The increasing use of paprika has a food colours does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.

The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.

Research on natural food preservatives is lagging behind market demand for replacements for synthetic ones that have fallen out of favour with consumers, warns an expert, and a coordinated effort is needed to bridge the gap.

Formulating foods with mushroom instead of beef may reduce caloric intake by over 400 calories per day, according to new research.