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News > January 2009

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Casein could be natural antioxidant for boosting meat shelf-life: Study

Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.

News in brief

Danisco ranks high in openness charts

Ingredients firm Danisco has remained its position in the top three Danish firms for corporate communications in Hallvarsson & Halvarsson Webranking Denmark 2008.

Cashing in on phosphate price hikes

The market for cheaper alternatives to phosphates used in food is expected to blossom over the next few years as prices for the ingredient are likely to remain high, according...

UK consumers buying less salt in foods, TNS

The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen...

Final sugar high for Danisco pending sale

Danisco has reported a good result for its 2008/9 sugar campaign, which should be the last before the sale of its sugar division to Nordzucker receives regulatory go-ahead.

EXCLUSIVE INTERVIEW: PART 2

End to prescribed quantities to drive new bread loaf size in 2009

A recent law from Brussels has thrown up new opportunities for different loaf sizes for UK bakers, with 2009 set to witness an escalation in new product development related...

Exclusive interview: Part 1

Issues facing the UK's bakery industry in 2009

Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.

FSA calls for more research on certain metals in food

A newly-released study indicates that levels of most metals in UK foods are falling or remain stable; but the FSA says there is a need for more research on aluminium,...

Rising phosphate prices open up market for alternative

Jungbunzlauer is repositioning its leavening agent GdL on the back of rocketing phosphate prices, which have made alternative ingredients more competitive.

News in brief

Glanbia cuts back on 50 jobs

Irish food firm Glanbia has announced that it is cutting 50 jobs from its Consumer Foods division, so as to reduce costs and cope better with the tough economic environment.

Arla propels permeate, lactose development with new business unit

Arla Food Ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products.

‘Portion size’ may not be a good way to curb obesity: Study

Nutritional labelling may mean more to consumers than portion sizes, according to a joint study from Norway and the US.

Chr Hansen unveils new colouring foodstuffs

Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.

Healthy packed lunch trend drives development

New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.

News in brief

Tate & Lyle reports resilience, but not immunity, to downturn

Tate & Lyle has said that its European ingredients, sugars and sucralose businesses have been broadly in line with expectations in the last three months, and is confident of weathering...

Soil Association backs down on organic air freight issue

The UK’s Soil Association has decided to allow organic air freighted food to carry its certification mark, despite proposing in 2007 that it should not be certified unless it also...

Spruce waste extract shows beverage emulsion potential: Study

Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.

Opportunities for growth in gluten-free foods

New gluten-free rules from Brussels may well incur incremental costs for bakers and snack manufacturers but with one in a hundred UK consumers estimated to be gluten intolerant, unlocking...

Human brain makes snap decision on fat content: Study

A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding...

Industrialisation of China threatens global food supply

Global grain markets are facing breaking point because of drought and mass urbanisation in China which is diverting land-use away from crops, according to a new study from researchers at...

News in brief

Shocking research sheds light on kebab content

A new study into the nutritional content of kebabs sold in the UK has shown that the late-night take-out could be disastrous for healthy eating, with some doner kebabs racking...

Flavour firm to investigate understanding of natural wording

As the industry prepares for new wording to describe natural flavours, research is underway to investigate what consumers will understand by the new terms.

Salt reduction benefits may go beyond blood pressure: Study

Reducing the intake of salt from the diet may improve the health of blood vessels, with the effects going beyond blood pressure benefits, says a new study.

New test to detect fake Basmati rice

UK based laboratory, Reading Scientific Services Ltd (RSSL), claims it has developed a reliable DNA screening method for identifying adulteration of Basmati rice.  

News in brief

Research required on food choice drivers

The UK’s Food Standards Agency and the Economic and Social Research Council (ESRC) have issued their first call for researchers under a new food policy partnership – to investigate what...

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