Food Additive

LycoRed Files Patent Infringement Lawsuit Against Parry, Valensa

LycoRed Limited and Lycored Corporation filed a lawsuit against E.I.D. Parry Ltd. and Valensa International on March 19 for infringement of three scientific patents for its trademarked product, Lyc-O-Mato®, violating LycoRed’s science on the composition, process and ...More
March 21, 2012
Posted in News, Nutraceuticals
USDA Allows Schools to Choose Beef Products

Next year, in response to public concern over use of "lean finely textured beef," USDA has announced it will offer more beef choices to participants in the National School Lunch Program. ...More
March 19, 2012
Posted in News
Targeting Texture

Texture is one of the most basic attributes of the food sensory experience, yet it is often an under-leveraged aspect of food product formulation. ...More
March 19, 2012
Posted in Articles, Bakery / Cereal, Flavor
Coke Asks Caramel Suppliers To Reduce 4-MEI

Coca-Cola announced it has directed its caramel suppliers to modify their manufacturing processes to reduce the levels of the chemical 4-methylimidazole (4-MEI), a suspected carcinogenic formed when it mixes in the ammonia compound to make caramel color. Coke said it is not ...More
March 12, 2012
Posted in News, Bakery / Cereal, Colors, Sauces / Gravies / Soup
Meat Industry Counters ‘Pink Slime’ Allegations

The debate as to whether boneless lean beef trimmings (BLBT) are safe for human consumption has been making headlines over the past few weeks as recent media reports created a troubling and inaccurate picture of the form of beef made by separating lean beef from fat, ...More
March 9, 2012
Posted in News
Caramel Colors Under Fire Again

The safety of certain caramel colors is under fire again after the Center for Science in the Public Interest (CSPI) released results of new lab tests that found "unsafe levels" of 4-methylimidazole (4-MI), a suspected carcinogenic formed when it mixes in the ammonia ...More
March 7, 2012
Posted in News, Bakery / Cereal, Colors, Sauces / Gravies / Soup
New Treatments on the Horizon for Food Allergies

The “Big Eight" allergens—tree nuts, peanuts, soy, fish, shellfish, dairy, egg and wheat—account for 90% of all food allergies, and according to the Centers for Disease Control and Prevention (CDC), there was an 18% increase in reported food allergies between 1997 to 2007. ...More
March 6, 2012
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Study Finds No Link Between Food Colors, ADHD

There is not enough scientific data to support a link between FDA-approved food colors and the increased incidence of attention-deficit/hyperactivity disorder (ADHD), according to results of a new meta-analysis published in the Journal of the American Academy of Child & ...More
March 2, 2012
Posted in News, Colors
Global Nutraceutical Sector to Reach $23B in 2015

Driven by demand for functional foods and beverages, the global nutraceutical ingredients sector is predicted to increase 7.2% annually to $23.7 billion in 2015, according to a new report from MarketResearch.com. Hot growth areas include products addressing adult and ...More
February 22, 2012
Posted in News, Bakery / Cereal, Fiber, Nutraceuticals
Naturally Nutritious

Ingredients that feed consumers’ back-to-nature hunger can also provide functionality and an economic edge. ...More
February 20, 2012
Posted in Articles, Bakery / Cereal, Fiber