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

Choices programme encouraged reformulation, survey indicates

Membership of the Choices Foundation and use of the front-of-pack label has motivated Dutch food manufacturers to reformulate products and develop new ones with healthier composition, indicates a new study.

Processed red meat linked to metabolic syndrome: Study

Consumption of high levels of processed red meat is associated with higher risks of developing metabolic syndrome, according to new research.

Galam increases fructose prices

Israeli ingredients firm Galam is increasing prices for its crystalline fructose product on the back of rising raw material and energy costs.

Early prebiotic fibre may protect against obesity: Rat study

Consumption of prebiotic fibre early in life could offer some protection from obesity later in life, if they results of a rat study hold true for humans.

Special Edition: Asia

Looking East for salt reduction

Reducing salt is a major mandate for companies all over the world, but some of the latest science on salt replacers is coming from the East.

Wisdom Natural Brands opens new stevia processing facility

Stevia-based ingredient producer Wisdom Natural Brands is opening a new plant processing facility in Chile that it says will increase its output fivefold.

SPECIAL EDITION: ASIA

Food flavourings in Southeast Asia see 'enormous' growth but remain cost-driven

Although the food and drink flavouring market in Southeast Asia is “growing enormously”, consumer tastes are still cost-driven and traditional, according to top flavour producer IFF.

Synergy adds two new lactic yeast enhancers

Synergy has launched two new additions to its Saporesse Plus range of lactic yeast extracts said to help build back flavour and mouthfeel in low fat and low sodium savoury snacks and sauces.

News in brief

One fifth of plant species under threat

A new study has warned that around one fifth of the world’s estimated 380,000 plant species are currently under threat of extinction – a worrying finding for biodiversity and for the future of the food supply.

CIAA welcomes level playing field with new 13.1 health claims approach

The European Commission’s decision to stop publishing article 13.1 health claims in batches and carve out botanicals from the process has met with more positive industry responses, as it will create more legal certainty and reduce implementation burdens of repeated label changes.

Cargill claims extensive interest in Truvia ahead of expected EU approval

Food ingredients giant Cargill says there is "extensive" European interest in its natural stevia-based sweetener Truvia Rebiana, ahead of anticipated approval from the EU Commission for use of steviol glycosides as food ingredients.

Comment

High fructose corn syrup: A sugar by any other name

Once upon a time sugar was sugar, and sugar was most definitely not good for you. So the Corn Refiners Association move to rebrand high fructose corn syrup as corn sugar is a daring move – but should do little to sweeten its reputation.

Watch out for mixed flavours as tastes move away from orange

New industry research suggests that producers are shifting away from the traditional orange flavour and focusing more on mixed flavours that are less vulnerable to frozen concentrate orange juice (FCOJ) price hikes.

News in brief

Chr Hansen sees natural colour potential in North Africa

Food manufacturers in Morocco and other North African countries are facing the same pressure as those in Europe to remove synthetic colours form products, reports Chr Hansen.

Blessing, Gewurzmuller launch organic and Halal cultures

Frutarom-owned Gewurzmuller is introducing new organic starter cultures for raw sausage and raw cured meats, and has announced that all the food cultures made by its Blessing Biotech arm are now certified Halal.

More research needed to fill nanotech knowledge gaps

A lack of plausible scientific evidence means that no general conclusions can currently be drawn on the safety of food and packaging derived from nanomaterials, said Hong Kong’s Centre for Food Safety (CFS).

Anti-mingling GM guidelines presented to wary Council

A new report setting out best practice for segregating GM and conventional maize has been presented to the Agriculture Council, but plans to allow member states to decide on GMO planting in their own territory proved controversial.

MEP 'quite confident' Council of Ministers will back traffic light labels

MEP Glenis Willmott is "quite confident" that the European Council will overturn the European Parliament’s (EP’s) decision to scrap colour-coded front-of-pack food labelling in the EU.

