Dairy-based ingredients supplier DairiConcepts has expanded its range of cheese flavors and blends to include new flavors, as well as many with organic, halal and kosher certification, the company has said.
Findings by the US authorities indicating elevated levels of lead in a chewing gum product has led to a recall of the gum by US confectionery firm Candy Dynamics.
DuPont has extended its $6.3bn takeover bid for Danish biotech firm Danisco for the second time, after holders of only six percent of Danisco’s shares have accepted the offer.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Tate & Lyle looks set for full year results in line with expectations as its refocus on specialty ingredients pays off and it sells its mothballed facility in Fort Dodge, USA, to Cargill for US$57m (GB£36m)
The Grocer Manufacturers Association stressed the importance of ensuring food import safety yesterday, in comments submitted ahead of an FDA meeting on implementing the import safety measures of new food safety law.
Good flavor, interesting texture, and proper cooking techniques are needed to make successful meat-free entrées on a large scale, according to a presentation at the recent Research Chefs Association conference in Atlanta.
Spice maker McCormick reported a 13 percent rise in its first quarter earnings, boosted by cost savings and strong domestic and Asian sales, the company said on Tuesday.
Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.
Dean Foods has agreed to sell a milk processing plant in Wisconsin as part of a settlement with the US Department of Justice over the acquisition of a division of Foremost Farms.
Trends in weight gain have paralleled trends in intake of added sugars, according to a review of 27 years of Minnesota Heart Survey data presented at an American Heart Association (AHA) event.
Let’s hear it for compromise. It’s not often that a middle-ground solution is championed, but the National Salt Reduction Initiative is gaining support precisely because it has not strong-armed anyone into action.
Breakfast cereal manufacturer, General Mills, admits it fell far short of goals for 2010 in terms of reducing energy consumption and greenhouse gas emissions (GHG) but has flagged up a packaging commitment.
Cargill has expanded its brand portfolio in India with the acquisition of the refined sunflower oil brand Sweekar from Mumbai-based consumer goods manufacturer Marico.
The National Oceanic and Atmospheric Association (NOAA) has said it will continue to test seafood from the Gulf of Mexico into the summer, in an effort to convince consumers that seafood from the region is safe to eat.
The Food and Drug Administration (FDA) has said it intends to seek views from an expert panel this week on a possible association between artificial food colorings and hyperactivity in children.
Feelings of hunger, or food associated images, do produce ‘mouthwatering’ sensations, or increase saliva flow, in the same way that the smell or taste of food does, according to new research.
The new PepsiCo plant bottle appears to tick all the “green” boxes for a disposable drinks bottle but the innovation should not be taken too seriously until it arrives on shelves.
Private label foods are set to double their global market share to 50 percent by 2025 but leading brands will also gain in importance, according to a new report from Rabobank.
‘Extreme and edgy’ flavors are increasingly moving into the mainstream, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Two-layered emulsions were found to increase the retention of volatile flavours during spray drying, according to researchers from the University of Bourgogne.
American adults’ exposure to mercury from sources such as fish is not linked to an increased risk of cardiovascular disease, suggests a new study published in the New England Journal of Medicine.
When it comes to deciding whether to purchase functional foods, ‘the principal considerations still do not pertain to health, but rather taste and price’ according to a new consumer study.
Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.
Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
Whole food guidelines should be used to explain the role of saturated fat in heart disease risk, says a global expert panel assessing the evidence linking saturated fat with cardiovascular disease.
Consumption of most ready-to-eat meat products contributes very little to HCA intake but cooking conditions and ingredients are influential, suggests new US study.
Ingredient suppliers that can provide lower cost alternatives to increasingly pricey commodities could benefit from higher prices, according to a fiber ingredient supplier.
A federal judge in the US has, in the main, refused to dismiss a proposed suit alleging that Kellogg did not adhere to consumer protection laws and contravened an implied warranty by selling salmonella-tainted peanut butter crackers.
A new market research technique could help product developers and marketers discover the amount people will pay for specific food attributes, according to a presentation at the Research Chefs Association conference.
California’s Hilmar Ingredients has launched a new whey protein ingredient offering excellent nutritional profile, solubility and heat stability for transparent, low pH beverage applications.
Corn Products International has developed a new directly compressible erythritol for use in sugar-free confectionery and tablets, the company has said.
Danisco’s fine Q3 results may make some investors less willing to sell, believing the company can bring profit alone or that DuPont may be persuaded to raise its offer, say commentators.
The stability of plant sterols in functional foods for cholesterol reduction is high, says a new study from Spain which adds to the safety data surrounding phytosterols.
Caravan Ingredients has added a new diglyceride ingredient to its Trancendim range to reduce saturated fat content in par-fried potatoes and prevent freezer clumping and crumbing, the company has said.
The number of students graduating with food science degrees has almost doubled in the United States since 2004, according to the Institute of Food Technologists (IFT).
Booming sales of omega-3 fortified cooking oil in China may show how countries with nutritional deficiencies can boost the nutritional intakes of a population, said a leading omega-3 figure.
Americans need to shift the way they think about protein and consume it in small amounts throughout the day rather than in one large meal, says marketing coordinator for Fonterra USA Teresa Polli.
The establishment of a Food Safety Working Group in 2009 was a ‘positive first step’ but more work is needed to address fragmented oversight of US food safety, says the Government Accountability Office (GAO).
The Canadian Food Inspection Agency (CFIA) has said it intends to name companies that violate Canada’s food safety regulations in an effort to improve accountability and transparency.
US food, drink and consumer product manufacturers increased their use of recycled plastic inputs by 49 per cent from 2005 to 2010, in addition to reducing packaging weight, claims a new report from the Grocery Manufacturers Association
Rising health concerns, all-natural credentials and growing regulatory approval are all driving stevia’s rapid market growth, finds a new report from Zenith International, which forecasts worldwide sales will more than triple in volume by 2014.
Stevia supplier GLG Life Tech has partnered with International Flavors and Fragrances (IFF) to extract and supply Rebaudioside C (Reb C) for use by IFF as a flavor modulator, the company said.
Another seven major food companies have joined the National Salt Reduction Initiative, which aims to cut salt in processed and restaurant food across the United States by 25 percent in five years.
Food safety messages need to be clear and targeted to drive the behavior of consumers, who are generally not confident in the safety of the US food supply, according to a new study.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Sensient Colors has developed a new natural pearlescent pigment range for use in foods including cereals, confectionery, frosting and gelatin desserts, the company said.