Nowhere are the multiple benefits of enzymes more apparent than in baked goods. Sarah Houlton examines the clean label, cost, shelflife, quality and processing pluses for bread and cakes

With new intense and bulk sweeteners finding their way into more products, what benefits do they bring manufacturers and consumers?

The third biggest packaged food company in the world, Unilever is at the forefront of the reformulation revolution. Gerda Feunekes, global category nutrition director, savoury, talks candidly about the company’s approach to sodium reduction

Taste perception and texture in food are interdependent. Stacy Pyett, project manager at the Nizo Food Research institute, the Netherlands, argues that this has to be a fundamental element within any fat-reduction strategy

STRATEGIES to substantiate cognitive health claims in the EU offer real potential, says one consultancy and clinical trials specialist, despite the European Food Safety Authority’s (EFSA’s) rejection of over 75% of claims in this area so far.