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

News in brief

Nestle starts production at new Dubai plant

Nestle’s Middle East affiliate has started producing powdered milk, confectionery and wafer products, at its new plant in Dubai, which has a capacity of 100,000 tons a year.

Nanotech disclosure may trigger R&D exodus from UK

A measure forcing food and packaging companies to submit details of nanotechnology research to a national database could trigger an R&D exodus from the UK, the Government has warned.

Cargill Australia’s oils and fats acquisition in trouble

Cargill’s bid to buy Goodman Fielder’s edible fats and oils business looks to be scuppered by the Australian competition authorities, who say it would be an unacceptable concentration of refining assets in the country.

Danone invests €10m to reorganise French production

Danone is reorganising production in France to improve facilities at its factories and give each a more specific mission.

Special edition: CSR

The ethical approach to research

Science is fundamental to the food industry, from supporting claims in the health and wellness sphere to tasting panels to evaluate a new product, but scientists can never forget the ethical implications of their experiments.

Will lycopene colour changes add costs, FSA asks

A consultation is underway to gauge how the lowering of maximum levels of lycopene as a food colour, under proposal by the European Commission, could impact food manufacturers.

Guest article

FSA could do better over new technologies

This month marks the 10th anniversary of the UK’s Food Standards Agency. Sue Davies, chief policy advisor at consumer group Which?, which fought for the FSA’s creation in the wake of the BSE crisis, shares her views on its job over the last 10 years.

International negotiations over use of biodiversity continue

As negotiations over the international use of biodiversity-based products continue, concerns are voiced over what will be covered by future regulations and how they will be enforced.

Comment

Making the food industry fair for SMEs

No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop out altogether.

Sat fat and sugar guidance draws health and legal comment

The UK Food Standards Agency’s recommendations to reduce portion sizes of treat foods and soft drinks and cut sugar and saturated fat levels will help tackle obesity and health problems, says the BHF; but a top food lawyer points out that there is no obligation for industry to comply.

News in brief

Lallemand Health Ingredients merges with Lal’Food

Lallemand Health Ingredients (LHI) and Lal’Food have merged in a move to benefit from synergies between the companies.

Science highlights promise of prebiotics for weight management

Prebiotic fibres may beneficially modify bacterial populations in our guts and aid weight management, with “promising effects also shown in humans”, says a new review of the science.

Spirulina faces legal questions

Spirulina, the blue colour from algae used in Nestlé’s Smarties, is one of 10 substances used to colour food that faces an uncertain future as its legal status is scrutinised.

Create Flavours launches specific tomato enhancer

Create Flavours has developed a new natural tomato enhancer, which is said to be ideally suited to supporting essential tomato notes in a range of food products.

Food addiction: Fat may rewire brain like hard drugs

Over eating may be driven by a same neurobiological mechanism in the brain as drug addition, says a new study from the US that adds clout to the theory ‘food addiction’.

New goals set for sugar and saturated fat reduction

The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.

News in brief

Commission clears Wild share sale to KKR

The European Commission has given clearance for the acquisition of shares in German flavour and ingredients firm Rudolf Wild by asset manager KKR.

New dairy infusions promise added spice

SpringThyme Oils has developed a new range of infusions that combine butter fats and oils with herbs and spices to add new flavours to dairy-based foods.

News in brief

New Zealand to merge food safety body into ministry

Plans are afoot to merge the New Zealand Food Safety Authority back into the Minister of Agriculture and Forestry, 3 years after the risk assessor and risk manager were split out.

EFSA sets new DRV for carbs, fats and water

The European Food Safety Authority published new dietary reference values (DRVs) for carbohydrates, sugar, fibre, fats and water confirming proposals made last year. The final levels have drawn criticism from some scientists.

French supermarket to remove palm oil from foods

France’s Group Casino has pledged to remove palm oil from all its own brand products, starting with 200 by the end of this year, for environmental and health reasons, and use only certified sustainable palm oil in non-food products.

Hydrocolloids may enhance white sauces in ready meals

Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.

Cargill starts flavour production in China

Cargill has opened a new flavour facility in China, which is expected to enable it to better address regional demand and taste in Asia in a timely fashion.

Fat types affect women’s womb health

Increased intakes of trans fats may increase a woman’s risk of endometriosis by almost 50 per cent, but omega-3s may slash the risk, says a new study from the US.

