Senomyx and Solae said they have reached a critical milestone in the development of new bitter blockers to improve the taste of soy, but they are yet to offer a timescale for when it might reach the market.
Higher production costs are taking their toll on aspartame, as Ajinomoto Food Ingredients announces a 15 per cent price hike for non-contractual customers.
The US dietary supplements industry yesterday launched an initiative to give folic acid another boost in the minds of consumers for its benefits for healthy infant development.
In the first of a series on sustainability, FoodNavigator looks at the value of sustainable practices and reporting and how it can improve a company’s standing among shareholders, customers and peers.
GSB Flavor Creators has announced a range of prickly pear products as part of its campaign to highlight some of the most popular flavors that are native to the US and introduce unusual taste combinations to the market.
More consumers in the US are becoming aware of fiber and are trying to increase their consumption of whole grains as part of a healthy diet, according to a new survey.
A new easy-to-clean, two-storey horizontal shelf lowerator with removable stainless steel trays is targeted at manufacturers wary of hygiene considerations, claims its US manufacturer.
A new sustainability alliance will provide members with a network to share best practices and provide a sustainable business model, which it is hoped will save on costs in a climate of stretched resources.
Almond handlers and growers are taking legal action against the United States Department of Agriculture to overturn a controversial mandate which requires them to pasteurize the nuts.
Spanish researchers have shown that virgin olive oil (VOO) extracts can benefit heart and circulation health by reducing platelet aggregation in a study conducted on rats.
Independent sensory testing on the mineral ingredient Aquamin has found that it can boost the calcium content of dairy products by up to 40 percent with no negative impact on taste or texture, says GTC Nutrition.
Asoyia has been awarded a $300,000 grant from the United States Department of Agriculture (USDA) to market its low linolenic soybean oils which offer an alternative to trans fats.
Food manufacturers are avoiding using the term natural because consumers have lost trust in the claim due to a lack of clear regulation in the US, according to a Packaged Facts report.
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
Cognis and Cargill have simultaneously launched products on the US bread market by inking deals with mainstream companies that saw clinically-backed, cholesterol-lowering, sterol-imbued breads rolled out in various parts of the country yesterday.
Soybean producers are pooling resources to combat rising transport costs, compounded by heavy rain and flooding, in a move which could ultimately benefit food manufacturers, according to an industry analyst.
Ocean Spray, a major cranberry agricultural cooperative, is giving the healthy berry another marketing push, in an effort to highlight its versatility in different savory applications.
The march to bring stevia into the mainstream continues as GLG Life Tech Corporation has struck a deal with US-based Weider Global Nutrition to take the sweetener to mass markets around the globe.
The US Department of Agriculture (USDA) said a petition it has received from a meat industry group calling for the use of low-penetration and low-dose electron beam irradiation to kill bacteria such as E. coli on beef carcass surfaces has merit.
A new mobile phone service which sends out customized meal suggestions at the time of purchase could also encourage people to buy foods such as those high in fiber or Omega-3, according to industry commentators.
Farmers in the US are being forced to leave the organic market because it is too costly, compounding supply shortages already faced by food manufacturers, according to a new report.
Neptune Technologies & Bioressources has secured a chunk of funds through a new financing agreement, which the firm says will help to double its production capacity of krill oil.
A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.
Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.
A new development in natural raspberry flavors can match a number of the fruit’s unique taste characteristics amidst growing demands for the product in food and drinks, says its manufacturer.
A strain of yeast extracted from amber dating back 25 million to 45 million years could soon be used to make bread, cheese and other foods, according microbiologist Raul Cano.
Louisiana was holding its breath when Hurricane Gustav made landfall last week. It promised to be the mother of all storms as it roared towards the Gulf Coast but fortunately the region, along with the food industry it supports, was spared.
Californian ingredient firm BioCell Technology has filed a suit against the contract manufacturer ProTec Laboratory, which it claims has been selling supplements falsely marketed as containing BioCell’s joint health ingredient.
Advanced Food Systems has introduced a new range of stock bases which it said have been formulated to meet demands for reduced levels of fat and salt as well as costs.
The biofuels policy in the US is resulting in soaring global food prices, along with unprecedented high input costs for the food industry, and needs to be changed, according to chairman and CEO of Kraft Foods, Irene Rosenfeld.
While European and US risk assessors play down safety concerns over using food sourced from cloned animals, the fledgling industry appears set for tougher times in convincing manufacturers, according to a new survey.
An interactive tag incorporating the use of mobile phones enhances the promotional aspect of packaging while delivering additional information to consumers, claims US developer.
Companies and research organizations within the US food industry will soon be able to benefit from the expertise of their counterparts in Europe through a new partnership initiative.
Manufacturers of ingredients for functional foods and dietary supplements this week confirmed that their facilities have escaped damage from Hurricane Gustav, resulting in little or no interruption to operations.
Campbell Soup has launched a new product range to appeal to more label-conscious consumers by spelling out on the tin ingredients that may be unfamiliar.
In its final evaluation of the chemical bisphenol A (BPA), the US National Toxicology Program (NTP) has expressed concerns for potential exposures to foetus, infants and children.
Eating more protein in the morning helps create the feeling of being full throughout the day and could help dieters lose weight, according to a new study.
Israel-based LycoRed has received a US patent for the atherosclerosis-inhibiting properties of its tomato extract, which the firm says adds to the network of support for its ingredient’s heart health benefits.
The owner of the confectionary company Chocolove has joined an expert taste panel to identify the unique flavors of different cocoa plants as part of a preservation project which could see old varieties of cocoa re-introduced to the market.
Regulations governing the omega-3 market vary greatly between regions but in common is the fact there is no official, government-recommended dietary intake (RDI) anywhere in the world and approved health claims are few.
Stevia, the natural sweetener causing a whirlwind of interest around the globe, does not degrade in beverages on exposure to light, says a new study from Coca-Cola.