Latest News in the food Industry

3 Feb 2015

OmniActive Health Technologies is to introduce Gingever High Potency Ginger. Non-GMO and allergen-free Gingever is a high-potency super-critical fluid extract with 30% bioactives (min 20% gingerols) made from an FDA-acknowledged GRAS (Generally Regarde...

21 Jan 2015

Frutarom BU Health, Switzerland, has launched EFLAsense, a new line of all-natural liquid extracts, with sensory properties to boost flavour and health benefits in products such as beverages, confectionery, dairy, bakery and liquid dietary supplements....

16 Dec 2014

Scientists at the University of Strathclyde and City University of New York have created methods that are said to dramatically simplify the discovery of biological gels for food, cosmetics and biomedicine, as published in the journal Nature Chemistry. ...

1 Dec 2014

I can’t believe it has been a year already since Food Ingredients Europe 2013 (FiE)! This time, the Leatherhead Food Research Team are heading out to support the Health ingredients Europe (HiE) exhibition and conference in Amsterdam. For those of you, ...

28 Nov 2014

Sometimes, the most terrible problems have unexpected solutions. For example: in the tropics, there is a miraculous tree whose leaves are extremely nutritious. The leaves of the moringa tree contain more vitamins and minerals than most natural food we ...

25 Nov 2014

While consumers are now tending to approach the term “natural” with more caution with the realisation that there is no legal definition of what it actually means, there is still considerable interest in clean-label, “all-natural” and additive/preservat...

4 Nov 2014

Over the last 25 years, food stuffs that provide health benefits – nutraceuticals – have gone from relatively unknown research breakthroughs, wrapped in legislative restrictions and controversy, to become a regular part of the weekly shopping bas...

3 Nov 2014

Consumers are more interested in the health properties of the products they consume than ever before. New products emphasising the quality of the natural approach are enjoying substantial popularity, and many companies are changing recipes to meet this...

28 Oct 2014

The bakery and confectionery sector is going through some interesting times. Many of the products in the sector are particularly indulgent, and the good news in this regard is that consumers now seem to be – in general – better off and are ...

22 Oct 2014

While three quarters of the food industry and NGOs claim to be looking for solutions to solve the challenge of feeding the world’s growing population, two vital questions still go unanswered: How will corporate responsibility initiatives lead to ...

14 Oct 2014

Enzymes are little helpers that make the food world go around. Chemically speaking, of course, they are complex biological catalysts that promote various kinds of biochemical reactions, mostly by lowering the activation energies of specific substrates....

13 Oct 2014

In recent years, the relationship between diet and disease has been increasingly publicised in the hope of changing consumer lifestyle habits – and it seems to be working; with consumers paying more attention to their dietary habits and opting for bene...