The European Food Safety Authority (EFSA) has launched a consultation on its new guidance for assessing the environmental risk that genetically modified plants may pose.
The European Commission’s approval of BASF’s GM Amflora potato for cultivation in the EU could mark the end of European deadlock over genetic modification, and has been celebrated and decried with equal measure by commentators on both sides of the debate.
A new study has concluded that organically-grown raspberries and blueberries do not have higher levels or activity of antioxidant activity, but phytochemical content can be significantly affected by processing method.
A recent study uncovering levels of antimony in juices above EU limits for drinking water has provoked calls for more research into the issue but industry insists that juices are safe.
Cranberry pomace, a by-product of the juicing process, may be extruded to produce a range of polyphenol-rich ingredients for use in supplements or functional foods, says a new study.
With childhood obesity rates apparently sky rocketing around the world, celebrity chefs redesigning school meals, and international initiatives to influence what our children eat, now is an interesting time for child nutrition.
Adding the pulp of acai to probiotic yoghurt may boost the shelf-life of probiotic yoghurt, as well as improving the fat profile of the functional food, says a new study.
A combination of grape seed oil and rice bran fibre may allow fat reduction of 10 per cent, and 50 per cent replacement of pork back fat in meat emulsions, says a new study.
Partially defatted peanut flour could provide the foundations for an instant shake-style beverage with excellent consumer acceptance, according to a new study from the US.
The European Commission has today announced the winner of its contest to design a new logo to appear on all organic food and beverage products in the European Union: a leaf-shaped design from Germany that attracted 63 per cent of the votes.
Rectory Foods is eyeing up another year of bumper sales, despite the recession taking its toll on many in the sector. Its secret? Branching out into ingredients and responding quickly to market changes.
As the competition authorities are stepping up scrutiny of the food sector, all companies should ensure they have compliance structures in place and do not view national activities in isolation, say lawyers at CMS Cameron McKenna
Consumers are confused about what country of origin labelling actually means, finds a new research synthesis that reinforces the case for greater clarity.
Magnolia bark extract could be used in chewing gum and mint confectionery to enhance their breath-freshening action, believes Wrigley, which has filed for novel foods approval in the EU.
“More snow on the way.” So say the weathermen, and Europe is stocking up and hunkering down for a long, cold winter. But while the fluffy flakes will halt, at least come Spring, for the food sector the chill could be felt throughout 2010.
Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
The European Flavour and Fragrance Association is to become the European Flavour Association, following a decision to split its branches in light of new regulatory challenges.
A bitter dispute between Latin American banana-producing countries and the EU looks set to come to a historic end today, as a new deal on reduced tariffs is on the table.
In the second part of our special on cranberries, NutraIngredients looks at the supply for the berry, and asks ‘what issues are bogging down cranberry supply?’
In the first of a four part special edition focused on cranberries, NutraIngredients looks at the market for the berry, with its entrance into the indulgence sectors an indication perhaps that health positioning is no longer the sole driving force behind...
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
Frutarom is introducing new premium natural citrus flavours intended to be as true-to-nature and authentic as possible – and which meet incoming labelling rules for natural and FTNF flavours.
Chocolate processors can boost their clean label and meet good for you indulgence trends with a new fresh fruit based ingredient range that is free from artificial additives, allergens and sugar and has a long shelf life, claims the Dutch supplier.
A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.
Naturex president and chief executive officer, Jacques Dikansky, tells Shane Starling why in August the French botanicals giant bought Spanish supplier, Natraceutical Group, to double its size for the third time since 2002.
Taura Natural Ingredients is introducing a new line of tiny fruit pieces, opening up new possibilities for moulded chocolates and biscuits to boast real fruit content.
Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
People reporting a high consumption of processed foods could be more likely to experience depression in middle age, says a new study that suggests food should play a greater role in preventing depressive disorders.
Formulating açai products with extracts from rooibus tea may enhance the colour and improve the stability of açai’s healthy components, suggests a new study from Texas.
Novel food regulation functions as an unintentional trade barrier to heritage foods and affects supply chain development and poverty alleviation in developing countries, according to a new report.
As an outbreak of norovirus in southern Finland has been linked to frozen raspberries from Poland, the Finnish food safety authority, Evira, says raspberries must be heated before use.
Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical properties, but also the nutritional profile, says a new study.
The director of a British food supplier which falsely described its products as organic has been jailed for more than two years, in what is believed to be the first custodial sentence for organic food fraud in the UK.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
A new review from France has concluded that there are nutritional benefits to organic produce, on the basis of data compiled for the French food agency AFSSA. The conclusion opposes that of a UK study published last month.
Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
UK consumers are continuing to buy more branded frozen food, according to a new survey that indicates a 9 per cent upswing in frozen food purchasing this year – and many are swayed by taste and quality factors.
Mane is launching a new range of vegetable flavours for culinary applications to cater to the growing trend for natural foods and the new legislation on the composition of flavours that can be called natural.
Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
In 2022, heat waves and water shortages caused a 40% drop in tomato yields in key growing regions. This highlights the need for food and beverage manufacturers...
Parents aspire to offer the very best to their children, which of course requires high standards of quality and food safety. It also means introducing...
