Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

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 exotic products.

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 Switzerland.

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.

Comment

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, after Russia decided to temporarily ban grain exports earlier this month. Three weeks later what lessons can we lean?

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 fish species.

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 Mac.

‘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.

Turkish supermarket boom fuels private label growth

A new Turkish government report shows that the nation’s consumers are increasingly favouring the mass grocery retail (MGR) sector, while rising disposable incomes also mean an accompanying shift towards packaged, frozen and processed foods.

Digestive model may not be up to measure

Further research is needed into the use of in vitro digestion models in the development of foods, claims new research published in Food Chemistry.

News in brief

Danisco appoints new Enablers president

Danisco has appointed a new president to its Enablers division, who is said to bring “broad experience from running sizeable global businesses”.

Mintel breaks down sweetener use in food and drink

With the UK’s Food Standards Agency preparing to routinely analyse food products for their sweetener content, FoodNavigator.com takes a look at the uptake of different sweeteners over the past five years.

UK to examine attitudes to food issues

The UK’s Food Standards Agency (FSA) is embarking on a project to understand people’s attitudes and behaviours to food issues, with the aim of better understanding how these views change between population groups and over time.

Comment

Let’s hear it for the sound of compostable packaging

The world’s first 100 percent biodegradable chip packet attracted a lot of noise last week, but not the buzz that SunChips’ maker FritoLay had been hoping for.

Legislation fails to assess allergen risk-benefits in novel food

Novel hypoallergenic foods that could benefit consumers with serious allergies are being overlooked by current legislation warn researchers from Wageningen University in the Netherlands. Further risk-benefit studies are needed to remedy that problem, according to a study published in the journal Food Control.

High carmine prices boost search for alternative colours

Suppliers of the food colouring carmine are taking a cautious approach to new customers, as the industry continues to feel the impact of supply shortages, which this year sent prices for the ingredient soaring six fold.

Olam to build cocoa processing plant in Ivory Coast

Olam International is planning to invest $43.5m to build its first, large greenfield cocoa processing plant in the Ivory Coast as well as additional primary processing and warehouse facilities.

FSA works towards sweetener detection system

The UK government is looking to set up a food analysis system, which would test for the levels of sweeteners found in certain products to ensure their safe use.

News in brief

Cognis gains new green certification

Cognis has been recognised for its commitment to sustainable development by Sustainability A to Z, which has certified its ‘Green Carrier Management Tool’.

Provision Trade Federation sets DEFRA date to discuss COOL

The Provision Trade Federation (PTF) and other trade organisations representing the meat industry, which oppose compulsory EU extensions of country of origin labelling (COOL), will meet DEFRA in mid-September to discuss voluntary alternatives.

Galactomannans show low GI snack potential

Nutritional snacks could profit from lower glycemic index values from the addition of galactomannan gums, according to a new study.

Special edition: Meat substitutes

Bring back the meat: How flavours can boost product quality

Meat flavours can be give an intense meaty note to products made with meat substitutes and instant foods, as well as provide a more authentic and intense taste in meat-containing products, says Symrise director.

Cargill gets palm oil sustainability certification

A Cargill palm oil plantation in Indonesia has received a sustainability mark, after the smallholder scheme obtained an RSPO (Roundtable on Sustainable Palm Oil) certification.

Sustainability and innovation are key to Danisco’s future, AGM

Cost reduction and streamlining efforts at Danisco have pushed the firm ahead of budget, prompting a re-assessment of targets while the firm also places a renewed focus on sustainability.

Special edition: Meat substitutes

Have meat substitutes missed the boat?

Many consumers around the globe are turning away from meat as health, price and ethical concerns grow. But the latest market research indicates that meat substitutes are failing to pick up the slack.

Bringing flour improvers to Africa and the Middle East

German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.

Taura technology targets Asian tastes for fruit in bakery

Taura Natural Ingredients is expanding its range of bakery fruit ingredients to appeal to consumers in Asia.

Surfactants in food could speed lipid digestion

The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.

News in brief

Lancaster symposium to debate food security

A multi-disciplinary symposium to be held in the UK next month will be a forum for bioscientists, technologists, social scientists, specialists in ethics, economics and policy to share their research information and expertise on food security challenges around the globe.

FTC gives go-ahead to Corn Products-National Starch deal

Corn Products International has said the Federal Trade Commission (FTC) has given initial approval of its $1.3bn acquisition of National Starch, with the deal expected to be finalized by early October.

Vitiva launches ‘natural’ frying oil protection system

A new processing aid from Vitiva is said to double the shelf-life of frying oils without changing the taste or smell of the final product.

AAK spies ongoing growth in cocoa butter alternatives

Specialist fat supplier reports strong growth in cocoa butter alternatives, sustaining an increase in operating profits in spite of growing market uncertainty.

