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Headlines > Ingredients

New forum showcases the benefits of pulses

A networking forum to help manufacturers understand the nutritional value of pulses has been created by McGill University in Montreal, Canada.

Probiotic strains for dairy added by Probi

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.

Seaweed market boosted by NPD surge

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.

News in brief

Turmeric research boosted by $1.5M joint study

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.

Innovation Conference

Dietary fibre intake suppresses appetite

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.

SHOW PREVIEW

Vitafoods Europe: nutrition show marks 20 years

Celebrating its 20th anniversary, this year's Vitafoods will be the biggest yet.

SHOW PREVIEW

Vitafoods Europe: products on show

Here’s our round-up of the latest products, trends and research to be unveiled at next month’s Vitafoods Europe.

Opinion

Coconut oil: superfood or not?

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.

Sugar certification label wins Tesco backing

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 reveals a taste of the Orient with blends

EHL Ingredients has added two Oriental ingredient blends to meet the demand for authentic world flavours.

Baking quality boosted by new enzyme systems

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.

Feature

Digestive health: target the stomach

After some uncertainty, there is a renewed positive focus on the gut health sector.

Certified chain for gluten-free oats is ‘first of its kind’

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...

Citrus fruit flavours collection launched

Givaudan has launched a collection of flavours inspired by a decade of exploring citrus fruit in groves around the world.

Sugar tax may be ‘followed by further food taxes’

The government’s sugar tax on soft drinks could open the floodgates for further food taxes, warns accountants Old Mill.

Palm oil sustainability boosted by certified emulsifiers chain

Palsgaard has said it is now able to offer a broad range of emulsifiers based on segregated certified palm oil, following a sustainability drive.

Almonds shown to be good for gut health

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.

Natural flavours for confectionery and gum unveiled

A new range of natural flavours for gum and confectionery products has been introduced by Sensient Flavors.

The Big Interview

Ornua dairy boss explains his £100M challenge

Having been tasked with integrating two dairy businesses, Aidan Wilson, head of Ornua Ingredients UK, sets out his plans for growth.

Innovation Conference

Personalised nutrition ‘really works’: new research

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 persists in UK despite rises elsewhere

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.

Use less vanilla but don’t give it up, producers told

Food manufacturers have been urged not to abandon vanilla completely in the wake of soaring price increases, but instead use smaller quantities.

Innovation Conference

Food innovation to be ‘revolutionised by neuroscience’

Neuroscience is set to revolutionise the way food and drink products are designed and consumed, a leading senses expert has claimed.

Landmark fresh meat ruling for Newby Foods

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...

Dairy ingredients users urged to enter long-term deals

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.

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