Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Cranberry waste may lead to alternative ingredients

Cranberry pomace, a by-product of the juicing process, may be extruded to produce a range of polyphenol-rich ingredients for use in supplements or functional foods, says a new study.

Soft drink portion depends on how it's served

Consumers’ view of soft drink portion size depends on whether they are drinking out of a glass or a can, research indicates, but as long as the energy per portion is marked this should not pose a problem.

News in brief

Yorkshire rhubarb protected in Europe

Rhubarb farmers in the north of England are to celebrating after their rhubarb, grown using a method developed specially for the region’s soil, is granted protected status.

NSFI reaches Algerian SMEs with new distribution deal

The emergence of more small to medium size food manufacturers in Algeria has led National Starch Food Innovation (NSFI) to appoint a local distributor, so it can better meet their needs for smaller orders and reactivity.

Wheat fractions enable cheaper, clean label tomato sauce

Kampffmeyer has developed a new clean label binding system for tomato sauce, which it says removes the need for modified starch and reduces the amount of tomato needed.

Consumer use and understanding at heart of labelling debate

As food and beverage products have taken Guidance Daily Amount (GDA) labelling around Europe, awareness and understanding has been increasing, according to Coca-Cola. But debate over the best format for EU-wide labelling continues.

Boiling shrimp could cut shellfish allergy - study

Boiling shrimps for 10 minutes could reduce the chemical that triggers allergic reactions to seafood, according to new research.

FSA sets out new food science strategy

Now a decade old, the UK’s Food Standards Agency is counting its achievements and scoping out new challenges ahead. It has set out a new strategy for science and evidence, which will underscore its methodologies for the next five years.

EFSA to hold May health claims summit

The European Food Safety Authority (EFSA) will host a May summit at its Italian headquarters that will provide a rare opportunity for direct dialogue between stakeholders and the agency’s health claims panel.

Trans-fat harm may extend to women’s stroke risk: Study

High intakes of trans-fatty acids, an enfant terrible of the food industry, may increase the risk of stroke in post-menopausal women by 30 per cent, says a new study.

Special edition: Kids' Food

How characters can help children eat healthily

From Disney to Tony the Tiger, consumer groups have been campaigning hard to break the links between childhood icons and unhealthy foods. But furry friends and super-heroes are now putting in more of an appearance on healthy products.

News in brief

BBC prompts Unilever palm oil action

Unilever has stopped accepting palm oil from an Indonesian planter after a damning BBC documentary showing rainforest clearing, according to the Indonesian Palm Oil Board.

CSM predicts narrowing of bakery ingredient supplier base

Dutch bakery ingredients supplier CSM, in releasing its 2009 full year results, said it saw more consolidation in the industry with the expected narrower supplier base leading to synergy savings and thus lower costs for the industrial, artisan and in-store baked good sector.

Nutrition bright for DSM; pharma benefits from flu vaccines

After a period of de-stocking in the first half of 2009, DSM’s nutrition business has weathered the economic slump well; pharma, too, picked up speed towards the end of the year.

UK introduces voluntary COOL code for pork

A new country of origin labelling (COOL) code of practice for pork introduced in the UK yesterday will benefit meat processors, producers and consumers, said one industry body.

Romanian industry fears junk food black market and fraud

The Romanian food industry association Romalimenta Federation believes the proposed junk food tax will boost the black market and stimulate fiscal fraud, and in the worst case could harm food safety.

News in brief

New rumours of Danisco takeover

Danish financial newspaper Borsen has fuelled new speculation that Danisco could be ripe for a takeover, after publishing remarks from analysts.

Special edition: Kids' food

Giving children the best nutritional start

With childhood obesity rates apparently sky rocketing around the world, celebrity chefs redesigning school meals, and international initiatives to influence what our children eat, now is an interesting time for child nutrition.

Scotland mulls cooperation and regulation to curb obesity

The Scottish government is proposing a series of actions to reduce consumption of energy-dense foods as part of a bid to curb obesity in the country, and has not ruled out regulations.

