News & Analysis on Food & Beverage Development & Technology
The European Food Safety Authority (EFSA) has issued an 18-page document that updates its approach to health claim assessment and which will form the basis of discussion at its stakeholders meeting in Parma on June 1.
A new range of cold swelling starches are designed to deliver texture and stability to baked goods without the need to declare them on an ingredient label.
Dispatches from IFFA
A newly developed high performance film for fresh meat packaging combines easy opening with maximum protection, said manufacturers Sudpack Verpackungen.
US-based flavor and fragrance ingredient company, Artiste Flavor Essence, has formed an alliance with Italian citrus cultivator and supplier Cilione in order to promote its products in the US market.
A US review has looked to some of the most effective European food safety systems for ideas on how to make the American system more effective.
Large variations in the nutritional profile of products within the same food category indicate there is scope for improvement, concludes a survey from France which also found great differences in the level of nutritional info on packs.
Cutting kids’ consumption of added sugars and decreasing the portion of unhealthy foods advertised to children are among measures recommended in the long-awaited report from the President’s Task Force on Childhood Obesity.
Tate and Lyle now has new capacity for glucose syrup up and running at its facility in Slovakia, to cater to European demand and, in particular, underserved manufacturers in Central and Eastern Europe.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
Synergy Flavors’ Chicago facility has received organic certification, which will allow it to increase provision of organic flavors, and respond to sustained demand for ‘clean label’ products, the company has said.