Cheaper xanthan gum driving food, beverage development

The collapse of oil well drilling means there is an excess of xanthan gum on the market, pushing prices even lower. But while suppliers are urged to differentiate to stay in the gum game, the gum is now being used in products where it was previously too expensive.

Grape genome mapping could boost harvests and wine quality

American researchers have identified specific genetic markers in the grape genome to improve the fruit quality, and disease and pest resistance, and could quicken the development of better grapes.

News in brief

CITES tuna outcome disappoints MEPS

The European delegation to the CITES conference, where proposals to curb trade in bluefin tuna and other species of concern were rejected, are rueing the results and the EU’s weak position.

Downturn affected demand for Cognis health, nutrition offerings

Cognis claims to have steered a steady course through last year’s economic upheaval. But despite a return to profitability, the downturn took its toll on nutrition and health and care ingredients sales.

Last Supper study shows portion size history

A new study by an obesity expert and a religious studies professor has found evidence that meal sizes have increased by almost 70 per cent in the last 1000 years – by analysing paintings of the Last Supper.

Inquiry into dairy collapse sets out vision for stronger co-ops

A UK parliamentary inquiry has outlined ways to strengthen agricultural co-ops after concluding that the Dairy Farmers of Britain (DFB) sowed the seeds of its eventual collapse by spending too much for tired processing assets.

Replace saturated fats with omega-3 to boost heart health: Harvard study

Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.

United Biscuits set to 'raise the bar' on green targets

Leading UK manufacturer of biscuits and snacks United Biscuits said it is reappraising its water efficiency, transport carbon emissions, food waste and packaging reduction targets, as its progress to date on these commitments, it claims, has exceeded expectations.

Coffee researchers identify stomach friendly ingredient

New research into the causes of stomach problems sometimes experienced by coffee drinkers has uncovered an ingredient that could pave the way for gentler brews.

Meat and dairy intakes not linked to climate change

Reducing intakes of meat and dairy may not alter changes in the climate and would only lead to hunger, a US-based air quality expert has said.

Italy targets salt reduction to counter high intakes

A salt strategy to involve collaboration with food manufacturers is underway in Italy, as evidence mounts that men are consuming levels above current recommendations.

Comment

Supply chain transparency only answer to hostile campaigns

Food companies must ensure their supply chains are transparent and socially responsible in order to prevent backlashes from consumer activists and non-governmental groups on Facebook or Twitter, which could have costly brand repercussions.

Low-cal sweeteners do not lead to over-eating: Study

Consuming low-calorie sweetened beverages may not lead to eating more as compensation for the lower calorie load, according to the results of a new human trial.

Cost and consumer confusion: retail group decries new food label proposal

Changing food labels in the UK now 'makes no sense at all', asserts the group that represents food players such as Tesco.

Carbery launches whey-omega-3 blend

Irish supplier Carbery Ingredients has debuted a whey protein concentrate (WPC)-omega-3 combination ingredient it says is the result of “extensive development work” in the area.

Organic opportunities open up in France as growth marks 'historic' levels

Opportunities soar for players in the French organic supply chain with fresh figures suggesting galloping double-digit growth for the market.

Low-sugar options expand with gel innovations

Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.

Infused shortenings may offer shelf life and volume functionality

Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.

Frutarom sees signs of recovery in Q4 after difficult year

Flavour and fine ingredients manufacturer Frutarom has reported a drop in sales and profit for 2009 although the fourth quarter shows signs of recovery.

Rising obesity levels should inform future FSA research, review

Research into the factors causing the growing overweight and obesity levels in the UK should inform the bulk of future commissioned research by the UK’s Food Standards Agency (FSA), according to experts reviewing the agency’s nutrition research portfolio.

News in brief

Chr Hansen reshuffles board

Ingredients firm Chr Hansen has announced two new additions to its board, as one members step down.

Danisco sees shoots of recovery for sweeteners

Danisco has reported the first quarter of year-on-year growth for its sweeteners division since xylitol problems struck two years, but staff reductions are on the cards to get a strong foothold on profitability.

Challenges prompt changes for EU ingredients organisation

The European organisation for specialty food ingredients has introduced a new structure, a new name, and new members, as the landscape of the sector is changing and new regulatory and technological challenges are coming into play.

Dietary nitrates may be beneficial for heart health: Study

Increased dietary intakes of nitrates may produce beneficial effects on blood pressure and cardiovascular health, says a new study from Japan.

