Consumers on both sides of the Atlantic are confused about how much sodium they should be consuming each day, two surveys of US and UK consumers have indicated.
Malted rice could offer formulators a new weapon in their gluten-free arsenal after tests showed the potential to product the ingredient at the pilot scale, Italian researchers report.
There is not enough evidence to suggest that cutting consumption of sugary drinks would reduce obesity rates, according to a new research review published in Obesity Reviews.
Senator Kirsten Gillibrand has introduced legislation to test for six E. coli strains that currently are not regulated – but the meat industry claims there are significant problems with the proposal.
Many American consumers would be receptive to foods containing genetically modified wheat if it is produced sustainably, suggests a new survey examining attitudes to food technologies from the International Food Information Council (IFIC).
A nutrition education program for New York City’s food bank has led to children making healthier food choices, according to a survey of 700 New York City public elementary school teachers.
Health Canada’s Sodium Working Group intends to set voluntary sodium reduction targets for industry in an effort to reduce consumption levels over the next decade, the government agency has said.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.
Beverages formulated with stevia are preferred by consumers over similar products sweetened with sugar or other common high intensity sweeteners, says new research from Croatia.
Rep. John Dingell (D-Mich) has called for action on the Senate’s food safety bill, which has seen no attempt to move it forward since it passed from Committee with strong bipartisan support in November.
Are organic foods healthier? The sad truth is that nearly 100,000 studies later, we just don't know. Meanwhile, this lack of certainty presents major business opportunities for the organic food industry.
Fears that saturated fat content of foods would skyrocket as manufacturers switched out trans fats have proved to be unfounded, according to a new study published in the New England Journal of Medicine.
A new review of the existing research on the health effects of consuming organic foods found no evidence of health benefits – but again highlighted the need for more research.
Major stevia supplier PureCircle has established an institute with the stated aim of providing a consistent voice on the science behind the zero-calorie plant-derived sweetener.
The Food and Drug Administration (FDA) and the National Institutes of Health (NIH) have launched a new online platform for the reporting and monitoring of food safety.
It does not matter what form fat is consumed in – saturated, mono- or poly-unsaturated – they all perform poorly when it comes to producing a feeling of fullness, says a new study.
CP Kelco has developed a new pectin ingredient to stabilize sauces and dressings and that can support a natural or organic label claim, the company has said.
The University of Maryland and Waters Corporation have partnered to open a facility in Maryland to train foreign food manufacturers and scientists in methods of analysis to help them meet US food safety standards.
People who cut saturated fats while increasing intake of refined carbohydrates like white bread and pasta have a higher risk of heart attack, according to a study published in the American Journal of Clinical Nutrition.
Nestlé has bolstered its sustainable palm oil commitments by partnering with The Forest Trust (TFT) in a move described as “game-changing” for the industry.
About one in 30 Canadian children and adolescents have high blood pressure or are at risk of developing it, according to a new study from Statistics Canada.
The Food and Drug Administration (FDA) has issued a letter of no objection that Monsanto’s ‘nutritionally improved’ soybeans are generally recognized as safe (GRAS), enabling food makers to test the soy oil.
Sixteen food companies have pledged to cut 1.5 trillion calories from the food supply by 2015, as part of the Healthy Weight Commitment Foundation’s stated effort to tackle obesity.
Stevia supplier GLG Life Tech has narrowed its first quarter loss from $1.5m to $1.3m as it continued to capitalize on growing demand for the zero-calorie sweetener, the company said.
Stevia supplier GLG Life Tech has announced that it is looking to develop agricultural and extraction facilities for stevia in India, as well as market its stevia extracts in the nation.
Stevia supplier PureCircle has entered into a deal with S&W Seed Company to trial new varieties of stevia plants that could be grown in California in the near future, the company has said.
Pure, uncontaminated oats do not cause adverse reactions in most people with celiac disease and gluten-free labeling guidelines should be revised to reflect this, Health Canada has suggested.
The food industry has responded to the recommendations of the President’s Task Force on Childhood Obesity with statements of support, following Michelle Obama’s presentation of its report yesterday.
The US federal government has introduced new standards on Salmonella and Campylobacter in poultry with the aim of eliminating 65,000 foodborne illnesses a year.
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
Cutting kids’ consumption of added sugars and decreasing the portion of unhealthy foods advertised to children are among measures recommended in the long-awaited report from the President’s Task Force on Childhood Obesity.
Synergy Flavors’ Chicago facility has received organic certification, which will allow it to increase provision of organic flavors, and respond to sustained demand for ‘clean label’ products, the company has said.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
A new report from the President’s Cancer Panel has raised concerns about the levels of potential environmental carcinogens, including pesticide residues on conventionally grown food.
The Food and Drug Administration (FDA) needs more authority to oversee imported foods, the Government Accountability Office (GAO) has said in a new report.
Milk Specialties Global has agreed to pay fines totaling $535,000 after safety violations were found at its Whitehall, Wisconsin facility, the Occupational Safety and Health Administration (OSHA) has said.
Trade organizations have applauded proposed legislation that would recognize obesity as a disease, and improve access to nutrition information and opportunities for physical activity.
The Food and Drug Administration (FDA) has issued emergency guidance for food manufacturers in areas subject to boil-water advisories, following a disruption of water supply in Massachusetts on May 1.
The Healthy Weight Commitment Foundation has partnered with major media companies Discovery Education and Meredith Corporation in an effort to further its anti-obesity agenda.
The Institute of Food Technologists (IFT) has said it will support Food and Drug Administration (FDA) efforts to reduce sodium in foods – but called for further research into the health impacts of broad-based reduction programs.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
Nikken Foods USA has developed a new mushroom extract ingredient for enhancing umami, reducing sodium and producing an intense mushroom flavor for sauces, soups and dressings, the company has said.
Two more products have been recalled due to the possibility that they may contain salmonella-tainted hydrolyzed vegetable protein (HVP) from Basic Food Flavors – but fears of a large-scale recall have proved unfounded.
Nestlé has shut down a production line after a positive salmonella test on a batch of chocolate morsels at its one of its facilities in the US, for the second time this year.
The Food and Drug Administration (FDA) has released an advance notice of proposed rulemaking (ANPRM) on establishing guidance intended to reduce the risk of food contamination during transportation.
