– News Items –

FAIA conference review: What’s Next for Food Additives & Ingredients? In the latest issue of Food Management Today magazine, there is a review of FAIA’s recent conference. The conference was well attended by delegates from across the food industry, as well as a sprinkling of Harper Adams’ students.

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… Consumers have come to expect that the food they choose from the supermarket shelves will stay

The ingredients doesn’t require the addition of calcium, has an improved tolerance to heat and works in a range of fruit types, sugar levels and fruit levels. 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

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 of reducing sugar. Target Consumer

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. It gives breads and other

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 making sauces, jam, bread and wine.

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 more than 80 scientific studies

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, which includes the results for

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 man behind the successful Trader

The latest issue of Nutraceuticals Now includes an article on FAIA… The battle to educate consumers is ongoing . . . tackling misconceptions and influencing legislation. It’s all in a day’s work for FAIA Ask the public at large what they think about E numbers, and the response will usually be that they’re ‘bad for