Public health approval for Romanian food tax plan

The Romanian initiative to levy a tax on unhealthy food and beverage products has garnered new support in Brussels, with public health activitists and politicians hailing it as a model for other member states.

Comment

Banning energy drinks is a doomed shot in the dark

Energy shot drinks have come under fire from German authorities which are employing an old-school prohibition logic that history has repeatedly dunce-hatted.

Danisco doubles freeze-dried cultures capacity at French plant

Danisco has doubled its freeze-drying capacity at Dangé-Saint-Romain, France, to support growing demand for ripening and protective cultures.

Kerry strategy seeks to ease market pressures

Kerry Ingredients and Flavours’ new unified strategy to doing business across all its divisions can help manufacturers rise market challenges and tough competition, says its strategic marketing chief.

'Game changing' high pressure processing system launched

A game changing high pressure processing (HPP) system makes improved food safety technology more affordable and responds to the growing trend for preservative-free products, said manufacturer Avure Technologies.

UK food sector ripe for science jobs, survey

New opportunities for food scientists are expected to open up in 2010, according to a recruitment specialist, as the sector has weathered the recession relatively well and is taken advantage of the pool of job-seeking talent.

News in brief

Peanut allergy trail scaled up

A new trial into ways to counter peanut allergies to going ahead in the UK, following a successful pilot.

Fat crystal innovation shows salt reduction potential

Controlling the release of salt in foods may be one avenue to reduce salt but maintain flavour, and British researchers report that fat micro-crystals may just do what is necessary.

Salt’s harmful effects may extend to artery hardening

Salt levels similar to those currently consumed in the Western diet may lead to hardening of arteries, independent of blood pressure effects, say new results that “confirm the potentially detrimental effects of a high dietary salt intake”.

Nestle powers ahead despite recession

Recession-hit 2009 wrecked havoc for multinationals in many sectors, but Nestle’s full year results show a company relatively unscathed and still reporting good growth rates.

Global food sector looks to Middle East

As Gulfood opens its doors in Dubai the global food industry is turning its attention to the rich opportunities presented by the Middle Eastern market, and consumer tastes and preferences there.

Study warns of future threats to food safety

Experts from Unilever, the Food Standards Authority (FSA), National Center for Food Safety and Technology (NCFST) have mapped out future threats to food safety and strategies to tackle them in a new study.

News in brief

Event to mark five years of ETP Food for Life

A stakeholder event to celebrate five years of the European Technology Platform’s Food for Life Programme will take place in March, with speakers invited from EU institutions, major manufacturers and leading academics.

Guest article

Maximising potential and minimising risks of nanotechnology

Nanotechnology holds great potential and is being used increasingly in food and consumer products. So far, the connotations have mostly been positive. However this promising start is now at risk of being reversed. There is a very real danger that a scare – real or imagined – involving nanotechnology will hit the headlines, evaporating the current positive image of the ‘nano’ label.

Kraft silent on pension freeze impact for Cadbury

Kraft has announced that it will begin to end pension increases for current and non-union hourly employees from year end 2019 but the US food group did not provide any clues in regulatory filings as to the future of the 100-year-old Cadbury pension fund.

News in brief

Naturex Foundation reports progress in Morocco, Peru and India

The Naturex Foundation, an initiative of French ingredients firm Naturex, has reported good progress on its three ongoing community projects in places from where it sources raw materials.

Cognis offers whipping agent for lactose-free desserts

Cognis is launching a new whipping agent based on soy protein, which is suitable for desserts for the lactose- and milk-free markets, and for vegetarians and vegans.

AAK's speciality strategy shows recession resilience

Cost savings and a strategy that fits with chocolate eating habits in the recession have meant for an acceptable full year for AAK, topped off with an especially good Q4.

Olive oil may replace trans-fat shortenings in bakery

Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.

Prolactal “deeply shocked” by listeria cheese deaths

Austrian and German health authorities have revealed that six people died last year after eating listeria contaminated cheese made by Prolactal.

