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News > August 2008

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Simple, low-cost microparticles could replace fat, texturise

Microparticles made from red seaweed may provide low-cost fat replacers for food and texturisers for beverages, according to new research.

Hot topic

What to do with waste?

By-products from food production pose a major problem to industry. FoodNavigator is seeking your views on how food companies can minimise their waste and put their leftovers to good use.

Commission to be quizzed on cloning safety, ethics

The debate over products from cloned animals entering the European food chain will enter a new phase next week, as MEPs ask the Commission searching questions about the welfare of...

Global Sweeteners secures corn starch supplies through acquisition

Glucose and maltose syrup supplier Global Sweeteners receives the green light to acquire Jinzhou Yuancheng Bio-chem Technology, thereby securing supplies for corn starch, the key raw material in its...

MSG linked to increased body weight: study

Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.

Glanbia profits up as international ingredients business surges

Irish food giant Glanbia has turned in promising half year results with net earnings rising 26 per cent and the US food ingredients and nutritional products divisions performing strongly.

Mitsubishi-Kagaku Foods opens Chinese emulsifiers facility

Bakery firms operating in the burgeoning Chinese market can tap into further local supplies of food emulsifiers, as Japanese ingredients firm Mitsubishi-Kagaku Foods confirms it will break ground on...

DSM shuts Chinese citric acid plant

DSM will quit its Wuxi, China-based citric acid plant after being told by the Chinese government its site is required for urban development.

Olive leaf extract shows heart benefits: Frutarom study

Extracts from olive leaves may help reduce cholesterol and blood pressure levels, according to a small human study from Israel-based supplier Frutarom.

Rose extracts may help canned strawberries stay red for longer

An extract from rose petals may promote the retention of pigments in canned strawberries, even after processing, says new research.

DuPont invests in sunflower and corn seed research

DuPont-owned Pioneer Hi-Bred has opened two seed research centres in Europe in an attempt to deliver higher yielding corn and sunflower hybrids to farmers and “meet growing demand for food...

Beneo-Orafti bumps inulin price 25 per cent

The world’s number one inulin supplier, Belgium-based Beneo-Orafti, has jacked the price of its inulin and oligofructose offerings for the second time in less than 12 months.

High-caffeine Cocaine ok for Euro drinkers

The controversial energy drink called Cocaine, which while drug-free, contains 350 per cent more caffeine than rival brand Red Bull, this week hit UK shelves amidst criticism from politicians over...

Price actions on cost rises deliver steady H1 for Kerry ingredients unit

Food firm Kerry delivers like-for-like trading profit of €134 million at its ingredients and flavours unit for the first half of 2008, thanks in part to 'prudent price actions'...

Weekly comment

Omega-3 reality check

The market predictions for omega-3 products are endlessly buoyant but a closer look at the state of play reveals very few omega-3 functional foods and beverages have moved beyond niche...

UK government stands behind GM

The UK’s environment minister has challenged claims by Prince Charles that genetically modified (GM) crops are causing environmental damage.

Weather is key to bread wheat hopes

Britain’s weather this week will determine not just the quantity and quality of the 2008 wheat harvest but also domestic supplies for sale in 2010, warns the National Farmers Union.

Enzyme manipulation could give grape-flavored bananas

Genetic manipulation of enzymes in plants responsible for aromas in fruit and vegetable may enable fine tuning of flavours, suggests new research in Nature.

Temperature key for chocolate formulations "study"

Controlling temperature may be key to ensuring no oil migration from an oily filling to its chocolate coating, says a new study.

Industry still wary about nano in food: Leatherhead

Nervousness about nanotechnology in food in Britain may see the UK food industry left behind, warns an expert from Leatherhead Food International.

No cancer concerns over paprika colour for foods: study

The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.

Danisco restructures to be "first choice": Knutzen

A decade of structural changes have helped Danisco position itself as “first choice” for customers, suppliers, business partners and employers, its chairman has said.

Salt reduction adds new challenges for water control

The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.

Natural preservative knowledge lags behind demand, warns authority

Research on natural food preservatives is lagging behind market demand for replacements for synthetic ones that have fallen out of favour with consumers, warns an expert, and a coordinated effort...

Mushrooms can replace beef to help in obesity struggle: study

Formulating foods with mushroom instead of beef may reduce caloric intake by over 400 calories per day, according to new research.

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