Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
Almonds were the most popular nut used in new products launched in the EU last year, Mintel data indicate, with over 50 per cent of almond-containing foods in the confectionery and bakery categories.
UK and Irish confectionery manufacturers can have shelf stand out appeal with a gold pigment, based on silicate combined with titanium dioxide, claims ingredients supplier Azelis/S. Black, which is now distributing the Merck developed colour in those...
Let's get talking about nanotech. The science of the very small has filled the food industry with big ideas – but industry is torn on how to present nanotechnology to consumers, stalling product development.
Major stevia player PureCircle has won a GRAS (generally recognized as safe) letter of no objection from the Food and Drug Administration for a blend it is aiming at products seeking partial sugar and calorie reduction.
By Caroline Scott-Thomas, Jess Halliday and Mike Stones
FoodNavigator-USA's team on the ground at IFT in Chicago give their impressions of the trade show so far on award-winning innovations, new omega-3 and gluten-free ingredients, and great taste improvements in stevia sweeteners.
Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.
In an interview with FoodNavigator-USA.com, Dr. Luke Zhang explains why he thinks the future looks sweet for stevia - and for his company, GLG Life Tech, one of the world's major stevia suppliers.
Vitiva is proposing a new application for its rosemary-derived antioxidant, to extend the shelf life of milk powder and other dairy products by as much as 50 per cent.
A degradable chewing gum polymer is poised for a 2011 launch in the US and Europe as developers, Revolymer, announced US self-affirmed GRAS approval for the product.
The Center for Science in the Public Interest (CSPI) called for a ban on food colorings last week – but food industry experts insist there is overwhelming evidence of their safety.
Redpoint Bio has signed a 5 year exclusive license with IFF for the further development and commercialisation of its Reb C sweetness enhancer, which could enable the development of lower calorie foods for children.
UK-based Oxford Nutrascience has teamed up with Ocean Nutrition Canada (ONC) to develop omega-3 chews, which it plans to supply to dietary supplement firms around Europe for their own-label lines.
Magnolia bark extract could be used in chewing gum and mint confectionery and is unlikely to pose any risk to consumers at the use level specified by the manufacturer, according to the draft opinion of the UK Advisory Committee on Novel Foods and Processes...
French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.
The European Food Safety Authority has published its final guidance for data required to assess new food flavourings, and is looking to build on experience gained during evaluations to establish a positive list.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
Blue California, manufacturer of the Good & Sweet-brand Reb A stevia extract, has developed a natural fermentation process that it will be using to extract the sweetener by next March, the company has said.
‘No-additives’, and ‘no-preservatives’ are the most popular clean label claims with consumers, while ‘natural’ struggles because of over-use and lack of definition, according to research.
Oil and fats supplier IOI-Loders Croklaan has opened a creative studio in the Netherlands for confectioners to develop and market new concepts and formulations.
‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. But exact definitions depend on who you are talking to, and what additive you are taking...
While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according to Mintel.
FDA officials have seized 64 drums of honey imported to the US from China, because it is adulterated with an antibiotic that could cause serious illness or death.
Symrise is planning a major increase in its capacity of synthetic menthol as demand from confectionery and oral care sectors is surging, especially in emerging markets.
America’s 3m peanut allergy sufferers could benefit from low-allergy peanuts developed by United States Department of Agriculture (USDA) scientists using conventional breeding and nut mixing techniques.
The acquisition of National Starch appears to be off the agenda at Tate & Lyle, with the firm now "set to fall into enemy hands", according to analysts at Investec Securities.
BASF is constructing what it calls the world’s largest plant for the mint aroma L-Menthol, which it will start to supply as a flavouring agent to the global food, cosmetics and pharmaceutical markets.
Beverages formulated with stevia are preferred by consumers over similar products sweetened with sugar or other common high intensity sweeteners, says new research from Croatia.
A sucromalt ingredient from Cargill has received Novel Foods approval in Europe, opening up the use of the sweetener in a range of food and beverage products in the bloc.
What are the hot topics on the lips of the flavour industry? In a rare interview Mauricio Graber, president of flavours at Givaudan, talked to FoodNavigator.com about acquisitions, icon flavours, healthier foods, and the regulatory landscape.
Product developers at a “very large confectionery company”, a smoothie maker, a babyfood manufacturer and several cereal bar makers are conducting trials of products containing powder from the pulp of the African baobab fruit.
Lycored has taken its first step outside the carotenoid sector with a vegetarian omega-3 launch that is the fruition of several years’ research, it was announced at the Vitafoods trade show in Geneva yesterday.
Tate and Lyle now has new capacity for glucose syrup up and running at its facility in Slovakia, to cater to European demand and, in particular, underserved manufacturers in Central and Eastern Europe.
The status of the noni plant as a novel food ingredient has been boosted with the manufacturer, Tahitian Noni, last week receiving its third European Union Novel Food approval for the puree and concentrate forms of the fruit.
The European Food Safety Authority (EFSA), in adoption of opinions on three further food colours used in bakery and confectionery products, has confirmed intake levels for one colour, halved the ADI for another and could not determine a risk assessment...
Soluble fibers may replace gelatin, at least partially, in confectionery products, tapping into consumer demands for gelatin-free products, according to Singapore-based scientists.
Probiotic bacteria that work in the presence of saliva and various sugars could soon be reducing rates of tooth decay in gums and candies, says a leading researcher.
Many British consumers still regard sweeteners with suspicion, although in practice, very few actively avoid products that contain them, according to research commissioned by the British Nutrition Foundation (BNF).
EU approval for natural sweeteners from the stevia leaf has moved one step closer after scientists at the European Food Safety Authority (EFSA) gave them a clean bill of health.
Blends of low-calorie sweeteners like maltitol with polydextrose boosted gut microflora when formulated in chocolate with excellent tolerance, says a new study from the University of Reading.
The common food gum CMC may mask the bitter taste of polyphenols and allow the formulation of foods for delivering the antioxidant compounds, suggests new research.
Gum acacia modified with n-octenyl succinic anhydride (OSA) is safe for use as an emulsifier in flavourings and in foods, finds the European Food Safety Authority (EFSA) following a risk assessment request from the European Commission.
A new initiative is underway to develop to supply chain for oil from the African Allanblackia tree oil in food and personal care products by devising a verification scheme for sustainable and ethical trade.
A team of national experts drawn from EU member states has concluded that there is no new evidence on aspartame that would require EFSA to reassess its opinion that the sweetener is safe, although additional studies could add to knowledge of the sweetener...
Food and beverage companies should aim to address all their reformulation issues at the same time as replacing Southampton colours, say Campden BRI experts, as subsequent changes to the matrix can affect the stability of natural hues.
