11-May-2012 - Premier Foods and other dried soup manufacturers face price increases of more than 13% in the cost of meat powders, after an EU rule ordering poultry and pork desinewed meat (DSM) to be relabelled as mechanically separated meat (MSM) comes into force on May 26.
09-May-2012 - Crisp makers are hitting back at their unhealthy image with new varieties of crisp substituting traditional oils such as sunflower oil with alternatives that are much lower in saturated fats.
04-May-2012 - The dairy industry’s biggest lobbying body, Dairy UK is to issue a tough code of practice for unpasteurised milk processors ahead of a major review of ‘green top’ sales.
01-May-2012 - JBT FoodTech has developed an integrated in-line dry-fry system to process coated products with up to 50% less oil pick-up.
01-May-2012 - Meat ingredients specialist BHJ UK Protein Foods has introduced its first highly functional, natural pork protein for use in injected cooked and cured pork products.
01-May-2012 - Stevia holds great potential for reformulation in dairy, according to Cargill.
01-May-2012 - Bakery ingredients supplier AAK has invested in new product development to help firms meet market pressures for cost-effective clean-label products that don't adversely affect the quality, texture and taste of food.
01-May-2012 - Bioscience firm Chr Hansen has launched a series of new YoFlex and probiotic Nu-trish yogurt cultures with texturing properties that perform in low-fat milk.
01-May-2012 - Interfood Technology has launched a new flavour delivery system to provide a consistent, flexible, efficient and waste-free approach to flavouring protein-based food.
01-May-2012 - New evidence has emerged from Sheffield Hallam University that Seagreens seaweed can be used as an acceptable alternative to salt in bread and to contribute to weight loss and management.
01-May-2012 - Meadow Cheese has launched an egg-free glaze. The firm's customers have faced egg shortages followed by rocketing prices following the EU's introduction of new legislation in January to ban conventional caging for hens. The savoury glaze can be applied to pies, sausage rolls and other savoury pastries for a professional finish and appearance.
01-May-2012 - "Let them eat brioche," famously uttered Marie Antoinette. "And if you can't get hold of any eggs to make one, use an enzyme and protein-based alternative," she added, but the history books failed to preserve. The French would do well to heed this forgotten pearl of wisdom lest they be forced to turn to breakfast cereal, with reports that they are unable to find enough eggs to make their celebrated treat.
01-May-2012 - Increased demand for halal products has driven proteins supplier BHJ UK into that market after securing official certification for its Scanpro Beef 95 functional protein ingredient.
20-Apr-2012 - Bakery giant Warburtons has denied claims that it signed a pledge protesting about genetically modified (GM) wheat, written by pressure group GM Freeze and others.
01-Apr-2012 - A quarter of people in the UK have low vitamin D levels, which puts them at risk of deficiency.
01-Apr-2012 - Heart health ingredients based on oats and barley are set to become serious contenders in the growing fortified functional food market.
01-Apr-2012 - Finding the right fat, sugar or salt replacer is only part of the challenge when reformulating or developing new, 'healthier' foods. Arguably, balancing the flavour profile of the reduced fat, sugar or salt product is a far more difficult task, for reasons that Minerva Calatayud, Givaudan's product manager taste, summarises.
01-Apr-2012 - Health conscious consumers must weigh up whether they get omega 3 (O-3) from fortified food or supplements. Martin Jamieson, president and chief executive of Ocean Nutrition Canada (ONC), which claims to be the world's largest O-3 ingredient supplier, heads a company specialising in both.
01-Apr-2012 - Flavourings firm Symrise has developed multiconcentrated citrus oils in a bid to deliver the 'freshly squeezed' flavour of citrus fruits. Marketed under the naturally citrus! brand, the oils have been designed for long-lasting stability, high solubility and can be mixed in solids and liquids.
01-Apr-2012 - Egg whites contain high-quality proteins with important nutritional and functional properties. Egg white proteins are relatively easy to digest and are efficiently absorbed into the body, which makes them useful for processing food products such as nutritional bars, powdered mixes and medical care products.
01-Apr-2012 - Whey ingredient manufacturer Volac has pledged to expand the number of products under its newly launched consumer brand The Good Whey Company.
01-Apr-2012 - US-based Cactus Botanics aims to build its presence in Europe by establishing its first warehouse on the continent in Germany.
01-Apr-2012 - Beneo's sweetener Palatinose confers weight management and fat burning benefits more effectively than higher glycaemic sugars, according to recent studies the firm commissioned.
01-Apr-2012 - Ingredients giant DSM is launching the first in a range of enzyme-based supplements with potential as food ingredients to help consumers with food intolerances.
01-Apr-2012 - Cherry flavour juices carrying 'superfruits' branding are increasing in popularity in Europe, according to research from Innova Market Insights.