Hovis and Kingsmill stuck in British bread ‘slugfest’, analyst

01-Feb-2012 - After Premier Foods’ announced this week that it plans to up its spend on ‘power brands’ such as Hovis, Investec analyst Martin Deboo told BakeryAndSnacks.com that UK bread was a “terrible industry” to be in due to industry overcapacity.

Naturex eyes Asian acquisitions as 2011 sales jump 12%

26-Jan-2012 - With 2011 sales jumping 12.3%, the world’s biggest botanical extracts specialist says it will acquire 4-5 companies in 2012, with negotiations advancing with an Asian target.

Natural alternative to phosphates for poultry processors

20-Jan-2012 - An all-natural, clean label brine system has been developed through a collaborative project with three major UK and Irish ingredients companies to offer an improved solution to phosphate replacements in poultry applications.

LycoRed touts natural red as carmine replacer in surimi products

18-Jan-2012 - Israeli supplier LycoRed is touting its tomato lycopene-based natural red colour as a replacement for carmine in applications such as surimi.

Customised chocolate batons to meet intricate customer demands, claims Herza

17-Jan-2012 - Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.

‘Undervalued’ lactose doesn’t deserve bad dairy rap, study

06-Jan-2012 - The role milk sugar lactose and its derivatives play in the human diet is often ‘misunderstood, underestimated and undervalued’, according to a new paper in the International Dairy Journal (IDJ).

Wacker stabiliser said to deliver next generation mayonnaise and margarine

22-Dec-2011 - German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.

Wild launches natural brown flavours for crème-filled chocolates

15-Dec-2011 - Ingredients firm Wild has launched a range of natural brown flavours that it has claimed can help confectioners seize on natural flavour trends

New flour said to boost clean label credentials and cut proofing time for Med-style breads

15-Dec-2011 - If a new food product does not carry a clean label, it will prove extremely challenging to launch in the current retail climate, said Kampffmeyer as it released a slow-fermented flour at FIE last month that it claims allows an additive-free label declaration in Med-style breads.

Chr. Hansen expands e-number free colouring range

28-Nov-2011 - Ingredients firm Chr. Hansen has doubled the number of products in its fruit colouring food stuffs range, which it said will allow manufacturers to diversify sweet confectionery products and keep an e-number free label.

Special Edition: Stevia

Getting a handle on flavour, bulking and bitter blocker systems key to stevia formulation

22-Nov-2011 - In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.

Exclusive interview

Stevia approval will accelerate existing trend towards low calorie drinks, Wild

15-Nov-2011 - Just before the adoption of a regulation by European Commission (EC) on November 11 to approve the sale and use of steviol glycosides, Wild's senior vice president of business development, Fabiana Matucci, told BeverageDaily.com how she thought stevia approval would affect the rate of innovation within low-calorie beverages.

New milk JV could fuel fresh milk market growth, Robert Wiseman

14-Nov-2011 - Robert Wiseman Dairies (RWD) has announced plans to invest £2m (€2.34m) via a joint venture (JV) with New Zealand firm a2 Milk, to introduce A1 beta-casein free milk onto the UK market next summer.

Stratum introduces whole-fruit clean label fat substitute for baked goods

02-Nov-2011 - Speciality ingredients firm Stratum Nutrition has launched a kiwifruit pectin paste it says can replace up to 90% of fats in baked goods and other foods.

News in brief

Juna aims to cause Andean stir in UK juice sector

27-Oct-2011 - Juice startup Juna claims that it will shake-up the UK juice market following the recent launch of a new all-natural nectar range made mango, lulo, guanabana and mora fruits.

Soaring butter demand sees supply shortage hit Finland, Sweden and Russia

25-Oct-2011 - Shops in Finland, Sweden and Russian will suffer some ‘scarcity’ of butter supplies for the rest of this year, as leading Finnish dairy processor Valio struggles to meet soaring demand.

Sugar-free drinks may generate ‘false security’ on tooth decay, study finds

18-Oct-2011 - Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.

Potato waste could provide 'new generation' of food ingredients, say researchers

04-Oct-2011 - A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.

New test to detect colour adulteration of olives

03-Oct-2011 - Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.

Wild devises natural colour and flavour range for marshmallows

30-Sep-2011 - Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.

Beetroot extract could provide natural replacement for carmine: Synthite

26-Sep-2011 - A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.

Kerry aims to boost stability of natural citrus flavours

20-Sep-2011 - Natural flavours supplier, Kerry Ingredients, has flagged up a six month dateline for the conclusion of an existing project aiming to optimise the stability of natural citrus flavours for use in beverages.

Consumers continue to seek alternatives to artificial flavours, reports Leatherhead

19-Sep-2011 - Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.

Oyster mushroom may provide source of new natural flavours

19-Sep-2011 - Fermenting oyster mushrooms could produce natural ‘meaty’ flavour compounds that are not currently available on the market, according to new research.