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5 November 2014 | By Nestlé
New Gluten Free Corn Flakes from Nestlé will occupy a prime position next to traditional cereals; including Nestlé’s other popular choices CHEERIOS and SHREDDIES...
30 October 2014 | By New Food
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
30 October 2014 | By New Food
David Berryman discusses the use of fruit juices as natural colouring agents, and Paul Hughes looks at improving the nonbiological stability of beer...
29 October 2014 | By Francesc Puiggròs, Ignasi Papell and Lluís Arola, Technology Centre of Nutrition and Health, Universitat Rovira i Virgili
It is widely accepted today that multifactorial aetiologies characterise many chronic diseases, including metabolic syndrome, menopause, and general ageing, and that a lifestyle full of homeostatic disturbances and even shift work can lead to obesity. To combat such diseases and adverse health conditions, an increasing number of functional foods and…
20 October 2014 | By Food ingredients Global
Hi Europe 2014 is the leading platform to source salt reduction solutions...
8 October 2014 | By Canadean
The concerns about obesity and related health problems plus sugar taxes in many countries have stimulated the market for non-caloric sweeteners...
2 September 2014 | By Dr E. Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University
The world food supply is constantly transforming to meet consumer needs that vary from culture to culture. Lowering the fat content in certain foods has been a goal for several decades due to either a desire to reduce overall calories or avoiding certain types of fat, or fat in general.…
2 September 2014 | By Food Standards Agency
The FSA has published the results from its latest study looking at levels of the process contaminants acrylamide and furan in a wide range of UK retail foods...
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...
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