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ADHD could be linked to diet: Cohort study

A new study from Australia has suggested that ADHD in adolescents could be linked to Western diets, which tend to be high in total fat, saturated fat, refined sugar and sodium.

Cargill in deal to supply Unilever with segregated palm oil

Cargill has announced a deal to supply Unilever’s European operations with 10,000 metric tonnes of fully segregated refined RSPO certified palm oil but no dateline was given.

News in brief

EFSA GM panel adopts allergenicity opinion

EFSA’s panel on genetically modified organisms has adopted a scientific opinion on risk assessment of allergenicity of GM plants, following a 10 week consultation period.

Flavour industry unites to attract new research talent

A new scheme offering bursaries and an award to PhD students investigating flavours aims to address the current shortage of flavour experts by encouraging a new generation.

EC approves six GM corn varieties for food and feed

The European Commission authorized six genetically modified (GM) maize varieties for food and feed use on Wednesday after member states failed to return majority decisions for or against on three occasions.

Fruit flies help explain why diet success varies

A study on fruit flies has indicated that genetic interaction with diet has a greater impact on body weight than diet alone, which the researchers say can help explain different reactions to similar diets.

How brand and labelling impact purchasing decisions

Branding and labelling have the most impact on consumers’ buying decisions, followed by blind tasting, concludes a study that used wine tasting as a model to determine the relative influence of different cues on purchasing intent.

EU project produces low-cost spirulina

A project funded by the EU has resulted in an emerging spirulina industry in Chad, boosting production of the nutrient-rich algae to a commercial scale across the country.

Adult rats’ sodium appetite linked to early polyunsaturated fat deficiency

Diets that include too little polyunsaturated fat in early childhood could lead to increased appetite for sodium later in life, suggests a new rat study published in the journal Appetite.

Almonds on the up in new products

Almonds were the most popular nut used in new products launched in the EU last year, Mintel data indicate, with over 50 per cent of almond-containing foods in the confectionery and bakery categories.

Children seeing fewer 'high fat' food adverts, says UK watchdog

UK Media watchdog Ofcom has found that children are exposed to less high fat, salt or sugar (HFSS) products through TV advertising since 2005 and it sees no need to tighten the current regulations.

News in brief

Thai firm buys John West tuna owner

Thai Union Frozen Products is to become the world’s largest seafood firm with the acquisition of MW Brands, owner of John West canned tuna, for US$884m.

PureCircle shares slump on warning of lower profits

Stevia supplier PureCircle saw its share price plummet yesterday (Tuesday) after it said in a trading update that its profits for fiscal 2010 would be down on last year.

Sustainable food messages risk confusing consumers

Food firms are increasingly discussing the sustainability of their activities, but they must communicate with consumers using practical messages rather than euphemisms and jargon, says brand expert.

Natural foods: LFR examines market opportunities

A new research project is due to examine the international landscape for natural foods, with the aim of helping manufacturers understand consumer expectations and successfully market their products.

Naturex H1 gives ‘head-start’ on 2010 targets

Naturex’s has indicated that the first six months of 2010 have brought strong revenue-growth as it set about integrating the ingredients division recently acquired from Natraceutical, but all its business arms contributed to the fine results.

British Sugar forms stevia joint venture with PureCircle

British Sugar has joined forces with natural sweeteners firm PureCircle to develop new bulk sweeteners combining sugar and extracts from the stevia leaf.

EFSA lowers amaranth ADI and questions standards

The European Food Safety Authority has established a new, lower acceptable daily intake for the food colouring amaranth after re-evaluating the scientific evidence for its safety, a suggests that new specifications also be set.

Zero-calorie sweeteners do not prompt overeating, finds study

People do not compensate with extra calories after consuming foods and drinks sweetened with zero-calorie sweeteners, suggests a new study published in the journal Appetite.

Hot weather could result in costlier flour, analysts

Bakers may expect to pay out more for flour on the back of the rally in global wheat prices this month, following production setbacks in the EU, Russia and Kazakhstan, claim industry commentators.

E-number rules are a hurdle to natural preservative use

Finding natural ways to preserve foods throughout their shelf life without compromising safety is a major challenge for the food industry. But while technical solutions are emerging, some regulatory hurdles to implementing them remain in Europe.