NASA examines omega-3 for bone health during space flight

Supplements of omega-3 EPA (eicosapentaenoic acid) may protect against bone loss during weightlessness, according to a new study from NASA.

Unilever comes out top in corporate responsibility rating

A new ranking of major food and beverage companies by their corporate social responsibility is published today, with Unilever, Nestle and Danone occupying the top three spots.

Cocoa processing overcapacity prompts ADM closure plan

Archer Daniel Midland is proposing to close its cocoa processing plant in Hull, UK, this summer because there is overcapacity in the market place and demand for semi-finished cocoa is shifting to Central and Eastern Europe.

Parliament votes not to make traffic lights mandatory

The European Parliament has finally voted in rapporteur’s report on the proposed new nutritional labelling regulation, appearing to favour a loose set of general rules. The idea of making traffic light mandatory is out – as is a ban on co-existent national schemes.

Tea seed oil may replace cocoa butter in chocolates

Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.

News in brief

Cognis for sale despite IPO plan

Private equity-owned Cognis is still being offered for sale by Permira and Goldman Sachs, according to reports, even though plans are already underway for an IPO.

Cactus extract may help manage weight, water loss

Supplements of a cactus extract may reduce weight gain while acting as a diuretic, according to data from studies with rats and humans.

News in brief

Nursery diets cause government concern

A new report has raised concern about the nutritional quality of foods given to young children by childminders and nurseries, as there is no up-to-date guidance on what carers should feed them.

UK investigates baby milk marketing enforcement

A UK government committee looking into European Union baby milk marketing laws has raised issues with local enforcement procedures which it says need to be addressed.

Medical chief urges diet changes for health and planet

The UK’s chief medical officer has joined calls to consider effects of modern diets on climate change, and suggests reducing consumption of animal products could have a beneficial effect on both public health and the planet.

Council wants clone produce under novel foods – for now

The European Council has adopted a position on the proposed novel foods amendment that includes produce from clones as a stop-gap, but suggests specific legislation be put in place in the near future.

Fructose sweeteners may (not) be associated with kidney disease

Intakes of sugar-sweetened beverages may increase levels of uric acid, a compound linked to decreased kidney function, says a new study.

Comment

The HVP recall: Damage control déjà vu

Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?

Lactic bacteria breakthrough may reduce bread additive use

Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.

UK FSA gives thumbs up to nanotechnology database

The Food Standards Agency (FSA) Board last week accepted a recommendation in a House of Lords Science and Technology Committee report to compile a confidential database of food industry research into nanotechnology.

Pectin-rich ingredients show fat replacing potential

Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.

Malt extract deal covers Middle East, Poland and Belgium

Dutch malt extract firm Diastatische Products is eyeing new opportunities for its malt extract ingredients in Belgium, Poland and the Middle East, and has a new distribution agreement with Univar to help it tap them.

News in brief

Findus nominated for business environment award

UK fish product manufacturer Findus is the only food company to be shortlisted for the European Business Awards for the Environment 2010.

Antioxidants: Supporting the science, getting the health claim

Following the latest negative opinions from EFSA regarding Antioxidant health claims, where do we go from here? The NutraIngredients Antioxidants 2010 Conference will lift the lid on current situation, ongoing challenges, and future opportunities.

CIAA reaffirms per portion labelling position

The EU food industry considers that portion information on the front of packs is helpful to consumers in making food choices, supported by per 100g/ml information on the back of pack.

Scientists optimise palm and sunflower oil-based ice cream

Palm and sunflower oil may allow formulation of non-dairy based ice cream with low rates of melting and good structural properties, says new research from Canada.

Battery egg fraudster jailed

The perpetrator of a scam to sell some 36 million battery eggs as free range in the UK has been jailed for three years and ordered to pay hefty fines. The case has prompted the introduction of more stringent traceability measures.

Berries may reduce risk factors for metabolic disorders

A diet rich in berries may reduce levels of inflammatory markers associated with liver health and metabolic syndrome, says a new study from Finland.

Mane goes Native again with new seafood flavours

French flavour firm Mane is launching a new line of natural seafood flavours, derived largely from-the-named-food and with a high levels of transparency.

News in brief

Ulrick & Short expands business development team

UK clean label ingredient specialist Ulrick & Short has appointed a new member to its business development team to specialise in the bakery and dairy dessert sectors.

Carrageenan high on texture, low on cost for confectioners, study

Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.

Research investigates what consumers see as 'natural'

An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label chemical names rather than E-numbers.