Industry collaboration needed to secure Irish milk targets, expert

The development of closer working relationships among all stakeholders involved in dairy processing sector in Ireland will be required to meet the challenge of increasing milk output 50 per cent by 2020, says the head of leading Irish dairy firm Dairygold.

No common lactose tolerability limit, concludes EFSA

Most people with a lactose intolerance can cope with up to 12g in a single sitting and more if spread throughout the day, but the huge variation between individuals means it is not possible to give a firm level that applies to all.

Consumers more confident with salmonella risk reduction at farm

Danish consumers may be more willing to pay more for minced pork products with a reduced risk of salmonella contamination – but they prefer it if measures are taken on the farm rather than after slaughter.

Extra cultures help diversify cheese flavours

The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.

Could charcoal cheesecake catch on in the EU?

Charcoal-topped cheesecake or ice cream with chunks of cheese anyone? Strange they may seem - even stomach churning - but these real products, lauched in Asia this month, could hail a new era of counter-intuitive taste combos, according to Datamonitor.

Honey powder proves shelf life booster in bread, study

Honey powder could potentially be used as a dough improver, and may also act as a sugar replacer in bread, according to new research from China.

Special Edition: Asia

Facing the challenges of Chinese ingredient sourcing

China’s reputation as an ingredient supplier has suffered from a spate of food safety problems – but the food industry should not paint all China-based companies with the same broad brush, says stevia supplier GLG Life Tech.

Bamboo salts may act as sodium replacer: Study

Purple bamboo salts may improve the chemical and sensory properties of meat products - whilst reducing sodium content, according to researchers.

News in brief

PureCircle announces sugar-stevia deal with Nordzucker

Stevia producer PureCircle has announced its third new European alliance in a week, teaming up with Nordzucker to develop and market stevia-sugar combos.

Non-EU sales could drive UK food exports to record levels

UK exports of food and non-alcoholic drinks could reach record levels this year thanks to strong deliveries to non EU destinations, according to the Food and Drink Federation (FDF).

Emotional links can be made for unfamiliar flavours

Positive emotional responses to unfamiliar flavours can be conditioned, a new study suggests – but once flavours become familiar emotional associations cannot easily be erased.

News in brief

Nestle to build R&D centre in India

Nestle is investing around CHF50m in a new R&D centre in Gurgaon, India, as it expects 45 per cent of its global sales to come from emerging markets within a decade.

Special edition: Asia

India’s nutrition boom produces contract research boon

As the need for scientific support for potential health claims for healthy foods increases, India is leveraging its pharmaceutical expertise to take a bite of the functional foods pie.

DSM rejects chemicals past for biotech future

Dutch ingredients giant Royal DSM met growth targets in four of the past five years and its transition from chemicals to life sciences multinational is on track, board member Stephan Tanda told NutraIngredients this morning.

Fruit juice industry welcomes plan to ban sugar

The European fruit juice industry has welcomed a proposal from the European Commission (EC) to ban the addition of sugar to fruit juices - in line with its policy of reducing added sugars and promoting balanced diets.

Cassava starch may improve gluten free bread

The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.

New alliances in preparation for EU stevia approval

DoehlerGroup and PureCircle, Corn Products and Galam, Tereos and PureCircle… This week has seen a new flurry of alliances over stevia sweeteners, as the ingredients sector gets on its marks for EU approval – and a significant new market.

DSM to sell final citric acid business to Adcuram

DSM is exiting the citric acid market with an agreement to sell Citrique Belge, its last remaining operation, to Adcuram.

Non-EU markets fuel UK food export growth

Food and drink trade figures for the first half of 2010 show that UK exports have risen by 8.1% compared to the same period of 2009, with non-EU markets fuelling growth.

PureCircle and Tereos target Europe and Brazil for sugar/stevia blends

PureCircle has launched a joint venture with the sugar company Tereos to provide sugar/stevia blends to the European market and gain a stronger international presence through Tereos’ Brazilian facilities.

