The World Health Organisation (WHO) has identified trans fats and salt intake amongst its list of low-cost interventions to counter the rise of diseases like cancer, heart disease, diabetes and lung disease.
A new complex of gamma-cyclodextrin and natamycin – a well-established anti-fungal food ingredient – may offer more cost-effective and process-friendly options for bakery and beverage products, according to Danisco USA.
The flavors of traditional Northern European cuisines are gaining influence in America, according to a new report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Stevia supplier PureCircle has introduced a new stevia-derived sweetener, which it claims has fewer of the taste problems previously associated with stevia, allowing deeper calorie reductions in a wide range of products.
A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.
Why do people adulterate foods for economic gain? Which foods and ingredients are most at risk? And how is it possible to prevent adulterants from entering the food supply? This guest video from US Pharmacopeia attempts to address these questions.
Food manufacturers are beginning to pass on rising commodity costs to consumers, meaning higher grocery prices for the rest of this year and into 2012, according to a Purdue University agricultural economist.
Herbalife’s share of the global meal replacement shake category has more than doubled from 12% in 2003 to 30%+ today driven by the success of its daily consumption model, the direct selling giant has revealed.