News in brief

Roquette wins award for new pea protein

Roquette has been awarded by Frost and Sullivan for the improved version of Nutralys pea protein which it launched this year.

Comment

Nanotechnology in food: What’s the big idea?

Let's get talking about nanotech. The science of the very small has filled the food industry with big ideas – but industry is torn on how to present nanotechnology to consumers, stalling product development.

UK and Irish confectioners target of gold pigment release

UK and Irish confectionery manufacturers can have shelf stand out appeal with a gold pigment, based on silicate combined with titanium dioxide, claims ingredients supplier Azelis/S. Black, which is now distributing the Merck developed colour in those markets.

Study seeks attention-grabbing nutrition labels

A new study has concluded that nutrition labels best attract attention if they are double-sized, monochrome, and appear in the same spot on food packaging.

News in brief

Slovenian food firm sold to Croatian neighbour

A mega branded food company in south-eastern Europe is to be created by the acquisition of Slovenia’s Droga Kolinska by Croatian firm Atlantic Grupa.

Growth and added-value characterise additives market

Emulsifiers, enzymes and hydrocolloids have led growth in the food additives sector over the last five years, according to a new report from Leatherhead, while growth in functional food ingredients is significant.

Northern Foods steps up to plate on sustainable palm

Northern Foods subsidiary Green Isle Foods has become the first food manufacturer to use a new pumpable shortening containing certified sustainable palm oil.

Dispatches from IFT

Getting a taste for IFT

Trade shows provide a host of business opportunities - but for the adventurous visitor they are also a place to sample innovative products and recipes. Jess Halliday ate her way through the last afternoon of IFT in Chicago.

Environmental and health concerns boost pea protein popularity

Pea protein is gaining in popularity, with new product launches containing the ingredient up 21 per cent in 2009 over the previous year, according to data from Mintel’s Global New Products Database.

Ethics group challenges business and government to make food fairer

The Food Ethics Council (FEC) has published a set of recommendations to improve social justice, after its year-long Food and Fairness Inquiry. The next step involves spreading the word stimulating debate with business and government policy-makers.

News in brief

Monster energy drink launches in Germany

America’s Monster beverage brand is entering the Germany market, distributed by Eppenheim-based Trend Beverages.

Research takes aim at chocolate challenges in yoghurt

Herza Schokolade has launched a research project to find new ways of producing sterile chocolate pieces for yoghurts.

FDF: Resolve legal limbo on 'no added salt' claims

A clutch of widely-used nutrition claims from ‘no added salt’ and ‘low-Gi’ to ‘10% less fat’ remain in a state of legal limbo as discussions over whether to allow them under the health claims Regulation drag on.

Dispatches from IFT

Opportunities for the next generation of food scientists

The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.

Naturex taps natural trend with new ingredient lines

Naturex has launched a plant-based antioxidant meat preservative and a line of essential oils and oleoresins, which the firm says can help food producers meet consumer demand for natural products.

Ethylcellulose can enhance the flow of reduced fat choc, finds Nestlé

Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of lecithin to enhance the flow of reduced fat chocolate.

FSA seeks views on impact of flavouring regulation

The perspective of food manufacturers and other stakeholders on the costs and benefits of enforcement provisions for the new EU Regulation on food flavourings is being sought from the UK Food Standards Agency during a three month consultation phase.

Dispatches from IFT

From sustainability questions to stevia cooperation: IFT highlights

The IFT trade show has ended for another year, but before they quit Chicago the FoodNavigator team gave a final round up of what caught their attention.

Large cocoa purchase to have negligible impact on choc industry, ICCO

The reported purchase of 240,100 tonnes of cocoa on the London futures market by a sole trader will not impact hugely on supply to industry, as cocoa processors have already shored up bean stocks for the next four months, claims the International Cocoa Organisation (ICCO).

IFF reformulates natural flavours to comply with new EU rules

International Flavors & Fragrances (IFF) has developed a range of natural chicken and beef flavours to meet new EU regulations.

