A recent white paper published by the Institute of Food Technologists (IFT) on the sustainable production of nutritious foods through processing technology highlights how various processing techniques can improve food and nutrition security. Yet the challenge...
Tate & Lyle underscored the formulation considerations necessary to improve nutrition without sacrificing experience by featuring two stevia and allulose sweeteners in an IFT FIRST panel discussion in which participants shared their favorite food...
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
FDA: We are eveloping draft voluntary targets for sodium reduction
The Center for Science in the Public Interest (CSPI) is suing the FDA in a bid to compel it to respond to a 2005 petition requesting that it revoke the GRAS (generally recognized as safe) status of salt and treat it as a food additive under the law.
According to Nielsen data, 85% of new consumer packaged goods fail within two years, and big firms are no better - and often far worse - at picking winners than smaller ones, despite their deep pockets.
The Grocery Manufacturers Association (GMA) has decided to share its database on how food manufacturers use chemicals that are Generally Recognized As Safe (GRAS) with the US Food and Drug Administration, an initiative the trade group claims will “improve...
The FDA’s proposed label changes would draw attention to a lot of issues worrying public health officials—from calories and added sugar to serving sizes and vitamin D. But one nutrient that won’t be mandated on labels, in spite of growing concern over...
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
Over 100 food industry leaders and senior directors from Europe, Asia and the Americas will soon convene in Cannes, France for the 2014 Food Vision summit to discuss key issues facing today’s global industry, from sustainability to innovation; alternative...
The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.
While the Cornucopia Institute is attempting to re-ignite the debate about the safety of carrageenan with the publication of a new report urging shoppers to avoid it, no new scientific evidence has been presented to support its arguments, say firms supplying...
Hydrocolloid thickeners and food additives have ‘good prospects’ in terms of potential marketing to consumers due to their natural origins and familiar sources, which make them ideal for marketing in cleaner label foods, according to new consumer research.
Reducing salt in processed foods through a series of unnoticed reductions could be an effective way to improve consumer acceptance of low-sodium foods, according to the authors of a new study published in the Journal of Sensory Studies, but how quickly...
Consumers increasingly are choosing whole and unprocessed foods – so is it the end of the line for processed food manufacturers? Not if they move with the times, say ingredient suppliers.
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.
The FDA has refuted claims that it has already begun a program to reduce the amount of salt in processed foods, after a new Institute of Medicine report said its current strategies to reduce sodium intake are failing.
Efficiency and environmental protection are the twin benefits claimed for what is said to be Canada’s first organic preservative and disinfectant for use with food products from food to table.
US marshals have raided a rodent-infested food processing plant in Louisiana and seized goods worth $72,000 – just 24 hours after the Food and Drug Administration (FDA) vowed to get tough on companies that flout safety laws.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
The US Food and Drug Administration (FDA) said it will bring current federal food processing safety rules up to date in an effort to provide additional protection against foodborne illness.
Indian spice producer Vallabhdas Kanji Limited (VKL) has received
unspecified investment from Argonaut private equity firm, which
will let it pursue acquisition opportunities on a global scale and
further boost its manufacturing capacity.
The US Food and Drug Administration (FDA) may consider revising its
regulations on salt, and has set a public hearing to examine the
possible implications of tighter limits.
Scientists have isolated a blue pigment from cultured soil bacteria
that could offer a natural colouring with an excellent stability
and toxicology profile for food.
The Indian Food Safety and Standards Bill 2005 has been signed into
law, promising a significant impact on the Indian dietary
supplement industry, and opening up a potential market of one
billion people for dietary supplement companies...
The introduction of novel and value-added products and additive
free foods is boosting the use of antimicrobials in almost all food
processing segments, according to a new report.
Limited recourses when it comes to monitoring food safety could
pose a threat to public health, while some consumers also put
themselves at risk through the food choices they make, according to
scientists who spoke at the IFT in Orlando...
The American Medical Association (AMA) has added its voice to the
clamor against salt, voting this week to urge the government to
revoke the substance's GRAS status.
Scientists are studying the effectiveness of new methods -- such as
ozone and electrolyzed oxidizing water -- to kill pathogens in the
plant without using thermal processes.
Newly published salt reduction targets have been cautiously
welcomed by the UK food industry as being 'more realistic than the
2005 proposals', though health campaigners are furious.
Consumer confidence in food safety in the UK is recovering from the
low levels it had reached last year after the Sudan 1 food scare,
according to a new survey.
Grasping the booming opportunities in the Chinese food and beverage
market, Japanese food conglomerate Kagome has linked up with
Chinese firm to bring vegetable and fruit juices to the market.
Ambitious ingredients firm Cargill reaches into its deep pockets,
strengthening its portfolio to food makers in China through the
acquisition of an academia supported food ingredients firm based in
Peking, reports Lindsey Partos.
Underlining the massive potential that exists for food makers and
ingredients players in China, new data reveals only about 30 per
cent of food in China is processed, compared to 80 per cent in
western nations, reports Lindsey Partos.
Pushed by a UK minister, food makers handed in plans at the weekend
to slash the salt content in processed foods but the industry has
criticised the government move, suspecting political
spin,reports Lindsey Partos.
Danish ingredients firm Chr Hansen has benefited from the growing
demand by food makers for natural colours. Higher sales of natural
colours helped to lift profit figures in a third quarter that also
gained from the increasing popularity...
A new report on optimising food texture and rheology has been
published to help food manufacturers achieve the specific qualities
consumers are looking for, reports Anthony Fletcher.
In the same week that the US food watchdog releases new findings on
the presence of acrylamide, the probable human carcinogen, in
processed food products, the American Chemical society will
dedicate an entire symposium to this sensitive...
