Latest News in the food Industry
Natural & Clean Label
Technology Meets Tradition
28 Oct 2014
The bakery and confectionery sector is going through some interesting times. Many of the products in the sector are particularly indulgent, and the good news in this regard is that consumers now seem to be – in general – better off and are ...
Read moreEdible Insects: The Protein of the Poor?
22 Oct 2014
While three quarters of the food industry and NGOs claim to be looking for solutions to solve the challenge of feeding the world’s growing population, two vital questions still go unanswered: How will corporate responsibility initiatives lead to ...
Read moreThe Food Industry’s Little Helper
14 Oct 2014
Enzymes are little helpers that make the food world go around. Chemically speaking, of course, they are complex biological catalysts that promote various kinds of biochemical reactions, mostly by lowering the activation energies of specific substrates....
Read moreFunctional Ingredients and Functioning Bodies
13 Oct 2014
In recent years, the relationship between diet and disease has been increasingly publicised in the hope of changing consumer lifestyle habits – and it seems to be working; with consumers paying more attention to their dietary habits and opting for bene...
Read moreFunctional Ingredients Offer the Best of Both Worlds
13 Oct 2014
Over the years Food & Drink International has reported on the industry, the functional ingredients sector has perhaps undergone the greatest change. It used to be the case that consumers would often have to make the choice between taste and functio...
Read moreIs Sugar Natural?
29 Sep 2014
One of the key challenges when considering any natural proposition is that it is difficult to actually define ‘natural’ and how it actually differs from other aspects such as ‘clean label’. The clean label proposition is generally considered to be seek...
Read moreBeetles: Love Me Do
23 Sep 2014
The South American beetle has been used as food colorant for centuries, giving bright red colouring to soup, ketchup, sauces, jams and canned fruits. You may have seen recent controversies with coffee outlets starbucking their Frappuccinos with crushed...
Read moreNatural Good Taste
8 Sep 2014
The flavours sector represents one of the largest within the global food additives market and the use of flavouring compounds is widespread as manufacturers continue to search for appealing new taste experiences. Sweet flavours, particularly those that...
Read moreCleaning up Colours
4 Sep 2014
The ‘Southampton 6 report’ from McCann et al (2007) highlighted potential issues relating to hyperactivity in children and suggested correlation to the use of six artificial colours: sunset yellow (E 110), quinoline yellow (E 104), carmoisine (E 122), ...
Read moreCochineal Sets an Example to us All
1 Sep 2014
If we look at history, the aesthetic aspects of food were not a major consideration until relatively recently, and began to change fundamentally with the onset of the Industrial Revolution. (Today, for example, a Spanish paella rice dish would be unacc...
Read moreBroadening Our Taste Buds, One Ingredient at a Time
5 Nov 2013
Our taste buds are programmed to favour and reject certain tastes almost instinctively. Sweet tastes are well-accepted, as traditionally they indicate a natural and safe source of energy – whereas bitter tastes tend to warn against toxic foods, a...
Read moreSweetness From Nature – Megatrend Versus Mainstream Business
22 Oct 2013
“All natural” is a megatrend in the ingredient industry these days. Many new innovations are taking place throughout the whole ingredient value chain – from farming and manufacturing through to the product formulators and the FMCG marketers. The trend ...
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