Firmenich shores up presence in Dubai

Firmenich has announced the opening of a new affiliate in Dubai, in a bid to deepen its understanding of Middle Eastern consumers’ flavour and fragrance preferences.

News in brief

New head of flavours for Firmenich

Aldo Uva has officially taken over from Don Hartman as corporate VP of flavours at Firmenich and a member of its executive committee.

Study points to prebiotic soft drinks with tagatose

Beverage formulators looking at next generation product could harness the sweetening and prebiotic effects of tagatose in acidic drinks, says a new study supporting the stability of the ingredient.

Reducing meat and dairy makes case for fortification

Reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the UK.

Mars and Barry Callebaut team up on flavanols

A standard for measuring the antioxidant-rich cocoa flavanols in chocolate products, a broadening of the market for functional chocolate as well as boosting consumer awareness are the objectives of a new alliance between Mars Inc and Barry Callebaut.

News in brief

Aid needed for sustainable fish infrastructure

Developed countries can help improve global food security by earmarking aid to set up sustainable fisheries in developing countries, reports a team of experts in Science.

Swedish firm to launch Yerba Mate with stevia in France

A Yerba Maté beverage is set to be one of the first products on French shelves sweetened with stevia-derived rebaudioside-A (Reb-A), recalling a traditional use of the plant by Guarani Indians in Paraguay.

Super fruit may boost shelf-life for probiotic yoghurt

Adding the pulp of acai to probiotic yoghurt may boost the shelf-life of probiotic yoghurt, as well as improving the fat profile of the functional food, says a new study.

Developing markets drove Givaudan ‘09 sales

Latin America and Asia led the way with strong sales for Givaudan’s flavour division in 2009, prodding it towards 1.9 per cent sales growth in local currencies in a tough year for industry.

DSM and Anchor set up wine ingredients business

DSM and Anchor BioTechnologies have agreed to set up a joint venture bringing their bio-tech wine ingredients together under one roof in the south of France.

Comment

Do drink makers have stomach for anti-obesity fight?

Bravo! The beverage industry has responded enthusiastically to Mrs. Obama’s campaign to tackle childhood obesity - but there’d better be more than froth behind that sparkling rhetoric.

EU Menu surveys could lower costs for industry

EU food safety bodies have signed up to a plan to develop common methodologies for collecting food consumption data across the bloc, which will allow for more accurate exposure assessment and could reduce compliance cost for industry.

Survey indicates scale of UK meat switch-out

A survey by a protein ingredient supplier indicates that 12 per cent of Brits have reduced their meat consumption in the last five years, for weight management, cost or environmental and ethical reasons.

Fat reduction potential of grape oil-rice fibre for meat

A combination of grape seed oil and rice bran fibre may allow fat reduction of 10 per cent, and 50 per cent replacement of pork back fat in meat emulsions, says a new study.

News in brief

FAO launches Haiti food security tool

The UN’s Food and Agriculture Organization has launched a new tool to help aid agencies and NGOs measure the food security situation in Haiti following last month’s earthquake.

FIAP will slow enzymes' progress to market

The re-registration process and expected approval time for food enzymes under new European regulations mean innovations will take longer to reach consumers, says Novozymes’ regulatory expert.

New EU omega-3 labeling rules to boost product launches: GOED

New European Union omega-3 labelling rules will help consumers understand the role the fatty acids can play in the diet and boost product launches, according to the global omega-3 trade group, GOED.

Muntons eyes Europe with new distribution deal

Muntons is looking to build use of its malted ingredients across Europe, with a new multi-country distribution deal with Barentz.

News in brief

Umami in a tube hits shelves

A new cooking aid is now being sold by Waitrose supermarkets in the UK, to allow home cooks to give an umami kick to dishes they make.

Saturated fats not linked to heart disease: Meta-analysis

Dietary intakes of saturated fats are not linked to cardiovascular disease, so says a meta-analysis of 21 studies from across the world.

