Latest News in the food Industry

4 Jul 2018

The European Commission’s Joint Research Centre (JRC) and EFSA have renewed their commitment to work together in a variety of scientific and technical areas.

4 Jul 2018

Natural sweeteners are a major target for companies looking to make nature-identical food ingredients, but if they are produced in a lab rather than extracted from a plant, will consumers accept them as natural?

3 Jul 2018

Chr. Hansen Natural Colors has upgraded its main R&D facility and Global Expertise Center to stay ahead of consumers’ increasing demands for natural, yet innovative food and beverage products.

3 Jul 2018

Campden BRI is inviting companies to join a club project which aims to provide solutions for effective virus control measures for the food industry.

27 Jun 2018

Sugar use is down and honey use is up as manufacturers look for natural sweetening alternatives – but does honey live up to the hype?

25 Jun 2018

A new study, conducted by IFIC and supported by Abbott, found that heart and muscle health were the top two health topics that adults over 50 years old are paying attention to.

25 Jun 2018

TIC Gums has announced that it now offers organic tara gum, TICOrganic Tara Gum HV, as another tool in its portfolio of hydrocolloids.

25 Jun 2018

Fruit and vegetable powders are appearing in a range of foods and drinks to improve their flavour, colour, nutrition and texture, driven by the trend toward whole foods and consumer desire to boost fruit and vegetable consumption.

22 Jun 2018

A study, published in the June edition of Obesity Science & Practice, evaluates the effectiveness of incorporating soy protein-based foods into higher protein energy-restricted diet for weight loss.

20 Jun 2018

As the population ages, botanical ingredients to maintain and improve cognitive health are on the rise. What are they, and what evidence is there to support their claims?

20 Jun 2018

Campden BRI has developed a new method to rate the chilli heat of complex products, such as ready meals and cooking sauces to provide a consistent way to rate products as mild, medium, hot or very hot.

19 Jun 2018

European food manufacturers have been turning to healthier oils and fats – but there is often a trade-off to be made, balancing their benefits in terms of flavour and health with how easy they are to work with.