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News > August 2010

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Aromatech intros new tea flavour range

Aromatech has developed a comprehensive new range of liquid and granulated flavours for use in tea, as manufacturers seek to keep costs down while meeting consumer demand for traditional and...

Maltitol has good digestive tolerance: study

Maltitol is better tolerated then previous reported, and could be used as a sugar replacer in a wide range of food products - according to new research.

Givaudan to move savoury flavour production to Hungary

Givaudan plans to streamline its savoury flavour manufacturing production in Europe, with a new plant in Hungary designed to take over most of its current production from the UK and...

News in brief

Nestle Nutrition boss resigns

Nestle Nutrition has a new interim VP at the helm, as Richard Laube has left today to pursue new personal opportunities outside the company.

Cognis launches clean label low-sat fat ingredients

Cognis has launched three new vegetable fat ingredients, which allow manufacturers of products such as creams, soups and sauces to reduce levels of saturated fats without affecting taste or texture.

Kefir grains could extend shelf life of sourdough bread

Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.

Saturated fats could enhance soy proteins

Medium chain saturated fatty acids could be used to enhance the emulsifying properties of soy proteins, according to new research.


Don’t worry about wheat prices: Look at grain stocks

There’s nothing like a shortage of wheat to send some news media searching for superlatives. Talk of “soaring” wheat prices and “rocketing” bread prices were common, in the British press,...

UK austerity plans will be “double-whammy” against children

Government funding cuts in the UK for the Change4Life campaign and school meals threaten children’s health, say campaigners who are also increasing scrutiny on the role of food manufacturers....

News in brief

Positive results for EU bluefin tuna research

Researchers have found a way of extracting large quantities of bluefin tuna eggs – a discovery which, if commercialised, could boost food supplies and ensure sustainable management of the endangered...

Fairtrade growth brings benefits to 1.2 milion producers and workers

Around 1.2 million farmers and workers around the world are estimated to have benefited from Fairtrade certification and labelling schemes in 2009, says FLO, with coffee still the largest category.

Glucan novel food ingredient looks beyond heart health

Recently approved novel food ingredient Artinia has applications beyond heart health, according to its developer, with weight management and digestive health products also under consideration.

Chinese flower buds offer natural yellow pigment

Extracts from the Chinese flower Sophora japonica L may provide a natural, antioxidant-rich yellow pigment for the use in foods, according to new research.

Sourdough may enable amaranth-based gluten-free bakery

Amaranth-based gluten-free products may be edging towards wider acceptance after German scientists provided key information on preparing amaranth-based sourdoughs.

UK cut-backs set up ‘food poisoning time bomb’: CIEH

Cut-backs in food safety and hygiene training may be setting up a ‘food poisoning time bomb’, suggest results of a survey from the Chartered Institute of Environmental Health (CIEH).

News in brief

‘Healthy-sounding’ label claims could mislead consumers says Which?

A survey by the consumer magazine Which? has warned that consumers are confused over common ‘healthy-sounding’ claims found on food labels.

Milk could stop garlic breath, says study

Consuming food or beverages with a high water and fat content like milk reduces ‘garlic breath’ odour, according to a new study.

Salads saltier than a Big Mac, says survey

Manufacturers of ready-to-eat salads have “a long way to go” in producing low-salt foods after a new survey revealed that one in ten salads contains more salt than a Big...

‘Novel and competitive’ starter cultures identified for gluten-free sourdoughs

Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.

Cargill unveils new solid chocolate service for smaller users

Cargill is launching a new service in Europe to offer food manufacturing customers its solid chocolate products in smaller quantities.

Pentosans could be beneficial in speciality flours

Variability in flours, and the problems these cause bakers, may be overcome by using compounds called pentosans, according to a new study.

Glanbia raises outlook as nutrition drives recovery

Glanbia has reported a significant recovery in turnover and profits for the first six months of 2010, driven largely by the strong performance of its nutrition and ingredient businesses.

Clean label binding system receives efficacy boost

German ingredient firm Kampffmeyer has released findings of an independent test that found its clean label binding system to deliver good mouthfeel and stability without a negative impact on taste.

Carmine use still strong through 2009

The use of the food colouring carmine has steadily increased in key European markets over the past six years, according to the latest market data from Mintel.

News in brief

Lactalis gets EU backing in Puleva buy out

Lactalis has secured regulatory approval from the EU to buy Puleva Foods - the dairy arm of Spanish food giant Ebo Puvela.

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