The New-Zealand-based firm driving the commercialisation of an intense natural sweetener from monk fruit (luo han guo) is seeking clearance to market it in the EU following successful trials with some of the world’s leading food and drink manufacturers.
Jim May of SweetLeaf tells how he came across the sweet leaves from Paraguay almost three decades before they captured the imagination of the mainstream food industry.
Muntons says it is seeing record demand for its malt and malted ingredients, which it attributes to growing industry awareness of their manifold technical uses in food products.
TNO has teamed up with industrial algae producer Ingrepro Renewables for a two year research project investigating the extraction of proteins, healthy oils, and possible carbohydrates from algae.
Assessing the environmental impacts of an ingredient in processes throughout its lifecycle can provide a good basis for comparison with competing technologies, says DSM. But there is a need to communicate impacts in understandable terms.
The new watchdog tasked with policing supermarkets’ dealings with suppliers will still have teeth, despite its “astonishingly low” budget, government officials have insisted.
A new scheme offering bursaries and an award to PhD students investigating flavours aims to address the current shortage of flavour experts by encouraging a new generation.
Branding and labelling have the most impact on consumers’ buying decisions, followed by blind tasting, concludes a study that used wine tasting as a model to determine the relative influence of different cues on purchasing intent.
Almonds were the most popular nut used in new products launched in the EU last year, Mintel data indicate, with over 50 per cent of almond-containing foods in the confectionery and bakery categories.
UK Media watchdog Ofcom has found that children are exposed to less high fat, salt or sugar (HFSS) products through TV advertising since 2005 and it sees no need to tighten the current regulations.
Food firms are increasingly discussing the sustainability of their activities, but they must communicate with consumers using practical messages rather than euphemisms and jargon, says brand expert.
A new research project is due to examine the international landscape for natural foods, with the aim of helping manufacturers understand consumer expectations and successfully market their products.
Bakers may expect to pay out more for flour on the back of the rally in global wheat prices this month, following production setbacks in the EU, Russia and Kazakhstan, claim industry commentators.
Finding natural ways to preserve foods throughout their shelf life without compromising safety is a major challenge for the food industry. But while technical solutions are emerging, some regulatory hurdles to implementing them remain in Europe.
Let's get talking about nanotech. The science of the very small has filled the food industry with big ideas – but industry is torn on how to present nanotechnology to consumers, stalling product development.
A new study has concluded that nutrition labels best attract attention if they are double-sized, monochrome, and appear in the same spot on food packaging.
Emulsifiers, enzymes and hydrocolloids have led growth in the food additives sector over the last five years, according to a new report from Leatherhead, while growth in functional food ingredients is significant.
Northern Foods subsidiary Green Isle Foods has become the first food manufacturer to use a new pumpable shortening containing certified sustainable palm oil.
Pea protein is gaining in popularity, with new product launches containing the ingredient up 21 per cent in 2009 over the previous year, according to data from Mintel’s Global New Products Database.
Trade shows provide a host of business opportunities - but for the adventurous visitor they are also a place to sample innovative products and recipes. Jess Halliday ate her way through the last afternoon of IFT in Chicago.
The Food Ethics Council (FEC) has published a set of recommendations to improve social justice, after its year-long Food and Fairness Inquiry. The next step involves spreading the word stimulating debate with business and government policy-makers.
Naturex has launched a plant-based antioxidant meat preservative and a line of essential oils and oleoresins, which the firm says can help food producers meet consumer demand for natural products.
The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.
The reported purchase of 240,100 tonnes of cocoa on the London futures market by a sole trader will not impact hugely on supply to industry, as cocoa processors have already shored up bean stocks for the next four months, claims the International Cocoa...
The IFT trade show has ended for another year, but before they quit Chicago the FoodNavigator team gave a final round up of what caught their attention.
Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.
As rumours circulate that the Food Standards Agency (FSA) could be dismantled, CEO Tim Smith has underlined efficiency gains and cost cutting achievements in its annual report.
Novozymes has announced that it has obtained Food Safety System Certification 22000 (FSSC 22000) for a wide range of its enzymes targeting bakery and other food sectors.
Vitiva is proposing a new application for its rosemary-derived antioxidant, to extend the shelf life of milk powder and other dairy products by as much as 50 per cent.
The Sustainable Consumption and Production (SCP) Round Table has formally adopted ten guiding principles to give a coherent way for assessing and communicating the environmental performance of food and drink products.
Abolishing the UK Food Standards Agency (FSA) would be a backward step that could sacrifice the body’s independent science-based approach and push food policy formation back into the political arena, former EFSA chairman Professor Patrick Wall told FoodProductionDaily.com.
Synergy is implementing a new analytical research function to analyse flavour components in foods, and understand their contribution to the overall flavour and sensory reception.
Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success.
A new study from Denmark sets out a basis for understanding sensory aspects of consumers’ belief that food products have been sold using misleading marketing materials, and could lead to new tools to test ‘sensory-fairness’.
A wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short
UK consumers are not as concerned about the distance their food has travelled as the emphasis on local food and food miles implies, find researchers from New Zealand.
The labelling of trans fats on foods sold in the UK is a human rights issue that must not be withheld from consumers, but it should not be the primary consideration, according to a member of the panel that prepared the recent NICE report.
