Processed foods are notoriously high in sodium and, unless fortified, low in other essential minerals such as potassium, but can anything be done to restore the balance? The key to gaining healthier products is to increase potassium and…
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Ingredients like sugar ands flour are important to the baker but they can also be lethal. HLF Risk Services's Chris Martin, head of Fire and Safety, outlines the dangers and the remedies.
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  Ingredion has highlighted key results of its latest wave of global consumer research conducted in March 2015, showing that clean label is as much on the radars of consumers in Asia Pacific as in many other parts of the world.
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  Millions of Britons, estimated at 14 million by YouGov Research, have developed allergies and intolerances. Over a quarter of them (26 per cent) state that gluten intolerance is the hardest to deal with in everyday life. 
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  Ingredient provider Ingredion has recently launched an eBook to help food manufacturers get the most out of emerging clean label opportunities. 
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  Canadian Renaissance BioScience Corp. has filed a provisional application to the US Patent and Trademark Office for the patent of its non-GMO acrylamide-reducing (AR) baker’s yeast.
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The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency for Innovation by Science and Technology-Flanders), managed to improve the process of cocoa…
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A few years ago, nobody would have thought this would be possible: food printing. Printed pizzas, custom pasta shapes and personalized chocolate can be made. A pioneering 3D printing company, 3D Systems ...
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Naturalness is a key factor when consumers from the largest five European economies choose fruity gums, lollies and other products from this category.
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The weight wellness market is at a tipping point, and in 2015 big name brands like Weight Watchers will continue to see sales plunge – even Special K, the world’s biggest food for weight management, has experienced a sudden 10% drop in…
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Consumer demand is forcing manufacturers to reduce sugar content and develop natural alternatives to artificial sweeteners (such as stevia blends) in their products, after the latest research showed that added sugar causes health problems.…
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Aside from flour, egg is also a crucial component of many baked goods, due to its unique functional properties and the significant contribution it makes to structure, appearance, texture and taste.
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Recent Euromonitor research shows a rising trend of healthier food in India. It also shows that multinational companies still dominate on that particular market, but domestic producers are expanding their product portfolios and becoming…
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Belcolade launches Vietnam 73, a new assortment of 73 per cent dark chocolate, with a pronounced acid cocoa taste, accompanied by hints of citrus, wood and tobacco. As the first result of Puratos’ Cacao-Trace programme... 
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The Barry Callebaut Group, one of the leading manufacturers of high quality chocolate and cocoa products, announces the publication of its Cocoa Sustainability Report 2013/14. With ongoing challenges in cocoa farming, ,..
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The Umami Essence Sea Salt can be used to enhance and boost flavor in homemade recipes, while helping to reduce sodium, and it will be launched at SIAL 2014, Paris. Umami-Essence Sea Salt is a propriety liquid formula derived from tomato...…
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“The Power of Less” is the overriding theme for Beneo at HiE this year, and the company will be demonstrating the potential that ingredient reduction and replacement presents to food and drink manufacturers alike.
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Sensient Food Colors Europe introduced their innovation enabling food manufacturers to create vibrant red colour shades without having to use carmine, on July 22.
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