Breaking News on Food & Beverage Development - Europe US edition

EFSA recommends max limits for d-camphor flavouring

EFSA has published its panel’s opinion on camphor as a flavouring, deeming it unlikely to cause acute effects in foods with less than 2mg per kg of body weight per large portion, but recommending that maximum limits be set.

Almond prices steady on bumper crop forecast

Prices for almonds, used in a wide variety of baking and snack products, should remain steady and even dip in 2008/09 as California growers forecast a bumper crop for the year.

Strategic focus directs corporate responsibility

The vast offer of aid to China following its devastating earthquake in May reflects the food industry’s increasing move towards displaying strategic corporate responsibility.

Special edition: Natural colours

Global divide over natural colour regulation

In the third of a four part series on natural colours, FoodNavigator looks at the regulatory situation in the US and Europe and the challenges this poses for food manufacturers and ingredients companies.

Exclusive interview

Nurturing the next generation of food scientists

The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?

Soy bean extract seeks EU Novel Foods status

Touchi, a fermented soy bean extract that has been used for centuries in Japan, China and other parts of Asia may be available to European consumers if a European Union Novel Foods application is approved.

No deal for Doha. Deja vu

Spirits are low after the Doha trade talks in Geneva collapsed yesterday following an intense nine days of negotiations and are high unlikely to be resumed before January 2009 or later.

Special edition: Natural colours

Sourcing natural colours is no easy feat

In the second of a four part series on natural colours, FoodNavigator looks at challenges in finding colours that work in formulations – and ensuring the supply chain is secure once a source has been identified.

Emerging markets and flavours a boon for Symrise

Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.

Hot topic

Organics - fad or the future?

Organic food has been one of the biggest trends in the food sector in recent years. FoodNavigator is seeking your views on whether organics have staying power, or whether consumers will lose interest over time.

Special edition: Natural colours

Natural colours catching up with synthetic

Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.

Coagulant designed to meet clean label dairy demand

A new coagulant product can ensure a preservative-free, cost effective enzyme for use in cheese production, according to its manufacturer.

Organic food ‘good for you’ says EU

The European Commission has launched a campaign to inform consumers of the benefits of organic food and support those involved in the ever-growing organic market.

Weekly comment

Can we believe the Danisco – Apax rumours?

Rumour, according to the Romans, is a feathered beast with a myriad eyes and tongues. Last week she went bristling through the Danish business pages, spreading the news that Danisco could be bought by a private equity firm.

Barry Callebaut sells Chococam to focus on cocoa sourcing

Focusing further on cocoa bean sourcing and processing, Zurich-based Barry Callebaut spins-off Chococam, the last of its consumer activities in Africa, to South African food firm Tiger Brands.

CLA achieves US approval for use in foods

Lipid Nutrition has confirmed its Clarinol conjugated linolenic acid ingredient has received approval by the US regulator to be used as an ingredient in certain foods and beverages in that country, a move that comes as the firm continues to anticipate the equivalent approval in the EU market.

Fructose again linked to fat build-up: study

Fat build-up from fructose consumption may be greater than what occurs when we eat other types of sugars, such as glucose and sucrose, according to a new study.

UK cake-eaters prefer smaller treats

Good things come in small packages. That seems to be the belief of time-pressed consumers in the UK, who are buying more cakes that come in individual packages than five years ago.

Xylitol bears show dental health potential - study

Gummy bear candies, not traditionally seen as a first line of defence in battling tooth decay, may play some role in providing oral health care to children when containing some sugar alcohols, according to a new clinical trial in the US.

Treatt launches true-to-life natural fruity flavours

Treatt has expanded its portfolio of natural flavour ingredients with flavours distilled from fresh fruit, aiming to provide tastes that match as closely as possible to the real fruit.

EFSA reaffirms safety view of cloned meat and dairy products

Meat and dairy products from cloned pigs and cattle are probably safe for human consumption, the European Food Safety Authority (EFSA) concluded in its scientific opinion on animal cloning released today.

Gap is closing on aspartame’s lead over sucralose: Mintel data

The number of new food and beverage products containing aspartame has continued to fall since 2005, indicates data from Mintel, while the number of those using sucralose has risen.

Study links low sperm with high soy consumption

A new study has found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm, particularly if they are overweight or obese.

Salt intake drops, but still high among young adults

The UK’s average daily salt consumption has fallen from 9.5g to 8.6g since 2000, said the Food Standards Agency (FSA) demonstrating the success of the industry’s reformulation efforts.

Tate & Lyle gets go-ahead for sale to Bunge

The sale of Tate & Lyle’s international sugar trading business to US oilseed firm Bunge is now unconditional, removing the UK sweetener group from the volatile sugar market.

