Center for Science in the Public Interest has welcomed the news that the Salt Institute will close at the end of March, stating it "will not be missed".
In consumers' minds the terms 'clean label' and 'natural' mean 'safe', but this simply isn't correct.
FSANZ is calling for comment on an application to permit potassium polyaspartate as a food additive in wine.
NTU scientists have found an organic food preservative that is more effective than artificial preservatives, keeping food fresh for longer.
Carrageenan, a common food stabiliser, has been the subject of debate after the United States Department of Agriculture (USDA) has defied advisors and supported its continued use in US organic foods.
Following regulatory uncertainty about food additive permissions for coconut milk products, Food Standards Australia New Zealand (FSANZ) is inviting submissions on a suggested new food additive category.
Fumoir Grizzly has developed the M35 bacteriocin, known as Bac M35, which protects fish from growing Listeria monocytogenes and acts as a food preservative.
ViscoTec suggests the key to creating personalised food is ensuring the aromas, colouring and probiotics are all dosed precisely.
Capol, part of the Freudenberg Chemical Specialities Business Group, has announced it is acquiring Colarôme, a specialist in natural food additives.
GRINDSTED GELLAN MAS 100 — otherwise known as gellan gum — is a label-friendly stabiliser for non-dairy beverages made with pulses, grains, nuts and plant-derived protein.
Nu-Mega has increased its market development activities into the sports nutrition market and launched an encapsulated high DHA concentrate in powder form.
Arjuna Natural Extracts has developed X-tend, a natural, formulation-specific preservative designed to increase chilled-meat product shelf life and ensure food safety.
Mars has reiterated its intention to remove nanoparticles from its product and revealed its new M&M product.
The Asia–Pacific region will account for 45% of salt consumed by 2020, and most will be solar.
Many companies are seeking to address the concerns of health professionals and consumers and reduce the salt content of their products. Nestlé has just extended its collaboration with life sciences company Chromocell Corporation in a bid to jointly develop novel ingredients that can be used to create nutritious, tasty foods that contain less salt.