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.
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.
Modern bakers face the pressure of producing high-quality, traditional breads for an ever more knowledgeable consumer, but without the...
As part of our commitment to natural, clean label ingredients PLT offers a broad range of food stabilization and shelf-life extension...