Resistant starch raises fibre in gluten-free bread: study

A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.

Manufacturers seek sucralose over aspartame, says Fusion

Fusion Nutraceuticals is reporting interest in its recently launched sucralose as a replacer for aspartame in food and beverage products, as manufacturers seek to meet retailer and consumer demand for aspartame-free products.

Organic nutritional advantages questioned again

A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.

Costa Rica targets trends for greater food exports

Costa Rican food companies are focusing on major trends like organics and social values to build their export platform, as an association agreement between the EU and Central America is expected to be reached in 2009.

Wild taps potential for fruit and blossom combos

Wild is extending its use of blossoms in flavour blends for use in beverages and other products, and is working with more companies to use the likes of lavender, rose and elderberry in combination with fruit flavours.

Hot topic

HFCS – natural or not? Your views

The issue of whether high fructose corn syrup (HFCS) may be considered natural or not has been an issue of hot debate in recent months.

Guest article

Fresh, natural guidance gives clarity to industry

FSA guidance on terms like 'fresh', 'natural' and 'pure' helps protect responsible businesses against unscrupulous competition. But labelling that does not meet guidance in full would still be legal if it does not mislead consumers.

Oyster-friendly microalgae may colour food blue-green

The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.

Weekly comment

Budweiser to be Belgian? Big deal

The news that all-American brewer Anheuser-Busch is to be sold to Belgium’s InBev for $52bn has made sports bar patrons across the US weep into their Budweisers. But the idea that an American firm must remain American for all time runs counter to the world of global commerce.

FSA sets out areas for healthy eating action

The UK Food Standards Agency has set out core challenges for the food industry as part of its strategy to beat obesity, but recognises that work is already underway by industry to make food products healthier.

Postponed tax the right path for industry, says food group

The UK Food industry has welcomed a UK government decision not to implement an autumn hike in fuel duty as a vital measure to ensure financial stability for its members.

Grape fibre boosts shelf-life and taste for fish: study

Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.

M&A round-up: June/July

Grim economic outlook has not put a halt on mergers, acquisitions and investments in the ingredients sector in the last month, as a number of new deals have been announced, received approval, or been finalised - on both sides of the Atlantic.

Food and the French presidency: Part two

In the second of two articles on food legislation under the new French presidency, FoodNavigator looks at the wish-list drawn up by the food and beverage industry.

Commission raises big doubts over Friesland-Campina merger

An initial investigation of the European Competition Commission into the proposed merger of dairy cooperatives Friesland Foods and Campina has raised serious concerns, prompting the launch of an in-depth investigation.

Jungbunzlauer to up citric acid, xanthum gum capacity

Swiss ingredients firm Jungbunzlauer is to invest €50m in increasing capacity of its plants in Europe and improving the efficiency of its production lines.

Ingredients round up: refreshing sweets and cost cutting alternatives

Launches over the last month include natural flavours for confectionery from Wild, an egg substitute from Advanced Food Systems to help save costs, and a new natural emulsifier from National Starch.

Yeast the key for low-acrylamide bakery: study

The role of yeast in reducing acrylamide in bread, biscuit, and cracker doughs may be underappreciated, suggests a new study from the UK.

Givaudan alternatives to ease lemon oil squeeze

The high cost of citrus, mainly as a result of poor weather in prime growing regions, has led Givaudan to develop a new range of lemon oil replacers, which it claims are a precise match for the flavour profile and functionality.

Food and the French presidency: Part one

Over the next six months the French presidency of the EU will be operating in a tricky economic environment, with food prices are soaring and supply issues are affecting major commodities.

Danone and Nestle face cost challenge head on

Food makers have faced a doubling of raw material and packaging costs in five years, but a recent report reveals the manufacturers are facing the challenge head on, with underlying business remaining resilient.

New developments in anti-acrylamide enzymes

DSM is introducing application-specific versions of its Preventase enzyme; meanwhile, Novozymes is launching Acrylaway in Australia and New Zealand after having received regulatory approval.

Encapsulation and fish dominate July's science

July started with IFT in New Orleans - always a time for innovation. The highlights of this month's science have been novel encapsulation and controlled release, and getting more from fish.

Danisco gets go-ahead for emulsifier buy

Danisco has obtained European approval for its planned acquisition of ABF Ingredients' Abitec emulsifier business, which is expected to strengthen its position in some key European markets.

Asthma study may reignite pregnancy-peanut debate

Consuming peanuts and peanut products during pregnancy may raise the infant's risk of developing asthma by about 50 per cent, suggests new research from The Netherlands.

