The global packaging market is growing by leaps and bounds due to the increasing consumption of convenience-based packaging products, particularly in food products. Condiments are used during the cooking process to enhance the taste and texture of the food. Increasing demand of consumers for new variants in their food options has led to tremendous growth in the condiments packaging industry. Condiments enhance the quality and taste of food, making it more edible to the consumers. Condiments find their applicability across all the food and beverage sub-segments. There has been an increasing shift from the traditional condiments to new combinations of condiments to appeal to the choices of the customers. Condiment packaging increases the shelf life of the condiments and helps in restoring their freshness over a period of time. The global condiment packaging market is expected to grow enormously over a period of a few years.
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Consumers are confused about what foods are good for digestive health, a new survey by consultancy New Nutrition Business reveals. The number of people who believe bread, meat and milk are good for digestion is almost equal to the number of people who believe they are bad.
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Outcomes of a new study comparing low calorie sweetened drinks to water effects on eating behaviour of healthy adult.
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Is that meat still good? Are you sure? McMaster researchers have developed a test to bring certainty to the delicate but critical question of whether meat and other foods are safe to eat or need to be thrown out.
It is well known that healthy eating increases our general sense of wellbeing. Researchers at Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) have now discovered that a fibre-rich diet can have a positive influence on chronic inflammatory joint diseases, leading to stronger bones.
Food Safety Standards Authority of India (FSSAI) and Nestle India inaugurated in October the first Nestle Food Safety Institute (NFSI) in India in Manesar. NFSI will work closely with the Nestle R&D Centre India and Nestle Research Center in Lausanne, Switzerland. The institute is aimed at building and sharing knowledge through collaborative partnerships for strengthening the food safety environment in India. NFSI India will conduct training programmes on Food Safety Management Systems, Testing Methods, and Regulatory Standards. We hope this institute will help meet Indias growing demand for safe and healthy food., said Pawan Agarwal, Chief Executive Officer, Food Safety Standards Authority of India (FSSAI). He added that Indian is still at nascent age as far food safety and security is concerned and that the biggest challenge is to create a demand for safe and hygienic food through awareness so that private organizations start delivering on the safety standards. Talking about the role of private organizatios in food safety and security, he said, When it comes to food safety and hygiene, business motives must be kept aside. Nestle India officials also stressed the same point saying that the institute is not a part of the Nestle India commercial unit but a local interface of Nestle R&D Centre India. The food safety environment in India is changing dynamically and so are the consumers. There is an increasing consciousness among them on the quality of food consumed, said Suresh Narayanan, Chairman and Managing Director, Nestle India. He added that food has a significant influence on our health and there should be collaborative efforts between regulatory bodies and industry for catering to the health and safety of consumers. The NFSI India laboratory is equipped with high-end analytical technology and is an integral part of the global network of food safety experts at Nestle. Nestle Research and Development Centre India was founded in the year 2012 and is a part of Nestles global R&D network.
The Times of India http://tinyurl.com/y7borbhe
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Sugar reduction remains a central topic in the media and among consumers and opportunities for reducing sugar intake are taking a number of directions as companies address evolving concerns and demands.
Enzyme stabilizer sales are highly influenced by increasing demand from food processing and animal nutrition industry.
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EFSA has established a safe intake level for glutamic acid and glutamates used as food additives after re-evaluating their safety. The Authority also concluded that estimated dietary exposure to glutamic acid and glutamates may exceed not only the safe level but also doses associated with adverse effects in humans for some population groups. On this basis, EFSAs experts recommend reviewing the maximum permitted levels for these food additives.
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