First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.
A new scientific consortium led by Unilever aims to identify nutritionally valuable varieties of fruits and vegetables from the past, in order to produce natural health ingredients for the future, says the industry giant.
There is great potential to develop novel, marketable, omega-3 rich functional food products from inexpensive sources such as fish protein isolate, according to new research.
Three years late and seeking further extensions, nutrient profiles remain the missing link in the European Union’s new health claim regime. Frustrated stakeholders say the time to decide is nigh.
Last week, Monika Kosinska, the secretary general of the European Public Health Alliance (EPHA), engaged industry in a debate about the worthiness and effectiveness of taxes on unhealthier foods to spur reformulation and healthier eating.
A common European Union policy which requires the food industry to use iodised salt is needed to tackle the issue of deficiencies, say authors of a study that found 44% of Europeans are deficient in the nutrient.
Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
The Royal College of Surgeons (RCS) has confirmed the accuracy of comments made by the dean of its dental faculty, urging that fruit juices be replaced with milk and water in UK schools during break times on dental health grounds.
Israeli company LycoRed said it has carried out focused research in the past six months to optimise a clean label and tomato-derived salt and MSG replacer, with industrial scale trials showing its effectiveness in a range of soup applications.
UK consumer advocates, demanding that responsibilities for nutrition and food labelling be given back to Food Standards Agency (FSA), say not enough is being done to tackle the obesity epidemic.
UK organic dairy processor Yeo Valley insists it will remain consistent to its values as a “fun, family and sustainably run” farm that preserves its organic focus as it grows, despite Soil Association figures showing that overall organic category sales fell 3.7% in 2011.
Ingredient supplier Symrise’s flavour and nutrition division is focused on expansion into the functional food arena as well as strengthening capacity to meet the "high demand" for menthol as the group reports a slowing down in Asian Pacific growth in its 2011 results.
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
The UK Institute of Food Research (IFR) has launched a new special expertise cluster for industry members wishing to focus on structuring food for health.
Nutritional researcher and trial designer Biofortis has opened a new HQ that will centralise its four main operations near the western French city of Nantes.
Irish MEP Marian Harkin has become one of the most vocal European parliamentary opponents of the interpretation and application of the EU nutrition and health claims regulation (NHCR), and she was not appeased by EC and EFSA statements at a specially convened parliamentary meeting in Brussels yesterday.
Chia has the potential to become the bestselling health food ingredient in Europe, according to the company looking to secure extended EU novel foods approval for the seed considered a high source of omega-3.
European industry and consumer groups have broadly backed draft amendments to the much-debated specialised foods Directive known as PARNUTs.
Food products with high phosphate contents are damaging to the health of the general public, and as such should be labelled, say researchers behind a new study.
An algae-based flour targeted at fat reduction in foods, the first product to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme, has just been released onto the European market.