Hungrana boosts production for cake makers

European corn starch producer Hungrana ramps up production for this popular thickening agent, announcing the completion of a major €100 million expansion project at its Szabadegyháza facility.

Weekly comment

Diet better than statins in kids' cholesterol control

The prescribing of statins for eight years-olds is tantamount to saying that food and diet have failed, and that children are incapable of changing their eating habits and lifestyle.

CSM signs agreement for gluconates plant sale

CSM has announced plans to sell its Purac gluconates production plant in The Netherlands to Avebe, as part of a broader restructuring of manufacturing and focus on core competencies.

Danisco Sugar to be sold to Nordzucker

Danisco has announced that it will sell its sugar division to Nordzucker for DKK5600m, around €751m, bringing to an end months of speculation as to whether it would agree to a sale or opt to spin off sugar into a separate business.

Acquisition strengthens DSM enzyme activities

DSM hopes to improve its international food enzymes activities through the acquisition of the business and all the assets of Valley Research, an American biotechnology company.

Pressure for chocolate industry as cocoa breaks $3000 barrier

Strategies for confectionery makers to absorb rocketing price rises are essential as cocoa prices crash through the $3000 barrier, with demand outstripping supplies and pulling the stocks-to-grindings ratio to a 22-year low.

Blending food with cardiology

Cardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods.

IFT Cares project gives something back to New Orleans

How IFT members are helping to fight poverty in and around the food expo's host city of New Orleans.

New guidelines aim to do away with misleading marketing terms

The UK's Food Standards Agency (FSA) has revised its guidance on the use of words such as 'fresh', 'natural' and 'pure' to provide clearer advice to manufacturers.

Resistant starch product gets second novel foods consultation, FSA

The UK's Food Standards Agency (FSA) is to hold a second consultation on an application to approve National Starch Food Innovation's phosphated distarch phosphate as a novel food ingredient.

Mini snack portions make you munch more, study

Weight-conscious consumers often opt for mini-versions of snacks and treats to stay trim, but it might actually have the opposite effect, say scientists.

European definition of colourings causes confusion

Gaps and a lack of clarity in European regulations for colourings mean the food industry is "often working at the boundaries of legal controls," said an industry expert.

Colour and health driving rise of betalains

The potent antioxidant activity of pigments from beet and cactus pears may be the key to their potential, suggests a new review from Brazil.

The several ages of nutrition

Addressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it.

Healthy decadent chocolate

Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.

Novel food draft report released

The European Parliament has published its draft report on amendments to the novel foods regulation, having made revisions to ensure better clarity.

Best practice for chocolate industry urgent, voices child labour watchdog

Herculean efforts are required by the global chocolate industry to ensure that sourced cocoa supplies are not linked to exploited or trafficked child labour, underlines labour watchdog International Labor Rights Forum.

Soy plant sterol wins European Novel Foods approval

The €400m European cholesterol-lowering, plant sterol market has a new entrant after a non-GMO, soy-derived sterol ingredient was yesterday approved for use within the European Union.

Dairy supply and nutrition battles must rage on, says MP

The Dairy Industry last year outlined a 'huge fight' to promote the potential nutrition and lifestyle benefits of its products and must continue the battle in the year ahead, according to the chairman of Dairy UK.

Fish protein hydrolysates beat alternatives for foods

Protein hydrolysates from Pacific whiting, an abundant and under-utilised fish, produced better foams than bovine serum albumin, says new research from Mexico.

The soy taste challenge

Solae surveys the market for soy-based products and responds to the challenge of making them taste good.

The hydrocolloids squeeze

Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.

Cooking with hydrocolloids

As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.

Health boom sets sales soaring for dark chocolate

The wave of health and wellness comes ashore for chocolate makers, with latest figures from Mintel showing the fresh healthier image for dark chocolate has brought a much-need, and strident, upward shift in sales for 2007.

UK seeks improved strategy for industry clarity

Food businesses have suffered from confusing government policies, said the UK's Food and Drink Federation (FDF), which hopes Prime Minister Brown's new strategy will provide greater clarity.

Fish oil plus red yeast rice match statins for cholesterol cuts

A combination of fish oils, red yeast rice and other lifestyle changes reduced cholesterol levels by the same amount as a daily statin pill, according to new research.

Colourings to come with a warning

The European Parliament has adopted a legislative package that will see products containing any of six artificial colours labelled with a health warning for children.

Sugar beet pectin-protein nanoparticles show encapsulation potential

Using sugar beet pectin to coat proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.

Leveraging innovation awards

The 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile.

Cheese-making tips from the experts

Land O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products.

Recent advances pave way for fish gelatine for food

Increasing demand for gelatine, coupled with consumer concerns over the mammalian variety, may open the door for fish gelatine to fill the gap for food formulators, says a new review.