EC partly approves proposed chemicals acquisition

The European Commission has approved part of the proposed acquisition of ingredient firm Eurochem by Univar, which could see a host of food chemicals added to its product portfolio.

Dispatches from IFT

Plant and Food Research tests drives new strategy

New Zealand's Plant and Food Research is discussing its new strategy with IFT attendees, where it is seeking interest in cultivars it has developed that will not be used as fresh fruits but which could yield interesting new healthy ingredients.

Snack sizes set to go standard across EU bloc

European snack producers are set to move towards a single portion size of 30 g for snacks such as crisps and pretzels in all 27 EU member states to ensure dietary recommendations on calorie intake is met, claims the European Snack Association.

FSA stripped of nutrition and labelling responsibilities

The UK government has ended speculation about the future of the Food Standards Agency (FSA), announcing that the body will retain its food safety remit but be stripped, in England, of responsibility for nutrition policy and country of origin (COOL) labelling.

Wild expands colour range for new EU rules

Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.

Dispatches from IFT

Germany spies investment opportunities at IFT

The German food industry is targeting new trade and investment from food firms in the US at the IFT trade show in Chicago this year, as Germany can provide access to continental Europe and top R&D capabilities.

Opinion

Functional foods at a crossroads

Do functional foods work?

Advocates term French food industry obesity drive 'failure'

Consumer groups in France have slammed a 2009 charter signed by the food industry and designed to promote healthy food and fight child obesity as a ‘triple failure’.

FSA chief emphasizes efficiency in annual report

As rumours circulate that the Food Standards Agency (FSA) could be dismantled, CEO Tim Smith has underlined efficiency gains and cost cutting achievements in its annual report.

Gum rosin not safe as food additive, says EFSA

A stabilising and emulsifying ingredient derived from gum rosin has received a negative safety opinion from the European Food Safety Authority (EFSA).

Researchers find that buckwheat flour could be fat replacer in cakes

Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.

FSSC certification ensures transparency of enzyme production, says Novozymes

Novozymes has announced that it has obtained Food Safety System Certification 22000 (FSSC 22000) for a wide range of its enzymes targeting bakery and other food sectors.

Tate & Lyle completes EU polydextrose plant

Tate & Lyle has completed a planned European polydextrose manufacturing facility, which the firm says will help reduce costs for the customers in the region.

Governments must control food marketing to kids, finds EU study

Measures to restrict the advertising of unhealthy foods to children should be set by governments and not by industry, says the author of a review funded by the European Union.

Researchers tap into carrots for colour and health

White, yellow and pink carrot varieties developed in France unlock new natural colours to target booming demand from food formulators.

DEFRA: China and India must buy into sustainable palm

China, India and the US must make firm commitments to sourcing sustainable palm oil if any meaningful progress is to be made on tackling deforestation, according to one UK government minister.

Commission proposes letting member states decide on GM cultivation

The European Commission has unveiled new proposals to give EU member states the right to decide whether or not to cultivate genetically-modified crops – a move that could speed up approvals but which has led to fears over market distortion.

EFSA highlights food flavouring reservations

The European Food Safety Authority (EFSA) has highlighted “reservations” about the safety of certain food flavouring substances, suggesting that further evaluation is needed to confirm that these do not harm human health.

Rosemary extracts proposed to boost dairy shelf life

Vitiva is proposing a new application for its rosemary-derived antioxidant, to extend the shelf life of milk powder and other dairy products by as much as 50 per cent.

News in brief

French food site emphasises educating kids

A new version of the French government’s consumer-oriented website detailing its work on food issues puts the spotlight on kids’ food.

Model tongue helps texture optimisation of low fat foods

Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.

IFST: Dismantling FSA would be "huge loss" to industry

Press reports suggesting that breaking up the Food Standards Agency (FSA) would constitute a ‘victory’ for the food industry are misleading and “very annoying”, according to the boss of the Institute of Food Science & Technology (IFST).

Synergy takes new approach to understand flavour components

Synergy is implementing a new analytical research function to analyse flavour components in foods, and understand their contribution to the overall flavour and sensory reception.

Guiding principles launched to assess food’s environmental impact

The Sustainable Consumption and Production (SCP) Round Table has formally adopted ten guiding principles to give a coherent way for assessing and communicating the environmental performance of food and drink products.

