German ingredients firm Nutrinova has increased the price of its sorbates products by an average of 10%, the company announced on Monday.
Food industry R&D executives will be meeting in Chicago next month to examine the impact of increased biofuel demand on their business, in an effort to anticipate challenges resulting from a fundamental shift in supply chain dynamics.
The nutritional and shelf life-boosting activity of vitamin C can be boosted by incorporating the ingredient in a gellan film, suggests new research.
Seed flours derived from Chardonnay grapes and black raspberries could be used to develop natural preservatives to improve stability and consumer acceptance of fish oils, report researchers from the US.
The European Commission yesterday adopted a white paper setting out a European strategy on nutrition, overweight and obesity, including plans to review progress in three years.
The shelf life of microencapsulated high oleic sunflower oil can be boosted by combining natural plant extracts like broccoli sprout, citrus and rosemary, new research suggests.
Common preservative sodium benzoate, widely used in soft drinks and other foods, is again at the centre of health concerns after research emerged linking it to cell damage.
Extracts from the exotic fruit guarana showed excellent antioxidant and antibacterial properties, which could see the exotic berry making a move into food preservatives, new research suggests.
High-salt diets may encourage the growth of Helicobacter pylori bacteria in the stomach, said to be the cause of millions of cases of gastritis and peptic ulcer disease each year, says a new study that may have added implications for salt reduction in foods.
Antioxidant waste from the soy industry could offer a cheap and healthy alternative to synthetic antioxidants that prolong the shelf life of food, suggests a study from India.
UK supermarket Asda said it is removing artificial colours and flavours from all of its private label food and beverage products - the biggest indication to date of the shift towards natural ingredients in lieu of artificial additives.
Almost 50 per cent of commercial soups in the UK do not meet targets for salt levels, says a new report from the Consensus Action on Salt and Health (CASH). They look set to maintain pressure on UK soup formulators to reduce the salt content of their products.
Food reformulations to remove salt and sugar and improve the health profile of food must factor in the effect on pathogens in the food, Irish researchers have said.
Gadot is taking its first ever step outside Israel with a joint venture to build a new citric acid plant in China - a project that it expects to yield significant cost advantages thanks to the fermentation technology of partner Jiangsu Nuobei Biochemical, as well as doubling its existing capacity.
The energy drink market has gotten further stimulus from club crowds who mix these functional beverages with alcohol, according to market researcher Mintel.
Propolis, the waxy resin collected by honeybees and currently marketed for its health benefits, could also find use as a natural food preservative, suggests new research.
The nation's organic industry has called for federal agencies to boost spending on crop research and market development in an effort to help farmers keep up with burgeoning demand.
Scientists at the Nestle Research Center have identified a network of molecules behind our ability to taste salt, research that could aid in the push to reduce salt levels in foods without affecting taste.
Cutting salt intake may slash the long-term risk of cardiovascular disease by up to 35 per cent, says a new multi-centre study from a group of leading US universities.
Days after English researchers proposed an equation to make the ultimate bacon buttie, a new study from the US has reported that frequent consumption of cured meats like bacon may increase the risk of developing chronic obstructive pulmonary disease.
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