Natural ingredients and flavours propel Q2 growth for Frutarom

Frutarom’s double-digit growth in Q2 is due to accelerated growth in specialty fine ingredients and excellent flavours sales, says the firm, which has a rapid growth strategy in place.

News in brief

New Zealand gets $170m research programme

A seven-year scheme, backed by the New Zealand government, and supported by industry, will invest around NZ $170m in training and research, helping to “drive change in the dairy industry”.

Danisco acquires South African dairy research company

Danisco has acquired South African firm Research Solutions in a bid to step up its dairy and frozen dessert activities in the country.

Special edition: Meat substitutes

Seeing red: The health implications of meat consumption

Headlines continue to raise concerns over the health effects of excessive meat consumption, a situation that is boosting consumer interest in meat substitutes. But what does the science say about meat and health?

New foods and convenience prompt enzyme surge in Asia

Westernised eating habits and the desire for convenient foods to fit into busy working lives are driving demand for food and beverage enzymes in South Asia, according to the president of Novozymes Asia.

Cargill recognised for food security efforts

Cargill’s global food safety activities have landed it recognition by the International Union of Food Science and Technology (IUoFST), which will next week present the firm with a new award in the field.

Puratos launches chocolate-based healthy snacking recipes

Puratos has combined ingredients from its three sectors – bakery, patisserie and chocolate – to develop new ‘healthy snacking’ concepts for its customers in the food industry.

News in brief

Univar appoints sales manager for Lithuania

Gintaras Sabonis has been appointed to head up Univar’s Baltic business from the new Lithuanian office, and is tasked with developing Univar’s business across a range of industries in Lithuania, Latvia and Estonia.

Special edition: Meat substitutes

Where’s the beef? The cutting edge of meat substitute innovation

Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes.

Protein mix could increase emulsion stability

New research suggests that mixing different protein emulsifiers could create more stable emulsions – reducing the need for surfactants.

Too much red meat may boost heart failure risk

Eating too much red meat may increase the risk of heart failure by 24 per cent, according to a data from American male physicians.

Review finds reasons for standardised welfare labelling

Welfare labelling of animal-based products and reliable monitoring methods could help meet growing demand for specific consumer segments, and promote higher incomes for those welfare food supply, according to a review.

Bakery, brewing and beverages bolster Novozymes H1

Baking, brewing and beverage enzymes have continues to push growth in Novozyme’s food enzymes division, with their ability to improve product quality and systems performance said to be behind the higher demand.

Food gums show potential as teeth protectors

Formulating soft drinks with food gums like pectin and propylene glycol alginate may protect enamel from the detrimental effects of citric acid, suggests a new study from Germany.

Cocoa bean speculation is causing price volatility, analyst

Recent cocoa bean price volatility is due in large part to hedge funds attracted by quick returns taking short-term positions on the commodity, according to a leading analyst.

Comment

‘MacStatins’ are not the answer to unhealthy food

Do you want a statin with that cheeseburger and milkshake? Touting pharmaceuticals as the neutralisers of fast food is not the answer to unhealthy diets and even the suggestion sends out the wrong message.

News in brief

Gadot gains health and safety standard

Israel’s Gadot Biochemical Industries has received a new certification, the Occupational Health and Safety Assessment 18001:2007 standard, which is said to secure its commitment to the environment and the global community.

‘Household names’ trial new fruit-based sweetener as R&R Ice cream prepares new desserts launch

‘Household names’ in food and drink manufacturing are conducting trials with fruit-based sweetener Sweet Freedom following its successful launch in the retail market.

Monk fruit sweetener is ‘emerging’, say analysts

Food and beverage makers internationally are keeping a careful watch on a natural sweetener from the Chinese monk fruit, although its uptake in the market is still several steps away, indicate analysts.

Low saturated fat intake associated with higher stroke mortality

Very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new Japanese research.

EFSA confirms big portion of shellfish is 400g

The European Food Safety Authority (EFSA) has confirmed its earlier opinion that 400g is an appropriate size for a large portion of shellfish, for marine biotoxins not to pose a risk to human health.

Kerry Group buys Springthyme Oils for undisclosed sum

Kerry Group has acquired Lancashire-based infused oils maker Springthyme Oils, FoodManufacture.co.uk has learned.

News in brief

China to monitor nutrition-related diseases

China is to monitor the nutritional status of its population, with the Ministry of Health focussing on nutritional deficiencies and excesses, according to the People's Daily Online.

Croatia embraces private label foods

Private label foods and beverages are on the up in Croatia, as the economy remains weak and the mass retail market holds scant interest for foreign direct investment programmes, says a new report.

Danisco unveils G+ anti-staling enzyme

Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.

