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Interest in health-positioned snacks is on the rise in Asia as fall-out from the food contamination melamine crisis in China continues.
Balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by Waitrose suppliers in developing food products with lower saturated fat products.
A Californian company is recalling over a million pounds of pistachios distributed nationwide due to possible salmonella contamination.
FoodProductionDaily.com caught up with Professor Horst-Christian Langowski, director of the Fraunhofer Institute for Process Engineering and Packaging (IVV), at the Anuga FoodTec show in Cologne to discuss the perceived risks and ongoing research into nanotechnology.
Tate & Lyle has introduced a new natural starch to its line of waxy maize starches in order to provide a wider range of clean label textures for snack foods.
Scepticism toward functional foods is widespread, especially among men and younger people, but the level of wariness varies greatly between countries, according to a report produced on behalf of the Food Standards Agency (FSA) in the UK.
A new margarine can enable lower saturated fat in puff pastry and croissants, according to developer Romi Smilfood, helping to meet targets for healthier bakery products.
China’s Ministry of Health has approved the use of DSM’s CakeZyme enzyme for use as a processing aid in the People’s Republic, opening up a new market for the ingredients firm.
“If you don’t plan to plant a garden in Lake Wobegon in the spring, it means you plan to be planted yourself.”
A smart packaging device for monitoring threshold temperature throughout the cold chain is low cost to enable broad take-up by food manufacturers, claims its UK developer.
Last week we published some musings from our editorial team on the gluten-free food market. We don’t pretend to hold all the answers, but we have been pleased that some of our readers have engaged in the debate. Below are the responses we have received – the good, the bad, and the ugly…
Dairy firm Müller Dairy UK must withdraw TV and print ads for a brand of its children’s yoghurt products after the UK’s Advertising Standards Authority (ASA) ruled that they made misleading ‘natural’ claims.
The Centers for Disease Control and Prevention has claimed that the current recommended limit for sodium intake may be too high for as many as two-thirds of Americans and has proposed a lower limit of 1,500mg.
Food Standards Australia New Zealand (FSANZ) is inviting individuals and organisations to comment on an application to seek approval for food derived from a genetically modified soybean, which must undergo a safety evaluation by FSANZ before it can be sold in Australia and New Zealand.
The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial team discusses the issues behind the trend, and considerations for food manufacturers.
The contamination of food with certain metals needs to be urgently addressed in light of growing evidence linking trace elements to negative human behaviour, according to a lead researcher in the field.
With food recalls due to cross contamination of allergens or incorrect allergen labelling an expensive problem for the food industry and dangerous for food-allergic consumers, two UK research bodies are holding a conference on allergen management.
Growing concern in the US over health conditions such as obesity and fears regarding production costs have led to the development of a new ingredient its manufacturer claims can reduce sugar requirements without affecting taste.
Replacing rennet casein with waxy maize starch and carrageenan may produce imitation cheeses with low protein contents, suggests new research.
Results from third-party testing conducted on high fructose corn syrup (HFCS) from all the production facilities in the US and Canada show that no quantifiable levels of mercury were detected in any of the samples analyzed, claims the CRA.
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
Cadbury and Mars are attracting severe criticism from food campaigners, who say they have not fulfilled promises to remove certain artificial food colours from products by the end of 2008.
A Food Safety Authority of Ireland (FSAI) working group has stated there would be no public health benefit from mandatory folic acid fortification, but is waiting on data due by year’s end before making a final determination.
Stressing plants to induce their natural defences could lead to a new range of functional foods enriched with a plant's natural defensive compounds, phytoalexins.
New research from the US has challenged recent studies that claimed irradiation treatment increased the amounts of trans fatty acids in ground beef.
Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.
The packaging machinery company Jenton has launched a new range of seal testers ideally suited to bakery which check packaging for leaks or faults and help guarantee freshness and shelf life.
Renal specialists have called for clear labeling on products that use potassium chloride as a salt replacer because it could pose a hidden risk for dialysis patients.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
A new company has been launched called Kiss which offers food and drink manufacturers a specialist formulation service for high intensity sweeteners.
An active package based on cinnamon essential oil and micro perforated polypropylene may extend the shelf-life of bread by a week, says a new study.
Australian Functional Foods has released two cherry-based extracts for which it is promoting on high antioxidant content.
Several proprietary lycopene forms have been approved for use in a variety of food applications as well as food supplements, after gaining a green light from a European Commission committee.
The growth in ready meals, plus desire for clean-label, restaurant-style products has led the UK’s Ulrick & Short to launch a new functional starch from wheat.
