If it sounds like a ‘chemical’, or isn’t in the kitchen cupboard, shoppers may regard it with suspicion. But which ingredients are 'acceptable' to today's consumers, which are to be avoided, and who decides?
Recent data from Symphony Consulting (click here ), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared with the 2009-11 period.
The ability to modify the micro- and macro-structure of food products using hydrocolloid science offers the food industry a plethora of opportunities to make healthier and better tasting foods, say experts.
The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.
In the absence of a clear legal definition of ‘natural’, food marketers seeking to avoid legal challenges over it refer to a variety of sources for guidance.
While the Cornucopia Institute is attempting to re-ignite the debate about the safety of carrageenan with the publication of a new report urging shoppers to avoid it, no new scientific evidence has been presented to support its arguments, say firms supplying the seaweed-based ingredient.
Fundamental research into the behavior of hydrocolloids by the University of Massachusetts and ConAgra Foods could open the door to the ‘rational design of reduced-fat food emulsions’.
Can ice cream actually be good for you - as opposed to just a little less bad for you? And if it can, will it sell? One man on a mission to find out is Michael Shoretz, founder and CEO of Beyond Better Foods, the start-up behind new market entrant Enlightened Ice Cream.
It’s a runaway success story that will either inspire budding entrepreneurs across the nation or have them seething with jealousy... But it’s hard to think of a better example of a product that hit the market just at the right time.
While brominated vegetable oil (BVO) has been sitting on a list of food additives “permitted on an interim basis pending further study” for decades, it is not in ‘regulatory limbo’ and is safe to use in fruit-flavored beverages, insists the Food and Drug Administration (FDA).
A 16-year-old student is claiming victory after PepsiCo announced it will remove emulsifier Brominated Vegetable Oil (BVO) from Gatorade in the US, but the firm says it will continue to use the patented flame retardant in Mountain Dew.
High-protein and high-carbohydrate food and beverages may produce similar satiety responses if the perceived thickness and creaminess are equal, says a new study by Danone.
Retail buyers, as every food and beverage manufacturer knows, want it all. Cleaner labels, an improved nutritional profile (lower fat, sugar and salt), great taste and texture - and an even keener price.
Z-Trim Holdings, maker of the functional food ingredient Z-Trim sourced from corn bran, has added a non GMO version to its product line.
Clarkson Soy Products has moved to alleviate the pressure on organic soy lecithin supplies by entering into a relationship with an Italian supplier, the company announced yesterday.
The quality of gluten-free baked goods has improved by “leaps and bounds” in recent years, but firms are finding new challenges as they try to clean up labels and improve the nutritional profile as well as the taste and texture of products, says specialty starch expert Penford Food Ingredients.
Gluten-free foods are a hot trend, and formulators are rising to the formidable challenge of replacing this multifunctional ingredient in baked goods, soups and sauces.
Guar gum prices have dropped a long way from peaks of $20 to $25 a kilo – but there is now a standoff between buyers and sellers, according to hydrocolloids industry expert Dennis Seisun.
A US student who launched an online petition demanding that PepsiCo brand Gatorade remove patented flame retardant brominated vegetable oil (BVO) from its sports drinks has gained over 180,000 signatories.
Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.