Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
The UK’s Food Standards Agency is launching a new campaign to encourage people to check salt levels on food labels, as 77 per cent of people are not aware that bread and breakfast cereals are amongst the most laden products.
The European Dairy Association (EDA) has hosted a conference to push the case for a rethink of attitudes to saturated fat in advance of proposed tax and public policy changes.
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
A survey of UK supermarkets’ own-brand gluten-free, wheat-free and dairy-free foods has found more than half had higher salt levels than standard versions, raising concern for the intake levels of coeliacs and others who avoid certain foods.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
Cargill Cocoa and Chocolate is aiming to have 10,000 tonnes of UTZ-certified cocoa available for the market in 2010, as the first two Ivory Coast cooperatives achieve certification and others are expected to get there soon.
Chr Hansen has developed a new natural white colour from calcium carbonate, which it claims is the first non-chemical alternative to titanium dioxide available to coated confectionery and chewing gum manufacturers.
A pledge on responsible advertising in Europe has resulted in a dramatic reduction in ads for unhealthy foods to under-12s this year by the likes of Kellogg’s, Nestle and Mars, says an independent report.
The Malaysian Palm Oil Council’s (MPOC) recent attempt to defend the crop’s environmental credentials has been judged misleading by the UK’s advertising authorities.
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.
Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
New applications for iPhone are giving consumers instant access to information on food additives by entering the E-number – but there are questions about the science used to support the safety opinions.
Leading cereal manufacturers in the UK are meeting the Food Standards Agency (FSA) today to urge the body to pull a £3m (€3.44m) advertising campaign on salt consumption.
The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
Mane is launching a new range of vegetable flavours for culinary applications to cater to the growing trend for natural foods and the new legislation on the composition of flavours that can be called natural.
A verdict on the safety of the ‘Southampton six’ food colours is imminent after the EFSA confirmed its food additives panel is scheduled to discuss the review findings later this month.
A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
A new study has concluded that low carb-high protein diet leads to more atherosclerosis in mice, findings that could have implications for diet strategies if they also hold true for humans.
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
UK consumers have a great desire to learn about conditions for food producers in poor countries, a new survey indicates, which food manufacturers can satisfy by flagging up their ethical sourcing efforts.
Givaudan has developed a new range of flavour ingredients focusing on umami in order to allow manufacturers a clean label approach to flavour enhancement, the company says.
Specialty fats firm AAK has said it is benefiting from the trend for manufacturers to substitute more expensive fats with cheaper, healthier oils – but it has been hit by destocking of confectionery fats.
The European Crop Protection Association has expressed concern that restrictive EU regulation on pesticide use could stand in the way of global food security, following the UK’s Food Security Assessment.
Helen Browning, chair of the Food Ethics Council, expects the food and fairness inquiry will inspire food businesses to adopt good supply chain practices and warn them off bad ones - ultimately benefit their businesses in the long term.
A major new inquiry is seeking evidence on fairness in the global food system and will deliver a set of recommendations for food producers, retailers and governments on ethical practices.
Firmenich has extended its collaboration with Senomyx over the development and commercialisation of sweetness enhancers, with a view to helping reduce levels of sucrose, fructose and rebaudioside.
A new consultation starts today on practical issues to developing a colour coded GDA front-of-pack labelling scheme that includes the words ‘high, medium and low’.
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
Brazilian soy processor have extended their moratorium on sourcing from newly deforested areas of the Amazon, as efforts to curb destruction of the rainforest need more time to take affect.
The UK’s Food Standards Agency has published tough draft recommendations for reducing saturated fat content and portion sizes in sweet baked goods, chocolate and beverages – as well as an increase in marketing spend on healthier products.
A review of all new food and beverage product launches in Europe over the past year has revealed an increased focus on three top-of-the-mind consumer issues: The quest for all things natural, the need for speed, and the avoidance of allergens.
Consumers do not trust portion sizes given on food packages and buy extra to ensure they have enough to eat, finds IGD research has found; industry needs to communicate better the basis of portion sizes.
Spanish consumers are more willing to pay a premium for food products that carry a nutritional panel on packaging than for those that just make a ‘light’ claim, according to researchers.
A High Court judge has found in favour of Asda in its court battle with Ajinomoto over food and beverage ‘no nasties’ labelling, which listed aspartame as an ingredient not used. Ajinomoto plans to appeal.
The UK’s organic sector is waking up to the need to market its key messages and is planning a conference to examine consumer attitudes and share experiences.
Food reformulation is not slowing down in the recession, according to figures published by the FDF, but regulators should be aware that economic factors could affect priorities going forward.
The CIAA has invited the Swedish presidency to take part in the recently launched Round Table on Sustainable Production and Consumption (SPC); while Sweden has made food and the climate one of its priorities for agriculture over the next six months.
Symrise has developed a new tool for comprehensive flavour analysis which it says will enable it to produce more authentic profiles quickly and efficiently – and develop more true to life natural flavours.
The WWF suggests that red meat packs should carry labels advising people to consume no more than three portions a week, and dairy products no more than three a day, according to reports.
Swedish authorities have drawn up a new set of guidelines on diet choices for health and the environment and is circulating them around the EU for feedback – and to encourage take up of the strategy elsewhere.
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.