Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Sensient Colors has developed a new natural pearlescent pigment range for use in foods including cereals, confectionery, frosting and gelatin desserts, the company said.
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
Tea is the most popular beverage worldwide after water but only ranks seventh in the United States, presenting a huge opportunity for beverage manufacturers, according to founder and president of World Tea Media George Jage.
Younger and older consumer groups may be interested in gaining similar benefits from functional food ingredients but products should address them in different ways, says president and co-founder of Integrated Marketing Group, Jeff Hilton.
A coalition of 16 food industry groups has written to key leaders in Congress urging them to reject increased user fees to fund the Food Safety Modernization Act.
Establishing a common language to describe textural nuances is vital to product development, according to vice president of research and development at TIC Gums, Matthew Patrick.
Alkali processing causes a loss of up to 98 per cent on epicatechin in the final chocolate based product, claims Hershey company based scientists evaluating the effect of conventional production methods of cocoa beans on flavanols levels.
The Grocery Manufacturers’ Association (GMA), along with 90 other groups, has re-affirmed its support for proposals to end the refundable Volumetric Ethanol Excise Tax Credit (VEETC) which subsidizes the blending of corn-based ethanol into gasoline.
Corn Products International is probably best known for its corn sweeteners, but its approach to stevia has altered significantly over the past few years.
US Fairtrade chocolate purchases shot up by 19 per cent last year, according to Fair Trade US, a sales boom that has been seen across the globe for food and drink products carrying the ethical label.
A new way to measure percent body fat offers a more flexible alternative to body mass index (BMI), according to the scientists from the University of Southern California, Los Angeles who developed it.
Latin food trends are beginning to expand into geographies that have only featured marginally in the United States in the past, with Venezuelan, Colombian and Peruvian flavors coming to the fore, according to Joe Scott at Symrise.
The growth in consumption of products with low or reduced-sodium in the US is forecast to outpace the population growth rate, according to a new report.
When it comes to innovation, the idea of “partner or perish” has to become the new mantra for the food industry, according to a review published by Nestlé scientists.
Communication between industry, government and health organizations, and consumer nutritional education are crucial to ensuring that all Americans get adequate nutrition, according to Dr. Deshanie Rai, senior scientific leader at DSM.
Biotechnology company Allylix plans to bring six more flavours and fragrances to market over the next year following the recent launch of its grapefruit and orange products.
Masking the flavor of salt offers big opportunities for products, such as sports beverages, where salt is a winning ingredient and can boost perception of sweetness, claims flavor technology company Comax Flavors.
Workers at the New England Confectionary Company, (Necco) reacted positively to the news that the ‘for sale’ sign has been removed, with the equity group owners revealing than they will hold on to the firm for at least another year
Consumers are not as adventurous when it comes to flavors as most food product developers would like to think, according to Kim Holman, director of marketing at Wixon.
Flavors and yeast extract company, Synergy is setting up a new flavor innovation and manufacturing facility near its current site at Wauconda, Illinois, north of Chicago.
An attempt by Kraft Canada and Saputo to overturn Canadian government standards on the composition of cheese has been dismissed by the Federal Court of Appeal.
Celebrity chefs are having a greater influence on the way Americans eat than ever before and are encouraging food innovation, according to vice president of the Food Network’s test kitchens, Katherine Alford.
Children tend to prefer the taste of cereal when the packaging features popular cartoon characters, suggests new research published in the Journal of Pediatrics and Adolescent Medicine.
Strengthening the organic industry’s national public policy effectiveness to benefit the entire sector is the aim of a new strategic alliance between the Organic Trade Association (OTA) and California Certified Organic Farmers Inc. (CCOF).
Today is Pancake Day. It is also International Women’s Day. An important date, then, not just for food lovers in countries where Mardi Gras is a big deal, but a day to consider the role – and the potential – of women involved in food provision all over...
Sugar receptors previously thought to exist only in the gut have been identified on sweet taste cells on the tongues of mice, possibly explaining why salt enhances sweetness intensity, according to new research.
Food and beverage product developers spend a shockingly low amount of time examining how texture may impact a finished product, according to TIC Gums' vice president of research and development Matthew Patrick.
Consumer groups have petitioned the Food and Drug Administration (FDA), urging it to reject a Corn Refiners Association bid to allow ‘corn sugar’ as an alternative labeling declaration for high fructose corn syrup (HFCS).
Massachusetts-based Ocean Spray has become the first sweetened dried cranberry manufacturer to achieve Safe Quality Food (SQF) certification for food manufacturing and distribution.
The improving economy, an East Coast location, and a tie-in to consumer drivers with a keynote speaker from the Food Network's test kitchens boosted this year's Research Chefs Association conference and expo, says RCA president Janet Carver.
Innovations and advances by NASA food scientists are helping keep the American astronauts nourished during long space missions, but challenges remain if man is to boldly go where he has never been before.
Weight loss and living longer are the prime motivators for persuading young people to follow the healthy eating habits as set out in the 2010 USDA Dietary Guidelines for Americans, according to a new report from research organization, The NPD Group.
Kellogg’s claims a lack of segregated, sustainably grown palm oil means its only option in terms of ensuring environmental friendly sourcing is to purchase GreenPalm certificates to cover its palm oil use in its products.
California tops the leader board of American states that show the greatest investment potential for organic foods, according to one expert who has authored a new report on the global organics market.
Simplicity, stealth sugar and calorie reductions, one product with multiple benefits and restaurant quality at home will be the four top food and beverage trends influencing manufacturers this year, according to a roundtable of experts convened by ingredient...
Danisco is planning a major increase in capacity of Litesse polydextrose in response to demand for fiber-rich foods, and following a new definition of fiber that confirms the specialty sweetener’s classification.
The understanding of how taste receptors are stimulated is constantly developing, but there is a long way to go until industry can accurately replicate such stimuli, according to a new review.
Sweet Green Fields (SGF) has announced its first successful, commercial harvest of stevia grown in the US, which it claims can compete effectively on cost with China.
Maryland’s TIC Gums has launched a 100 percent organic stabilizer for organic yogurt products, providing increased stability for consumers of organic yogurt.
An independent panel of experts has determined that Aker BioMarine Antarctic’s Superba Krill Oil is generally recognized as safe (GRAS) for use in food and beverages.
