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News > April 2011

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Exotic fruit by-products may have use as food additives, says review

By-products from exotic fruit may represent a rich and untapped source of natural food ingredients, according to a new review.

United Biscuits to encourage more suppliers to use ethical data exchange

United Biscuits’ (UB) is aiming to increase the number of its suppliers signed up to the Supplier Ethical Data Exchange (Sedex) system to 80 per cent by the end of...

“Artisanal customers needn’t worry”, says Puratos post-Latvian acquisition

Belgian supplier Puratos says its undisclosed acquisition this week of 17-year-old Latvian fruit fillings firm, Pure Food, is about expansion into the central and eastern European and Nordic regions –...

News in brief

Premium ingredients launches two chocolate milk stabilisers

Premium Ingredients has launched two new products for UHT chocolate milk, created to stabilise cocoa particles, avoid sedimentation and improve mouthfeel.

Science supports zero-calorie sweeteners for weight loss: Consultant

A review of the scientific literature does support the potential of non-nutritive sweeteners to aid weight loss, says a consultant and author of a published meta-analysis.

Mane opens joint venture facility in Saudi Arabia

French flavour firm Mane has entered into a joint venture in Jeddah to tap the growth potential of Middle Eastern food manufacturers – said to the first global flavour company...

Dough hydrator said to cut input costs and boost quality

A new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports French supplier Limagrain Céréales Ingrédients (LCI)....

April 2011 in pictures: Pietro Ferrero, Givaudan, and rose-smelling sweets shares some of the images behind the news headlines in April.

Roquette says EFSA sweetener opinions apply to fibre too

French supplier Roquette says recent positive health claim opinions from the European Food Safety Authority (EFSA) linking sugar replacers with dental health, are applicable to soluble fibres.

COOL discussions expose MEPs’ ignorance about food industry

Country of Origin Labelling (COOL) discussions exposed ignorance among Members of the European Parliament (MEPs) about the food manufacturing and supply chain, said Nick Stuart, Biscuit, Cake, Chocolate and Confectionery...

News in brief

Premier boss Schofield to retire

Premier Foods has today announced that its chief executive, Robert Schofield will be retiring once a successor has been appointed and no later than April 28 2012.

Maltodextrins may reduce fat levels by 50 per cent: Study

The addition of maltodextrins to high-calorie food products may reduce fat content by up to 50 per cent, without altering important characteristics like firmness, say researchers.

Danisco ups cellulose gum capacity in China

Danisco has announced the latest in a string of capacity upgrades at its cellulose gum facility in China, in response to increasing demand from the food and oral care industries.

LycoRed launches beta carotene yellow-orange colour

LycoRed is launching a new water-soluble beta-carotene colour, which can be used as a natural colour to generate the same orange and yellow hues as out-of-favour Southampton colours Quinoline Yellow...

Lactalis launches €3.4bn takeover bid for Parmalat

Lactalis has mounted a €3.4bn takeover bid for Parmalat after government resistance frustrated its initial move to gain control of the company.

Callebaut bids to boost viability of Malaysian cocoa

Barry Callebaut, in a bid to meet its strategic need to diversify its cocoa origin and boost the viability of cocoa production in Malaysia, has announced a new research programme.

No let up in input costs volatility reports CSM, citing profits dip

Dutch bakery ingredients supplier CSM said it expects to further recover increased input costs through price hikes in the coming months, as it announces a dip in first-quarter profits.

Industry and academia must shift towards open innovation: Review

To effectively cope with the innovation demands from accelerating development of science and technology, academia and the food industry must work together, according to a new review.

Collagen fibre shows potential as emulsifier

Heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research.

Name change may be enough to alter health perception, suggests study

Simply changing the name of a product is enough to alter the perceptions of a food’s healthfulness and taste, and so change its consumption, according to new research.

New sweets make you smell like roses, claims confectioner

A new fragrance confectionery that claims to leave the consumer smelling like roses is one of the most innovative products to hit the shelves recently, according to a Datamonitor analyst.

Looking to drug delivery systems may help functional food formulation: Unilever

Gaining a better understanding of the colloidal systems used for drug delivery mechanisms may help food scientists to develop more efficient food colloids systems, according to Unilever scientists.

China launches yet another food safety crack down

Companies and individuals “face harsh punishment” – including a raft financial penalties - if found to be adding illegal non-edible materials to food, said China.

Soaring food prices threaten Asian growth

Rapidly rising food and oil prices threaten to reverse economic growth and push millions into extreme poverty, warns a report from the Asian Development Bank (ADB).

‘Liquid shortening’ may reduce sat fats and improve cake quality, suggests study

Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need...

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