Belgian food safety authorities not concerned by clones

Meat from the offspring of a cloned cow, raised and slaughtered in the UK has been exported to Belgium, the UK’s Food Standards Agency has confirmed. But Belgian authorities say there is no food safety issue, so no rapid alert was required.

Pectin coats could provide eco-friendly oils

A new study has suggested that a cross-linked a pectin coat could improve the stability of natural oil bodies, making their potential for industrial use more viable.

News in brief

Novozymes extends reach in sustainable agriculture inputs

Novozymes has acquired a Brazilian supplier of microorganism and inputs for sustainable agriculture, in a bid to expand its market position.

Kiwi derived fat replacer claimed to add fibre to baked goods

A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.

GM fruit may be more acceptable if consumers see personal gain

Consumers could be more accepting of genetically modified foods if they deliver some personal benefit, a new study on attitudes to hypoallergenic apples suggests.

Campden food scientists seek solution to soup thinning problem

Improved soup quality through remedying the problem of soup thinning is the aim of new research at UK food consultancy Campden BRI.

News in brief

Food Valley Conference to focus in business models

This year’s Food Valley Conference to be held in the Dutch region notorious for food industry research will address whether food firms need to tweak their business models in the light of economic upheaval.

CSM feels the pinch from uneven recovery across Europe

The struggling economies of Southern and Eastern European countries marred the sales figures of CSM’s bakery supplies division over the last six months, which growth from the UK and Germany could not offset.

Phenols could reduce acrylamide formation

Polyphenols may reduce the formation of acrylamide in food emulsions, a new study has suggested for the first time.

Entries sought for new biodiversity award scheme

The organisers of the new Biodiversity Awards to be given at the HIE trade show in Madrid later this year are now seeking entries from companies with conservation-related initiatives or programmes linked to a product or supply chain.

New website to showcase nano packaging and ingredient project

A new website, www.nanolyse.eu, will be launched later this month to showcase the work of the EU’s NanoLyse project dedicated to developing validated methods and reference materials for the analysis of engineered nano-particles (ENP) in food and beverages.

News in brief

Climate change will affect rice yields, says study

New findings on global rice yields have raised new concerns that levels will drop in coming years due to higher temperatures.

Survey shows confusion between organic food and low-fat

A UK consumer study has uncovered serious misunderstandings about what ‘organic’ food is, with one in four people admitting confusion and one in five believing organic food is lower in fat.

Order levels back to normal in H1 2010, Symrise

Symrise has seen its flavour and fragrance orders rebound to pre-economic crisis levels and has expanded its business with some key customers in the first half of this year.

Gluten-free chestnut flour could add nutritional value

Chestnut flour could be used in gluten-free breads to give nutritional and health benefits, according to a new study from Turkey.

NZ firm eyes EU entry for natural sweetener from monk fruit

The New-Zealand-based firm driving the commercialisation of an intense natural sweetener from monk fruit (luo han guo) is seeking clearance to market it in the EU following successful trials with some of the world’s leading food and drink manufacturers.

Persica based chewing gum could boost gum health

The use of Salvadora persica extract chewing gum may have benefits for gum health, according to Iranian researchers.

Comment

Is cloned food legal? Europe must decide, and fast

Big oops. Meat and milk from the offspring of cloned animals has entered the UK food chain. Cue scary headlines and scared consumers. But the leviathan of EU-lawmaking means no-one actually knows if it’s legal or not. And that’s an even bigger oops.

Popeye encourages Thai children to eat fruit and veg, study

Cartoon role models and direct experience of fruit and vegetables in a classroom setting may markedly improve consumption levels amongst children, according to a Thai study.

Soluble cocoa fibre could replace muffin fat

Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.

News in brief

£1.7m investment at Zeina Foods

Nuts, dried fruits and confectionery firm Zeina Foods has boosted its cold storage capacity by 70% following a £1.7m investment in a new cold store.

Collagen fibre shows promise as natural emulsifier

Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers.

Insufficient ALA could be linked to obesity trend

A new study suggests that a deficiency in alpha-linolenic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’.

News in brief

Volac upbeat after tumultuous trading year

Volac took a £1m hit to its operating profit its full year ended in February due to the tough trading conditions, but is upbeat about growth prospects and integration of recent acquisitions.

Arsenic in hijiki seaweed prompts FSA advice

Consumers are being advised not to eat the traditional Japanese seaweed hijiki following a European Commission alert over arsenic levels.

EU food regulators to discuss the role of science

European policy makers and influencers will be examining the role of science in food policy at a round table discussion due to take place in October.

Stevia pioneer recounts first encounter

Jim May of SweetLeaf tells how he came across the sweet leaves from Paraguay almost three decades before they captured the imagination of the mainstream food industry.

Cocoa smuggling undermines Ghana’s aim to boost production

Ghana’s drive to boost cocoa production to 1m tonnes by 2012, is being frustrated by smugglers, warn government agencies.

