PureCircle’s next generation of stevia extracts, nicknamed stevia 3.0, will help the company step up its assault on the global obesity problem, according to Jason Hecker, vice president for global marketing and innovation.
Frutarom Savoury Solutions has launched stabilising compounds that enable condiments such as dips, ketchup, sauces and mustard to be incorporated into meat and sausages.
An unprecedented level of joint planning, innovation, and action between academia, governments, civil society and the food industry is required to battle the ‘double crisis’ that world hunger and high obesity rates are causing, warn researchers.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
Reductions in salt intake, coupled with better labelling of salt levels in foods, could help to slash stomach cancer rates by 14%, according to new data compiled by the World Cancer Research Fund (WCRF).
Tomato seeds have great potential for producing commercial oils with high antioxidant values, according to new research that backs greater commercial use of the processing by-product.
Population level strategies – including taxation and regulation of advertising – could cut cardiovascular related deaths in Europe by half, according to a new position paper from the European Society of Cardiology (ESC).
Lrbeva Nutrition has launched an online nutritional profiling tool for the food industry that also highlights any nutrition claims that assessed products can make.
Sensient Food Colours Europe has developed a range of palm-free colours through research into soluble and encapsulated systems that do not depend on palm oil-based emulsifiers.
The award winners at IFT 2012 in Las Vegas are at the edge of innovation in food safety and health and wellness, says Dr Roger Clemens, President of IFT, but the overarching theme to emerge from this year’s show was in relation to the question, “What...
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Fat in foods have a direct effect on taste perception by activating certain areas of the brain that control taste, aroma and ‘reward’, according to a new brain study from the University of Nottingham and Unilever.
Smaller pieces of food are more ‘rewarding’ and lead to a greater feeling of fullness than one large piece of food with equal energy values, say researchers.
The much touted tightness in the chia supply is not being experienced by all suppliers, with Australia’s The Chia Company extending its growing area 100% year-on-year to satisfy demand.
Substituting soy protein isolates and meat protein with poultry protein isolates in turkey bologna can avoid the use of nonmeat ingredients and reduce production costs without impacting quality, according to a study.
Trade groups have hit back at critics of their view that the UK food industry is reaching the limits of salt reduction, following a report published today on the topic.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
Foods derived from cloned animals or their offspring show no signs of being any different or posing safety concerns compared to products from conventional sources, said the European Food Safety Authority (EFSA) in its latest review that echoed previous...
Novozymes aims to extend work on its Acrylaway solution to cut acrylamide in food into other food categories, having tackled areas such as crackers, biscuits, coffee and, most recently, French fries.
US firm Caravan Ingredients showcased cracker enzyme technology that delivers greater throughput and less wastage for firms making the snack at the Institute of Food Technologists 2012 Annual Meeting & Expo, Las Vegas.
California-based San Joaquin Valley Concentrates aims to boost its range of crystalline natural red colours, which it has developed in the US, in the global market.
Better understanding and utilisation of the abstract links between basic tastes and certain shapes could help manufacturers to gain a competitive advantage in the marketplace, say researchers.
FrieslandCampina Kievit has launched a sweet creamer concept that can replace more than 40% of sugar in instant beverages and cut costs for manufacturers.
Kalsec has refined its methods for detecting adulteration of essential oils in preparation for a coming rise in cases, particularly in the area of garlic- and onion derived oils.
Looking at pictures of fattening foods can trigger reward and appetite centres of the brain – leading to increased hunger and a desire for food, say researchers.
Novozymes has announced new third party data to show that its acrylamide reducing enzyme technology is effective in the industrial production of French fries with up to 50% less acrylamide.
A new review of the scientific evidence suggests that fructose may not be as bad as some research has suggested, and may even provide some health benefits.
Neither enzymes, starches, hydrocolloids or sourdough can be used alone to replace gluten to improve the quality of gluten-free breads, according to a recent study review.
Galam Group is rolling out a range of soy-based formulations to address demand for textural and gluten free solutions globally following its acquisition of Italy’s NutriGal in 2008.
Children in inner city London are particularly vulnerable to obesity as a result of regular consumption of high fat, salt and sugar fast foods, according to a survey published by online journal BMJ.
Israel's beverage behemoth Gan Shmuel Group claims it has developed low sugar pure juices that contain no added ingredients and are undiluted, yet retain a natural, sweet taste.
Global flavours house Synergy is launching street food inspired natural seasoning blends for snack foods, building on growing demand for such flavours from the food industry and consumers.
A high salt diet may lead to increased damage to blood vessels in addition to high blood pressure, the two of which may act independently and synergistically to increase the risk of heart disease, say researchers.
