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Preservatives and acidulants

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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.

CASH maintains pressure on UK soup formulators

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.

Healthy reformulations must not forget microbes

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 forges Chinese joint venture for citric acid

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.

Energy drink market gets rush from clubbers

The energy drink market has gotten further stimulus from club crowds who mix these functional beverages with alcohol, according to market researcher Mintel.

Propolis to make jump from health to food preservative?

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.

OTA calls for more funding for organics

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.

Nestle taste research may benefit salt reduction

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.

Salt reduction may slash heart disease risk - study

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.

Nitrites in cured meat could increase lung disease risk

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.

National salt guidelines ignore WHO advice, says professor

Global salt intake is still too high, according to a leading academic, and many countries ignore the WHO's advice on a maximum intake of 5g/day by issuing guidance far in excess.

Clean labels: A growing but not yet global trend

The trend for 'clean label' foods containing few E-numbers is emanating from the UK market but it is not yet a keen priority for consumers, retailers and manufacturers in every country, says GC Hahn.

Pizza popularity boosts Italian food market

Increased consumption of pizza and pasta is expected to drive growth in the US market for Italian Foods, according to a new report.

Growth in snack market must stem from innovation, report

All-round innovation remains key to keeping the US snack market vibrant, according to an annual snack industry report, which identifies a number of growth opportunities at a time when consumers are striving to snack less.

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