Determined food businesses working to lower fat content could benefit from a new strain of rapeseed that produces oil with lower than usual levels of saturated fat.
Bakeries are being forced to shrink the size of their sweet products, as weight-conscious consumers demand better quality desserts with less sugar and fewer calories.
A new system for developing pizza-style and feta-style cheeses in less time and for less money has been created by the Germany-based food stabilisation company Hydrosol.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
Worries about acrylamide posing a bigger cancer risk than previously thought have led the food watchdog the European Food Safety Authority (EFSA) to issue cooking advice to consumers.
Flavour company Sensient Flavours has captured the flavour profiles of four popular peach varieties. The flavours of yellow peach, white peach, white donut peach and yellow nectarine have all been bottled by the company, it claims.
Gluten-free (GF) sauces company BisBas is predicting expansion in the GF market, following new data from Allergy UK, suggesting up to 25M people suffer from a food allergy or intolerance.
China’s £5bn organic export market has opened up to dairy producers after the Welsh organic dairy company Trioni achieved accreditation from the country.
Manufactured ice creams can offer a superior taste experience when compared to homemade product, and premium brands contain less air and more fat, according to a US food scientist.
EHL Ingredients has appointed Katherine Davis as its new product development manager to lead the development of new blends and boost its product range.
Small brands are reacting to food labelling changes more slowly than larger peers and risk a last-minute scramble to meet Food Information for Consumers (FIC) Regulation requirements, according to GS1 UK.
Bread and other yeast-leavened bakery products can become sources of vitamin D with Lallemand’s VitaD baker’s yeast, following market authorisation from the European Commission (EC).
NP Nutra, manufacturer and wholesaler of dietary supplement and functional food ingredients, has added blackberry juice powder to its super fruit product portfolio.
The rise in obesity in the UK has been primarily caused by a decline in physical activity, not by increased calorie and sugar consumption, according to the Institute of Economic Affairs.
Demand for baking ingredients and kits is set to crumble as health conscious consumers look to avoid sugar and spend less time in the home, according to a report by Mintel.
Arla Foods Ingredients has begun production at its new dairy ingredients factory in Germany, the product of a joint venture with German cooperative Deutsches Milchkontor.
Dairy processors have lambasted Consensus Action on Salt & Health (CASH) for attacking the salt content of cheese, especially branded versions, and putting consumer health at risk.
Sugar reduction campaigners have praised the Coca-Cola Company’s (CCC’s) refusal to drop the natural sweetener stevia in its Glaceau Vitaminwater in the UK, as it has done in the US.
Food and drink manufacturers have called for a stronger partnership between industry and government, as part of a three-point wishlist for the next government.
