News & Analysis on Food & Beverage Development & Technology
Special edition: Natural and clean label
With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to help meet the growing demand for clean label products.
Hot spices like chilli peppers, horseradish, ginger, mustard and wasabi were not found to have any satiety benefits when consumed in amounts consistent with a western diet, according to a new study.
Small, round, and familiar. Peas might not seem terribly exciting to the consumer's eye, but Roquette thinks otherwise. It has a cross-departmental team investigating new ingredients from peas that can bring functional and nutritional benefits.
Spray washing chicken carcasses with a solution of lauric acid and potassium hydroxide could help processors design practical and non-chlorine-based sanitisers, said the US Agricultural Research Service (ARS).
The FAO is cautiously optimistic about the prospects of food commodities in the wake of economic upheaval in the past two years, but average prices for wheat and grains, vegetable oils and dairy are likely to be higher over the next decade.
While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according to Mintel.
The meat processing industry has welcomed a report from the European Food Safety Authority (EFSA) ruling out the risk of humans contracting the H1N1 virus from pork, pork products, turkey or processing equipment.
Health and consumer groups are lobbying against the deletion of nutrient profiling in from the proposed regulation on food information ahead of tomorrow’s Parliament vote over fears that consumers could be misled.