Emulsifiers, stabilisers, hydrocolloids

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.

A great deal of effort is necessary to modify the texture of food for the elderly diet since dysphagia is common in older people. ©iStock

The tint, taste and texture of food: What matters to older consumers?

Ingestion of titanium dioxide (TiO2) nanoparticles from products such as agricultural chemicals, processed food, and nutritional supplements is for the most part unavoidable.©iStock/ClaudioVentrella

Titanium dioxide may interfere in digestive processes: Study

© iStock/sergeyryzhov

Vegetable juice in a traditional pastry? French consumer group slams industry's 'marketing jargon'

EFSA raises locust bean gum questions for specialised infant products

EFSA raises locust bean gum questions for specialised infant products

© iStock

Azelis eyes African middle class with Ivory Coast investment

Is that nugget crispy, crunchy, crumbly or chewy? It's important - it could change the way it tastes.  © iStock/SasinParaksa

Small texture tweaks can have a big impact on food flavour & satiety

A veteran view on HiE 2016

A veteran view on HiE 2016

Food ingredients, such as enzymes and cultures, and proteins are currently the biggest growth segments in the Danish food industry. ©iStock

Arla Foods to head Danish initiative to boost exports

“Careful selection of the right cultures in yoghurts and cheeses can potentially eliminate thickeners like carrageenan, or antifungals such as sorbic acid.” ©iStock

Looking to nature for better ‘clean label’ reformulation

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