US sales of organic foods and beverages continued to outpace conventional grocery sales in 2010, with the market growing 8.5 percent to reach $23.2bn at retail, according to a new report from Packaged Facts.
Understanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center.
High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
Mediation between Coca-Cola and The Center for Science in the Public Interest (CSPI) over legal challenges to Coca-Cola’s VitaminWater range has been delayed following the launch of a new 'copycat’ lawsuit against the soft drinks giant.
The next generation of weight management ingredients will contain a “cocktail of components” that address multiple factors around hunger and reward, according to the boss of Food for Health Ireland (FHI).
Non-food products that are produced to smell like food, such as chocolate or fruit scented personal care products, may increase food intake and lead to obesity, according to new research.
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
A $14.7m innovation center claimed by owner Cargill be ”one of the world’s most advanced food R&D facilities” will open next Friday (July 15) in Wichita, Kansas.
A high-profile scientific paper questioning whether cutting salt reduces cardiovascular disease risk does not mean that industry-led sodium reduction initiatives are a waste of time, the American Heart Association (AHA) has insisted.
The effect of sugary beverage consumption on body mass index (BMI) is difficult to discern based on current research, claims a new meta-analysis of randomized controlled trials published in Obesity Reviews.
Martek expects sales of its algal-sourced omega-3s to food and drink manufacturers to grow in the double-digits each year for the next four to five years as it broadens its product range and gains access to new markets and customers post its takeover...
Stevia player PureCircle, has agreed a multi-year global distribution agreement with Firmenich to accelerate commercialization of the company’s new natural flavor, NSF-02.
Salt fortified with both iodine and iron may help to improve iron status in populations where fortification of other staple foods does not achieve the desired coverage, according to a new study.
The system for assessing new GM crops with nutritional and environmental benefits must be improved to reduce the time and expense of gaining approvals and enable smaller players to get a look in, according to one leading academic.
Efforts to reduce obesity should focus on reducing the number of meals and snacks and portion sizes, suggest researchers at the University of North Carolina at Chapel Hill.
The debate about just how bad saturated fats really are for our health - and whether what we are replacing them with is potentially worse - raged on at the IFT expo earlier this month.
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.
A tax on sugar-sweetened beverages may not work to reduce obesity – because obese people could have a stronger tendency to buy diet soda, suggests new research from Northwestern University.
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.
Diet soft drinks ‘may be free of calories but not of consequences,’ according to new research from the University of Texas, USA, which questions the benefits of drinking low calorie soda.
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...
Industry bodies have slammed a call from an influential group of doctors to ban junk food advertising in children’s programming, claiming that it is based on outdated research.
Facing an ever-increasing population, and a growing demand for meat products, the world’s first in vitro meat may offer the beginning of a new solution to the problem, say researchers.
Now Health Group has received a Food and Drug Administration (FDA) letter of no objection that its enzyme-modified organic stevia ingredient is generally recognized as safe (GRAS), the company has said.
Canada and the European Union have reached an agreement on equivalency of organic products, in a move expected to significantly boost organic food trade between the two markets.
The scientific literature supports a role for high protein diets to boost a feeling of fullness and enhance weight loss, but the source of protein – animal or plant – does not seem to affect the potential benefits, says a new review.
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.
When it comes to potassium bicarbonate, size matters, according to UK firm Kudos Blends, which has come up with a highly innovative solution to sodium reduction for cakes, pancakes and biscuits.
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.
Food manufacturers are using certified sustainable palm oil in their products – and making claims about it – when they are not members of the Round Table on Sustainable Palm Oil (RSPO) and have not have their facilities RSPO audited and certified, one...
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.
The limited nature of many toxicity studies into engineered nanoparticles used in the food and dietary supplements industry makes it very difficult to draw firm conclusions about their safety, according to one expert in the field.
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.
The Food and Drug Administration (FDA) has outlined its strategy for ensuring the safety of imported foods in an effort to move away from seizing harmful goods to preventing their arrival, the agency said.
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.
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
The next generation of healthier soybean oils are impressive, but they will not blow high oleic canola out of the water, Dow Agrosciences has predicted.
The next generation of soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giants Monsanto...
If more energy was expended on improving the nutritional profile of the foods Americans actually want to eat instead of doggedly trying to persuade them to change their eating habits, we would have a greater chance of tackling obesity, according to one...
Manufacturers of everything from nutrition bars to salad dressings, pasta sauces and margarine are seeing encouraging results using soybean oil developed by Monsanto and Solae rich in the omega-3 fatty acid SDA (stearidonic acid).
US consumers are snacking more than ever, thanks to less frequent restaurant dining, “frenzied lifestyles” that encourage on-the-go eating and a tendency to replace meals with several smaller snacks, according to a new report from Packaged Facts.
The Food and Drug Administration (FDA) will take size and functionality into account when it considers whether a product contains nanomaterials or involves nanotechnology, according to a new draft guidance document.
The percentage of new foods and drinks launched with an ‘ethical positioning’ has almost doubled since 2008, despite the premium price tag often attached to these products, according to Innova Market Insights.
Stevia supplier PureCircle has developed a natural flavor modifier that enhances the sweetness of stevia, sugar and high fructose corn syrup (HFCS) to allow larger calorie reductions, the company has said.
