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.
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.
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.
Increased consumption of pizza and pasta is expected to drive growth in the US market for Italian Foods, according to a new 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.
Slovenian plant extract supplier Vitiva is extending its line of SyneRox 4 rosemary-based ingredients with an oil-based formulation aimed at extending the shelf life of high-fat meat products such as chilled pâtés.
Converting food and beverage product labels from US to EC format requires an in-depth understanding of European labeling legislation, which is more complex than it often appears to be, regulatory experts at consultancy firm Leatherhead Food International tell FoodNavigator-USA.com.
The US snack industry's annual conference will open its doors tomorrow in Florida, bringing together players from every level of the industry for three days of seminars, educational sessions and business meetings.
'Real progress' has been made in achieving meaningful reductions in salt, according to PepsiCo UK's president.
A group of US food industry bodies has launched a new organization designed to promote consumer understanding and trust of the country's food system.
The UK food industry is leading the world in salt reduction, claims the country's Food and Drink Federation (FDF).
Mergers and acquisitions in the food industry in 2006 took a turn up compared to the year before, with almost one third of all activity occurring in the food processing sector, according to a new guide by the The Food Institute.
Tate & Lyle will cease production of citric acid at is UK plant at the end of the month following the completion of an employee consultation process.
As part of our commitment to natural, clean label ingredients PLT offers a broad range of food stabilization and shelf-life extension...