Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.
Nanotechnology for food and other industries is receiving strong support in the Basque region of Spain, with cash being channelled to researchers through the EU Framework 7 research funding programme.
Findings from a team of Brazilian researchers could help to reduce industry storage and transport costs by improving the way in which emulsions like sauces and salad dressings can be freeze dried.
As average lifespans push beyond 80 years, demand is growing for products that meet the particular nutritional needs of the elderly such as cognitive performance and bone health. But is it a generation that buys into nutrition-led disease prevention over...
Nutritionists and dietitians had mixed reactions to Tesco’s UK decision to move to nutrition labelling combining Guideline Daily Amounts (GDAs) with traffic light coding flagging up key nutrients.
Confectionery giant Mars is set to launch a slimmer sister to its trademark Mars bar in the UK later this month, with a new caramel only version containing 20% less calories due to hit the shelves.
A new form of a classic texturising ingredient could help people to feel full for longer, according to a new proof of concept trial for the proposed ‘anti hunger’ ingredient.
Nutritionists are rushing to defend eggs after the publication of a study linking them to coronary artery disease by researchers from Western University, Canada.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Chocolate, berries, and tea could be naturally modifying your mood, according to new research that reveals certain compounds found in foods bear ‘striking’ similarity to chemicals used in mood stabilising drugs.
The use of emulsion layering of emulsion surfaces could offer industry with a new approach to focused release of food compounds, such as functional bioactives or flavours, according to new research.
Kerry Ingredients & Flavours is launching a range of clean label, natural applications aimed at the Russian food industry at the exhibition Agroprodmash in Moscow in October.
Novozymes has developed a fungus that can be used to produce malic acid, which is used for flavour enhancement, from renewable raw materials instead of oil.
Cocoa compounds found in dark chocolate can reduce blood pressure in the short term and could help guard against cardiovascular disease, according to a recently released study.
Possibly the biggest event in the food technologist's calendar occurred at the end of June in Las Vegas: the Institute of Food Technologists (IFT) Annual Meeting and Food Expo 2012.
DuPont Nutrition & Health claims that a new study has demonstrated the satiating effect of its polydextrose ingredient, with participants eating less food at a subsequent meal after consuming the low-calorie soluble fiber.
Researchers claim to have found a stevia muffin formulation that has all the qualities of a sugar muffin and gives four times the amount of fibre content.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
The artificial butter flavouring 2,3-pentanedione, used to provide butter taste and aroma in microwave popcorn is an ‘inhalation hazard’ that may cause severe lung disease in food industry workers, warns new research.
Novozymes has forged a scientist exchange programme between Denmark and India, which the company hopes will increase expertise and innovation in the field of food ingredients, among other areas.
High demand for environmentally friendly goods is providing the food industry with growing opportunities to create a new and unique supply chain system that offers advantages for everybody, according to new research.
Battling obesity is not the first port of call for prebiotics – they are much more commonly known for their role in promoting gut health and boosting immune systems. But a growing number of studies is showing different prebiotic forms can influence weight...
With demand for meat replacement proteins set to rocket, industry is left with the conundrum: how to meet the requirements? In this special edition article, FoodNavigator looks at some of the solutions that could pave the way for future generations of...
Consumer acceptance of meat analogues can be increased through repeated exposures to products containing substitute meat proteins, but industry must work to improve quality and establish initial positive experiences, say researchers.
Rising demand for vegetable proteins to replace or ‘extend’ the meat in meat products is reaping dividends for Roquette, according to exclusive information revealed to FoodNavigator.
Children who consume a healthy diet during childhood may have slightly higher IQ scores than those who are fed on diets of unhealthy diets of ‘junk food’, according to new research.
Demand for ‘clean label’ products has gripped the whole of Europe, rather than select countries, according to the latest research from National Starch Food Innovation Europe, part of the Ingredion Group of incorporated companies.
Del Monte has launched a Naturally Light low calorie range in the UK using stevia as a sweetener, containing only half the sugar and calories of standard fruit juice and juice drinks.
High consumption of iced tea drinks could be linked to the formation of kidney stones – especially in those who are at high risk of the painful disorder – warns one researcher.
The total market for analogs and meat free products is set to rise by 4.4%, from €2.85bn to €3.54bn, in the next five years, according to exclusive data from market analyst RTS Resource.
Cocoa products do not represent a major source of the potential carcinogen ochratoxin A in the diet, but may still requite monitoring, according to a new analysis of the supply chain.
Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.
An artificial food flavoring compound used for its butter-like taste and mouthfeel may be linked with key processes in the development of Alzheimer's disease, according to new research.
Scientists have found a way to extract purer and more stable anthocyanins from red cabbage, according to a study published this week in the journal Food and Bioproducts Processing.
The hunger-suppressing effects of functional fibres have been called into doubt after a new study revealed foods containing ingredients like inulin and corn fibre do not increase feelings of fullness in the short term.
Interest in cognitive benefits and claims is building in the food industry, with continued work to strengthen the science behind them, according to a leading nutritionist.
A storm in the US over how calories are measured could cross to Europe and an overhaul of the system is long overdue, according to one nutrition expert.
