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News > April 2008

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Danisco debuts cheese-making aid

Danisco has launched a proprietary fermentation-produced chymosin (FPC) it says is less sensitive to price fluctuations than calf-stomach derived versions.

Symrise results affected by high raw material costs

Symrise has reported a sales increase for the first quarter of 2008 led mainly by emerging markets but bottom line figures suffered due to higher energy and raw material costs.

Ingredia to develop European market for StarchLite

Ingredia Nutritional is introducing white bean extract Starch'Lite to the European market - an ingredient tipped for weight management foods uses since it reduces glycaemic index and caloric intake.

Trans-fats harm mechanism proposed

Trans fatty acids (TFA), an enfant terrible of the food industry, may promote cardiovascular disease by triggering inflammatory processes in the cells lining blood vessels, American scientists report.

Low-fat foods drive emulsifiers, other ingredients

Food ingredients that are key to low-fat foods are seeing the fastest growth in their sectors as the health and wellbeing trend continues, finds a new report.

Arsenic in baby rice sparks calls for updated regulations

A lack of regulation means a third of baby rice on sale in the UK contains worryingly high levels of carcinogenic inorganic arsenic, according to researchers.

Food makers turn to potato proteins as clean label appeal soars

Newly- formed Dutch firm Solanic witnesses 'phenomenal response' to its potato protein portfolio, confirming growing market demand from food makers for vegetable-derived proteins as rising raw material costs continue to...

Export bans would further fuel food crisis

Countries should not use export bans to cope with the current food crisis as it would place further strains of the global situation, said the World Bank.

DSM results vindicate 'strategic vision'

DSM has turned in a strong first quarter, with its Nutrition cluster registering 18 per cent year-on-year growth despite a weak US dollar and rising raw materials costs.

Pectin gels offer low-fat cheese possibilities

Pectin gels improved the taste and texture of low-fat cheese, says research from China that may offer interesting possibilities for mayonnaise formulators.

Tesco carbon footprint labels back organic, says Soil Association

Organic potatoes have the same carbon footprint as conventionally grown varieties, shows an assessment by supermarket Tesco.

Weekly comment

No quick fix to the food price crisis

The food crisis is neither new nor sudden. The several underlying causes have been independently, steadily gathering speed and have collided in a perfect storm not seen for generations. It...

Pomegranate sauce offers marinade potential for industry

Marinating anchovies in pomegranate juice may extend the shelf-life of the fish, and positively enhance the flavour and aroma profile, suggests new research from Turkey.

Arla increases investment in Argentina

Danish dairy group Arla Foods is increasing its investment in Argentina by a further US$10 million to boost its processing capacity and target new markets.

Westward ho! CEE companies with international plans

FoodNavigator.com spoke to three companies taking part in the CEE Pavilion at FiCEE about their plans to move into new markets, and new products being aired at the show for...

Health claim 'Chinese whispers' may haunt approval process

"Subtle language differences" may confound regulators in the midst of translating thousands of health claims ahead of a pan-European 2010 approval deadline, according to various industry sources.

Flavour key to healthy foods revolution, says Unilever

A Unilever symposium at its Dutch research institute in Vlaardingen has brought together some of its food industry partners and members of academia to discuss ways companies can meet health...

Food Design opens new chocolate panning room

UK-based Food Design has extended its chocolate coating facilities as a means of increasing its market reach in both the UK and worldwide.

Cross-linked pectin to lead to better emulsions for food?

Using enzymes to cross-link pectin may produce new emulsions with enhanced functional properties, and opportunities for food formulators, American researchers report.

East needs education on healthy concepts: Beneo Orafti

Central and Eastern Europe represents good opportunities for healthy ingredients, but there is still a need to educate both at industry and consumer level, says Beneo Orafti.

EU warns of end to cheap food and looming global crisis

EU development commissioner Louis Michel has warned that the days of "cheap food are over" and that the world faces a major food crisis unless there is a global response...

Texture of low-fat ice cream boosted by prebiotics

The prebiotic inulin may enhance the texture of probiotic ice-cream, resulting in a potentially health friendly summer snack, according to new research.

Cargill cranks up European operations with Polish expansion

Ingredients firm Cargill yesterday completed the expansion of its Polish wheat processing facility, designed to meet consumer demand across the European bloc.

Rice bran tipped for debut in new European markets

NutraCea is expecting to see its first sales of stabilised rice bran in Central and Eastern Europe following this week's FiCEE trade show, where the ingredient has been warmly received...

Solae introduces new uses for soy in CEE

Solae is seeking to build sales of its soy ingredients in Central and Eastern Europe by spearheading applications that are new to the market, such as dairy and meat replacement...

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