Codex adopts 35 international food standards

Thirty-five new international food standards were adopted during last week's 31st session of the Codex Alimentarius Commission, including guidelines on the use of flavourings and gluten-free products.

CSM researches egg replacers amid rising costs for bakers

Amid rising prices for egg-based ingredients, Dutch bakery ingredients firm CSM examines opportunities for bakers to cut costs in their formulations.

Euro-African conference explores future of food

Growing populations and rocketing food prices are painting a bleak picture for the future of food, but there are avenues to explore to stave off impending crises, according to a European Parliament-French government conference last week.

Wild launches refreshing confectionery flavour

Ingredients firm Wild has developed a line of natural flavours that can be used to bring a refreshing effect to confectionery products.

Taking ingredients around the world

Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.

Unicorn Ingredients: new seed supplier targets bakers

Bakers can access a new supply source for their seeds needs as UK ingredients firm Unicorn Ingredients hits the market.

Food prices high on the agenda at G8 summit

The global food industry will be tracking events at this year's G8 summit that starts today in Hokkaido, Japan, with rising food and energy prices set to dominate the agenda.

Soy products may raise dementia risk: study

Consumption of soy products like tofu may raise the risk of dementia, according to a new study from Britain and Indonesia.

Glanbia estimates good half year

Another positive year is estimated for Ireland's Glanbia, with ingredients and nutritionals again expected to lead the way.

Weekly comment

A half measure of alcohol reforms

Knife crime, obesity and skiffle music. Out of all the evils currently threatening the welfare of Western teenagers, recent US headlines finger the main culprit as the caffeinated alcoholic beverage.

CIAA questions need for labelling law

The need for new European legislation on nutrition labelling has been called into question by the CIAA (Confederation of Food and Drink Industries in Europe), as a survey indicates that uptake of its voluntary scheme has been significant.

PureCircle sells 20 per cent to Olam and Wilmar

Olam and Wilmar have entered a joint venture to acquire a 20 per cent stake in PureCircle in a partnership aimed at strengthening the supply chain and increasing sales of natural high-intensity stevia sweeteners.

Hot topic

HFCS - natural or not?

For the first of a new series to air reader views on controversial topics affecting the food industry, FoodNavigator is seeking comments on whether or not the sweetener high fructose corn syrup should be considered natural.

Tate & Lyle spins off sugar trading unit to Bunge

UK sweetener group Tate & Lyle reduces risk to earnings from today's volatile commodity markets, announcing the sale of its international sugar trading operations to US oilseed giant Bunge.

Ethical investment can build stability, says Treatt

Companies that want to source ingredients ethically should consider investing in less-stable parts of the world, according to Treatt, which has major organic operations in Kenya and India.

France approves beta-glucan claim

A beta-glucan health cholesterol-lowering health claim has been approved in France, making it only the second disease reduction claim permitted in a country notorious for conservative food laws.

Brief relief for palm oil prices on swelling stocks

Swelling domestic stocks for Malaysian palm oil, widely used by bakers, left crude palm oil futures closing lower on Monday, offering a slight relief for prices.

Niutang sets up sucralose sales office in UK

Sweetener manufacturer Niutang Chemical is opening an office in the UK in a bid to expand its share in sucralose, aspartame and folic acid in this important geographical market.

CIAA seeks action on SME competitiveness

The Confederation of the Food and Drink Industries of the EU is holding a conference today to promote the competitiveness of small and medium sized enterprises (SMEs).

New crisp and crunch snack textures for value added products

National Starch has identified a range of different crispy and crunchy textures for crackers and snacks to help food manufacturers meet consumer demand for gourmet, indulgent and healthy products.

Baobab - newest kid on the novel foods block

Africa farmers could be set to tap into a billion dollar industry with baobab, as the baobab fruit pulp obtained novel foods approval yesterday, FoodNavigator.com can report.

New chocolate maker contracts boost volumes for Barry Callebaut

New outsourcing contracts for industrial cocoa from new and existing chocolate makers boost volume growth for cocoa supplier Barry Callebaut, helping to offset harmful exchange rates, energy prices and inflation.

Options abound for controlled delivery of ingredients

The controlled release of food ingredients, like bioactive compounds and flavours, is far behind the pharmaceutical world, but the balance is slowly being redressed.

SAFC expands Halal raw materials for flavours

SAFC has obtained Halal certification for 200 more of its raw materials for flavours to its range, bringing the total offering to 550 and acting as a platform for sales on a global basis.

Snacks players must embrace health and wellness to beat obesity

Only a true health and wellness vision can enable global snack players to tap into the booming market for obesity solutions, claim experts.