Milk protein complexes may hold key to WOW emulsions

Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.

New culture could bring Russian milk drink to new markets

Danisco is introducing a new culture to make industrial production of ryazhenka easier and more consistent, and is expecting the traditional Russian milk drink to garner interest worldwide in the future.

FSA board agrees triple-pronged labelling push

The board of the UK’s Food Standards Agency has agreed to recommend a new approach to front-of-pack labelling to health ministers, which uses traffic lights and text and GDAs.

News in brief

EU agrees plan to ban bluefin tuna trade

Energy ministers of EU member states will today formally adopt a Commission proposal to protect bluefin tuna, in advance of the CITES meeting.

Frutarom captures flavour of quintessential English strawberry

Frutarom has developed a new strawberry flavour that is said to be closer to the natural profile of the real fruit, by identifying a berry that has precisely the organoleptic properties required.

Natural preservative tackles fruit juice spoilage

Purac is launching a new natural preservative for fruit and juice-based beverages, which is said to counter the spore-forming spoiler Alicyclobacillus.

Spider and snake enzymes could deliver healthy food

Danisco is starting a new four-year research project to investigate potential uses of enzymes produced by spiders, snakes and carnivorous plants as processing aids for food and other industrial uses.

Edible films beat normal systems as flavour encapsulation

An edible film composed of fat and iota- carrageenans may outperform traditional fat-based carriers for flavours, says fundamental new research from France.

Glanbia considers sale of Dairy Ireland to co-op owners

Glanbia is in talks about selling off its Dairy Ireland operations and other businesses to its majority shareholder Glanbia Co-operative Society Ltd.

News in brief

Training and development a budget priority this year

New research from IGD indicates that UK food manufacturers and retailers are investing in the careers of their employees, with 80 per cent planning to increase training and development budget per head over the next 10 years.

News in brief

Monsanto patent not valid for soybean meal, ECJ

The European Court of Justice has indicated that Monsanto’s patent on Roundup Ready soybean seeds does not also cover processed soybean meal in the EU, say reports.

FSA targets novel foods views

Novel foods are high on the agenda in Europe, as amendments to the original 1997 law are in the works. The UK’s FSA is planning an open event to gauge views and present its panel’s work.

Soy-biopolymer combination may extend encapsulation options

Soybean lecithin coated with a biopolymer may provide an encapsulation technique for a range of ingredients, according to a study from an international team of researchers.

Health claims could impact natural perception

Making a health claim on a product could lead consumers to think it is less natural and less tasty, according to a new study which also puts a dent in the so-called ‘healthy halo’.

Einkorn products have more carotenoids than other baked goods, study

Einkorn (Triticum monococcum) wheat supplies more carotenoids than durum and bread wheats in finished food products, according to research evaluating carotenoid degradation during bread, biscuit and pasta manufacturing.

CNI launches new fibre ingredient for drinks

Acacia gum specialist CNI has developed a new version of its Fibregum ingredient, which can be used to make fibre-enriched beverages.

Comment

EFSA’s antioxidant rejections could be blessing in disguise

Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky can give.

Hydrocolloids may inhibit acrylamide formation

Common hydrocolloids like pectin may inhibit the formation of acrylamide in French fries by up to 60 per cent, according to new research from China.

EFSA consults on GM environmental factors

The European Food Safety Authority (EFSA) has launched a consultation on its new guidance for assessing the environmental risk that genetically modified plants may pose.

News in brief

Nestle moves Jenny Craig into France

Nestlé has announced the launch of its Jenny Craig weight management programme in France, combining ready-made meals with individual consultation.

FSA tweaks traffic lights to include GDAs, wording

The UK’s Food Standards Agency is changing tack over traffic light labels, its preferred scheme for much of the last decade, due to EU regulatory debates and new evidence on consumer preferences.

Cocoa speculators damaging industry, German producers

The German confectionery industry has expressed concern over the fluctuation in the price of its key raw ingredient, cocoa, as a result of speculation.

Symrise concentrates umami in new flavour

Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted.

News in brief

Agreements and JV’s help Anlit strengthen European operations

Key agreements and partnerships are helping Israeli child nutrition specialists Anlit expand into the growing health and wellness for children in the EU.

EFSA gives positive opinion for sucrose esters of fatty acids

The European Food Safety Authority has issued a positive safety opinion on sucrose esters produced by reacting sucrose and vinyl esters of fatty acids, which could open up new possibilities for improving the solubility of flavourings in drinks.

