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News > June 2008

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The food industry after Lisbon

In the face of another rejection of a European Union treaty, the bloc's food industry has one glaring path ahead: business as normal.

China earthquake caused $6bn damage to Sichuan agriculture

Last month's devastating earthquake in China has severely damaged the country's agricultural supply, resulting in $6bn (€3.8bn) worth of damage in the Sichuan province.

Yeast suppliers to benefit bakers through 'application profiling'

The global shortage of molasses and competition from biofuels continue to put upward pressure on prices for yeast, but opportunities for yeast players lie squarely with the emerging market for...

Codex discusses labelling and safety standards

The 31st session of the Codex Alimentarius Commission in Geneva this week will discuss over 30 texts concerning international food standards for subjects including the use of flavourings and product labelling.

Self-assembling proteins offer golden food future

There is a big future for exploiting protein's natural tendency to self-assembly into micelles or nanotubes, says a leading researcher in the field.

CSM opens the doors to its new innovation centre

Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.

Sustainable action greening supply chain

Sustainable growth is proving to be a key concern for all players in the food supply chain, with a report this week from Danisco on its waste and energy saving...

Givaudan assists citrus innovation with taste programme

Following substantial investment and global research, Givaudan has developed an in-depth profile of wide ranging orange flavours and identified key future trends to help customer innovation.

EU dairy outlook defies supply and nutrition challenges

Prices on the EU dairy market are expected to stabilise during the remainder of 2008 despite wider-global supply concerns, says the president of the European Dairy Association (EDA).

Natural sweetener race hots up with Nutrinova break-through

Nutrinova has announced progress in its mission to identify compounds that could yield new natural sweeteners for the food and beverage industry, in collaboration with BRAIN.

Nutrinova pushes up sorbates prices again

German ingredients company Nutrinova has increased the price of its sorbate products by an average of 10 per cent, effective from next week or "as contracts allow".

Unlocking cocoa genome to relieve supply threats for chocolate makers?

Quality and supplies for the key ingredient in chocolate - cocoa - may gain from a new project that sees Mars link up with the US goverment and IBM to...

Cassava flour alternative relieves costs for bakers

Beating the high costs linked to the price of wheat flour on today's market, bakers in the African country of Ghana can now access a cheaper alternative produced with cassava...

Dried plums offer natural antioxidant alternatives for sausages

Antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for processed meats, suggests research from the Americas.

First food players sign up to lobbyist register

The European Commission's voluntary register of lobbyists and their interests went live on Monday, and already contains over 60 entries - but will food industry players take a pledge on transparency?

Value of sustainability to be studied as emissions cuts rewarded

As the UK's Carbon Trust initiates a scheme to reward companies for genuine carbon emission reduction, a new study will determine how influential a company's sustainability image is in terms...

Danisco ingredients suffer from low demand and high prices

Danisco's emulsifiers sector is getting back on track after being affected by rising cost prices, but global supply issues have impacted heavily on its sweeteners division.

Kids more clued up on five-a-day than parents, survey

A new survey commissioned by the UK's Department of Health found that three in five parents believe their children know more about the need to eat five portions of fruit...

Solutions abound for polyphenol-fortified milk: study

Adding fruit flavours and cyclodextrin to milk may boost consumer acceptance of polyphenol-enriched dairy, without the need for added sugar, report New Zealand scientists.

Gluten-free bakery gets boost from enzyme: study

Baking gluten-free breads for the ever-growing coeliac population may be possible using brown rice and buckwheat flours and adding the transglutaminase enzyme, according to results of a European project.

Danisco pledges research, acquisitions in healthy ingredients

Danisco plans to further strengthen its health and nutrition ingredients offering in areas in which it is not a market leader, as it positions to for a bio-based future.

New bread aromas enhance taste in salt reduced products

Ingredients and flavours supplier Synergy has developed a range of natural bread aromas designed to capture artisan bakery qualities in products with a reduced salt content.

Nizo kitchen applies ingredients to aid customer innovation

Food researcher group Nizo last week opened its new application centre with the aim of helping food manufacturers develop their own new recipes and product formulation.

Industry on-board with anti-acrylamide enzyme, says Novozymes

Acrylaway, the acrylamide-reducing enzyme from Novozymes, has received approval in a slate of countries worldwide and is now being applied across broad range of bakery and snack products.

Healthy and fun drive ice cream innovation at new Unilever centre

Unilever's new global Centre of Excellence Ice Foods is aimed at increasing ice cream innovation by developing healthier products that are more exciting and provide varied sensory experiences.

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