Purac is launching a new natural preservative for fruit and juice-based beverages, which is said to counter the spore-forming spoiler Alicyclobacillus.
Making a health claim on a product could lead consumers to think it is less natural and less tasty, according to a new study which also puts a dent in the so-called ‘healthy halo’.
The German confectionery industry has expressed concern over the fluctuation in the price of its key raw ingredient, cocoa, as a result of speculation.
New technologies such as nanotech, animal cloning and irradiation trigger feelings of “unease, uncertainty, and sometimes outright negativity” among consumers, said a new report from the UK.
Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
Leading food manufacturers and retailers in the UK have committed to reducing the carbon impact of grocery packaging by 10 per cent over the next two years.
Two recent studies that investigate European consumers’ associations of ‘traditional’ and ‘innovative’ foods could guide companies looking to adapt well-known products to new markets or improve efficiencies.
Chewing gum manufacturers can benefit from a cost effective encapsulated natural menthol powder that contains 95 per cent pure menthol and enables ease of processing, claims the UK based developer.
Scotland is continuing its drive to attract more people at the start of their careers to work in the food and beverage sector ‘from farm to fork’, with a new initiative to help youngsters understand what goes into making a product.
Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157:H7 and B.cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.
Marks & Spencer’s new sustainability commitments could open up new opportunities for its supplier manufacturers, as it plans to engage its business partners and make sustainability a driver of innovation.
A recent study uncovering levels of antimony in juices above EU limits for drinking water has provoked calls for more research into the issue but industry insists that juices are safe.
Consumers’ view of soft drink portion size depends on whether they are drinking out of a glass or a can, research indicates, but as long as the energy per portion is marked this should not pose a problem.
Cranberry pomace, a by-product of the juicing process, may be extruded to produce a range of polyphenol-rich ingredients for use in supplements or functional foods, says a new study.
Kampffmeyer has developed a new clean label binding system for tomato sauce, which it says removes the need for modified starch and reduces the amount of tomato needed.
From Disney to Tony the Tiger, consumer groups have been campaigning hard to break the links between childhood icons and unhealthy foods. But furry friends and super-heroes are now putting in more of an appearance on healthy products.
New opportunities for food scientists are expected to open up in 2010, according to a recruitment specialist, as the sector has weathered the recession relatively well and is taken advantage of the pool of job-seeking talent.
A game changing high pressure processing (HPP) system makes improved food safety technology more affordable and responds to the growing trend for preservative-free products, said manufacturer Avure Technologies.
Energy shot drinks have come under fire from German authorities which are employing an old-school prohibition logic that history has repeatedly dunce-hatted.
As Gulfood opens its doors in Dubai the global food industry is turning its attention to the rich opportunities presented by the Middle Eastern market, and consumer tastes and preferences there.
The Naturex Foundation, an initiative of French ingredients firm Naturex, has reported good progress on its three ongoing community projects in places from where it sources raw materials.
Nanotechnology holds great potential and is being used increasingly in food and consumer products. So far, the connotations have mostly been positive. However this promising start is now at risk of being reversed. There is a very real danger that a scare...
Demand for corrugated paper and board food packaging in Central and Eastern Europe (CEE) is set to be hit by the recession with either minimal or negative growth forecast over the next five years.
Cognis is launching a new whipping agent based on soy protein, which is suitable for desserts for the lactose- and milk-free markets, and for vegetarians and vegans.
British Airways (BA) has announced plans to establish a biomass plant in the UK that will use biomass – including food waste - to eventually produce millions of tonnes green jet fuel a year.
A Yerba Maté beverage is set to be one of the first products on French shelves sweetened with stevia-derived rebaudioside-A (Reb-A), recalling a traditional use of the plant by Guarani Indians in Paraguay.
Bravo! The beverage industry has responded enthusiastically to Mrs. Obama’s campaign to tackle childhood obesity - but there’d better be more than froth behind that sparkling rhetoric.
A survey by a protein ingredient supplier indicates that 12 per cent of Brits have reduced their meat consumption in the last five years, for weight management, cost or environmental and ethical reasons.
Dutch research organisation TNO has embarked on a two-year collaboration with Vaessen-Shoemaker to explore ways to reducing salt content in composite meat products.
A new study has indicated that including two-in-one chocolate bar packs do not foster more responsible snacking, and more regular size products and healthier snacks should be available.
Purac has added a new ingredient to its food safety portfolio, for refrigerated foods, and plans to build its offering of non-lactate and lactic acid products.
The trial phase on a starter that enables reprocessing of rejected bread has demonstrated its efficacy in reducing waste within the bakery facility, claims the Sonneveld group.
A national survey into UK eating habits has indicated that people are eating less saturated fat and sugar than they were a decade ago, but more work is needed before intake targets are reached.
China is launching a new national food safety drive following a wave of recent damaging revelations over melamine-tainted milk products in the country.
Soft drinks are safe and not a risk factor for cancer, says the British Soft Drinks Association (BSDA) in response to yesterday’s study from an Asian population.
“An army marches on its stomach.” This advice, from French military adventurer Napoleon, seems to have impressed the US military which is considering fortifying troops’ rations with omega-3 fatty acids. What is it waiting for?
Confusion continues to surround the lack of progress on a US meat industry appeal to allow electron beam irradiation as a meat processing aid – with each side blaming the other for the delay.
Typically less than 10 per cent of food manufacturers have product recall insurance, with the majority relying on traditional product liability cover, according to insurance broker Jardine Lloyd Thompson (JLT).
Tapioca ingredient suppliers are warning of price increases this year, due to extreme weather conditions and pests in Thailand, and growing demand for non-GM starch sources.
Soy products can be stored and transported at ambient temperatures, and are packed with protein. Ideal, then, for the Haiti earthquake relief effort, explains Gerard Klein Essink of Bridge2Food.
A multinational alliance called SoyFoods Haiti Alliance Relief Effort, or SHARE is coordinating donation and delivery of protein-rich foods to the Haiti earthquake relief effort.
Interest in locally-produced food has mushroomed in the last five years, indicates a new survey that considers manufactured food as well as locally grown and raised produce.
Australians have not been trading down to the same extent as Europeans, says a new report from Leatherhead on the effects of recession on food choices.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
The food industry’s relative immunity to the effects of recession, and the strong links throughout the supply chain, mean it can play a part in reinvigorating the whole economy, say agricultural economists from Greece.
Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.
Less than one-third of European consumers look for nutrition labels when shopping, according to a new study by the European Food Information Council (EUFIC) published in the Journal of Public Health.
