Food makers build in health ‘from the ground up’
Reformulation is not the only route to healthier foods and beverages, as manufacturers increasingly are seeking to build healthy products from the ground up, according to a research chef at IFF.
Archives for April 3, 2011
Sensory optimisation must be matched by nutritional boosts: Review
The food industry’s focus of optimising the sensory characteristics of foods must be matched by an optimisation of nutrition, according to a new review.
FDA proposes calorie labeling on vending machines and menus
The Food and Drug Administration (FDA) has proposed calorie labeling on food sold from vending machines, as well as on restaurant menus, in an effort to fight back against the nation’s obesity problem.
Chocolate price hikes won't put off consumers, predict analysts
Confectioners will probably get away with increasing prices on chocolate bars without significantly denting demand because they are generally low ticket items bought as treats in an area with high brand loyalty, analysts have predicted.
International food risk communication center seeks more international involvement
The newly formed International Center of Excellence in Food Risk Communication (ICEFRC) is looking to attract more international partner organizations, its chief facilitating organization has said.
Novel foods progress may mean removing clones
All is not well down on the novel foods farm. If food innovation in Europe is to thrive anew, MEPs and the Council need to get past the recriminations over the failed talks and remove the troublesome question of cloned foods from the negotiating table.
NutraCea: Defatted rice bran could provide key to lower-fat nuggets
A raft of higher-value products targeting humans rather than animals - from an ultra-potent antioxidant-rich rice bran oil to rice lecithin and food grade defatted rice bran – will help NutraCea puts its troubled past behind it in 2011/12, bosses have...