Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
Manufacturers of energy drinks are less frequently including the ingredient taurine in their new product launches, according to the latest post-market statistics.
Canadian firm Burcon has hit back at comments made by an investment firm a year ago describing its canola protein extraction and purification process as expensive and technically challenging.
The FDA is planning to conduct a study to uncover barriers to consumers looking at food labels, in a bid to help consumer understanding and use of information provided on packaging.
An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada.
Food processing plants with unionised workforces are more efficient and productive, one US union with more than 1.3 million members in the food sector has said.
Ajinomoto has opened a new application center in Chicago to develop new food and beverage applications for its ingredients and technologies – with a strong focus on health.
Private label still has enormous growth potential as those who believe non-branded goods are of high quality still far outnumber regular buyers, according to a new market report.
US beef, pork and chicken prices may start to creep back up, the USDA’s Economic Research Service warns, on the back of re-surging energy and feed costs.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Acrylamide, a chemical that that appears in both food packaging and processed foods, has been added to a list of toxic substances by Canadian health authorities.
The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the ingredient for use in human food.
California-based Phyterra Yeast has launched three yeast strains to prevent sensory and spoilage problems in wine caused by the formation of hydrogen sulfide during fermentation.
AHD is entering the stevia sweetener market in the US with an extract sourced from Japan; meanwhile, Sweet Green Fields has announced that it has received GRAS notification for its stevia from the FDA.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
Increased intakes of soy protein may reduce cholesterol levels in people with type-2 diabetes, says a new study that expands on the heart healthy potential of soy.
The American Heart Association (AHA) has set down strict guidelines for added sugar intake that put a woman over the daily recommended limit for drinking just one 12-once can of regular soda.
Cargill has made a new investment in its high oleic canola program with the move to a new seed facility in Idaho Falls, as it sees more demand for zero trans and low saturated fat oils.
Making healthy food choices and adding specific nutrients into their diet are the two main reasons why US consumers read food labels, according to a recent survey.
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
Canadian firm Burcon is closer to submitting GRAS notification for its canola protein isolates to the FDA, as a key toxicology study is accepted for publication.
US consumers who eat average amounts of fish could be exposed to levels of mercury that exceed the EPA criterion for the protection of people, according to a new study.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
A poultry processing company from the US state of Georgia is facing almost $380,000 in fines for a series of “wilful and serious” health and safety violations committed over a five-year period.
Look at the globe and you’d be hard pressed to find two countries further apart than Ireland and New Zealand. But they stand side-by-side on the folic acid fortification issue – it is not needed.
Cap-and-trade carbon pricing could be particularly damaging to the food industry unless manufacturers start developing more efficient supply chains now, according to new analysis.
Increased intakes of antioxidant-rich fruit and vegetables may reduce the risk of developing non-Hodgkin lymphoma, says a new study from the Mayo Clinic
With all the focus on LDL (bad) cholesterol, a ‘virtually unknown’ form called oxycholesterol may pose the biggest heart health threat, say Chinese scientists.
Employment prospects and revenues in the US food and beverage industry are likely to improve next year, predict most executives in the sector, according to a national survey from tax advisory firm KPMG.
Canadian supplier, Lallemand, has launched a form of baker’s yeast that has been altered to boost vitamin D levels and will be available to customers that already employ Lallemand's yeasts as well as new clients.
The Food and Drug Administration (FDA) has issued draft guidance on the labeling of beers made with grains other than malted barley and hops, such as sorghum, rice or corn, the agency said on Wednesday.
The common perception that people turn to so-called comfort foods in times of crisis could be entirely unfounded, says new research due to be published in the Journal of Consumer Research.
Corn Products International’s Mexican affiliate CP Ingredientes has been awarded $58.386m in damages by a NAFTA tribunal after Mexico placed discriminatory taxes on high fructose corn syrup (HFCS).
Nestle’s Toll House cookie dough has returned to stores with different packaging than the E. coli-tainted batch that was recalled two months ago, after “helpful discussions” with the FDA, the company said.
The quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from Spain.
Despite high awareness of the importance of healthy eating, most Canadians see barriers to doing so, according to the latest annual report on the nation’s health commissioned by the Canadian Medical Association.
US researchers have developed a new nutrient profiling tool, which they say is an “objective” and “scientific” approach to measuring the nutritional quality of foods.
The Campbell Soup Company has ended its part in the so-called ‘Soup Wars’, during which it attacked rival soup manufacturer Progresso in its advertising – even though it seems that the ads worked.
Danisco has said that it is investing €60m ($85m) to boost capacity for its frozen and freeze dried direct vat inoculants (DVI) in Europe and the US, primarily to feed growing demand for probiotic cultures.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how nanotech is expanding the possibilities to colour food, and why it isn't clever to eat a high-fat diet.
Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
Multinational food and agritech giants are banding together in a bid to throw light on areas of climate change legislation they warn could severely hike food prices.
Researchers behind a major review of voluntary allergen advisory labels are urging more regulation for allergen labeling to remove ambiguities and make life easier for allergy sufferers.
Sales of private label products are still growing, having “significantly increased” over the past year, according to new research from The Nielsen Company.
How best should Britain plan to secure reliable supplies of reasonably-priced food? Should the nation put its trust in home production or food imports from the world market?