Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.
Food testing firm Eurofins Scientific plans to reinforce its presence in the growing Asia Pacific region through the acquisition of a majority stake in a testing service firm.
Florida-based ATM Metabolics is in advanced negotiations with some of the biggest food and beverage brands in the US and Europe about incorporating Emulin - the insulin-mimicking active ingredient in GNC’s top-selling glucose control supplement GC7X -...
A UK research firm are in the early stages of creating an ‘invisible’ film coating for meat to extend shelf life with the aim of eliminating primary packaging.
Voluntary industry reductions in salt content, in addition to tobacco style taxes on products containing salt, could help to cut cardiovascular deaths by three in developing countries that represent more than half of the world’s population, suggest researchers.
Collaborative research, conducted by food processor Cargill and the American Oil Chemists’ Society (AOCS), has led to the refinement of methods to assure consistent oil quality in food products.
A new scientific consortium led by Unilever aims to identify nutritionally valuable varieties of fruits and vegetables from the past, in order to produce natural health ingredients for the future, says the industry giant.
The levels of acrylamide is increasing in certain baby foods. However, on the whole levels of the potentially carcinogenic compound are falling in other products, according to a new report from the UK Food Standards Agency.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
Grouping lentils with meat in pyramid tables or putting insect protein in processed foods are among ideas that could help consumers change their meat-eating habits, a study suggests.
Better transparency and increased communication during development is vital for companies involved in the innovation of new food technologies, reports a UK think tank.
Taiyo has developed a taste-free green tea extract for use in beverage applications which it claims will expand new product development possibilities for beverage manufacturers.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
There is great potential to develop novel, marketable, omega-3 rich functional food products from inexpensive sources such as fish protein isolate, according to new research.
Consumers must consider the entirety of their diet considering whether to switch to or add diet soft drinks into their diet, according to new research which sheds light on the 'complicated interplay' between health and consumption of diet and...
The high availability and low viscosity of flaxseed fibre could mean that gums produced from seed hulls soon become a ‘significant’ source of soluble fibre to the food industry, suggest researchers.
The first ever public database compiling reports on global food fraud and economically motivated adulteration has highlighted olive oil, milk and honey as just a few of the the most vulnerable targets. The report also claims that past issues of adulteration...
The standard test used to detect potentially allergenic milk proteins in processed foods may not work as well as previously believed, according to new research.
Weight management is more far more complex than cutting out a few ‘bad’ foods or balancing energy in and energy out, according to a new consensus paper.
Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from...
Knowing more about the nutritional value of foods does not equate to increases in healthy eating and reductions in obesity, according to the findings of new research.
The use of alternative low-calorie, high-intensity, sweeteners in bakery products has to face several important challenges in terms of texture before it can effectively replace sugars, say researchers.
A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
A common European Union policy which requires the food industry to use iodised salt is needed to tackle the issue of deficiencies, say authors of a study that found 44% of Europeans are deficient in the nutrient.
Adding extracts from brown seaweed to a meal may reduce blood sugar spikes by about 14% and offer benefits from people at risk of type-2 diabetes, suggests a new study.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Dutch gum manufacturers along with research group TNO have partnered with the Foundation NederlandSchoon in a research project to make chewing gum less sticky and easily degradable.
A voluntary ban would be the 'best solution' to eliminate concerns regarding brominated vegetable oil (BVO) in US soft drinks, a leading academic has told BeverageDaily.com, and said he planned further research into the patented flame retardant...
Fluctuating commodity prices and demand is forcing increasing numbers of food ingredients suppliers either to specialize or diversify, according to Euromonitor International
Manipulating foods so that they smell stronger could be a way of helping industry fight obesity by encouraging consumers to take smaller bit sizes, suggests new research.
Researchers at the University of Illinois say they have discovered a new antibiotic that, as an analog of milk peptide nisin, has potential for use both as a food preservative and for treatment of bovine mastitis.
The use of added fibre in processed meat products to reduce levels of fat could also have beneficial effect on product conservation leading to an increase in shelf life and long term quality, say researchers.
There's a lot of gas about using natural and sustainable ingredients in foods, but is industry throwing one free and natural ingredient out of the window without considering its potential?
Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their new assay showed gliadin levels well in excess...
Encapsulating flavors in erythritol crystals may offer food formulators a delivery system with unique performance characteristics, according to ongoing development from Firmenich.
New research investigating the composition of pine nuts has failed to fully uncover a reason behind the mystery of why thousands of people around the world have experienced taste disturbances – known as ‘pine mouth’.
