Published: Jul 28, 2012 By: Rod Addy

Frutarom Savoury Solutions has launched stabilising compounds that enable condiments such as dips, ketchup, sauces and mustard to be incorporated into meat and sausages.

Published: Jul 27, 2012

Chemical specialist FMC Corporation has committed US$100m to a new microcrystalline cellulose manufacturing facility in Thailand as it pushes efforts to supply the Asian market.

Published: Jul 27, 2012

Natural ingredients supplier Naturex has reported a healthy 15% growth in sales for the first half of its financial year on the back of ‘positive contributions’ from the firm’s new acquisitions.

Published: Jul 26, 2012 By: Keith Nuthall

The European Food Safety Authority (EFSA) has declared using niacin and niacinamide as nutritional feed additives in livestock is safe for consumers.

Published: Jul 26, 2012

Young people aged 11-14 can eat a healthy Mediterranean diet and get all the zinc they need to help them grow, according to researchers.

Published: Jul 26, 2012

One in seven cases of stomach cancer in the UK could be prevented if everyone cuts salt intake to the recommended daily maximum of - a level teaspoon's worth.

Published: Jul 26, 2012

Bunge North America has included a culinary center in its Bunge Ingredient Innovation Center in Bradley, Ill.

Published: Jul 25, 2012

Penford Food Ingredients has launched PenTech NG, a starch-based blend that has been shown to replace whole egg and egg yolks for both liquid and dry forms.

Published: Jul 25, 2012

FMC Corp. will invest more than $100 million in a new microcrystalline cellulose (MCC) facility in Rayong, Thailand, that will ensure the company’s long-term ability to supply the Asian market with its Avicel colloidal MCC, an ingredient used in food and

Published: Jul 25, 2012

Penford Food Ingredients plans to invest $10m to upgrade its plant in Richland, Washington, US, with a new starch processing technology.

Published: Jul 23, 2012

Sensient offers solutions for shades from bright yellow to brilliant orange and red and green color hues. In this new range all in-gredients are free of palm derived components, not simply the active pigment.

Published: Jul 23, 2012

In order for EFSA to receive comments from the scientific community and stakeholders, EFSA has launched a public consultation on the draft document developed by the NDA Panel of EFSA. Interested parties are invited by EFSA to submit written comments by 28

Published: Jul 21, 2012 By: Mike Stones

Pressure is mounting on some retailers and dairy processors to lift producers’ milk prices, after TV chefs Jamie Oliver and Hugh Fearnley-Whittingstall urged shoppers to boycott supermarkets that treat milk as a loss leader.

Published: Jul 21, 2012

AarhusKarlshamn (AAK) has recorded strong second quarter (Q2) results driven by volume growth in its ingredients segment.

Published: Jul 21, 2012

Vivakor, an asset acquisition company, has purchased an equity interest in VivaCeuticals, a nutraceutical distribution firm.

Published: Jul 21, 2012

ChromaDex has entered into a distribution agreement with Glanbia Nutritionals for its patented pTeroPure (pterostilbene).

Published: Jul 20, 2012

American agribusiness company Cargill has launched Truvia, a stevia-based sugar substitute, in Venezuela, as a part of its effort to strengthen its position in the stevia-based sweetener category.

Published: Jul 20, 2012

Innophos Holdings, Inc. has completed its acquisition of AMT Labs, Inc., a privately held company based in North Salt Lake, Utah, that manufactures ingredients for the food, beverage, confectionery and nutraceutical industries.

Published: Jul 19, 2012

Cookie Man has introduced a range of no-added-sugar cookies in four flavours - chocolate, cinnamon, coffee and short bread. These cookies have zero cholesterol and are made using ingredients that are nutritious and have more dietary fibre.

Published: Jul 19, 2012 By: Mike Stones

Today’s eggs contain over 70% more vitamin D and double the amount of selenium than eggs produced in 1982, according to research conducted by the UK Foodcomp project.