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sugar and monosodium glutamate have one thing in common. people are more likely to buy products containing them if they are called something else. consumers trying to avoid sugar have started reading food labels. many have begun to think that sugar by another name is not really sugar. manufacturers know that calling sugar evaporated cane juice for instance, fools people into thinking there is less sugar in the product.

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

the uk's fsa has issued its harshest judgement on the food industry's use of artificial colour and preservatives yet, following the publication of the southampton study at the beginning of the month, and is calling for action on labelling as well as reformulation. the southampton study, commissioned by the fsa, concluded that cocktails of artificial colours and the preservative sodium benzoate can have an effect on children with hyperactivity or adhd (attention deficit hyperactivity disorder.

if you are already eating a vegetarian diet or if you are moving in that direction, then by simply eating enough food from a variety of sources (consuming sufficient calories for your energy needs), you will automatically be getting enough protein. why? because each and every plant food contains complete protein in varying amounts. some plant foods, including broccoli, asparagus, bamboo shoots, and brussels sprouts, are very high in protein.

food marketers are vying harder than ever for your shopping dollar. they use any of 14,000 additives to make their products last longer, taste fresher or seem more appealing. the health effects of these compounds, especially in combination, are only gradually becoming apparent.read all the details in our four part series highlighting the worst compounds typically added to the food supply.butylated hydroxyanisole (bha)this is a petroleum-derived antioxidant used to prevent oil-containing foods from becoming rancid.

extracts from the exotic fruit guarana showed excellent antioxidant and antibacterial properties, which could see the exotic berry making a move into food preservatives, new research suggests. "due to their high antioxidant, antibacterial and antifungal activities the guarana seed extracts have promising potential as natural antioxidants in the food industries, in the preservation of foodstuffs against a range of food-related bacterial and fungal species or in the pharmaceutical and cosmetic industries," wrote lead author lucija majhenic in the journal food chemistry .

from heart-friendly margarines to sugary cereals that strengthen bones, once-demonized foods are being spiked with nutrients to give them a healthier glow — and consumers are biting, even on some that are little more than dressed-up junk food.a report released thursday finds that even in a weak economy, people will pay a premium for products seen as preventing a health problem or providing a good alternative to sodas and empty-calorie snacks.

leatherhead food international has put in place a new structure for its research services, basing them around three platforms that have major relevance for the food industry today: nutrition, food innovation and food safety. the uk-based consultancy has two division of its business. it is well known for its world food legislation services team that can advise on regulations across the globe, and also operates as a provider of scientific research - whether independently, in partnership with other research bodies or government departments, or on behalf of its members.

the food standards australia new zealand (fsanz) on thursday announced the decision of its board not to require the mandatory declaration of added flavour enhancer monosodium glutamate (msg) in foods served in restaurants and other food outlets. fsanz managing director ian lindenmayer said the board had accepted that, in certain circumstances, some people may experience some reaction to large amounts of msg when consumed in a single meal.