natural sweetener causing a whirlwind of interest around the globe, does not degrade in beverages on exposure to light, says a new study from Coca-Cola.
Budding UK-based flavour house, Create Flavours, has debuted a range of natural, nut-free flavours that include the notoriously difficult peanut and hazelnut.
Wild is introducing a range of bake-stable fruit fillings in Europe, as the trend for fruit-filled snack bars that started in Australia catches on in more countries.
The proposed regulation on food labelling is too complicated, makes unrealistic demands on font size, and will be burdensome for SMEs, a hearing has heard.
Watching the television may well influence our snack attacks, finds a new study. And while these findings suggest opportunities for snack makers continue to lie in the TV snacking domain, all signs point to health and wellness snack products as the road...
Cereal, cocoa and fruit ingredient prices may have soared in the past year, but these building blocks in confectionery formulation hold sway, evident in the recent swathe of product designs that boast a health and wellness twist.
Insoluble fibres from starfruit could offer industry potential carriers for nutrients, or for the slow-release of other ingredients, suggests new research.
Green organisations have instigated legal action over the new maximum legal limits on the level of pesticides allowed in food items sold in the European Union.
The success of branded food ingredients should be measured by their ‘brand equity’, not just their market share, according to a new market insight from Frost & Sullivan.