A fair trade certified pure vanilla is due to hit the US market, as
a collaboration between flavor firm David Michael and fair trade
certifier TransFair USA taps into the growing consumer interest in
social responsibility.
Fundamental research from the US suggests that an enzyme could
convert sugars in the presence of olive oil to form 'nano
organogels' - potentially leading to novel delivery systems for
food preservatives, flavours, and bioactive...
Delegates at last week's IFT conference heard why aromas are of
such critical importance to consumer decisions - and how new
technology could improve sales.
Adding a touch of rosemary to minced meat before high-pressure
processing could stop the flavour loss associated with this
anti-microbial treatment, say Brazilian and Danish researchers.
The preference of fat or sweet foods amongst obese adults is equal,
and more related to personality type and eating behaviour than
gender, suggests new research from Sweden.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
The role of food craving must be properly investigated if we are to
successfully develop measures to counter the current obesity
crisis, said Marcia Levin Pelchat from Morell Chemical Senses
Center in the US.
The obesity issue is not going to solve itself, concluded
participants in a CIAA debate this month who advocated an EU-wide
approach to tackling the problem, with the food and drink industry
forming part of the solution.
Food preferences and flavour perceptions may be formed in the womb,
and form the basis of understanding selection and consumption,
experts told delegates in Orlando.
Unilever has developed a new genetically modified protein that it
says will serve up low-fat ice cream without compromising on taste,
as ice cream firms step up the race to please health conscious
consumers.
The health-enhancing properties of hemp have come under the
spotlight this month with the launch of a drink containing
hemp-blossom syrup (Cannabis sativa) in the UK, which is
also being tested by multiple sclerosis sufferers for...
Sticking to a low-carbohydrate diet with some limits of calories
has long-term benefits on body weight and blood sugar levels, says
a new study from Sweden, but a leading diabetes charity advises
against following such a diet.
A new generation of hops for beer is being developed by researchers
in New Zealand, as the brewing industry looks to science to help it
catch up with changing consumer tastes.
Wild and Vitanene have developed a biotechnologically-derived
natural beta-carotene food colour designed to help food makers
formulate clean-label products.
Leatherhead Food International (LFI) is launching a new industry
collaboration project to explore the uses of polyols and generate
physical data for polyol/sugar blends.
Whey permeate, a by-product of cheese production, could be a food
preserver, suggests new research, as the industry looks to
alternatives to chlorine solutions for preserving fresh-cut
vegetables.
Savoury ingredients supplier Synergy has developed three new sauce
bases that it claims can overcome the common quality and labelling
issues faced by traditional complete dry sauce bases.
Rising demand for berry fruits in bakery goods has led fruit
ingredient firm J.O. Sims to invest in new research and development
work to improve fruit functionality in these applications.
A child's taste for protein-rich foods like meat and fish is
inherited, but taste for vegetables and desserts are influenced,
says new research that may have implications for understanding
obesity.
Adding riboflavin-producing bacteria to standard yoghurt could
boost the nutritional value and cut costs of conventional
fortification, suggests a joint Argentine-Dutch study.
The food industry is facing up to the issue of salt reduction. But
how can this compound - so important in the preparation and storage
of food - be replaced without the consumer tasting the difference?
Genetically enhanced hybrid peppers that can be raised with minimal
protection under moderate winter conditions have achieved worldwide
commercial success, according to the team behind the concept.
A diet rich in green and yellow vegetables could reduce the
development of atherosclerosis by almost 40 per cent, and is
further evidence for the benefits of eating your vegetables, says a
new study.
The Royal Environmental Health Institute of Scotland (REHIS) has
urged Scots to improve food hygiene standards to tackle what it
calls the 'annual food poisoning epidemic'.
Natural, water-soluble orange and yellow food colourings from
cactus pear could offer "a new valuable source of colour
preparations" say the German scientists working on bringing the
pigments from the lab bench to industry.
The first-ever meeting of the Governing Body of the International
Treaty on Plant Genetic Resources for Food and Agriculture took
place in Madrid yesterday.
Beer, bakery, confectionery, sweet drinks, pizzas, snacks galore,
and even dog food. The list of products with World Cup tie-ins is
dominated by junk food, while healthy food makers seem content to
pass up the marketing opportunities...
A new approach to risk and crisis management for food and drink
companies has been unveiled at the UK's Campden and Chorleywood
Food Research Association (CCFRA).
Parents may be overestimating the occurrence of food allergies by
as much as two times, putting their child at risk of inadequate
nutrition, say researchers from the UK.
Two Indian scientists tell FoodNavigator how they managed to
achieve round salt granules, and what this breakthrough could mean
for the future of food development.
Roquette's marketing manager for beverage applications explains the
difficulties of formulating tasty sugar-free syrup drinks and why
she thinks her company has cracked it.
Extracts from mangos are a rich source of dietary fibre, both
soluble and insoluble, with good antioxidant properties and can
easily be used in bakery products to boost public consumption, say
Latin American researchers.
The signature of the treaty on plant genetic resources for food and
agriculture marks a major step towards guaranteeing food security
in the world, according to the FAO.
Britain's Sugar Bureau is continuing to sponsor research into food
and health, with new research recommending that parents should
not offer their children high-energy foods as rewards and
treats as a means of encouraging the...
Exter Aroma has launched a clean label bouillon flavour (HVP) based
on sunflower that offers food makers an allergen free, non-GM, 100
per cent vegan flavouring option.
Sensory perception of flavours could be boosted, and salt levels
lowered, by choosing the optimal starch thickener, say scientists,
a result that could have big implications for the food industry.
A combination of omega-3 fatty acids and the flavonoid quercitrin
may work to reduce inflammation in the large intestine associated
with Crohn's disease and ulcerative colitis, says an animal study
from Spain.
A new fish oil supply relationship between Norwegian sea food
company Fjordlaks and Borregaard-owned Denomega Nutritional Oils,
which includes the construction of a new refinery, aims to take
advantage of the opportunities presented...