A networking forum to help manufacturers understand the nutritional value of pulses has been created by McGill University in Montreal, Canada.
Probi has strengthened its functional food offer after acquiring a licence for two probiotic strains for use in food applications, primarily dairy, from fellow Swedish biotech company Probac.
Food and drink product launches with seaweed flavours, including kombu, nori, and wakame, grew by 147% in Europe between 2011 and 2015, according to latest figures.
The health benefits of turmeric curcumin are to be explored in a $1.5M joint research project conducted by leading universities and institutions across the world.
Big opportunities exist for food manufacturers to tackle obesity through the use of food containing non-digestible inulin fibre to encourage satiety, according to a leading academic.
Celebrating its 20th anniversary, this year's Vitafoods will be the biggest yet.
Here’s our round-up of the latest products, trends and research to be unveiled at next month’s Vitafoods Europe.
The nutrition science community is becoming increasingly concerned about the health halo around coconut oil and the risk to health if consumption becomes a regular occurrence.
A certification label to give consumers the ability to take control of their free sugar intake has been launched with the backing of Tesco.
EHL Ingredients has added two Oriental ingredient blends to meet the demand for authentic world flavours.
Two new enzymes designed to lower the ‘falling number’ of flour – the measure of the flour’s natural enzymatic levels – have been developed by German company Mühlenchemie.
After some uncertainty, there is a renewed positive focus on the gut health sector.
A certified chain for producing oats guaranteed to be 100% free of gluten-containing grains such as wheat, barley and rye has been developed by Dutch firm Vandinter Semo in conjunction...
Givaudan has launched a collection of flavours inspired by a decade of exploring citrus fruit in groves around the world.
The government’s sugar tax on soft drinks could open the floodgates for further food taxes, warns accountants Old Mill.
Palsgaard has said it is now able to offer a broad range of emulsifiers based on segregated certified palm oil, following a sustainability drive.
Eating between 14–42g of almonds or almond butter daily can help displace empty calories, and improve gut microbiota composition, according to new research by the University of Florida.
A new range of natural flavours for gum and confectionery products has been introduced by Sensient Flavors.
Having been tasked with integrating two dairy businesses, Aidan Wilson, head of Ornua Ingredients UK, sets out his plans for growth.
New EU research shows that diets targeted at an individual’s specific needs –personalised nutrition – can improve health more than general nutrition advice, but the results are not improved by...
Food deflation remains a persistent feature of the UK economy, despite the latest figures from the Office for National Statistics (ONS) showing headline inflation up 0.5% in March.
Food manufacturers have been urged not to abandon vanilla completely in the wake of soaring price increases, but instead use smaller quantities.
Neuroscience is set to revolutionise the way food and drink products are designed and consumed, a leading senses expert has claimed.
A landmark judgement, handed down last month by the High Court in favour of meat processor Newby Foods, confirms that meat processed by the company’s novel methods can be classified...
Manufacturers of products containing dairy should avoid commodity price volatility by entering into long-term fixed price deals with their suppliers, the head of an ingredients company has claimed.