EFSA proposes risk-benefit assessment of foods

The European Food Safety Authority (EFSA) has issued a guidance document on performing human health risk-benefit assessments for foods.

Former EFSA chief calls on UK to keep FSA

Abolishing the UK Food Standards Agency (FSA) would be a backward step that could sacrifice the body’s independent science-based approach and push food policy formation back into the political arena, former EFSA chairman Professor Patrick Wall told FoodProductionDaily.com.

News in brief

Selling Organic conference planned for October

The UK organic industry is planning a conference this autumn to debate how best to market organic produce, following a successful inaugural conference last year.

‘Satisfying’ labels may beat ‘diet’ in curbing consumption

Manipulating our preconceptions on how filling we think food will be before we eat it may offer an interesting avenue in weight control, indicate new findings from the UK.

FSA closure rumours spark public health concerns

Rumours that the Food Standards Agency could close have drawn concerns of long-term public health costs; while a lawyer says the government send its functions to two government departments without going through parliamentary procedures.

Nano whey protein may extend beverage innovations

Taking whey proteins down to the nano-scale may boost their stability to heat as well as help produce clear whey beverages, suggest new developments from the University of Tennessee.

EFSA finds erythritol safety margin for beverages too slim

The use of erythritol in beverages at a proposed level of 2.5 per cent could cause a safety concern for small children, EFSA says, as the margin between estimated daily intake and the no-observed-adverse-effects-level (NOAEL) is too small.

Datamonitor advises caution in gluten-free growth

Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success.

Comment

Don't shoot the watchdog - food industry needs a tight leash

Watchdogs provide much needed protection in an uncertain world. So why is the UK government determined to kill off the Food Standards Agency?

Change4Life didn't change anything, claims academic

There is “no evidence” to suggest that the Change4Life initiative has helped to improve the eating habits or lifestyles of the most vulnerable people, according to one health expert.

New egg replacer could overcome labelling challenges

A wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short

Research suggests tools for assessing ‘sensory fairness’ of food claims

A new study from Denmark sets out a basis for understanding sensory aspects of consumers’ belief that food products have been sold using misleading marketing materials, and could lead to new tools to test ‘sensory-fairness’.

Peanut allergy therapy not yet viable, say researchers

Desensitising those with peanut allergies is still not a viable treatment – although it could be in the future, according to a new paper published in the Journal of Allergy and Clinical Immunology.

ECJ rules against Monsanto over inactive DNA in soymeal

The European Court of Justice this week ruled that Monsanto cannot claim patent protection in Europe for inactive DNA sequences in imported GM soymeal, a judgement that lawyers believe could stimulate more imports of produce with inactive DNA.

News in brief

New innovations director at Synergy

Ian Butler has been appointed innovations director at Synergy, tasked with expanding innovation activities, overseeing the creation of a new analytical research function and hiring new staff.

Keep clones out of novel foods, MEP vote

Members of the European Parliament have voted against including meat or milk from cloned animals under the new novel foods regulation, an outcome that makes conciliation procedure likely unless the Council accepts the position.

Special Edition: Shelf Life

Marketing trends force brands to consider light damage

The latest trends in beverage and dairy are forcing companies to consider the potentially damaging effects of light on product quality.

CP Kelco pumps additional $8m into Danish pectin plant

CP Kelco has announced that it is injecting $8m investment into its pectin plant in Skensved, Denmark to meet growing demand for its amidated pectin for use in low-sugar and sugar-free products.

ABF reports strong growth in sugar, food ingredients

Higher sugar prices and volumes have helped boost third quarter revenues at Associated British Foods, signalling continued strong performance into the second half of the year.

News in brief

Workshop to address abundance of food sustainability marks

UK-based sustainability consultancy Two Tomorrows is hosting a one-day workshop to discuss food and drink certification standards – and whether we really need so many.

New FCC monograph for isomaltulose published

A new monograph for isomaltulose has been published in the Food Chemicals Codex, which sets a quality standard for the ingredient across the globe.

