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21 August 2014 | By
According to the latest Innova Market Insights Global New Products Report, almonds outpaced overall food and nut introductions around the world in 2013, climbing 35 percent, compared to a 10 percent increase in 2012.[1] As the number one ingredient nut for eight years running, almonds continue to lead new product…
7 August 2014 | By The Food and Drug Administration
All foods labeled gluten-free must meet all requirements of the gluten-free labeling final rule published in August 2013...
31 July 2014 | By Ferrero
The new EU regulation 1169/2011 on the provision of food information to consumers changes existing legislation on food labelling in the EU countries. This is due to come into force 13 December 2014...
28 July 2014 | By Ardo
A new report highlighting the health benefits of organically-grown crops has been welcomed by Kent-based frozen fruit and vegetable specialist Ardo UK...
16 July 2014 | By Heriot-Watt University
Heriot-Watt scientists have been involved in research which could produce low-fat cheeses and cakes that are just as tempting as full-fat equivalents...
2 July 2014 | By The European Food Safety Authority
EFSA has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups...
2 June 2014 | By Ferrero
Six months after the launch of Ferrero’s Palm Oil Charter, we are pleased to provide an update on our work to implement the Charter across our supplier base...
21 May 2014 | By The Food and Drug Administration
The Food and Drug Administration announced the new food additive, advantame, is safe for use as a general-purpose sweetener and flavor enhancer in food, except meat and poultry...
1 May 2014 | By Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University
Food colouring plays a determining role in the manufacturing of food products because the appearance of products is very critical for attracting new consumers and influencing their food choices. Food colouring involves the use of food grade colourants that belong to one of three categories: synthetic, nature-identical or natural colourants…
1 May 2014 | By Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research
Fermented low salt and low fat dairy foods, such as cheese and yoghurt, with great taste – this is possible with the rational design of improved, tailor-made industrial cultures with attractive flavour forming properties. Various tools and model systems for directed screening for flavour producing (starter) organisms are now available…
21 March 2014 | By European Parliament
Ms Julie Girling, MEP ECR UK welcomed a broad range of stakeholders to engage and debate with leading experts on sustainability and nutrition of palm oil...
5 March 2014 | By Charles Speirs, Bakery Science Manager, Campden BRI
In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes1. The key recommendation was that our diet type should change to limit the saturated fatty acid…
Acrylamide has been found to occur in many cooked carbohydrate rich foods and is of concern as a possible carcinogen.
9 January 2014 | By Consensus Action on Salt and Health
Leading health experts from across the globe have united to form ‘Action On Sugar’ - an unprecedented call to tackle and reverse the obesity and diabetes epidemic...
2 January 2014 | By Martin G. Wilkinson, Department of Life Sciences, University of Limerick
Daily salt intake, mainly in the form of sodium chloride, is obtained from either discretionary (salt cellar) or nondiscretionary sources (processed ready meals, snack foods, restaurants and takeaways). Consumers are now obtaining the vast majority, around 75 per cent, of their sodium intake from non-discretionary sources such as ready meals,…
