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News > April 2009

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EU Novel Foods amendment proposal accepted

European Union novel foods applications will be processed more quickly and the definition of what constitutes a novel food broadened, if a proposal for a new novel foods regulation...

The science of stevia

There has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. FoodNavigator.com summarises the science so far.

Arla develops skimmed milk powder substitute for meat

Arla Foods Ingredients has introduced a new milk protein designed to replace skimmed milk powder in meat formulations, which it claims offers better texture for less cost.

News in brief

FiE to take trend approach in Frankfurt

This year’s Food Ingredients Europe (FiE) trade show in Frankfurt, Germany, will focus on key trends such as fat, sugar and salt reduction, global sourcing, and satiety.

Meat stabilisers designed to help cut production costs

Danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality.

Ohly upgrades torula yeast extract

Ohly is launching an upgraded version of its torula yeast extract Provesta 512, following improvements to its processing and increased free glutamic acid level.

Price gap a threat to Chicago's wheat futures market: Study

The wheat futures market, used by wheat farmers and processors to manage price risk, could lose its relevance unless efforts are made by the Chicago Board of Trade to bridge...

News in brief

Symrise welcomes new board member

Symrise has appointed Bertelsmann CFO Dr Thomas Rabe to its supervisory board, bringing in new financial expertise.

FDF calls for moratorium on red tape

The president of the UK's Food and Drink Federation (FDF), Ross Warburton, has called on the Government to cut unnecessary red tape in order to support the food industry through...

Enzyme industry responds to EFSA’s draft safety guidelines

The Association of Manufacturers and Formulators of Enzyme Products has welcomed EFSA’s draft guidelines for assessing food enzyme safety, but cautioned that regulation should be proportionate and clear.

NSFI talks benefits of external research link up

Partnering with an external research organisation can bring new insights into ingredient uses, and help develop new tools to meet manufacturers’ pressing needs, according to National Starch Food Innovation.

Dietary acrylamide not linked to lung cancer risk: Study

Dietary intakes of acrylamide are not related to increased risks of lung cancer, says a new study from Maastricht University in the Netherlands.

Pressure group calls for enzyme labelling on packaged bread

A food pressure group in the UK is urging consumers to place stickers on plant produced bread in a move to highlight the unlabelled processing aids used in breads formulated...

Nestle recession strategy puts public, shareholders centre-stage

Nestle has indicated that the recession need not be all about cutting costs and keeping prices down, unveiling initiatives to tackle longer-term economic and social challenges, and create shareholder- and...

Swine flu impacts global economy

The swine flu virus first identified in Mexico cannot be contained, warns Dr Margaret Chan, director-general of the World Health Organization (WHO), as the economic impact of the outbreak continues...

Fats help memory last longer: Study

Eating food that is rich in fat can trigger long-term memory formation, according to new research which could lead to new approaches for tackling obesity and eating disorders.

Nutrition and pharma holding up in recession, DSM results

Industries deemed essential, such as nutrition and pharma, are having a much smoother recession ride than other sectors, DSM’s Q1 results indicate.

Snack Size Science: Vitamin chips and mama's diet

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how chocolate-eating sheep may give us insights into childhood obesity, and how vitamins may protect...

Comment

Supplements: Time to change the nay-saying record?

As yet another TV show concludes that supplements are unnecessary, is the ignorance of the mainstream media few putting the health of the many at risk? Isn’t it time to...

News in brief

Professor joins Avebe innovation team

Avebe has recruited an expert in enzymatic and microbial conversion of carbohydrates as its new manager for product and application development.

EU taps emerging talent for new organic logo

The European Commission has re-started the search for a new logo to appear on pre-packaged organic food, over a year after original designs were scrapped due to similarly to a...

DSM makes liquid solution for sausage and cheese preservation

DSM is launching a new liquid solution for preserving sausages and cheeses, which is said to allow for even surface coverage and overcome the dust and stickiness problems associated with...

New glucan could boost sourdough production

A new biopolymer produced by bacteria may offer a novel gelling and thickening agent for sourdough production, Indian researchers report.

United Biscuits invests over €6m in NPD for saturated fat reduction

As the crusade against saturated fats gains pace, UK snack and biscuit manufacturer United Biscuits has achieved gains in product formulations for a range of its popular biscuit brands.

Teenage brain power boosted by chewing gum: Wrigley study

Chewing gum could have a positive affect on the academic performance of teenagers, according to new research funded by the Wrigley Science Institute (WSI).

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