Salt’s role in meat products under scrutiny

Dutch research organisation TNO has embarked on a two-year collaboration with Vaessen-Shoemaker to explore ways to reducing salt content in composite meat products.

Peanut flour offers instant powder beverage innovations

Partially defatted peanut flour could provide the foundations for an instant shake-style beverage with excellent consumer acceptance, according to a new study from the US.

Two-in-one bars don’t cut choc consumption, finds study

A new study has indicated that including two-in-one chocolate bar packs do not foster more responsible snacking, and more regular size products and healthier snacks should be available.

Purac launches fermented ingredient for safe refrigerated foods

Purac has added a new ingredient to its food safety portfolio, for refrigerated foods, and plans to build its offering of non-lactate and lactic acid products.

Trials prove efficacy of bread waste reducer, says supplier

The trial phase on a starter that enables reprocessing of rejected bread has demonstrated its efficacy in reducing waste within the bakery facility, claims the Sonneveld group.

New survey gives snapshot of UK diet

A national survey into UK eating habits has indicated that people are eating less saturated fat and sugar than they were a decade ago, but more work is needed before intake targets are reached.

China forced to relaunch food safety crackdown

China is launching a new national food safety drive following a wave of recent damaging revelations over melamine-tainted milk products in the country.

Quinoa and buckwheat top nutrition tables for gluten-free

The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.

Unhealthy foods blocked from UK product placement plan

The UK government has confirmed plans to allow product placement in television programmes, but foods high in fat, sugar and salt (HFSS), and alcohol are excluded.

News in brief

India quashes GM aubergine plan

India has put off the commercial cultivation of a GM aubergine due to safety concerns, despite getting the go-ahead from government scientists last year.

BASF raises propionic acid prices again

BASF is bringing in another price increase for propionic acid, a food preservative, because increasing costs of raw materials mean the margins are unsatisfactory.

Layered gels may help sugar reduction

By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.

Symrise invests in Russia and Singapore

Symrise is extending its reach in two high potential developing markets, with the acquisition of a new facility in Russia and the opening of a new plant in Singapore.

Codex committee drops processed cheese standards

The Codex Committee on Milk and Milk Products (CCMMP) has recommended that all Codex Processed Cheese standards be scraped.

News in brief

Soft Drinks Association slams pancreatic cancer study

Soft drinks are safe and not a risk factor for cancer, says the British Soft Drinks Association (BSDA) in response to yesterday’s study from an Asian population.

New EU organic logo unveiled

The European Commission has today announced the winner of its contest to design a new logo to appear on all organic food and beverage products in the European Union: a leaf-shaped design from Germany that attracted 63 per cent of the votes.

Comment

US military may enlist Omega-3s to boost performance but why wait?

“An army marches on its stomach.” This advice, from French military adventurer Napoleon, seems to have impressed the US military which is considering fortifying troops’ rations with omega-3 fatty acids. What is it waiting for?

News in brief

USDA says Food 2030 vision is short on detail

The USDA has described the Food 2030 report as ambitious in its vision for a secure and sustainable food supply but short on detail on how to achieve that goal.

Beers rich in hops and barley malts linked to better bone health

A new study suggests that beers containing plenty of hops or pale barley malts could promote better bone health thanks to their dietary silicon content.

Ingredients and creativity plump sales for poultry firm

Rectory Foods is eyeing up another year of bumper sales, despite the recession taking its toll on many in the sector. Its secret? Branching out into ingredients and responding quickly to market changes.

Soft drinks may increase pancreatic cancer risk

Drinking two or more soft drinks per week may double the risk of developing pancreatic cancer, suggests the first study of its kind in an Asian population.

News in brief

France joins fight to save bluefin tuna

France is to officially join the struggle to save over-fished Atlantic bluefin tuna, as stocks are now 15 per cent down on former levels. But a 18 month window before banning trade in the species has been criticised.

