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7 March 2016 | By Victoria White
Researchers found that men and women with higher linoleic acid levels tended to have less heart-threatening fat nestled between their vital organs, more lean body mass and less inflammation.
3 March 2016 | By Victoria White
Barry Callebaut has switched the production of two of its most popular fillings from RSPO mass balance to RSPO fully segregated palm products as of January 2016...
3 March 2016 | By Stephanie Anthony, Editor, New Food
We look at the work of Prof Chris Elliott, Queen’s University Belfast. Chris will be discussing food fraud in the New Food webinar “Addressing complex and critical food integrity issues using the latest analytical technologies”...
2 March 2016 | By Victoria White
The aim of the collaboration is to co-develop novel fermentation routes to produce several undisclosed ingredients with broad applications in the flavour and fragrance industry....
24 February 2016 | By Victoria White
Researchers at Kyoto University replaced aspartic acid with asparagine, making the sweetener 1.7 times sweeter than before...
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
22 February 2016 | By Emma Woods, Technical Manager, Phoenix Speciality Oils
The rise in popularity of cold pressed coconut oil has been one of the UK food industry’s great recent success stories. However this food oil, and the manufacturing challenges it presents, are unlike any other.
22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely
For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.
22 February 2016 | By Dimitra Tsantaki, International Commercial Litigation and Food lawyer, Tsantaki, Michalinos & Tsalmanis Law Firm / Georgios Siragakis, Technical Director of Food Allergens Labs Group
The European Food Safety Authority (EFSA) has evaluated nearly 3,000 ‘general function’ claims and more than 250 other applications over the past few years. In the list of health claims which has been made on foods, as referred to in Article 13 (3) of Regulation (EC) No 1924/2006, a health…
17 February 2016 | By Victoria White
New research from Action on Sugar shows that 98% of 131 cofffee chain hot flavoured drinks would receive a ‘red’ label for excessive levels of sugars per serving as sold...
16 February 2016 | By Verner Wheelock
Food industry training expert Verner Wheelock’s specialist Creating Savoury Flavours course has been attracting delegates from companies around the globe ever since its launch in 2008...
16 February 2016 | By Gavin Partington, BSDA Director General
Gavin Partington, Director General of the British Soft Drinks Association, discusses sugar and the soft drinks industry...
12 February 2016 | By Victoria White
The announcement follows Andean Grain’s recent approval under European Union Novel Food regulations to legally market chia oil within Europe...
11 February 2016 | By Victoria White, New Food
In a poll, we asked if you agree with a tax on high sugar food and drink. The results are now in...
11 February 2016 | By Victoria White
Cysteine is an amino acid that is widely used as a raw material for food products and flavourings...
