Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
Sterol food players Unilever and Raisio are surprised Germany’s food agency has called for a safety review of the cholesterol-lowering ingredient when, they say, the job has already been performed by the European Food Safety Authority (EFSA).
Plant sterol and stanol consumption by those like children who do not have raised cholesterol could itself lead to heart problems, the German foods safety agency has said.
Most people consider fresh fruit and raw vegetables healthy snack choices, according to a recent survey from market research organization Mintel, but a surprising number think cookies and ice cream are also healthy snacks.
Criminality, the global supply chain and the unpredictable nature of food adulteration for financial gain mean it can pose a greater public health risk than traditional safety threats such as pathogen contamination, according to new research.
Increased intakes of fiber may reduce the risk of pancreatic cancer by 60%; with both soluble and insoluble forms offering benefits, suggests a new study from Italy.
The Spanish confectionery sector must innovate on a health awareness platform, according to the head of the recently formed national confectionery association.
Agrofood giant Cargill is alerting the world to look out for more food labels bearing its Barliv-branded barley beta-glucan in 2012 after winning a positive cholesterol-lowering opinion from the European Union science agency last month.
The second part of this exclusive interview sees Beneo executive board member, Yves Servotte, explaining the cooling but not crushing effect of EU prebiotic health claim rejections on its inulin-chicory business.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
Food giant Kraft has announced plans to introduce BelVita breakfast biscuits to the US market following European success and plans a string of other snacks product launches in 2012 to appeal health conscious consumers.
Valens, the Slovenian ingredients and supplements manufacturer, is celebrating its barley beta-glucan, LDL cholesterol-lowering health claims victory, it says would not have been possible without a “huge investment”.
There are no specific food safety concerns regarding leaching of mineral oils and ink chemicals from carton board packaging into food and consumers do not need to change their eating habits, according to research by the UK Food Standards Agency (FSA).
Five years ago the European Union nutrition and health claims regulation (NHCR) became law. Around the bloc, hopeful EU healthy foods and supplements stakeholders submitted more than 44,000 health claim applications.
UK-based clean label ingredient specialist Ulrick & Short has launched a new range of functional specialist fibres targeted specifically at the dairy industry, and based on wheat and oats.
US ingredients firm Nu-Tek has conducted a study for its potassium chloride that it said showed its product can cut sodium in baked goods by around a third.
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Caravan Ingredients has added a new application for its Trancendim range of diglycerides to reduce saturated fat content and eliminate trans fat in donut frying oil.
Kellogg’s UK “evolving fortification” policies have led to a commitment made today to boost vitamin D levels in a range of children’s breakfast cereals to 1.25 micrograms – or 25% of the UK recommended daily intake (RDA).
Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.
Europe’s leading specialist healthy bar manufacturer – VSI – will open a new facility in January 2012 that will double its capacity to 300m bars per year.
Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
Baobab – the African superfruit packing an unparalleled nutritional punch – is being tested by a major player in the cereals sector and is set to feature in a clutch of new launches later this year from granola to chocolate covered fruit snacks.
Baked snacks manufacturer Baptista’s Bakery plans to double the size of its factory in Franklin, Wisconsin, in a move that taps into the trend for better-for-you snacking.
A new study has shown that rye or wheat bran fortified breads treated with a particular xylanase can yield good quality breads with a prebiotic effect.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
Increased intakes of folate following the introduction of fortification in the US was associated with a reduction in the incidence of colorectal cancer, says a new analysis.
Finnish supplier Raisio has turned in a bumper half-year with earnings before interest, tax and depreciation (EBIT) surging from €10.3m to €16.2m – a 73% rise.
Kraft Foods Europe is “delighted” to have become only the second company to win an article 13.5 health claim but is focusing now on how the opinion will be viewed by the European Commission and member states.
Kraft Foods Europe is the second company to win a positive article 13.5 proprietary and emerging science health claim opinion from the European Food Safety Authority (EFSA) with a submission linking starch and glycaemic response in baked products.
European food makers are beginning to utilise positive article 13, general function health claim opinions issued by the European Food Safety Authority (EFSA), precipitating a flood of potentially meaningless claims, according to one industry observer.
The newly renamed Natural Colors Division was the star performer in Danish ingredients supplier Chr Hansen’s Q3 results, showing 34% organic sales growth for the quarter, compared to 5% for Cultures and Enzymes, and 9% for Health and Nutrition.
Data gaps are preventing a comprehensive assessment of the risk and benefits of probiotics in processed cereal-based baby foods, finds a Norwegian food safety body, which has flagged up the need for randomized placebo-controlled research.
The European Food Safety Authority last week delivered the fifth batch of article 13, general function health claim opinions bringing the total issued to 2723. There are just 35 to go – to be published next month in a final mini-batch that will conclude...
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
November 2011 should see steviol glycosides get regulatory backing for use in food in drink products in the European market, according to a European Commission (EC) representative.
There is no health risk arising from European consumers' intake levels of the mycotoxin zearalenone, said the EU risk assessor, in an evaluation of dietary exposure to the contaminant associated with grain and bakery products.
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
Bakery and cereals account for almost 23 per cent of the global functional foods market with sales worth $5.5bn between 2006 and 2010, claims Leatherhead Food Research; And heart health is the leading claim in the sector.
Concerns over health have benefited the healthier sweet biscuits segment, according to new research by Mintel, as the industry seeks to improve its health credentials by reducing saturated fat levels and calorie content.
New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
Consumers may consider organic cookies, yogurt and potato chips to be tastier, healthier and lower in calories because they carry an organic label, according to a new study conducted by researchers at Cornell.
