Latest News in the food Industry
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EFSA develops risk assessment toolbox
13 Jan 2015
EFSA’s experts have developed a toolbox that will help risk assessors prioritise the most significant microbiological risks. The toolbox is primarily intended for experts of the Panel on Biological Hazards, but could also be used by other Panels and na...
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BENEO gets EFSA inulin approval
13 Jan 2015
BENEO has announced that, based on a 13.5 health claim application, it has gained a positive EFSA evaluation for its prebiotic fibre inulin improving the effect on bowel function by increasing stool frequency. The application includes new and proprieta...
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Study: whole grains can decrease risk of death from heart disease
12 Jan 2015
Eating more whole grains may decrease people’s risk of death by up to 15%—particularly the risk from heart disease, according to a large new long-term study from Harvard School of Public Health (HSPH). The study also found that bran, a component of who...
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DSM to collaborate on personalised nutrition
12 Jan 2015
DSM has announced a collaboration with the University Medical Center Groningen (UMCG) on new research to determine how nutrient status is connected to phenotypes. The project will then map nutritional status against health outcomes in certain populatio...
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AB Enzymes appoints Behn Meyer for Southeast Asia
12 Jan 2015
AB Enzymes has appointed Behn Meyer Chemicals as its sole distributor of beverages, baking, food and textile enzymes for selected countries within Southeast Asia. The new sales and distribution structure is designed to support AB Enzymes’ strategic ini...
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Study: avocados can lower bad cholesterol
9 Jan 2015
Adding an avocado to your daily diet may help lower bad cholesterol, in turn reducing risk for heart disease, according to health researchers. Avocados are known to be a nutrient-dense food, high in monounsaturated fatty acids. Previous studies have su...
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Penford expands egg replacement portfolio
9 Jan 2015
Penford Food Ingredients has expanded its egg replacement portfolio. This portfolio of starches and starch and gum blends can, says the company, partially or fully replace the whole egg, egg white and yolk in prepared food products. “Egg components are...
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EFSA: no link between fat-free yogurt and weight loss
9 Jan 2015
Following an application from Spain, EFSA was asked to deliver an opinion on the scientific substantiation of a health claim related to fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, ...
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FAO sees food prices decline for third year
9 Jan 2015
FAO’s monthly Food Price Index declined in December after three months of stability. Continued large supplies and record stocks combined with a stronger US dollar and falling oil prices contributed to the decline. The December Food Price Index av...
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Nactis Flavours acquires Robertet Savoury
8 Jan 2015
Aromatic raw materials, ingredients and flavours company Nactis Flavours has acquired Robertet Savoury, the Belgian subsidiary of the Robertet Group, the Grasse region’s leading fragrance and flavours company. With this seventh acquisition since ...
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EFSA issues invitations for Milan conference
8 Jan 2015
EFSA is inviting representatives from the scientific and risk assessment community as well as risk managers from in and outside Europe to contribute to a major scientific conference EFSA is organising on 14-16 October 2015 in the EXPO site on the occas...
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NIZO develops low calorie ice cream
8 Jan 2015
NIZO food research has produced what it claims is the world’s first no-fat, low-sugar, yet creamy and delicious soft serve ice cream. NIZO’s ice cream contains 25% less sugar than other soft serve and only 99kcal per 100 grams of ice cream. Regular sof...
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