Consumers suspicious of nanotech, irradiation and cloning

New technologies such as nanotech, animal cloning and irradiation trigger feelings of “unease, uncertainty, and sometimes outright negativity” among consumers, said a new report from the UK.

Green tea marinades may improve health profile of beef

Marinating beef in green tea-containing product may reduce the levels of potentially cancer-promoting compounds, according to a study from Portugal.

Nestle explains logic of shareholder-community focus

Corporate responsibility is not just about writing cheques for charity or mitigating impacts, says Nestle boss. It’s about creating value for communities and stakeholders in the long term.

Research probes meaning of 'traditional’ and ‘innovative’ food

Two recent studies that investigate European consumers’ associations of ‘traditional’ and ‘innovative’ foods could guide companies looking to adapt well-known products to new markets or improve efficiencies.

News in brief

Fluorescent lighting may make spinach healthier

New research indicates that fluorescent lighting typically found in supermarkets could boost the levels of vitamins C, K, E and folate in spinach, as well as carotenoids lutein and zeaxanthin.

Inulin-blend offers low-fat dairy opportunities: Study

Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.

Chr Hansen makes cultures for more ‘super kosher’ cheese

Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.

Novozymes explores power and potential of enzymes in brewing

Leading figures at Novozymes explain why enzymes can be useful in brewing and how they can even enable brewers to skip the malting process altogether.

News in brief

New enterprise hub under construction

Unilever has announced the start of construction of a new enterprise hub at Colworth Science Park in the UK, which will be home to research centres for food and other industries and is intended to drive technology transfer.

High concentration menthol powder easy to use, says TasteTech

Chewing gum manufacturers can benefit from a cost effective encapsulated natural menthol powder that contains 95 per cent pure menthol and enables ease of processing, claims the UK based developer.

Amflora approval is a hot potato in GM debate

The European Commission’s approval of BASF’s GM Amflora potato for cultivation in the EU could mark the end of European deadlock over genetic modification, and has been celebrated and decried with equal measure by commentators on both sides of the debate.

Nizo discovers dual action of natural preservatives

Nizo Food Research has found that lactoferrin and thymol can work together to protect foods against E.coli, a promising result that could help food formulators reduce costs without having to resort to chemicals.

Soy again linked to male infertility: Mouse study

Long-term consumption of a soy-rich diet may decrease a male’s sperm count, says a study with mice.

Symrise celebrates recession resilience

Germany’s Symrise has reported a year of above-market growth, buoyed by especially good sales in South America and acquisitions in the US.

Scottish contest seeks new food recruits

Scotland is continuing its drive to attract more people at the start of their careers to work in the food and beverage sector ‘from farm to fork’, with a new initiative to help youngsters understand what goes into making a product.

Carvacrol is effective antimicrobial for cereal dough, study

Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157:H7 and B.cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.

Challenges and opportunities of retailers' green drives

Marks & Spencer’s new sustainability commitments could open up new opportunities for its supplier manufacturers, as it plans to engage its business partners and make sustainability a driver of innovation.

News in brief

Nestlé completes Kraft pizza acquisiton

Nestlé is starting the integration of Kraft’s frozen pizza business into its international organisation, after competing the acquisition yesterday.

Options abound for low-fat, vegetable-based mayonnaise

Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.

Blanching benefits antioxidants in processed berries

A new study has concluded that organically-grown raspberries and blueberries do not have higher levels or activity of antioxidant activity, but phytochemical content can be significantly affected by processing method.

Should we be worried about antimony levels in juices?

A recent study uncovering levels of antimony in juices above EU limits for drinking water has provoked calls for more research into the issue but industry insists that juices are safe.

Comment

What's the colour of money? Bonuses should be green

Never before has the dangling of golden carrots in the boardroom been so closely scrutinised. DSM and others’ decisions to ensure those carrots have green shoots of sustainability attached to them is a wise and forward thinking move.

EU labelling could be seen as a trade barrier

European food labelling must be honest and informative to consumers while not unfairly penalising suppliers from countries outside the EU, Robert Madelin, director general of the European Commission’s health directorate DG Sanco, has argued.

News in brief

M&S strives for ‘most sustainable’ title

UK grocer Marks and Spencer has announced a new raft of eco and ethical commitments, in a bid to become the most sustainable retailer by 2015.

Common ingredients may extend citrus oil use in beverage: IFF study

A common surfactant ingredient may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.