The sports nutrition industry is targeting not only athletes, but everyday consumers, too. The sector is always in search of something new and innovative, which forces companies to react quickly and invent, reinvent and revamp products. Food Product Design magazine is offering a FREE White...
Global food and beverage new product launches containing dairy permeate are sharply increasing around the world, reaching a record high in 2014, according to an analysis of data from the Innova Market Insights database.
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Modern winemakers may have erred when they switched to producing high alcohol wines. According to a new paper, from Spanish neuroscientists Ram Frost and colleagues, a low alcohol content wine actually produces more brain activity in 'taste processing' areas than more alcoholic varieties do.
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With its new range of “Liquid Food & Beverage Enhancers”, Döhler is offering alternatives to "end monotony in water, tea, coffee and beer", and offering beverage marketers the means to leverage a trend, and whole new drinks category, in fact, that took the US by...
The European Food Safety Authority (EFSA) has issued a positive opinion on the use of erythritol in beverages in the EU. In the EU, erythritol is allowed quantum satis* in food already since 2003, and in novel foods since 2006, but not yet in beverages...
Tate & Lyle has launched Dolcia Prima Low-Calorie Sugar, its newest ingredient it hopes will help the food and beverage industry in developing low or reduced-calorie products.
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As pressure grows on sugar in soft drinks, there continues to be massive interest in stevia as a non-nutritive alternative. Now comes news that stevia sweeteners derived from fermentation – without stevia plants – could be launched as early as 2016, according to Evolva, the...
While consumers may think twice about buying a large box of cereal featuring a new functional ingredient, they are much more willing to try new things in the beverage category, which is a hotbed of innovation right now, two leading ingredients suppliers tell FoodNavigator-USA.
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Bio-engineering of food ingredients is one of the hottest topics in the food industry, and a new turn in this evolving science belongs to a Silicon Valley-based biotech startup that's hoping genetically engineered yeast will produce a dairy alternative as good or better than the...
The concerns about obesity and related health problems plus sugar taxes in many countries have stimulated the market for non-caloric sweeteners - but there's plenty of catch up to do with sugar and HFCS, according to a recent report from Canadean.
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America's WhiteWave Foods Co, citing consumer feedback and not safety concerns, plans to remove carrageenan from its Silk and Horizon Organic products. Carrageenan, a purified extract of red seaweed, is used as a natural and approved thickener and stabiliser in many beverage and food products....
Estimating fizziness is not just for party trivia — it’s an important part of the taste and feel of champagne. The role of fizz, more technically known as effervescence, in sparkling wines and champagnes is not to be underestimated — it contributes to the complete...
How do you make a glass of red wine taste better? Nathan Myhrvold (left) - the super-clever former chief strategist and chief technology officer at Microsoft and now a science-foodie - has this tip...
In the coming years, there may be a new "milk" arriving at your local grocery store - algae milk, an alternative milk product free of dairy, soy, lactose, and nuts. [Click pic to enlarge]
...Cargill has announced the introduction of its new ViaTech stevia-based sweeteners that, it says, can open up completely new territory for food and beverage formulators, enabling them to slash sugar by 75% - and in some cases 100% - without compromising taste.
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It's not your imagination. Wine really has gotten boozier. In the past two decades the maximum alcohol content of wine has crept up from about 13 percent to, in some cases, northward of 17 percent, a side effect of the growing popularity of wines with...
Many of us have at some point been given a cup of coffee that is so bitter, it is almost undrinkable. Most reach for the sugar in an attempt to make the beverage a little more palatable. Wrong!
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The US FDA says it is conducting new studies of the safety of caramel colouring in soft drinks and other foods, even though previous research has shown no identifiable health risk. Caramel is the world's most widely used food colourant.
...Firmenich predicts that blackberry, the subtly sophisticated berry, is the Flavour of the Year for 2014. According to the company, it has been gaining popularity as health and nutrition have become a top priority for consumers.
...Aspartame poses no threat to consumers at current recommended levels of consumption, the outcome of a recent European Food Safety Authority (EFSA) risk assessment concluded this week (December 10).
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