Frutarom Health has brought its flavours expertise to the supplements market, teaming up with Novel Creation to launch a line of liquid supplements for consumers pursuing a healthy lifestyle.
Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.
DuPont Nutrition & Health has followed the launch of natural metal chelator Guardian Chelox L in the US with a version containing rosemary extract, an antioxidant, tailored to European markets.
Consumption of soft drinks and other sweetened beverages is not a major contributor to the rising levels of childhood obesity, according to Canadian research that assesses consumption and risk in over 10,000 children and youths.
Saturated milk fats commonly found in Western processed foods could be leading to changes in the gut ecosystem that result in higher risks of inflammatory bowel diseases, warn researchers.
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol.
Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of heart disease, warn researchers.
Greater effort needs to be made in understanding and tracking international food trade, say researchers who warn that the the global food network has grown too complex to track food safety and purity using current systems.
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
Biotech firm Lycotec has developed an ingredient that it claims can harness the health potential in both dark and milk chocolate and lead to products with anti-ageing, injury recovery and increased physical performance properties.
Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.
The link between sugary drinks and high blood pressure has been cast into doubt after new research revealed sweet drinks are associated with high blood pressure – regardless of whether they are sweetened with sugar or artificial agents.
What is the world's biggest carbonated beverage company doing in a European Union satiety research project? Why, collaborating to battle obesity of course…
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
Greater understanding of the fundamental way people detect flavours through taste and smell may help consumers enjoy the taste of healthy foods as much as they enjoy sweet treats.
Sports and energy food and drink categories are blurring, according to Roberta Re, nutrition research manager at Leatherhead Food Research in this exclusive video from the Vitafoods 2012 trade show in Geneva.
Variations in certain ‘obesity genes’ could mean certain people tend to eat more meals, consume more calories per day, and often choose the same types of high fat, sugary foods, says new research.
DuPont Nutrition & Health has launched Texel Prism, a meat culture series enabling faster salami production, while maintaining quality according to the company.
Researchers may have taken the first step in ‘fixing’ the flavour of commercially grown tomatoes after they uncovered how variability in chemical make-up holds the secret to the ‘real’ flavour of tomatoes.
Research into the optimisation of single droplet spray drying could aid the production of powdered formulations containing heat-sensitive ingredients such as enzymes and probiotics, according to a new review.
A recent expose of the cost of gluten free products on the National Health Service (NHS) drew on inaccurate reports, according to ‘free from foods’ authority Foods Matter.
Scientists have come closer to tackling Campylobacter in the food industry in a groundbreaking discovery that could have implications for fighting other foodbourne pathogens.
Growth rates across the global functional food market have contracted but product development remains high and companies are increasingly focused on general health claims, covered under article 13 of the EU nutrition and health claims regulation (NHCR),...
Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims Sternchemie.
Consumption of saturated fats may be associated with decreases in memory and reductions in brain functioning, and could lead to an increased risk of Alzheimer’s disease, according to new research in women.
High consumption of sugar-rich foods could slow learning and memory, whilst intake of omega-3 fatty acids could help offset such problems, according to new research.
In order to have any effect on population health, fat taxes must raise food prices by 20% and should be combined with subsidies on healthy foods, say UK-based experts. However industry leaders have branded the calls as ‘irresponsible.’
Pressure group Sustain has reacted with scepticism to the publication of the UK’s Parliamentary Environmental Audit Committee’s Sustainable Food report.
UK researchers have developed a way to detect and characterise inorganic nanomaterials, bringing scientists a step closer to determining their effects in food and drink.
Cacao pod husks – a major by-product of cocoa processing – could provide industry with a new, environmentally friendly source of pectin, say researchers.
Food technologists face more work once new smartphone technology takes hold enabling consumers to test the quality of food on supermarket shelves, according to experts.
EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness – or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.
New technologies are opening up big potential for the extraction of value-added ingredients from food production and processing wastes, according to one expert.
‘Eater-tainment’, ‘SuperSense’ and ‘Food Telling’ are among the food consumer trends predicted to be prominent in 2020 by researchers at Spain’s Azti-Tecnalia research and development centre.
Arla Food Ingredients have developed a range of proteins for cheese manufacturers which they claim can cut salt content by up to 65% and processing time by an hour.
