There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.
Eagle Product Inspection has identified sanitation and survivability as key factors in the design of the new machines for the meat industry it unveiled last week.
Aggrieved companies and trade groups have already mounted legal actions against the EU’s strict health claim laws – they are in process – but the regulation’s workings could face fresh challenge from governments signed up to the World Trade Organization...
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
A new interactive graphical database offering market insights for food and beverage ingredients will help manufacturers and suppliers identify new trends and grow their business, according to RTS.
The fight for public health should not be against obesity, but rather the dangerous metabolic conditions that both obese and non-obese people suffer from. And the prime target for those diseases is sugar, says Professor Robert Lustig.
Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
Alcohol-free malt beverages are big business in the Middle East and there were plenty of varieties on show at Gulfood last week. Symrise brewmaster and category development manager Wilhelm Resanovic caught up with FoodNavigator at the show, where the...
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
How manufacturers incorporate stevia into new products and how they position products with consumers are equally important for market success, says Cargill's sales director, health products for EMEA, Olivier du Chatelier.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Europe's population is getting older, bringing a range of nutrition-related health concerns to the fore, including how to maintain muscle mass as we age - an issue thought to be closely related to protein consumption.
Can bioinformatics help to add business value? Is industry innovation being put on hold for blending? And how is a shift towards ‘pure’ products affecting the market.The NutraIngredients and FoodNavigator team reflects on our highlights from the final...
How will banning the term 'probiotic' change how companies conduct business, can stevia ever be a 'drop in' solution, and who were the big winners at the NuW awards this year?The FoodNavigator and NutraIngredients team reflects on...
Is there hope for probiotic health claims after all? What are the opportunities in functional foods? And how should companies appeal to consumers with reduced sugar and reduced salt products? The FoodNavigator and NutraIngredients team reflects on highlights...
A new risk management tool for flavouring substances, additives and food contact materials is due to be completed in the coming weeks, drawing together data on food chemical occurrence, concentration and food intake, says Dr Tracy McCrorie of the University...
Palm oil producers and traders have been looking for new production areas as expansion in environmentally sensitive regions in Southeast Asia has become increasingly difficult - but Latin American and African production must embrace sustainable standards...
'Snackified' traditional foods are among the latest snack trends on show at SIAL in Paris this week, where better-for-you snacks have made a strong appearance.
There is big interest in locally produced food in Europe – and interest is growing, according to Sophie de Reynal, marketing manager for Nutrimarketing.
Speaking from the show floor of InterBev in Las Vegas, Richard Hall, founder and chair of Zenith International reveals 20 words to sum up themes and trends for the next 20 years, then sums up six decades in six words.
The food industry could be a powerful player in ensuring food security - and that makes sense from both an ethical and a business perspective, according to Danielle Nierenberg, director of the Nourishing the Planet project at the Worldwatch Institute.
Last week saw a furious row between researchers in France and their critics from around the world after they published new findings on the effect of genetically modified Roundup maize when it is fed to rats.
Food safety and operating efficiency are common industry concerns, according to Richard Hebel, product manager, Fat Analysis at Eagle Product Inspection.
Solbar is preparing for strong global growth in the wake of its acquisition by farmer agri-cooperative CHS, according to Todd Watson, CHS global protein sales and development manager for food and food ingredients.
Omega-3 suppliers must get to grips with their manufacturing customers and with consumers if they are to market their products successfully, according to Virpi Varjonen, executive consultant at commercialisation agents Invenire.
A lack of clear regulations relating to the use of nanotechnology in the food sector could hinder the commercialisation of current food safety research, a manufacturing expert has claimed.
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
New technologies are opening up big potential for the extraction of value-added ingredients from food production and processing wastes, according to one expert.
The 15th instalment of Vitafoods Europe kicks off in Geneva on May 22 with portfolio director Chris Lee excited about a peer-review education programme featuring the father of nutraceuticals and an expo that will outsize all previous editions.
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
Three years late and seeking further extensions, nutrient profiles remain the missing link in the European Union’s new health claim regime. Frustrated stakeholders say the time to decide is nigh.
Last week, Monika Kosinska, the secretary general of the European Public Health Alliance (EPHA), engaged industry in a debate about the worthiness and effectiveness of taxes on unhealthier foods to spur reformulation and healthier eating.
Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from...
International Flavors and Fragrances (IFF) is developing a line of culinary herb flavors to respond to demand for fresh flavors, and a line of mushroom flavors to help manufacturers build a complete savory profile, according to Kevin McDermott, executive...
Dispatches from the 6th Nutrition & Lifestyle conference in Brussels
A 6-year project tackling obesity and other diet and physical activity-related health issues across the European Union has spawned 300 individual positive actions by government, commercial and other actors – and is not set to wind up until next year.
Dispatches from the 6th Nutrition & Lifestyle conference in Brussels
Industry has become accustomed to feeling annoyed and hamstrung by the European Union nutrition and health claims regulation, but UK consumer watchdog Which? told a conference today that the rules should be even more closely enforced to help baffled consumers.
Cash-strapped consumers demanding value mean that cheese producers need to reinvent themselves in order to 'produce more for less', according to Chr. Hansen's managing director of cheese cultures, Søren Herskind, while private label growth...
By Nathan Gray at Nutraformulate in Birmingham, England
The UK Institute of Food Research (IFR) has launched a new special expertise cluster for industry members wishing to focus on structuring food for health.
Irish MEP Marian Harkin has become one of the most vocal European parliamentary opponents of the interpretation and application of the EU nutrition and health claims regulation (NHCR), and she was not appeased by EC and EFSA statements at a specially...
