EC sugar measures for next year 'premature', says industry
EU food industry representatives have termed ‘premature’ the proposal by the European Commission (EC) to allow 650,000 tonnes of out of quota sugar exports from October.
Archives for March 25, 2011
Multi-layered microencapsulation systems keep the flavour
Two-layered emulsions were found to increase the retention of volatile flavours during spray drying, according to researchers from the University of Bourgogne.
Bridging the gap between health and indulgence
Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.
New alliance aims to lead the way in organics
Eight organisations from as many European countries have formally announced the creation of the Leading Organic Alliance (LOA), a grouping which will co-operate closely to push at the boundaries and definitions of what is ‘organic’.
EU boosts food import controls after Japanese nuclear disaster
The European Union is to step up controls on food imports from Japan in the wake of the nuclear accident at Fukushima – but stressed there was no evidence that consumers in the region were at risk from radiation-contaminated food.
Frutarom plans starter culture lead through research agreement
Frutarom Savory Solutions has entered into an agreement with the German Institute of Food Technologies (DIL) to conduct research on starter cultures, which the company expects will propel it into a leading position in Europe in the field.
Extreme flavors becoming mainstream, says new report
‘Extreme and edgy’ flavors are increasingly moving into the mainstream, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Academic attacks government sustainable food freeze
The co-author of an influential new report on UK food policy has hit out at the coalition government for its inertia on sustainable food policy since it came to power in May 2010.
Taste still trumps health for functional food acceptance: Survey
When it comes to deciding whether to purchase functional foods, ‘the principal considerations still do not pertain to health, but rather taste and price’ according to a new consumer study.
Study finds no cardiovascular risk from dietary mercury for adults
American adults’ exposure to mercury from sources such as fish is not linked to an increased risk of cardiovascular disease, suggests a new study published in the New England Journal of Medicine.