The first tasks of the newly formed International Stevia Council (ISC) will be to settle on a common methodology for determining steviol glycoside purity, and to draw up a glossary of terms.
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
ADM Cocoa says it is fulfilling consumer and industry demand for healthier ice cream products, with a new range of coatings that its claims reduce saturated fat levels by over 40 per cent.
As the UK food industry improves the salt levels of its products, a new survey has reveals that hospital foods may be exceeding school food standards for saturated fat or salt.
Dispatches from European Flavour Association conference
Flavour companies must provide data to EFSA to allow it to complete the safety reassessments for some 400 outstanding flavour substances already used in the EU by 2014, DG Sanco has stressed; meanwhile, solutions are sought as to how the list of approved...
UK consumers’ confusion about nanotechnology applied to the food and drink industries, fueled by misinformation and scare stories, could wreck its potential benefits, warns a new report from business communications consultancy College Hill.
The UN Food and Agriculture Organisation (FAO) says it believes approval of its recently drawn up aquaculture guidelines by an EU Parliament committee in January 2011 will be a “formality”.
Suppliers and stakeholders in the stevia industry are organising to maintain standards and pursue scientific enquiry into the use of stevia sweeteners. But two trade organisations have been announced this week, with very different membership criteria...
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
Chr. Hansen has launched new cultures specifically to improve the texture and mouthfeel of drinking yoghurts so manufacturers do not have to turn to thickeners.
Danisco says a new independent life cycle assessment (LCA) shows that a ‘unique’ hydrolysis method for its newly branded version of the low-calorie sweetener xylitol can yield environmental impact savings of up to 99 per cent.
Levels of acrylamide and a number of other process contaminants present in foods are not a cause for increased concern about the risk to human health, according to the latest survey.
DSM is launching a new line of natural flavours led by authentic taste needs in the Asia Pacific region, which can help flavour firms construct flavours with complex notes that appeal to different market preferences.
Existing ethical and environmental food labels are poorly understood by consumers, and even those seeking them out struggle to understand them, consumer group Which? has found.
Membership of the Choices Foundation and use of the front-of-pack label has motivated Dutch food manufacturers to reformulate products and develop new ones with healthier composition, indicates a new study.
Synergy has launched two new additions to its Saporesse Plus range of lactic yeast extracts said to help build back flavour and mouthfeel in low fat and low sodium savoury snacks and sauces.
Although the food and drink flavouring market in Southeast Asia is “growing enormously”, consumer tastes are still cost-driven and traditional, according to top flavour producer IFF.
Once upon a time sugar was sugar, and sugar was most definitely not good for you. So the Corn Refiners Association move to rebrand high fructose corn syrup as corn sugar is a daring move – but should do little to sweeten its reputation.
New industry research suggests that producers are shifting away from the traditional orange flavour and focusing more on mixed flavours that are less vulnerable to frozen concentrate orange juice (FCOJ) price hikes.
Frutarom-owned Gewurzmuller is introducing new organic starter cultures for raw sausage and raw cured meats, and has announced that all the food cultures made by its Blessing Biotech arm are now certified Halal.
Food ingredients giant Cargill says there is "extensive" European interest in its natural stevia-based sweetener Truvia Rebiana, ahead of anticipated approval from the EU Commission for use of steviol glycosides as food ingredients.
The development of closer working relationships among all stakeholders involved in dairy processing sector in Ireland will be required to meet the challenge of increasing milk output 50 per cent by 2020, says the head of leading Irish dairy firm Dairygold.
China’s reputation as an ingredient supplier has suffered from a spate of food safety problems – but the food industry should not paint all China-based companies with the same broad brush, says stevia supplier GLG Life Tech.
Charcoal-topped cheesecake or ice cream with chunks of cheese anyone? Strange they may seem - even stomach churning - but these real products, lauched in Asia this month, could hail a new era of counter-intuitive taste combos, according to Datamonitor.
UK exports of food and non-alcoholic drinks could reach record levels this year thanks to strong deliveries to non EU destinations, according to the Food and Drink Federation (FDF).
DoehlerGroup and PureCircle, Corn Products and Galam, Tereos and PureCircle… This week has seen a new flurry of alliances over stevia sweeteners, as the ingredients sector gets on its marks for EU approval – and a significant new market.
Further lightweighting and novel retailing methods are needed to help the UK grocery sector meet its commitment to cut the total amount of packaging waste, according to the UK government-funded Waste Resources Action Programme (WRAP).
Dutch ingredients giant Royal DSM met growth targets in four of the past five years and its transition from chemicals to life sciences multinational is on track, board member Stephan Tanda told NutraIngredients this morning.
PureCircle has launched a joint venture with the sugar company Tereos to provide sugar/stevia blends to the European market and gain a stronger international presence through Tereos’ Brazilian facilities.
A “unique” flavour fermentation process developed by Dutch biotechnology company Isobionics has won a 2010 Frost & Sullivan Global Technology Innovation Award.
Food and drink trade figures for the first half of 2010 show that UK exports have risen by 8.1% compared to the same period of 2009, with non-EU markets fuelling growth.
The Korean functional food market hinges on obtaining the nation’s precious ingredient claim approval, but breaking that barrier opens the floodgates to huge market potential, according to an industry expert.
With a demographic time bomb ticking, the demand for foods, drinks and supplements to help people live healthier, more active lives as they get older has never been greater.
Symrise is rolling out a new evolution of its Taste for Life platform that underscores product development and customer dealings, covering the spectrum of consumer asks from health to pleasure.
In the first part of this Asia-focused special edition, we look to the innovation hotbed that is Japan. Japan is well known as the world’s functional foods birthplace when Yakult kicked into life there in the 1950s with its little bottles of immune boosting,...
Dutch bakery ingredient firm CSM is introducing its line of fat-reduction bakery ingredients into the French market, to allow industrial bakers to reduce fat by around 30 per cent.
The UK market for nuts, seeds and dried fruit reached £547m last year reflecting the continuing trend towards healthy eating and a revived interest in home-baking, according to the latest food report from global research organisation, Mintel.
UK supermarket chain Sainsbury’s is facing prosecution over charges that excess packaging on one of its fresh beef products could cause unnecessary environmental damage.
Robertet has developed a broad new range of flavours to appeal to the taste preferences of Chinese consumers to help manufacturers develop products to suit regional taste preferences.
Consumers in Germany and France are more likely to respond to positive clean label terminology on food products than ‘free-from’ claims that are popular in the UK, shows research from National Starch.
Knee-jerk reactions to food prices only make matters worse, warns the International Food Policy Research Institute, which cites a number of reasons why we are not seeing a repeat of the 2007/8 food price crisis.
UK food and drink manufacturers are on target to reduce 20 per cent of their water use by 2020, according to a report released yesterday by the Federation House Commitment (FHC).
2009 saw a significant rise in EU allergen warnings relating to undeclared milk ingredients and sulphites, according to the annual report of union food safety reporting body the RASFF.
Life will only get tougher for Unilever in the second half of 2010, but things could improve in 2011 as its Genesis innovation programme starts to bear fruit, cost inflation cycles out and rival Procter & Gamble (P&G) starts to run out of steam,...
Cargill said its planned investment of $5m over the next three years in sustainable cocoa initiatives will help address the worst forms of child labour in cocoa growing communities in the Ivory Coast and Ghana.
Significantly fewer food advertisements targeted at children and more emphasis on better-for-you products are the key trends noted by new independent research from global management consultancy, Accenture.
The nutrition labelling landscape is constantly evolving, and although final decisions on various global regulations are unlikely to be made over the next year, food manufacturers need to strategize for a number of potential outcomes, according to a new...
