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News > March 2009

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Polyphenols could lead to allergen-free peanut butter: Study

Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.

Putting the WOW into low fat foods

Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.

EC approves Ebro sugar business sale to ABF

Associated British Foods’ €385m acquisition of the Spanish sugar company Azucarera Ebro has been given the go-ahead by the European Commission.

News in brief

FDF announces new chair of Frozen Foods Group

The UK’s Food and Drink Federation (FDF) has named Norman Soutar as the new chair of its Frozen Foods Group, as the industry drives to remind consumers of quality and...

Dispatches from Reformulation Symposium

Supermarket reports challenges of saturated fat reduction

Balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by Waitrose suppliers in developing food products...


Obama’s veg plots point the way to healthy eating and more

“If you don’t plan to plant a garden in Lake Wobegon in the spring, it means you plan to be planted yourself.”

Your thoughts on gluten-free foods

Last week we published some musings from our editorial team on the gluten-free food market. We don’t pretend to hold all the answers, but we have been pleased that some...

Ocean Spray unveils cost-conscious cranberry range

Ocean Spray's Ingredient Technology Group has formulated a lower cost sweetened dried cranberry (SDC) product to meet demand for cost-effective and value-added ingredients in the face of rising commodity prices.

News in brief

DSM gains CakeZyme go-ahead for China

China’s Ministry of Health has approved the use of DSM’s CakeZyme enzyme for use as a processing aid in the People’s Republic, opening up a new market for the ingredients...

Dispatches from Reformulation Symposium

New margarine takes modular approach to saturated fat

A new margarine can enable lower saturated fat in puff pastry and croissants, according to developer Romi Smilfood, helping to meet targets for healthier bakery products.

Fructose review findings are ‘speculative’: Researcher

The findings of a review about how metabolism of fructose in the brain may affect food intake are “highly speculative and probably incorrect”, says a leading HFCS researcher.

Fructose metabolism in the brain may increase food intake, obesity: Review

The way fructose is metabolised in the brain may increase food intake and lead to obesity, according to a new review from the US.

Heinz sells aroma and HVP business

Exter has announced the acquisition of Heinz’s aroma and HVP activities to broaden it product range and strengthen its savoury flavouring business.

Sweetened beverages may raise women’s heart disease risk

Women who drink two or more servings of sweetened beverages per day may increase their risk of heart disease by 35 per cent, says a new study.

Study shows potential of flaxseed gum for beverages

Flaxseed gum may enhance the nutritional profile or beverages, and could lead to a new range of novel drinks, says new research from Canada.

Whey and lactose will survive private label push - analyst

The use of whey and lactose ingredients in finished products will not be significantly set back by a shifting retailer focus towards budget-priced private label goods, according to one global...

Müller told to cease misleading ‘natural’ ads

Dairy firm Müller Dairy UK must withdraw TV and print ads for a brand of its children’s yoghurt products after the UK’s Advertising Standards Authority (ASA) ruled that they made...

FSA keeps protein cap in place, industry objects

The UK’s Food Standards Agency (FSA) yesterday confirmed the implementation of a protein cap that limits products such as cereals being advertised to children.

Snack Size Science: Squid, noodles and French baguettes

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all...

News in brief

Australia food watchdog seeks views on new GM food

Food Standards Australia New Zealand (FSANZ) is inviting individuals and organisations to comment on an application to seek approval for food derived from a genetically modified soybean, which must...

Bloated vegetable oil market threatens Raisio production

The Finnish food group Raisio said it will come to a decision within days on whether to dramatically cut its vegetable oil production because of a glut in the market.

Kids programmed to have sweet tooth: study

Children's incessant desire to eat sweets has entrenched biological roots, with new research explaining their preference for sugary foods could be linked to actual physical growth.

How metals in food impact children's behaviour

The contamination of food with certain metals needs to be urgently addressed in light of growing evidence linking trace elements to negative human behaviour, according to a lead researcher in...

News in brief

Finsbury Foods positive despite profit drop

British cake manufacturer Finsbury Foods have reported a net profit drop of 45 per cent for H2 of 2008, but remain bullish with revenue up by 11 per cent.

Fair trade certification for mint oils

The organic oil specialist, Earthoil, has achieved fair trade status for its Indian mint growing facility under an Institute for Marketecology (IMO) scheme in order to meet growing demand for...

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