Latest News in the food Industry

Natural

Magic Leaves

Magic Leaves

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 ...

Read more 
Colouring Foodstuffs – Clarifying Their Clean Label Contribution

Colouring Foodstuffs – Clarifying Their Clean Label Contribution

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...

Read more 
Natural Functioning Ingredients – They Should Come With a Health Warning

Natural Functioning Ingredients – They Should Come With a Health Warning

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...

Read more 
Natural Selection

Natural Selection

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...

Read more 
Technology Meets Tradition

Technology Meets Tradition

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 ...

Read more 
Edible Insects: The Protein of the Poor?

Edible Insects: The Protein of the Poor?

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 ...

Read more 
The Food Industry’s Little Helper

The Food Industry’s Little Helper

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....

Read more 
Functional Ingredients and Functioning Bodies

Functional Ingredients and Functioning Bodies

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...

Read more 
Functional Ingredients Offer the Best of Both Worlds

Functional Ingredients Offer the Best of Both Worlds

13 Oct 2014

Over the years Food & Drink International has reported on the industry, the functional ingredients sector has perhaps undergone the greatest change. It used to be the case that consumers would often have to make the choice between taste and functio...

Read more 
Is Sugar Natural?

Is Sugar Natural?

29 Sep 2014

One of the key challenges when considering any natural proposition is that it is difficult to actually define ‘natural’ and how it actually differs from other aspects such as ‘clean label’. The clean label proposition is generally considered to be seek...

Read more 
Beetles: Love Me Do

Beetles: Love Me Do

23 Sep 2014

The South American beetle has been used as food colorant for centuries, giving bright red colouring to soup, ketchup, sauces, jams and canned fruits. You may have seen recent controversies with coffee outlets starbucking their Frappuccinos with crushed...

Read more 
Natural Good Taste

Natural Good Taste

8 Sep 2014

The flavours sector represents one of the largest within the global food additives market and the use of flavouring compounds is widespread as manufacturers continue to search for appealing new taste experiences. Sweet flavours, particularly those that...

Read more