Brits are responding to successful marketing from the likes of Danone and Yakult and embracing digestive health products such as probiotic yoghurts and drinks, but the market has plenty of room for further growth, according to a Datamonitor report.
Most Canadian wheat farmers are opposed to the introduction of genetically modified (GM) wheat unless market conditions change, according to a Canadian Wheat Board (CWB) survey.
More than 90 percent of American consumers say they are likely to continue buying store brands even after the economy improves, and nearly half would like to see more of them, according to a new survey.
Nestle USA has expressed concern and regret after US food authorities finally confirmed the bacterium E.coli H7:157 had been detected in its Toll House refrigerated cookie dough.
Kerry Group has opened a $50m innovation and technical center in Beloit, Wisconsin to respond to its customers’ continued demand for innovative products.
Plainview Milk Products Cooperative of Minnesota has issued a recall of all the instant nonfat dried milk, whey protein, fruit stabilizers, and gums that it has manufactured over the past two years, due to possible salmonella contamination.
Nestle USA issued a statement on Friday saying that it is “openly sharing all requested information” with the FDA after the Wall Street Journal reported that the company has refused access to records in the past.
The term cosmeceutical has always been controversial, but the blurring boundaries between the worlds of nutrition and cosmetics are highlighting divisions that neither industry can ignore.
Researchers have linked high intake of fat from red meat and dairy products with increased risk of pancreatic cancer, in a study published in the Journal of the National Cancer Institute.
One week on from Nestle’s recall of its Toll House cookie dough, the source of an E. coli strain that has sickened 69 people across 29 states still has FDA officials baffled, but lawsuits have already been filed.
A nationwide coupon-book initiative that aims to engage natural product consumers with childhood nutrition is in its final stages of set-up, with interested manufacturers able to apply for participation until July 15.
National Starch has moved into gluten-free bakery solutions with a new range of clean-label starches for use in gluten-free products for the North American market.
Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.
Excessive speculation on the futures market fuelled last year’s wheat price surge that led to higher prices for industry and consumers, according to the results of a year-long Senate investigation.
Leaders in the quest to make the dairy industry greener discuss an ambitious new plan to reduce greenhouse gases by 25 per cent, and how the industry members should collaborate to innovate.
Glanbia Nutritionals has developed an emulsifier line for longer shelf life and cleaner labels in a move toward ingredients targeting added productivity and profitability, rather than just added nutrition.
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
At the IFT trade show in Anaheim, California, Caroline Scott-Thomas spoke with culinologist Agnes Jones about Natural Starch’s new range of texture systems - and asked: What is a culinologist?
International Flavors and Fragrances (IFF) has released a new range of “natural and authentic” beef flavors which it says responds to consumer demand for natural ingredients.
New research from the United States suggests that consumer confidence in food companies has plummeted after less than one in five said they trusted firms to develop and sell healthy products.
Top US nutrition experts together with health organizations and leading doctors have joined forces to ask President Barack Obama to combat obesity by creating a Presidential Commission on Healthy Weights, Healthy Lives.
Redpoint Bio has identified a new sweetness enhancer that could address the same market needs as new natural sweeteners launching to market at the moment.
The mapping of ‘taste dialects’ could help food firms develop products that appeal to the specific preferences of consumers in certain geographical locations, according to a taste psychologist.
At the IFT trade show in Anaheim, Jess Halliday followed the Flavor and Color Innovation trend tour, and spoke to some of the companies showing their latest developments at the show.
When shopping, consumers very quickly decide on a brand’s worth and unless they are making positive ticks in their minds to an array of factors, it is likely they will pass your functional food by, according to a leading consultant.
Prices for key commodities used by food manufacturers may have eased since their peaks last year, but the cost of cereals and vegetable oils in the near term will remain far higher than pre-2008, projects the OECD.
Consumers are unlikely to revert to ‘unsustainable’ spending habits when the economy recovers, according to a food and agribusiness expert at Rabobank.
GSB Flavor Creations has been releasing a variety of ‘shuffled’ flavors in recent months, to develop “unusual yet complementary tastes”, which it says is “like choreographing a dance”: Now it is characterizing them as specific well-known dances.
At the IFT trade show in Anaheim, Caroline Scott-Thomas followed the naturally sourced trend tour, and caught up with some of the companies highlighting natural products at the show.
Food technology is a profession under attack – and both industry and government need to invest to ensure its future, says former IFT president Dr John Floros.
Bisphenol A (BPA) causes significant reproductive health effects at levels equivalent to or below the dose that that has been thought not to produce any adverse results, new research has said.
The non-profit organization behind the Mediterranean diet pyramid has released a new display poster to illustrate its updated version, which was unveiled earlier this year.
Z Trim Holdings has expanded its range of fiber ingredients to provide a cost-effective, clean label way to boost moisture content in meat products as an alternative to starches and gums.
The Food Safety Enhancement Act has been broadly welcomed by industry but a group of organizations has issued a letter to the relevant committee voicing strong opposition to several of the bill’s provisions.
The US and Canada have come to an agreement on organic equivalency standards, expanding organic trade opportunities, US Agriculture Deputy Secretary Kathleen Merrigan announced on Wednesday.
Dairy product sales in the US have continued to rise during 2008, defying higher prices for consumers and creating a number of challenges and opportunities for packagers in the future, according to a new report.
The safety risks of nanotechnology use by the food industry could make it “the new asbestos”, says toxicologist Dr George Burdock of the Burdock Group.
Over half of Americans are willing to spend more on healthier versions of food, but price remains a barrier for some, according to a new online survey.
In today’s challenging economy, large companies are increasingly looking to buy innovative finished products rather than developing their own, says Blue Pacific CEO Donald Wilkes.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Blue Pacific Flavors has said it is focusing on traditional, authentic berry flavors as consumers have become more aware of ‘superfruits’ and their associated health benefits.
Bunge has closed two canola meal processing plants in Canada after the Food and Drug Administration (FDA) found shipments to the US were contaminated with salmonella, the company said on Friday.
Over restrictive federal regulation of nano science should not be allowed to strangle the benefits the technology could bring to food safety, quality and availability, warns William Norwood, president nanoAgri Systems.