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Eating it raw: Don't neglect food safety of cereal-based goods at consumer level, warns researcher

Ridding grain-and flour-based product contaminants must be considered at every step of processing down to consumer level as consumers may misread labels and eat the product raw, says a food...

Synergy gets the cheesecake out for new protein flavour range

Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.

Nutrilac protein will make gluten-free trend sustainable: Arla Food Ingredients

Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says....

Arla's protein-rich cake formula takes advantage of snackification trend

Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.

What’s beyond wheat? Grain-free diets, allergen alerts, and new nutrition trends

Consumers continue to embrace free-from diets: and grain-free could be the next big opportunity for bakers, according to Mintel.

Less processed fibre makes food healthier

Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers....

Salt intake directly linked to obesity: CASH

There is a direct link between salt intake and obesity, says 1200-strong CASH study – but health experts say the findings should be taken with a pinch of salt.

Focus on fat not sugar reduction to keep consumers: Study

Companies who reformulate to reduce sugar may risk losing more consumers than with reduced fat, find researchers.

Grains account for just 15% of American diet, report finds

Grains account for just 15% of the modern American diet, according to a recent report from the Grain Food Foundation (GFF).

Ardent Mills announces intent to buy Canada flour milling plant from Mondelēz

Denver-based Ardent Mills has announced it's intention to purchase a flour-milling plant in Ontario, Canada, from Mondelēz Canada.

Evolva introduces fermentation-derived nootkatone

Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.

Insect oil: Bugs aren’t just about protein

Is it time to look beyond insect protein to… insect oil? This is the next opportunity within edible bugs, says researcher.

Oldways Whole Grains Council begins crafting standards for sprouted grains

Oldways Whole Grains Council is spearheading an effort to set standards for increasingly popular sprouted grains, which are popping up exponentially in more products as manufacturers try to catch consumers’...

Sugar-free marzipan with added fiber: ‘It’s not all about sugar, sugar, sugar,’ says developer

Swedish ingredients firm Bayn Europe has packed dietary fibers into its marzipan sugar replacer to add a valuable health twist, its developer says.

The power of symbolic wording on a food label

Symbolic information on a food label can change the perception of a product – even when consumers are aware that this perception is false, write researchers.

Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and...

Wholegrain consumption may prevent early death

A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.

Citrus food flavouring is genotoxic, says EFSA

Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.

Corbion targets avian flu woes with bakery egg replacer

Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the...

How is Californian drought affecting almond supply?

California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and...

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine...

Renaissance Bioscience files patent for non-GMO, acrylamide-reducing baker’s yeast

Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.

Dispatches from IFT 2015

Bunge claims 'push forward' in shelf life and trans-fat elimination with tortilla tech

St. Louis-based Bunge says its Silos De Oro Specialty Tortilla Shortening is a huge step forward for better shelf life and improved health benefits.


Emulsifiers, fat, sugar may cause inflammation and alter gut bacteria, say researchers

Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and...

Quinoa's protein potential: From healthy whole food to versatile ingredient

After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.

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