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– News Items –

FAIA reacts to concerns on preservatives and other additives in food

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FAIA reacts to consumer concerns about preservatives and other additives in food In the latest issue of Ingredients Insight magazine, FAIA reacts to consumer concerns about preservatives and other additives in food, and explains the vital role they play… Tell someone else about this…

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Sweet news for low-sugar fruit spreads

Capitalising on the current ‘low-sugar’ trend, DuPont Nutrition & Health has developed GRINDSTED® Pectin PRIME 541, a product that allows food manufacturers to quickly and easily formulate reduced sugar fruit spreads. The ingredients doesn’t require the addition of calcium, has an improved tolerance to heat and works in a range

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RSSL launches new sugar reduction guide

There is increasing pressure from consumers and the Government to reduce the amount of sugar in food products. There are many ingredients available but selecting the most appropriate solution for your product can be confusing and time consuming. This guide from RSSL is designed to help you with the process

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EU approval for DSM enzyme that helps break down gluten

As figures reveal that up to 10 per cent of people are gluten sensitive, DSM has addressed the issue by developing AN-PEP (Tolerase® G), a new dietary enzyme that allows those who are gluten-sensitive to eat and drink without worry. Gluten is a protein complex found in wheat, barley and rye.

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The fascinating chemistry in your kitchen…

  Over the years, the perception of food additives has been bedevilled by a lack of understanding that nutrition is a chemical process. In the Mix brings out the chemistry in familiar culinary tasks, such as cake-making, and shows how the use of additives is rooted in such processes as

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TV programme discovers the surprising truth about MSG

Often on the receiving end of negative comments and bad publicity, a new TV programme has uncovered the truth about flavour enhancer MSG (Monosodium Glutamate). Channel 4’s Food Unwrapped recently went behind the scenes at MSG manufacturer Ajinomoto, and unearthed some surprising facts. For example, MSG – the subject of

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Good news on food pesticide residue levels

More than 97% of food samples evaluated by the European Food Safety Authority (EFSA) contain pesticide residue levels that fall within legal limits, with just under 55% of samples free of detectable traces of these chemicals. The findings are part of EFSA’s 2013 annual report on pesticide residues in food,

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A taste of things to come?

As the EU gets set to scrap ‘best-before’ dates on long life food packaging in a bid to stop millions of tons of edible produce being thrown away every year, a US businessman is preparing to open a supermarket and restaurant selling only food that is out-of-date. Doug Rauch, the

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FAIA in Nutraceuticals Now magazine

The latest issue of Nutraceuticals Now includes an article on FAIA… NN-FAIA-Article Tell someone else about this…

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Survey reveals food hygiene concern for those eating out

The Food Standards Agency’s Biannual Public Attitudes Tracker for November 2013 shows the top food safety issue of concern for respondents was food hygiene when eating out (36%). When asked about wider food issues, the top three issues of concern were food prices (60%), food waste (50%), and the amount

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PICTURE THIS! Ingredients of all-natural foods…

James Kennedy, a British chemistry teacher based in Australia, has combined a love of graphics with a love of science, and produced a series of posters and images which he hopes will dispel the many myths surrounding enumbers and additives. “As a chemistry teacher, I want to erode the fear

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‘No health problems with low calorie sweeteners’

[youtube=http://www.youtube.com/watch?v=P2a-8mnfhtw&rel=0] Tell someone else about this…

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‘No need for action on aspartame’ says expert review

Experts who have reviewed a study of aspartame have concluded that ‘the results did not indicate any need for action to protect the health of the public’. The Committee on Toxicity of Chemicals in Food, Consumer products and the Environment (COT) peer reviewed a double blind randomised crossover study of

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Sweet success for United Biscuits

United Biscuits received the top accolade at the recent Food and Drink Federation (FDF) Awards. The company was commended by FDF President Jim Moseley (pictured) for its success in exports, for which it won the Exporter of the Year (Large Company) Award. The FDF Awards recognise the achievements of food

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New meat detector technology will distinguish between horse and beef

Retailers will soon be able to distinguish almost instantly between beef and horsemeat in products, thanks to a new device built by British engineers. Oxford Instruments and the Institute of Food Research have developed a machine that can identify meat before it is processed. The technology can distinguish between fatty

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UK food and drink exports on the up

Total UK food and non-alcoholic drink exports grew by 2.5% to £6.1 billion in the first half of 2013, according to figures from the Food & Drink Federation. Although 2013 began slowly with food and non-alcoholic drinks exports down by 3.4% in Q1, this was offset by strong Q2 growth

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New advice for people with food allergies

Advice for people with food allergies has been updated, prior to new rules on allergen labelling being introduced. New regulations will mean that information about allergenic ingredients will be made available for non-prepacked as well as prepacked foods. This is to make information clearer and more consistent for consumers. These

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A World Without Food Science

A World Without Food Science: What would a trip to your local grocery store be like without the benefit of research and technology? How would food shopping look with no knowledge of microbiology, food safety, food processing, food packaging and transportation? [youtube=http://www.youtube.com/watch?v=yhuaXO2A3Tk&rel=0] Tell someone else about this…

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Global additives market ‘set to grow steadily’

The global market for food additives is set to grow steadily over the next five years, according to a new report. The market was worth £18.4 billion in 2011, and is expected to reach £23.6bn in 2018, says Transparency Market Research. The analyst says the increase will be as a

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Follow us on Twitter

You can now follow FAIA (Food Additives & Ingredients Association) on Twitter @FAIAnews. We’ll be bringing you daily news and views on food and drink colours, flavourings and additives. Tell someone else about this…

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Overweight people ‘less likely than average to consume soft drinks’

Despite a difficult year for the soft drinks industry, the overall retail value of the industry rose by 3.3 per cent in 2012, to nearly £15 billion. According to the 2013 Soft Drinks Report, soft drinks are consumed in more than 99 per cent of households. Soft drinks containing added

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Salt levels slashed in shop bread

Supermarket bread contains 20 per cent less salt than it did a decade ago, according to new research. Bread is a major source of salt in the diet, providing almost a fifth of the total derived from processed foods. The recommended daily intake for UK adults is a maximum of

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FAIA assists with top TV science show

BBC 1’s recent episode of Bang Goes The Theory asked how much the public really knows about what is on their dinner plate, and was produced with the advice and assistance of FAIA. Find out more at http://www.bbc.co.uk/programmes/b00lwxj1 Tell someone else about this…

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Aspartame ‘poses no toxicity concern’

EFSA opinion on artificial the sweetener aspartame says ‘it poses no toxicity concern for consumers at current levels’.

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One-fifth of shoppers ‘rarely or never read food labels’

Just nine per cent of UK shoppers always read the ingredients label on their food shopping. That’s the finding of new research by Canadean Consumer, which also reveals that while 32 per cent of consumers ‘often’ read the ingredients list, 21 per cent ‘rarely’ or ‘never’ read the ingredients. This,

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