News in brief

National Starch opens concept kitchen in UK

National Starch Food Innovation has invested in a new demonstration kitchen facility at its Manchester site, to help it demonstrate its ingredients in action to customers.

Treatt launches sweet spearmint flavour ingredient

Treatt has launched a new flavour ingredient for the drinks market that the company claims offers a sweeter alternative to conventional spearmint oil.

India opens up Isomalt use for more foods

The Indian Ministry of Health has approved the use of Beneo’s low GI Isomalt sweetener in a raft of new food categories, including Indian sweets and more Western-style foods.

Givaudan on track with targets as H1 sales increase

Givaudan has reported a strong first half performance, with results boosted by the successful integration of Quest International as well as continued growth in developing markets.

Muntons spies more demand for malt

Muntons says it is seeing record demand for its malt and malted ingredients, which it attributes to growing industry awareness of their manifold technical uses in food products.

TNO to explore meat alternatives and oils from algae

TNO has teamed up with industrial algae producer Ingrepro Renewables for a two year research project investigating the extraction of proteins, healthy oils, and possible carbohydrates from algae.

Meat from cloned animal was eaten in UK, confirms FSA

The UK’s Food Standards Agency (FSA) has confirmed that meat from a cloned animal has entered the nation’s food chain and has been consumed.

News in brief

Russians lift restrictions on Finnish dairy products

Recently imposed restrictions on the export of Finnish dairy products to Russia are to be lifted at the end of the week.

Lifecycle analysis gives basis for comparison

Assessing the environmental impacts of an ingredient in processes throughout its lifecycle can provide a good basis for comparison with competing technologies, says DSM. But there is a need to communicate impacts in understandable terms.

Brain signal explanation to obesity tendency: Rat study

Researchers from Yale have reported that rats bred to be obesity-vulnerable had sluggish neuron activity indicating satiety, a finding which, if it holds for humans, could explain why some people put on weight and find it hard to lose.

Solae: EFSA soy-cholesterol opinion is “disconcerting”

Leading soy supplier Solae has criticised the European Food Safety Authority (EFSA) for a selective approach that saw the agency’s health claims panel dismiss upward of 30 human intervention studies contained in an article 14, soy protein, cholesterol-lowering dossier.

Industry challenges ‘misleading’ sweetener-premature birth study

A study linking consumption of artificially sweetened beverages to an increased risk of preterm births has been dismissed by the sweetener industry as ‘misleading’ and ‘not plausible scientifically’.

Study supports concerns over meat additive-cancer link

A new epidemiological study has reported modest support for suggestions that some components in processed meat may increase risk of bladder cancer.

EFSA needs more data on furan formation in foods

The European Food Safety Authority is urging member states to step up monitoring of the carcinogen furan in food products, in a bid to amass enough data to inform a dietary risk assessment.

Grocery watchdog will have "astonishingly low budget"

The new watchdog tasked with policing supermarkets’ dealings with suppliers will still have teeth, despite its “astonishingly low” budget, government officials have insisted.

News in brief

FAO tackles hunger through social media

The UN’s Food and Agriculture Administration has launched a new online petition for governments to deal with the problem of world hunger at www.1billionhungry.org , which allows signatories to track their impact as they spread the work through Facebook and Twitter.

DSM ‘record’ results boosted by nutrition

DSM today reported what it calls the best quarter in its history, with operating profit almost tripling compared to last year.

Wild ingredients companies united under global structure

A new Swiss company has been formed called Wild Flavors GmbH, bringing together the global food ingredients companies that bear the Wild name under a new structure.

Comment

Energy drink makers must do more to protect children

Energy drinks makers risk a regulatory clamp down if they fail to take action on marketing campaigns that irresponsibly target young consumers.

News in brief

Rectory Foods opens Lithuania plant

UK-based Rectory Foods has opened a new facility in Lithuania to source, store and distribute meat and other ingredients to Baltic countries.

Nano fibres edge closer as novel carriers

Sensitive ingredients like flavours and antioxidants may be nano-encapsulated in specially spun fibres, offering formulators a fresh approach to adding value to products, suggests new research.

FSA investigates claims of ‘cloned’ milk in UK

The UK’s Food Standards Agency (FSA) has said it is investigating claims that milk from a cloned cow has entered the nation’s dairy supply.

Nestle acquisition focuses on food for metabolic disorders

Nestle has boosted its clinical nutrition activities, this morning announcing its acquisition of a UK-based manufacturer of tailor-made food products for people with inherited metabolic disorders.

Commission sets up competitiveness forum for food sector

The European Commission has upgraded the High Level Group on Competitiveness in the Agri-Food Industry to a High Level Forum which will pursue and report on progress towards the group’s 30 recommendations.