More research is needed on innovative raw material sourcing and alternative uses, according to a new report on how chemistry can contribute to sustainable food supply, which sees novel enzyme technology is a key area of development for ingredients, processing...
Danisco is now offering sustainable options on its palm-based emulsifiers, as palm oil produced at certified sustainable plantations enters the marketplace.
Shareholders are increasingly looking for evidence that a food company has green projects ingrained in the management strategy, says Nizo Food Research, which is organising a workshop on how to make sustainability profitable.
‘Natural’ was the most popular claim made on new food and beverage products around the world in 2008, according to Mintel, as wholesome and pure become new ideals of healthy eating.
National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.
The Czech presidency of the EU Council has published its work programme for the next six months, pledging progress on the food labelling regulation proposal, debate on food quality issues, simplification of the CAP and discussions on the policy’s future.
The UK’s nationwide New Year’s Resolution, to curb obesity, swung into action over the weekend; the health minister has hinted at drastic actions for the food industry if it proves unsuccessful, say reports.
Salt reduction targets for food products sold in Australia are expected to be set in October 2009, subject to development and agreement between the government and the food industry.
A survey into the levels of colourings in food products in Australia showed usage far below the maximum permitted levels (MPL); FSANZ says this shows there is no public health risk associated with their use.
Danisco's director of regulatory affairs explains what the newly adopted legislation on food additives and enzymes means for industry, and the question marks that remain.
Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.
Food and beverage manufacturers are adopting more sustainable practices and seek to communicate these to consumers. But are well-meaning consumers confused by the many different green and ethical logos in use?
The rapporteur’s report on the food information proposal has elicited a positive initial reaction from industry, but some sticking points still remain.
14 out of 26 assessed food flavouring substances are safe for human consumption at estimated current intake levels, according to a new scientific opinion from EFSA.
The draft report on the European Commission’s proposal for the provision of food information to consumers in the EU suggests substantial amendments which would offer small- to medium-sized enterprises (SMEs) more flexibility.
Afriplex has launched a new rosehip extract which it hopes will take the ingredient beyond typical applications such as tea and tablets to products such as cereals, fruit bars and smoothies.
A new research project is aiming to be the first Europe-wide study of the various food labelling schemes and their effects on consumer dietary habits through a unique observation of consumers in ‘real life’ settings.
Additive and enzyme associations have welcomed the adoption of the new FIAP package on additives, flavourings and enzymes – but concern remains about the Southampton colours warning.
Allura Red is due to go up for discussion by the EFSA’s food additives panel in January, as the food safety agency fast tracks assessment of the ‘Southampton six’ in its broader review of food colourings used in the EU.
After gaining novel foods approval in the EU, baobab is tipped to become a billion dollar industry. Stephen Daniells speaks to William Smith from Afriplex to find out what foods baobab fruit pulp is turning up in, and whether supply can match the demand.
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.
A new website due to launch in the UK next year aims to reduce consumer confusion over food labelling and ingredients, and enable tailored searching for products that meet specific needs.
The first shipment of sustainable palm oil is set to arrive in Europe next week; but even if manufacturers do not use the oil directly they can still buy into the movement with certificates that allow them to state their support, explained the RSPO president.
UK ministers have agreed with a Food Standards Agency proposal on voluntary phasing out of the ‘Southampton six’ food colours by the end of 2009, according the agency’s chief executive.
The UK’s DoH should have waited to launch its new anti-obesity initiative until the economic situation has improved, as many small food businesses are already busy enough coping with the recession, according to the Federation of Small Businesses (FSB).
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
UK consumers have worried less about salt and additives this year and more about saturated fat in their food, according to the latest barometer of food views conducted by the Food Standards Agency (FSA).
European consumers are generally aware of nutritional labelling systems and guideline daily amounts (GDA), according to a new survey – but not everyone actually looks for nutritional information on packaging.
The market for low-fat and reduced-sugar foods rose 6.7 per cent in value in 2007, moving up from a 4.7 per cent rise in 2006, claims a new report from UK market researcher Key Note.
The issues of font size and co-existence of European and national front-of-pack nutrition schemes are still vital topics for discussions on the new labelling regulation, says the CIAA in advance of the rapporteur’s report.
The food industry will keep up momentum on healthier products, despite economic gloom and consumer focus on price, says the head of the Food & Drink Federation.
UK food manufacturers can now source soy that is certified as Non-GM and Responsibly Produced, as two new standards have been developed in response to retailer demands.
Organic has an image problem. As some consumers fear they are, quite literally, priced out of the farmers market, it’s time to stir up more debate about organic as a set of principals, not as a status symbol.
The issue of whether businesses are solely driven by profits and will not respond to voluntary guidance to improve the health effects of their products is a matter of hot debate in the British Medical Journal this week.
Most UK consumers are aware of guidance daily amounts (GDA) and traffic light labelling, but only one-in-four actually looks for nutritional information, according to a new survey from EUFIC.
A new consultancy in The Netherlands has been established to give more closely targeted advice to food developers on technical issues on the one hand, and how to comply with the changing regulatory landscape on the other.
The UK’s Food Standards Agency is working on improving allergen labelling and control practices used by industry, with investigations set to kick off in November at an open meeting with researchers.
In the final part of our special series on sustainability, FoodNavigator considers the value of a dedicated focus on sustainability science in the food industry.
Danisco has charged an internal task force with identifying new applications for xylitol, as the sweetener continues to blight its otherwise positive financial results – but has reduced production in the meantime.
The Australian and New Zealand food safety regulator is mulling a part reversal of a 1990s restriction on the use of coal-based dye erythrosine, after receiving a petition for its use in colourings for bakery icings.
In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.
Calls to ban the Southampton colours are reverberating around the world, as week campaigners in Australia called on FSANZ to phase out the additives implicated in hyperactivity like its UK counterpart.
SinoSweet is stepping up its activities in the UK this month with the opening of a new sales office for aspartame, which it believes will help sales of the sweetener in the face of rival sucralose.
The proposed regulation on food labelling is too complicated, makes unrealistic demands on font size, and will be burdensome for SMEs, a hearing has heard.
Claims that UK supermarkets are promoting more unhealthy foods than they were two years ago have met with criticism from the retail sector, which has been working with private-label and branded food manufacturers to improve the health profile of products.
A blend of canola oil, palm stearin, and palm kernel oil can produce margarine free of trans-fats and desirable textural properties, says new research from the US.
In the third of a four part series on natural colours, FoodNavigator looks at the regulatory situation in the US and Europe and the challenges this poses for food manufacturers and ingredients companies.
