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Explosion of opportunities in Nutraceuticals

23 April 2010 | By

New research from Business Insights has revealed that despite costs of over $10m to gain the right to claim that a food or drink product has a health benefit, investing is worthwhile.

The challenge of clean label reformulation

22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI

With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘arti­ficial' additives from foods. The increasing popularity of the clean label…

Ingredients: Modulation of saliva flow, saliva lubricating properties and related lingering perceptions by refreshing water ice consumption

10 September 2009 | By D. Labbe & N. Martin, Department of Food Consumer Interaction, Nestlé Research Centre

Refreshing in foods and drinks is a perception strongly related to mouth state after product consumption. Oral dryness and roughness are lingering perceptions negatively related to refreshing perception whereas mouth wetting perception is a positive driver of refreshing perception. Since saliva seems to be related to mouth wetting, we explored…

Proteins: a source of clean label ingredients

20 February 2009 | By Fred van de Velde & Arno Alting, Project Managers Ingredient Technology, NIZO food research

Consumer awareness of additives drives the industry to launch natural and/or clean label products. Products without added flavours and colourings or with only natural flavours and colours are well known in the market. However, further cleaning of the product label is thorough as it focuses on functional additives and texturising…

Nestlé cocoa processing and chocolate manufacturing

18 August 2008 | By Klaus Zimmermann, Head of Product Technology Centres and R&D Centres, Nestec S.A. and Hilary Green, Head of R&D Communications, Nestlé S.A.

Nestlé Chocolate Processing Research and Development has a long 100 year history, and is an important part of Nestlé’s rich innovation heritage. The ‘grandfathers’ of Nestlé’s chocolate history were François-Louis Cailler, Charles-Amédée Kohler and Daniel Peter. The history of Swiss innovation in chocolate started in the 19th century with Daniel…

Breathing new life into hydrocolloids

18 August 2008 | By Dr Pretima M. Titoria, Section Manager: Ingredients, Leatherhead Food International

Food and drink manufacturers are under relentless pressure from consumers to produce products that can not only deliver exciting textures and tastes, but can also be healthy and shelf-life stable. This is then reflected in the challenge posed to the hydrocolloid suppliers and manufacturers, who must deliver thickeners, stabilising agents…

MoniQA – A new EU-project towards the harmonisation of analytical methods for monitoring food quality and safety in the food supply chain

4 September 2007 | By Roland Ernest Poms, ICC – International Association for Cereal Science and Technology, Vienna, Austria – Coordinator of MoniQA

MoniQA is an EU funded Network of Excellence (NoE), which works towards harmonisation of analytical methods for monitoring food quality and safety in the food supply chain. The MoniQA NoE (Contract N0. FOOD-CT-2006-36337) is coordinated by the Vienna-based ICC (International Association for Cereal Science and Technology) and is set to…

An evolution of technology, products and applications

4 September 2007 | By Phillip Tong, Dairy Products Technology Center, California Polytechnic State University

Centuries ago, man observed that drying in the sun could naturally extend the shelf life of grains and other foodstuffs. Marco Polo, in the 13th century, is reported to have carried dried milk on his trips. Based on these observations man learned to commercialise this process for vegetables and later…

Measuring meat colour

6 November 2006 | By Bruce W. Moss, Agri-Food & Biosciences Institute, Northern Ireland

When fresh food is purchased it may be possible to obtain a small sample for tasting, for example, cheese at a dairy counter. In the majority of cases, however, the only indicator of final eating quality is the appearance of the food. Consumers have associations based on previous experience, for…

Savouring global growth in flavours

11 August 2006 | By Jonathan Thomas, Senior Market Analyst, LFI

The international flavours industry is highly competitive, even more so in recent times as the world’s leading food companies become larger and exert more control over their ingredients purchasing arrangements. In line with this, the flavours sector has itself consolidated, creating larger numbers of flavour giants with more diverse product…

Formulating toothfriendly beverages

11 August 2006 | By Albert Bär, Toothfriendly International, Basel, Switzerland

Ongoing discussions about diet and health; calls of politicians and consumers for healthier foods and debates about the benefit of advertising bans and restrictions of distribution, for example in schools, particularly threatens the manufacturers of beverages and confectionery. Such products are often loaded with sugar and are, therefore, destined to…

Reducing acrylamide in bakery products

23 May 2006 | By Dipl.-LM-Ing.Achim Claus, Prof. Dr. Reinhold Carle and PD Dr.Andreas Schieber, University of Hohenheim, Institute of Food Technology, Section Plant Foodstuff Technology

Acrylamide is a food-borne toxicant mainly present in roasted, baked and deep-fried foods. To minimise acrylamide levels in bakery products, a comprehensive knowledge of the factors affecting its formation is indispensable. Based on this knowledge technological strategies may be developed. Due to the potential carcinogenic properties of acrylamide1 the announcement…

Cocoa butter fractionation

23 May 2006 | By Dr Gijs Calliauw, Chemical Engineer, De Smet-Ballestra

In the oils and fats industry, there is an ever increasing demand for products with very special physical properties for food applications and this demand propels improvement and new developments in oil modification techniques.The constant evolution in technology and process knowledge makes it possible to modify the textural properties of…

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