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Preservatives and acidulants

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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.

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.

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