Preservatives and acidulants

DuPont health & nutrition president on mega mergers, start-up successes and new product launch plans

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Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition and health president Matthias Heinzel tells FoodNavigator.

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Acacia gum improves texture and shelf-life of bread, says supplier

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Naturex looks for partners to develop natural colours and preservatives

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Solina strengthens Eastern European hub with Romanian acquisition

CuanTec currently uses langoustine shells but chitin is also found in crabs, insects and even mushrooms.

Scotland's sustainable circle: CuanTec trials seafood packaging made from seafood waste

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

Smartphone app FoodSwitch shows UK industry is lagging on salt targets

Smartphone app FoodSwitch shows UK industry is lagging on salt targets

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

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Clean label cull: French supermarket cuts 90 'controversial' substances from private label products

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