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Preservatives and acidulants
Kemin debuts antimicrobial for ready-to-eat meat
09-May-2012 - Kemin has launched a new propionic acid-based antimicrobial ingredient for ready-to-eat meat applications.
Mustard seed waste may offer natural preservative promise
28-Mar-2012 - A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
Unilever cranks up open innovation activities
20-Mar-2012 - Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
EU risk assessor hikes intake safety levels for food additive BHT
13-Mar-2012 - The European food safety assessor has revised upward the acceptable daily limit for food additive used in chewing gum and fats and oils - BHT.
Tomato by-products provide sustainable source of bioactives: Study
13-Feb-2012 - Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods, say researchers.
Dietary salt intake linked to gastric cancer risk
06-Feb-2012 - A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.
FSA publishes priorities on science and evidence
03-Feb-2012 - Microbiological food safety, allergen risk, and novel technologies are among the top areas of priority for the UK Food Standards Agency (FSA) in the forthcoming year.
Naturex eyes Asian acquisitions as 2011 sales jump 12%
26-Jan-2012 - With 2011 sales jumping 12.3%, the world’s biggest botanical extracts specialist says it will acquire 4-5 companies in 2012, with negotiations advancing with an Asian target.
Global food preservatives market to grow at CAGR of 2.5% in next five years
12-Jan-2012 - The global food preservative market is set to grow at a compound annual growth rate (CAGR) of 2.5% in the next five years, according to a new report from Markets and Markets.
Tate & Lyle signs agreement for salt reduction technology
31-Oct-2011 - Tate & Lyle has announced an exclusive, worldwide license agreement with Eminate Ltd for its novel salt reduction technology Soda-Lo.
Anticaking ingredients may help to degrade, not stabilise, powdered nutrients, suggests research
29-Sep-2011 - Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
Synthite develop natural antioxidant stabiliser for mayo
07-Sep-2011 - Indian spice and ingredients supplier Synthite Industries has launched a new natural antioxidant ingredient specifically designed for increasing the stability of mayonnaise products.
Salt intake linked to cognitive decline: Study
25-Aug-2011 - A high-salt diet coupled with low physical activity could be detrimental to cognitive health in older adults, according to new research.
Coriander oil may protect against harmful bacteria: Study
24-Aug-2011 - The use of coriander oil in foods could prevent bacterial spoilage and food-borne illnesses, according to new research.
Salt reduction should be global priority, says expert
16-Aug-2011 - Lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research.
Lancet paper blasts Cochrane salt study
01-Aug-2011 - Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
Industry efforts to cut salt content appear wasted on consumers
28-Jun-2011 - Despite the “considerable efforts” of industry to reduce salt content in food products, a new study suggests it is having zero impact on people’s salt intake.
Beta-glucan could reduce salt in high pressure processed chicken: Study
11-May-2011 - Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
Rosemary antioxidants added to organic additives list
21-Apr-2011 - Rosemary extracts can now be used as antioxidants in organic food in the EU provided they are from organically-grown rosemary and ethanol is used for the extraction, following an amendment to the annex of the 2008 organic regulation.
Kemin launches clean-label preservative at cereals market
19-Apr-2011 - Kemin has debuted a clean-label version of its Fortium rosemary extract in the cereals market, with initial tests showing product integrity after three months compared to controls.