Collagen peptides produced from bovine gelatin may stop ice crystal formation in supercooled ice creams, opening up possible new innovations to formulators, suggests new research.
Barry Callebaut has launched its ProBenefit probiotic chocolate for food manufacturers in the US, saying that Dannon’s Activia advertising has boosted consumer awareness of probiotics’ potential benefits.
Portion-controlled packs are falling out of favor with consumers as they increasingly seek value ahead of convenience, according to market research organization Mintel.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
New legislation designed to strengthen the “dangerous” US food safety system as well as simplify its complex food supply chain has been introduced by key political figures from the House of Representatives.
A Harvard Medical School review has concluded that there is still not enough evidence to link diet with attention deficit hyperactivity disorder (ADHD).
Diana Naturals has developed a new vegetable concentrate blend which it says can reduce sodium and enhance flavor in savory applications, including soups, sauces and seasonings.
Bottled water manufacturers, including Coca-Cola and PepsiCo, will face stricter standards following the Food and Drug Administration’s decision to implement new rules to prevent contamination with E. coli bacteria.
The recent outbreak of salmonella in the United States caused by contaminated peanut butter represented a “failure” by the Food and Drug Administration (FDA), the agency’s new commissioner said this week as she took up her post.
Setton Pistachio, the company that recalled two million pounds of salmonella-tainted pistachios in March, has said it adamantly disagrees with an FDA assessment of its hygiene practices.
Upstate New York-based Maxx Performance has introduced an encapsulated green tea extract allowing addition to bakery and other dried goods without compromising flavor.
Advanced Food Systems (AFS) has expanded its line of food stabilizers for use in fillings for hand-held bakery items, sauces, glazes and retorted vegetables.
Finding investors in the current economic environment is a problem for all companies, even if they are doing well, according to Frost and Sullivan research analyst Christopher Shanahan.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
Setton Pistachio knew that some of its products had tested positive for salmonella but kept shipping them anyway, according to an inspection report released by the Food and Drug Administration (FDA).
Monosodium glutamate (MSG), a flavour-enhancer, does not increase the risk of developing allergies, such as asthma and rhinitis, says a new review from the US.
Lessons learned from the Chinese melamine scandal should stimulate greater discussion of ethical conduct in the food industry, says an article to be published in Trends in Food Science and Technology.
A recently published monograph by Health Canada is ‘insufficient’ and could lead to a ‘fooling of the consumer’ according to a leading probiotics researcher.
Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
Reusable food shopping bags and packages can contain a high level of bacteria, yeast, mold and coliform counts which pose a significant food safety risk, warns a new study from Sporometrics, an environmental microbiology lab based in Toronto, Canada.
Wild has developed a new line of flavours for baked goods that are said to be more stable than is usual and have a more intense fruity flavour and aroma.
Consumers who choose foods labeled ‘zero trans fats’ could still surpass their recommended daily limit due to FDA rules that allow up to 0.49g of trans fat per serving to be rounded to zero, says spread company Smart Balance.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Alcohol’s ability to survive under difficult economic times has come into question amidst shifting consumer attitudes in the US to more value-focused offerings as opposed to their premium counterparts, says new research.
Ingredient standards researcher ChromaDex Corporation has said that it anticipates significant future demand for its services, but is unsure if it can secure the capital necessary to continue expansion.
Following a gluten-free diet may be detrimental to gut health, which may also affect immune health, according to a new study from the Spanish National Research Council.
The majority of American parents believe that exercise is more important than diet to combat childhood obesity, according to new research from Mintel, despite recent evidence to the contrary.
Health Canada and the Canadian Food Inspection Agency have approved a high oleic acid genetically modified (GM) soybean for cultivation and foods containing the oil could hit the market by 2010, says DuPont.
You can try your best to avoid it, but when it comes to measuring carbon footprint, almost everything we do these days, either as a business or individuals, is likely to have a negative impact on the environment.
The Venezuelan government temporarily seized a Cargill pasta processing plant on Friday, claiming that the food giant has broken regulations governing food pricing, according to the Associated Press.
Stevia leaders must show corporate social responsibility, as sales of sweeteners derived from the plant take off around the world, says conference speaker.
Major wheat industry organizations from the US, Canada and Australia have announced that they intend to work together to commercialize genetically modified (GM) wheat crops.
Sensient Flavors has added its flavor masking technology to the raft of products that companies are offering to deal with potential off-notes associated with stevia-derived sweeteners.
Chr. Hansen has partnered with wineries in France and Italy to produce grape skin-derived red colorings for kosher-certified beverages, as well as polyphenols for the dietary supplement industry.
Open trade in food products between the EU and US is on its way following the agreement over the beef hormone dispute this week, industry believes – even though the stand off is not fully resolved.
A study is underway is in the US to offer what researchers claim will be the most comprehensive insight yet into the impacts of organic farming on the health of livestock in attempts to ensure better practices for suppliers.
Latin America presents growing opportunities for investment for food manufacturers, even as the economic crisis takes its toll on American and European markets, according to a new market report.
Speakers at the first day of Stevia World have focused on the potential of stevia sweeteners as mainstream sugar replacers, as well as their role in tackling surging rates of diet related ill health, such as diabetes.
The US Grocery Manufacturers Association has launched what it terms “wide ranging” initiatives to step up protection against food-borne illnesses including salmonella.
General Mills has been told to change the marketing of its popular Cheerios whole grain cereal, as the health claims it currently uses classify it as an unapproved drug.