The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.
The amount of EU research and development funds currently going to
the food industry should be doubled, the bloc's manufacturer's
association said yesterday, in releasing a study that painted a
grim picture of the sector's...
The UK advertising regulator Ofcom is under pressure to reconsider
its rejection of a 9pm watershed ban on junk food advertising,
according to a UK newspaper.
Sensory perception of flavours could be boosted, and salt levels
lowered, by choosing the optimal starch thickener, say scientists,
a result that could have big implications for the food industry.
Armed with a report measuring the poor state of the industry's
competitiveness and innovation, the EU's food and drink industry
association hopes to keep the incoming president of the bloc on
track with its agenda to lower...
DSM Food Specialties has launched a new pectinase for red berry
processing, which it claims will help manufacturers achieve higher
juice yields and stable colour when processing acid red berries.
In a move to avoid a lawsuit, Frito Lay said it will change the
labeling on its 'Light' range of potato chips in order to make it
clearer that they contain the controversial fat substitute olestra.
The International Osteoporosis Foundation has heard damning reports
of under-diagnosis and inappropriate care for sufferers of the
devastating brittle bone disease, which also highlight the
importance of communication about preventative...
US food firm Kraft has launched a customer-led research and
development programme, in a bid to re-engage with consumers and tap
growing health and wellness trends.
A system of active radio frequency identification (RFID) tags could
help processors monitor temperature and humidity data as products
move through a global supply chain.
A major cereal brand is set to be re-launched in the US with new
scented fruity packaging that the manufacturer hopes will increase
the appeal of its product.
Campina has bought dairy ingredient producer Inovatech Argentina,
signalling the Dutch-owned company's desire to reach further into
the global specialized ingredients market, with an particular
emphasis on nutrition.
Two UK companies have teamed up to provide an online system for
tracing food ingredients and products throughout the global supply
and production chain.
Agrana, which claims to be the leading sugar and starch producer in
Central and Eastern Europe, plans to expand its activities towards
the Western Balkans.
A new credit-card sized gluten testing kit that can be used on site
claims to provide food firms with a quick and cheap way to test for
both low and high levels of the allergen in their products.
Nanotechnology, the science of the very small, has been employed as
a microscopic coating on a heat interchanger used by a Corona
brewing plant in Mexico.
Rexam is putting new beverage can capacity on the market, as it
strengthens its relationship with Red Bull by building a new
wall-to-wall plant in Austria.
Japanese scientists have reported that monoacyl sugar alcohols
could be 'very promising emulsifiers' and could offer an
alternative to the widely used monoacyl glycerols.
Rhodia explains to FoodNavigator why the firm's vanillin price
increases, unveiled today, are absolutely necessary for the
business to progress - and why so much attention is being focused
on China.
Frozen cod fillet prices will remain largely stable in European
markets in the second half of this year, perhaps even decline,
after an upward trend over the past year, according to a Food and
Agriculture Organisation fisheries analyst.
A new clinical trial from the US has reported that a low-carb diet
improves cholesterol levels, as a second study in a week reports
health benefits for this once bright star of the diet world.
UK scientists have drafted in blackcurrant varieties from New
Zealand to prevent warmer winters wiping out one of Britain's
traditional fruits, and destroying the source of the popular Ribena
soft drink.
A heat exchanger using a different principle from conventional
processing methods is being evaluated as a means of helping
manufacturers improve the consistency of their sauces.
A daily supplement of probiotics could reduce the risk of liver
cancer caused by fungal toxins in foods, a leading cause of the
disease in some of the world's most populous countries.
Planning diets around key micronutrients like amino acids could be
the future of diet design and a way to help the fight against
obesity, says research published in Science.
A stanol-enriched cheese could help lower cholesterol levels by
over five per cent, says a new study by Raisio and Valio, as the
Finish companies look to put science behind the growing range of
stanol products.
A UK mineral water company has launched the first corn-based
biodegradable bottle in that country's market, linking its fund
raising activities with environmentalism.
The average UK citizen spends £34.31 per week on food and drink and
is increasingly spending this money on healthier foods, according
to a recent Defra report.
Sticking to a low carbohydrate diet does not lead to weakened bones
over a three-month period, say US researchers - a result that may
prove to be only a brief glimmer for this fading star of diet fads.
Adding one per cent vitamin C to the natural red coloured betalains
from the purple pitaya fruit boosted pigment stability, say German
researchers, and could offer a viable alternative to red beets.
The decision by Unilever to slash the salt content of its
ubiquitous Pot Noodle snack underlines the current trend in the UK
- but is this trend based on sound science or just political
pressure?
Graham MacGregor, professor of cardiovascular medicine at St
George's University of London, tells FoodNavigator why the salt
content of food must be reduced.
Transforming a method originally developed to decontaminate
spacecraft could be new means of destroying pathogens in processing
plants, according to scientists.
Meat processors will be required to put in place new federal
procedures and labelling rules relating to potential allergens the
next time they review their food safety systems, as required
annually under the law.