A row has erupted after Wageningen University rejected pressure group claims that its academics are “worryingly close” to the dairy industry, after the institution issued a press release that allegedly exaggerated research findings.
Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.
Japanese probiotic pioneer Yakult is now selling more than 118,000 bottles of its signature probiotic drink a day in the US (based on average sales Jan-June 2011) compared with 110,000 in mid-2010 and 90,000 in 2009.
The firm behind Bazi – an antioxidant-rich energy shot claimed to trump rivals in the nutrition stakes – reckons it could be a $100m brand in four to five years as consumers look for something that will give them more than a caffeine blast.
It's been a month of big moves in the food industry, as FoodNavigator-USA brings you this latest photo gallery round-up of executive appointments in the food manufacturing and ingredients sectors over the past month.
Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
US meat and poultry prices are likely to rise next year as domestic production enters a period of sharp decline, according to a new report from financial services provider Rabobank.
The American Heart Association (AHA) has revised its Heart Check Food Certification Program to allow the certification of more foods with healthier monounsaturated and polyunsaturated fats, such as fish and nuts, the association has said.
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
One of the largest milling companies in the US is considering making its first foray into gluten-free finished goods after establishing a name for itself in the gluten-free flour and bakery mixes market.
The fact that most Americans still don’t know how much sodium they should eat, are unaware of how much they actually eat, or simply aren’t bothered either way, suggests communication strategies need an overhaul if the sodium reduction message is to get...
The row about the relationship between sugary drink consumption and spiraling obesity took center stage at the American Dietetic Association (ADA) conference this week with two academics going head to head on one of the most controversial areas of nutrition...
New research unravelling the mechanisms behind the ‘flavour tripping’ effects of a rare fruit protein could help to develop novelty sweeteners, but experts are split on its long term applications.
Last week, hundreds of confectioners and bakers gathered on Capitol Hill, the meeting place of the US congress, to call for an end to the sugar price support programme, which they claim is keeping sugar prices artificially high and forcing food companies...
Further evidence that government healthy eating guidelines would benefit from a reality check was unveiled at the American Dietetic Association (ADA) annual conference in San Diego this week, where delegates were told that targets for potassium and sodium...
Surprising numbers of Americans feel satisfied that they are already doing everything they can to eat a healthy diet, despite overwhelming evidence to the contrary, according to the results of two consumer surveys unveiled at the American Dietetic Association...
Food manufacturers have unveiled plans to pump $50m into promoting the Nutrition Keys front-of-pack (FOP) labeling scheme just days before the release of an independent report on the merits of a range of FOP schemes from the Institute of Medicine (IOM).
Objections to using natural preservatives based on efficacy are being taken ‘off the table’, says Danisco following the launch of its new natural anti-fungal blend.
A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.
Tough new regulations concerning classifying energy drinks as 'stimulant drug containing drinks' in Canada are not in the interest of consumers, according to the Canadian Beverage Association (CBA).
Kerry’s acquisition of Cargill’s flavour systems for €168m ($230m) is by no means transformational but will boost the Irish ingredient firm’s beverages and dairy flavours portfolio, claims an analyst.
A Delaware-based firm that has patented a process to remove estrogen and other unwanted components from soy is in advanced negotiations with manufacturers of soy foods to license its technology.
Multi-layer emulsions can be used to control the release of flavours and aromas in food and drink products, according to new research from New Zealand.
General Mills expects to see a sharp acceleration in Greek yogurt sales this year after bringing on new manufacturing capacity and ratcheting up advertising spend.
The row over Ralcorp’s refusal to engage with suitor ConAgra has escalated following the filing of a class action lawsuit alleging Ralcorp’s directors breached their fiduciary duties to shareholders by rebuffing ConAgra’s advances.
5-Hour Energy is now selling nine million bottles of its energy shots a week compared with seven million last year, a 28% rise in volume, the firm has revealed.
ConAgra has made an unsteady start to the financial year as unexpectedly high inflation and wheat market dynamics pushed profit down, despite rising sales.
Baobab – the African superfruit packing an unparalleled nutritional punch – is being tested by a major player in the cereals sector and is set to feature in a clutch of new launches later this year from granola to chocolate covered fruit snacks.
National Starch’s mission to analyze texture as systematically as flavor in the product development process has moved into a new phase with the global roll-out of its Texicon food texture language across high and low moisture systems.
Minnesota’s QualiTech has received A certification of its food processing facility under the British Retail Consortium (BRC) standard, as the company builds its safety standards.
The Campbell Soup Company is launching 35 new products this fall with bolder flavors and new ingredient combinations, as the company addresses a 9% slump in soup sales.
Listeria has been found in samples of cantaloupes and packaging equipment at Jensen Farms, the company linked to the deadly Listeria outbreak in the US.
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.
A market for Indian honey in the North American market has prompted Intertek to launch a honey certification service for manufacturers and exporters in India.
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.
Consuming fruits with white flesh like apples and pears can reduce the risk of stroke, new research published in Stroke: Journal of the American Heart Association has found.
New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.
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.
The first products to emerge from a joint venture (JV) between French food ingredients giant Roquette and Californian microalgae expert Solazyme will hit the market in January, its boss has revealed.
Roquette has put its money where its mouth is when it comes to collaboration with the development of a multi-million-dollar innovation center in Geneva, Illinois, designed to strengthen relationships with customers.
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
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.