16-May-2013 - Nations and populations are in peril of being swamped by the cost of their healthcare systems unless a severe nutrition policy rethink can occur, says a leading academic.
14-Feb-2013 - Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.
11-Feb-2013 - Aerated products such as marshmallows are among the best carriers for whey ingredients, according to Herbertz Dairy Food Service.
07-Jan-2013 - Celebrity chefs and other leading opinion-formers are poisoning the debate about genetically modified (GM) food, claims environmentalist and author Mark Lynas.
19-Dec-2012 - The working year is almost done, time to pause from ‘the business’ and embrace the festive season…go on, give it a big hug. Happy holidays!
30-Nov-2012 - German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
23-Nov-2012 - Arla Foods used to be a Danish dairy with a Scandinavian bent. Now it is global-facing, upping its R&D spend and obsessed with finding out what consumers want, rather than delivering products it thinks they want.
20-Nov-2012 - While EFSA’s health claims dossier may pave the way towards tighter regulations on what can and cannot be said about a food's potential benefit, the way that consumers understand and interact with functional foods seems to remain mainly unchanged. For now at least…
19-Nov-2012 - The current method of measuring the calorie content of foods could be flawed, says Professor Martin Wickham of Leatherhead Food Research.
16-Nov-2012 - Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack, says Tate & Lyle.
15-Nov-2012 - The challenge of getting beneficial omega-3 fatty acids into finished products is a big one for the food ingredients and manufacturing industry. But how can suppliers and manufacturers work to get these ingredients into a wider range of products?
14-Nov-2012 - Many hydrocolloids are among the most clean label ingredients there are, but how do consumers perceive them?
14-Nov-2012 - For years, probiotics and other sections of the food industry have supposedly been dreading the implementation of despised EU health claims laws.
05-Nov-2012 - Speaking to BeverageDaily.com at InterBev in Las Vegas, Euromonitor International analysts Claire Moulin and Jonas Feliciano characterize the world’s shifting taste in soft drinks in art history terms.
25-Sep-2012 - Bakers can make big savings by replacing half of the eggs in the formulation with a citrus fiber blend, according to US ingredients firm Fiberstar.
13-Aug-2012 - Battling obesity is not the first port of call for prebiotics – they are much more commonly known for their role in promoting gut health and boosting immune systems. But a growing number of studies is showing different prebiotic forms can influence weight...
27-Jul-2012 - A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
26-Jul-2012 - Global demand for almonds is increasing, with snacking driving a lot of opportunities. China is the premier snack growth region, says Bill Morecraft, General Manager of Blue Diamond Almonds Global Ingredients Division.
25-Jul-2012 - The credibility question over ingredients sourced from China are ‘well earned’, says George Pontiakos, president and CEO of BI Nutraceuticals, but the US FDA is doing a great job on bringing standards up to speed.
23-Jul-2012 - The award winners at IFT 2012 in Las Vegas are at the edge of innovation in food safety and health and wellness, says Dr Roger Clemens, President of IFT, but the overarching theme to emerge from this year’s show was in relation to the question, “What is the world without food science?”