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Resistant starch may cut food intakes: Study

stephen.daniells@decisionnews.com — Fri, 20 Nov 2009 11:00:00 +0100

Adding resistant starch to breakfast and lunch meals may reduce the amount of calories consumed over a 24-hour period by about 10 per cent, says a new study.

Food sector at the forefront of sustainability, says Oxfam

jess.halliday@decisionnews.com — Fri, 20 Nov 2009 11:00:00 +0100

Food and beverage manufacturers are driving sustainability in the supply chain, says an Oxfam specialist, but they face more risks in catering to demand for ethically-produced products than retailers.

Whey protein open doors to low-fat fried chicken

stephen.daniells@decisionnews.com — Fri, 20 Nov 2009 11:00:00 +0100

Including whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent, says a new study.

The food industry 'has found its mojo'

jess.halliday@decisionnews.com — Fri, 20 Nov 2009 11:00:00 +0100

One year on from the economic crisis… three days of crowds in the packed exhibition halls of Frankfurt Messe. The food industry looks to be bouncing back, but there are some changes in its focus.

Award winners expect long-term rewards

jess.halliday@decisionnews.com — Fri, 20 Nov 2009 11:00:00 +0100

The corks were flying for National Starch, Chr Hansen, Culinar and Fuji Oil Europe on Tuesday night. But after the hangovers have eased, they can look forward to longer term benefits of winning awards at this year’s FiE.

Food firms: cash number one barrier to innovation

katie.bird@decisionnews.com — Thu, 19 Nov 2009 11:00:00 +0100

More than one in two food and beverage businesses cite cash as the number one barrier to innovation, finds a survey of decision-makers.

Ethical economic model spells opportunity for food firms

katie.bird@decisionnews.com — Thu, 19 Nov 2009 11:00:00 +0100

Sound business sense, and not consumer demand, is driving food firms to build sustainability into their economic models.

Symrise buys into North Africa and Middle East

guy.montague-jones@decisionnews.com — Thu, 19 Nov 2009 11:00:00 +0100

Symrise has acquired fragrance and flavours maker Futura Labs to tap into opportunities in the fast growing regions of North Africa and the Middle East.

Managing the great Southampton switch-out

guy.montague-jones@decisionnews.com — Thu, 19 Nov 2009 11:00:00 +0100

The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.

Food innovation success demands consumer perception of benefits

guy.montague-jones@decisionnews.com — Wed, 18 Nov 2009 11:00:00 +0100

Innovation can differentiate, generate new markets and create value in a competitive marketplace but to clinch the sale the consumer must clearly understand the benefits of a new product design