US Pharmacopeia (USP) has said it is seeking industry comments on new quality standards for several functional food, food coloring and infant formula ingredients, for the latest Food Chemicals Codex.
Grocery shoppers are increasingly hitting food stores on a “narrowly focused mission” – perhaps shopping for a specific meal, or because they have run out of something – rather than stocking up for the week, according to Packaged Facts.
Ninety-two percent of consumers agree that eggs are an important part of a healthy diet – but 30 percent of respondents limit eggs due to cholesterol concerns, according to a new Mintel report.
Morton Salt has said it will serve as North American distributor for K+S Group’s potassium chloride ingredient Kalisel, expanding its range of sodium reduction ingredients.
New research into food prices shows that unhealthy options are not always more affordable, although the relative cheapness of soft drinks, refined grains and starchy veg vs healthier alternatives means Americans “may have an economic incentive to consume...
Only a third (34 percent) of Americans eat breakfast every day, although 54 percent say they would like to, according to a Kellogg Company survey of 14,000 Americans.
The Nutrition Keys front-of-pack labeling system unveiled by the Grocery Manufacturers Association and Food Marketing Institute last year is an industry abuse of trust, claims a new commentary.
A quarter of Americans’ daily calories are now consumed as snacks and drinks between meals, according to researchers at last week’s IFT expo in New Orleans.
Corn Products’ National Starch introduced a new tapioca starch ingredient at the IFT expo in New Orleans last week for making thick, creamy, Greek-style yogurt without the need for straining.
Confectionery giant Mars predicts a major cocoa shortage by 2020 and reveals harmonization of global cocoa certification programmes to ensure meaningful income hikes for farmers is one of its sustainable cocoa project goals.
The convergence of food and supplements combined with other factors such as convenience is driving the move towards simplicity, a trend that is not only here to stay, but also represents 'the future', says Jeff Hilton from the Integrated Marketing...
Digital technologies are creating major opportunities for the food industry, according to a new report from PricewaterhouseCooper (PwC) and the Grocery Manufacturers Association (GMA).
The rise of specialty flours with nutritional and textural functionality is opening doors for food formulators in a range of applications, from bakery to soups, and the potential is impressive, says Corn Products International’s VP of research.
Hype about the promise of stevia created inflated expectations – but the market has evolved in response, according to stevia supplier PureCircle’s vice president of global marketing Jason Hecker.
ConAgra Mills has introduced a new treatment and delivery system for flour intended to mitigate the food safety risks associated with raw flour without affecting gluten functionality.
It could be years before certified sustainable palm oil (CSPO) derivatives are affordable for most US food manufacturers, although changes to the ‘mass balance’ option for sustainable palm could bring prices down, suppliers have admitted.
Consumers want to get their nutrition from a healthy diet, not from popping pills. But why do so many functional foods tick all the right boxes on paper, but fail miserably on shelf? Elaine Watson caught up with George Pontiakos, chief executive of BI...
Glanbia Nutritionals has expanded its OptiSol clean label ingredient range with a new high protein dairy concentrate for creamier fortified frozen yogurts and desserts.