GSB Flavor Creators is targeting health and wellness products with a new range of ‘soothing’ flavors.
Chr Hansen is launching a new natural violet colour derived from purple carrot, which is said to bring cost and stability benefits for a broad range of beverages, fruit preparations and confectionery.
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
Danisco says it continues to focus ingredient products designed to replicate consumer needs for convenient, ‘home-made’ style products through recent testing of a new range of dairy desserts.
The US Food and Drug Administration (FDA) has amended its food additive regulations to allow for soy-based foods and drinks to be fortified with vitamin D.
Blue California's Cecilia McCollum explains the purity-taste link for Reb-A, and hope for the new sweetener's approval all around the globe.
Sugar could be shedding its bad boy image to take a surprise spot on the public’s list of trusted ingredients, as manufacturers look to appeal to more savvy consumers.
A federal judge has rejected challenges to a law requiring mandatory pasteurization of almonds to reduce risk of salmonella contamination.
Doctors in Scotland voted narrowly against a motion to introduce a fat tax on chocolate, proposed by a medic who is concerned that chocolate has moved beyond a treat food.
One in seven American adolescents is vitamin D deficient, says a new study by Cornell researchers, with better education of consumers critical to boosting levels of the vitamin.
A review of cloning is underway at the European Food Safety Authority (EFSA) following a request from the European Commission for further advice on the implications of the technology for food safety, animal health and welfare and the environment.
Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany.
A seminar to be held in London on 30 April will explore the latest developments in nanotechnology, and its potential for use in the food industry.
As the prospect of a fat tax on unhealthy food is raised once more, the Food and Drink Federation (FDF) has spoken out on behalf of the industry against calls for a tax on chocolate.
Salt may raise lead to hypertension by inhibiting the action of an enzyme linked to easing blood flow, says a new joint US-Chinese study.
Indonesia's Food and Drug Monitoring Agency (BPOM) confirmed last week claims that certain snack products are contaminated with melamine, reports The Jakarta Post.
A new method can detect the presence of the chemical 4-Methylbenzophenone (4-MBP) in food packaging in 24 hours, thus ensuring food manufacturers and packaging companies can avoid supply chain problems, claims Intertek.
Food contact surfaces, rather than non food contact ones, should be the focus of Canadian legislation aimed at eliminating listeria, according to a federal government advisor on food safety.
A US tortilla manufacturer has been shut down over repeated violations, claims the US Food and Drug Administration (FDA).
Further development of functional and added-value dairy products could be setback by current European proposals for legislating health and nutrition claims within the bloc, claims the European Dairy Association (EDA).
A blend of oils from rice bran and soybean could produce a plastic fat for use as a shortening as a trans-fat replacer, says new research from Korea.
Clutched to the president’s chest like a medal of nationalisation, Cargill Venezuela cannot be sitting very comfortably this week as it awaits the fate of its rice plant.
Heartland Sweeteners is looking to make table top sweeteners a vehicle for probiotics, partnering up with Ganeden Biotech to use its patented strain in products.
FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And Belgian researchers give a glimpse of ways to prevent formation of the compound in the first place.
After a 10-year development programme, a Canadian company has made the first sale of what it claims to be revolutionary food dehydration equipment.
A product recall from UK firm Bounce Snack Foods marks the latest in a string recalls connected to the salmonella outbreak from peanut products in the US.
Scientists in Germany have developed a new test to detect conventional milk sold as organic, in a bid to help combat dairy fraud at the retail level.
Bell Flavors and Fragrances has introduced a new sodium-reducing flavor technology for use in meats, snacks, condiments and soups, which it claims mimics the flavor of salt without its negative health impacts.
Adding the polyol glycerol to a whey protein based nutritional bar maintains the soft texture and consumer acceptability of the product during storage, says a new study.
Environment ministers yesterday voted against a proposal to force Hungary and Austria to lift bans on the growing of genetically modified crops, indicating that the great European rift over GM is still wide.
The UK’s Food Standards Agency has added to its listing of companies that do not use the Southampton-six colours, including Cool Drinks company, Lakeland, Montgomeryshire Natural Spring Water products, Plas Farm Ltd, Rubicon Drinks, and Sunny Delight Beverage Company.
PureCircle has announced it has entered into a partnership with Cerilliant to develop and supply certified reference materials for its stevia-derived sweeteners, responding to demand for high quality Reb A.
Vitiva is leveraging the trend in natural, fresh ready-meals in marketing its Vivox rosemary-derived preservative, claiming tests suggest it can prevent rancid flavours in meat-based ready meals.
“The new cartons stink.” Customer responses to new product developments seldom come clearer or more direct than that.
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