Industry-retail platform is a priority, says CIAA

A platform to oversee competitive relations in the food supply chain should be a priority, says the CIAA, which holds that more work is needed to address issues of competition and commercial practices in the sector.

Meat irradiation petition on hold as parties blame each other

Confusion continues to surround the lack of progress on a US meat industry appeal to allow electron beam irradiation as a meat processing aid – with each side blaming the other for the delay.

Australian company seeks slice of chia seed bread potential

The Chia Company is bidding to market its chia seed for use in bread in Europe, with a novel foods application under the fast-track substantial equivalence scheme.

Soy-based meat substitutes rate highly for nutrition: Study

Soy protein isolate extruded at high moisture – such as meat analogue – has the same nutritional value as unextruded soy protein, suggests a study published in the Journal of Agricultural and Food Chemistry.

News in brief

Top management at Cadbury resign

The top management at Cadbury have announced their resignation following the takeover of the UK confectionery giant by Kraft.

Acai may boost survival, for fruit flies at least: NIH Study

The lifespan of fruit flies may be extended by consuming acai pulp, according to a new study from the US National Institutes of Health.

Manufacturers lack sufficient product recall cover

Typically less than 10 per cent of food manufacturers have product recall insurance, with the majority relying on traditional product liability cover, according to insurance broker Jardine Lloyd Thompson (JLT).

News in brief

Unilever boosts year with promos and ads

Unilever has reported strong end of year sales on the back of a Q4 advertising drive, with particularly good progress in reestablishing volume growth in Western Europe.

Natural pigments offer sausage shelf-life extension

Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.

Thai supply problems prompt tip top tapioca prices

Tapioca ingredient suppliers are warning of price increases this year, due to extreme weather conditions and pests in Thailand, and growing demand for non-GM starch sources.

Kraft bid wins over 74% of Cadbury shareholders

Kraft’s takeover of UK chocolate firm Cadbury is now unconditional, as 74 per cent of Cadbury shareholders yesterday accepted the offer of 840p per share plus a 10p dividend.

News in brief

Poll indicates British cheese makers will hit salt targets

A Dairy UK straw poll suggests that British cheese makers have hit government targets on reducing salt levels in their products.

Frutarom hires GM to hone health focus

Frutarom has been snapping up healthy ingredient firms for the last couple of years due to an ambitious strategy to build presence in the high potential healthy market, back up claims with science and speed product development.

How soy foods can help in Haiti

Soy products can be stored and transported at ambient temperatures, and are packed with protein. Ideal, then, for the Haiti earthquake relief effort, explains Gerard Klein Essink of Bridge2Food.

Oregano oil shows promise for processed meat preservative

The rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study.

News in brief

Soy firms coordinate Haiti donations

A multinational alliance called SoyFoods Haiti Alliance Relief Effort, or SHARE is coordinating donation and delivery of protein-rich foods to the Haiti earthquake relief effort.

City leaders to target ‘junk food’ makers

Fast food companies are the new bugbear of London’s mayor, who used the launch of a new event comparing childhood obesity in New York and London to pledge action.

Salt action takes negotiation and pressure, FSAI

The Food Safety Authority Ireland may not publish extensive salt reduction targets for industry, but it has been working hard to encourage companies to cut salt in their products since 2004.

‘Jury still out’ on sweeteners and metabolic effects

The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.

Omega-3 may slash psychotic disorder risk: Study

Supplements of omega-3-rich fish oil may reduce the likelihood of developing psychotic disorders in high-risk people, say results of a new clinical trial.

Local trend hitting home in last five years

Interest in locally-produced food has mushroomed in the last five years, indicates a new survey that considers manufactured food as well as locally grown and raised produce.

Australian food not quashed by recession

Australians have not been trading down to the same extent as Europeans, says a new report from Leatherhead on the effects of recession on food choices.

Comment

No bitter battle over salt science

Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals that are essential to human life, the voice of caution must not be drowned out.

Bacteria-killing protein to combat E.coli in red meat

A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.

Flaked lentils may boost nutrition content of snack bars

Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.