Frozen food manufacturers should focus on higher-quality,
better-for-you options in order to boost the performance of the
slow-growing category, which is increasingly threatened by fresh
foods, says a new report.
Nestlé Research Center, in collaboration with the University of
Bristol, are pushing back the boundaries of scientific knowledge
for the food industry by using molecular physics to explore the
properties of carbohydrates in food.
Whatever consumers say they are doing when it comes to making food
choices, their actual eating habits reveal something very
different, according to industry expert Harry Balzer.
Dutch ingredients firm DSM used the recent IFT trade show in
Orlando as a platform to launch its new natural-tasting yeast
extract ingredient on the US market.
People with a 'sweet tooth', a strong preference for sweet tastes,
associate the taste with mood improvements and have impaired
control of eating more sweets, says research from the US.
PL Thomas has launched a new carrageenan product in partnership
with Spanish firm Ceamsa, which its claims cuts costs in half and
eliminates the need for gelatin or locust bean gum.
The use of hydrolysed vegetable protein (HVP) ingredients is on the
rise, according to the Association Internationale de l'Industrie
des Bouillons et Potages (AIIBP).
There are no obesity-causing bad foods, only bad eaters, according
to the celebrated host of the Food Network's "Good Eats" and
"Iron Chef America" Alton Brown.
China's biggest domestic cheese producer, Bright Dairy, has
invested in a new production line for sliced cheese to increase its
profits from this growing, niche market.
Scientists in Australia are "dragging food science into the 21st
century" by using neutrons to probe the molecular structure of food
and ingredients, and changes that occur during processing.
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 Food Safety Authority of Ireland (FSAI) has announced that it
is on-course to meet salt reduction recommendations but stressed
that more research and investment is necessary if the ultimate
targets for 2010 are to be achieved.
Food technologists and manufacturers will be swarming to Florida
tomorrow to learn about the latest ingredients innovations as the
2006 IFT annual meeting and food expo opens its doors in Orlando's
Orange County Convention Center.
Japan-based Ajinomoto General Foods is reported to have started the
in-house manufacturing of mannooligosaccharides to meet rising
demand for the product.
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.
Britain's Sugar Bureau is continuing to sponsor research into food
and health, with new research recommending that parents should
not offer their children high-energy foods as rewards and
treats as a means of encouraging the...
Cambridge scientists have shown that the reward centres of some
peoples' brains are more sensitive to appetising food cues, and may
help explain compulsive eating disorders.
American consumers continue to eat certain foods containing trans
fats despite being aware of the health dangers associated with
these, says a new report.
The US food industry has launched a campaign to counter the bad
publicity it expects to receive from a new film linking fast food
chains and the industries that support them to the nation's health
and social problems.
Rising health concerns and demand for low-fat foods is set to drive
demand for food emulsifiers, according to a recent report by market
researcher Frost & Sullivan.
Consumers are increasingly looking for quality seals and trust
marks on food products, which provide a fast and easy indication of
the item's benefits, according to research conducted by ConAgra
Foods.
The food industry must take responsibility for the continued
excessive consumption of salt, according to professor Graham
McGregor of St Georges University of London.
The majority of food recalls around the world are caused by
preventable problems, with poor allergen control and failure to
follow international standards as the major culprits, according to
a UK consultancy.
The key to building long term relationships with consumers is a
better understanding of people and their different and changing
needs, according to food trend forecaster Phil Lempert. Food firms
must focus on aging consumers, ethnic...
Food companies face a growing chance of litigation from employees
over concerns about the industry's use of diacetyl and butter
flavorings, which have been linked to lung disease in workers.
By next month food companies will be required to have more explicit
instructions that uncooked, breaded or boneless poultry products
need to be cooked.
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.
American consumers are eating safer, according to new findings that
reveal the number of 'risky foods' consumed has declined
significantly in recent years.
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.
Leaders in the US food industry met this week at the Reuters Food
Summit to discuss the challenges that lie ahead and to outline
companies' responses to changes in the industry.
National Starch Food Innovation has introduced a range of natural,
grain-based ingredients, which it claims maintain the positive
attributes of traditional flours while expanding and improving the
ways they can be used in packaged...
The House of Representatives on Wednesday approved a bill that
would standardize food safety labeling requirements throughout the
US, a move that would bring significant benefits to the food
industry.
The House of Representatives yesterday lunched a debate on a bill
that proposes to create a uniform system for all food safety
standards and warning labels on food products regulated by the US
Food and Drug Administration (FDA).
The Sugar Association has filed a petition with the Food and Drug
Administration (FDA) requesting the establishment of a clear
definition for the use of the term 'natural' on food and beverage
product labels.
A study attempting to find out exactly why we prefer fatty foods
could help manufacturers to design tasty, low-fat foods that are
less likely to make people overweight.
Exotic fruits, white tea and small plates and bites are set to
become more popular with consumers this year, as more people opt
for "healthy," "fashionable" and "adventurous" foods,
says a new report.