USDA should prohibit the use of “natural” on fresh chicken with added saltwater or seaweed extract given recent research that reveals most consumers do not expect added solutions in chicken making this claim, the Truthful Labeling Coalition argues.
Microencapsulation expert Balchem Corporation has unveiled plans to acquire spray-dried ingredients specialist SensoryEffects (Performance Chemicals & Ingredients Company) in a $567m mega-deal it claims will create “one of the most comprehensive food...
New testing standards for steviol glycosides and caffeine announced by the United States Phamacopeial Convention (USP) will help the formulators of products containing those ingredients cut costs and improve efficiency, a USP official said.
A new database of self-affirmed GRAS (Generally Recognized as Safe) determinations has been launched to tackle concerns about a lack of transparency in the process.
Chocolate, berries, and tea could be naturally modifying your mood, according to new research that reveals certain compounds found in foods bear ‘striking’ similarity to chemicals used in mood stabilising drugs.
An innovative new technology platform could provide manufacturers and food formulators with greater control and speed when producing encapsulated ingredients such as flavours and bioactive ingredients, say its developers.
A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
Gum kondagogu, a ‘novel natural biopolymer’ from the tree Cochlospermum gossypium, is a ‘good emulsifying agent even at low concentration’, say Indian researchers.
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
Danisco is preparing to introduce a partially depolymerised guar
gum to the market following a positive safety call from EFSA,
tipped to bring new functionalities and a range of texture
possibilities.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Encapsulating resveratrol, the red wine polyphenol reported to have
heart health benefits, in beta-cyclodextrin could increase the
polyphenols availability, says new research.
Scientists at Cornell University have created an environmentally
friendly, non-toxic, removable, edible paint that could be used in
candy and dietary supplements.
Reading Scientific Services Ltd (RSSL) has reorganised several of
its analytical services to create a specialist department dealing
with functional ingredients.
Food chemists bring new knowledge to cut costs in the steady
European popcorn market, identifying a key crystalline structure in
popcorn that appears to determine its popping quality, reports
Lindsey Partos.
New fundamental research could open up opportunities for
flavourists trying to harness plant pathways to produce essential
oils used as flavour additives.
Concerns that uncooked meats and meat products on sale in the UK
could contain high levels of the potentially harmful chemical
1,3-dichloropropanol (1,3-DCP) have proven unfounded following an
investigation by the government-funded...
Giant three-dimensional moving molecules roving before the eyes
could help scientists understand molecular behaviour in a matter of
minutes - instead of the more typical weeks using traditional
techniques.
Earlier this week we reported on news on the powerful
selenium-sulphoraphane duo in preventing disease. New research in
the same domain suggests that gene silencing a specific gene could
optimise on sulphoraphane, a potent anti-cancer...