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Breaking News on Food & Beverage Development - North AmericaEU edition | APAC edition

Preservatives and acidulants

News headlines

Health awareness drives global organic market

The organic food and beverage market has been predicted to surpass $86bn (€62bn) by 2009, with consumers increasingly turning 'organic' in search of health and safety in their food products.

Sesame lignans could be edible oil antioxidant - study

Lignans from sesame could act as an antioxidant to prolong the shelf-life of bulk edible oils, suggests a study from India.

Increased health awareness drives organic food and beverage market

The organic food and beverage market has been predicted to surpass $86bn (€62bn) by 2009, with consumers increasingly turning 'organic' in search of health and safety in their food products.

Nestle invests in low-fat noodle technology

New technology to produce noodles with lower fat and salt content will form part of Nestle's Malaysian RM100m ($29.1m) investment plans to upgrade some its manufacturing facilities.

EU Parliament votes for tougher additives regulation

The European Parliament this week voted through four regulations relating to food ingredients - on authorisation procedure, additives, enzymes and flavourings - with notable amendments aimed at providing a heightened level of consumer protection across the bloc.

GMA report examines industry responses to price pressures

Food and beverage manufacturers are responding to commodity price rises through risk management, product reformulation and innovation, according to a report by the Grocery Manufacturers Association (GMA).

FDA examines allergy labels in new study

Almost half of consumers with food allergies have "serious problems" using food labels to help them avoid certain foods, says a new study by the US Food and Drug Administration (FDA).

CSM sells US gluconic acid business

European bakery supplier CSM has sold the customer base for its US gluconic acid business, a move due to be followed by the imminent shutdown of its production facility.

Fungi seen as cost-effective lactic acid source

Fungal species of Rhizopus could offer a valuable alternative source for lactic acid production, with significant advantages over bacterial production, says a new review from Australia.

Nutrinova raises price of sorbates

German ingredients firm Nutrinova has increased the price of its sorbates products by an average of 10%, the company announced on Monday.

Food execs to examine solutions to biofuel threat

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.

Vitamin C's antioxidant activity boosted by edible film

The nutritional and shelf life-boosting activity of vitamin C can be boosted by incorporating the ingredient in a gellan film, suggests new research.

Chardonnay, raspberry show promise as fish oil preservatives

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.

Obesity white paper gives 3 years for self-regulation impact

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.

Plant extract combos boost shelf life of encapsulated oils

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.

Fresh health fears hit benzoate in soft drinks

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.

Guarana extract shows promise as preservative additive

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.

Salt reduction may cut stomach ulcer risk

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.

Soybean waste to offer cost-effective natural antioxidants

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.

Asda reformulates to cut out artificial additives

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.

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