Codex sets limits for melamine and aflatoxin in food

The first global limits on permitted melamine levels in food were set yesterday (Tues) by the World Health Organisation (WHO) at its annual food safety summit in Switzerland.

Bean starch may offer gluten-free opportunities

Modified starch from beans may improve the quality of fresh gluten-free bread, suggests new European research that promises improvements for products known for their crumbly texture.

News in brief

Chair appointed for UK all-party food group

Carlisle Conservative MP John Stevenson has been appointed as Chair of the Food and Drink Manufacturing All Party Parliamentary Group, which raises industry issues in the parliament and promotes its interests.

UK shoppers not bothered about food miles: NZ study

UK consumers are not as concerned about the distance their food has travelled as the emphasis on local food and food miles implies, find researchers from New Zealand.

India publishes guar gum contamination restrictions

New European Commission import restrictions on Indian guar gum have now been written into Indian regulations, which industry experts hope will speed up the supply process.

NICE panel member explains trans fats approach

The labelling of trans fats on foods sold in the UK is a human rights issue that must not be withheld from consumers, but it should not be the primary consideration, according to a member of the panel that prepared the recent NICE report.

Global partnership needed to cut high salt intakes

A worldwide partnership is needed to cut high intakes of salt, according to Tim Smith, chief executive of the Food Standards Agency.

Nestle invests in Africa to boost revenue from emerging markets

The globe’s biggest food company Nestle is to invest €112.33m (CHF 150m) in the Equatorial African Region (EAR) over the next three years to grow its revenue from emerging markets.

Breakthrough technique could unravel emulsions

Our understanding of the stability of emulsions may leap forward as UK scientists report the use of an atomic technique to probe the interactions of pectin.

Report: UK food manufacturing trade deficit is increasing

The UK food manufacturing trade deficit is increasing, despite strong export growth in the sector, according to a report just published on the industry’s contribution to the nation.

Comment

The quest for a radical new world for antioxidants

Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.

Brenntag moves from Asian foothold to operational network

Brenntag is to acquire Asian chemicals distributor EAC Industrial Ingredients for €160m cash in a move that will significantly expand its presence in the Asia food, cosmetics and pharmaceutical sectors.

Gluten enhancer could upgrade low protein flour

A complex of protein fractions and enzymes that augments the effect of the gluten contained in wheat can upgrade low protein flour for use in bread and rolls, claims its developer, Mühlenchemie.

EFFA upbeat on flavour guidance, but the proof will be in the submissions

The flavour industry is taking a suck-it-and-see view of the new guidance on approvals dossiers published by EFSA, but is generally positive that firms can now deliver data to meet panel expectations.

Fewer UK shoppers act on sustainability concerns, says Nielsen

Sustainability has become a mainstream concern for UK consumers but does not necessarily translate into altered shopping behaviours, according to a new survey from The Nielsen Company.

EU organic logo comes into force

The new European organic logo is now mandatory on pre-packaged organic food and beverage products produced in the bloc, after new labelling regulations came into force on July 1.

Chr Hansen reports Q3 growth

Recently floated Chr Hansen has reported 11 percent growth in revenue for the first three quarters of 2009/10, with increased across all three of its business divisions.

News in brief

NIZO expert appointed to academic post

Hans Tromp has been appointed as associate professor of colloid chemistry at Utrecht University, a role he will conduct alongside project management work at NIZO food research.

UK organic sector receives EU funds for promotions

The EU has agreed to match almost £1m funding raised by the UK organic sector to promote the benefits of organic food and farming to consumers over the next three years.

Olive oil may replace pork fat for summer sausages

Barbecues may see a healthier sausage this summer as Spanish scientists show that pork fat may be replaced by emulsified olive oil without changing the taste of the hot dog.

City: Sugar sale gives Tate & Lyle firepower to develop £500m added value ingredients business

The proceeds from Tate & Lyle's sale of its EU sugar business should give bosses the firepower to develop an added-value food ingredients business of at least £500m, according to City analysts.

FSA: We have ‘turned the tide’ on UK salt consumption

The Food Standards Agency (FSA) has “turned the tide” on UK salt consumption and delivered one of the most effective diet-related campaigns in history despite its limited funds, its boss has claimed.