Special edition: Asia

Korea: 'Stringent' regulations promote functional food potential

The Korean functional food market hinges on obtaining the nation’s precious ingredient claim approval, but breaking that barrier opens the floodgates to huge market potential, according to an industry expert.

'Unique' fermentation process wins Isobionics an innovation award

A “unique” flavour fermentation process developed by Dutch biotechnology company Isobionics has won a 2010 Frost & Sullivan Global Technology Innovation Award.

ADM Cocoa’s expansion reflects Eastern European sales focus

ADM (Archer Daniels Midland) Cocoa has appointed new managers to reflect its expansion and Eastern European sales focus, while an announcement on new European research centres is imminent.

News in brief

Do functional foods have a future?

With a demographic time bomb ticking, the demand for foods, drinks and supplements to help people live healthier, more active lives as they get older has never been greater.

Special edition: Asia

Japan: Functional foods, fads and food scares

In the first part of this Asia-focused special edition, we look to the innovation hotbed that is Japan. Japan is well known as the world’s functional foods birthplace when Yakult kicked into life there in the 1950s with its little bottles of immune boosting, probiotic drinking yoghurt and is now a global blockbuster brand.

Positive first quarter results see Danisco’s sweeteners division recover

Food ingredients company Danisco has reported “solid” growth during Q1 of 2010, with the continued recovery of its sweeteners division particularly notable.

Symrise expands Taste for Life across the health-pleasure spectrum

Symrise is rolling out a new evolution of its Taste for Life platform that underscores product development and customer dealings, covering the spectrum of consumer asks from health to pleasure.

Unstable antioxidants may hold key to acrylamide reduction

Oxidation products from unstable antioxidants may remove acrylamide in high temperature food processing, according to new research.

CSM launches fat reduction line for bakery

Dutch bakery ingredient firm CSM is introducing its line of fat-reduction bakery ingredients into the French market, to allow industrial bakers to reduce fat by around 30 per cent.

Comment

Why cavemen could hold the key to healthy eating

There’s something incongruous about the hi-tech modern food industry sniffing around the Palaeolithic era for the next big consumer trend. But hold the side order of cynicism. There might just be some logic to good old-fashioned instinctive eating.

News in brief

Egypt secure in wheat stocks

Egypt is not facing a bread shortage as it has sufficient wheat stocks put by, the trade minister has assured, reducing the risk of civil unrest.

Prune puree may be effective fat replacer in cakes

Prune puree can replace as much as 30 per cent of the fat by weight in chocolate cupcakes, and could be used to reduce saturated fat levels in baked goods, according to an upcoming presentation by US researchers.

UK nut market reaches £547m thanks to healthy eating

The UK market for nuts, seeds and dried fruit reached £547m last year reflecting the continuing trend towards healthy eating and a revived interest in home-baking, according to the latest food report from global research organisation, Mintel.

No food safety threat from cloned animals, EFSA re-confirms

There is no indication that eating meat and milk from cloned animals holds any greater food safety risk than consumption of non-cloned food, the European Food Safety Authority (EFSA) has said.

Food research projects seek new avenues to health

Leading food firms have teamed up with multi-disciplinary researchers in the UK on a range of new projects designed to uncover links between diet and health.

UK calls off public dialogue on GM

UK ministers have called off a public dialogue on genetic modification (GM), which had been requested by the previous government to explore consumers’ views and concerns surrounding the use of the technology in food.

European Commission adopts draft food trade deal with Morocco

The European Commission has adopted a draft trade agreement for the agri-food and fisheries sectors with Morocco that would open up new export opportunities for the EU food sector, especially for processed agricultural products.

Mintel urges pie rethink to keep sales strong

Manufacturers of pies and pasties in the UK may need to find ways to make the products healthier if sales growth is to be sustained once purse strings loosen, according to Mintel.

Fibre replacement may create low GI breads

Enrichment of bread flour with large particle dietary fibres may lead to low GI breads, according to researchers.

Natural advocates may overestimate additive risk: Study

Consumers who are generally concerned about chemicals in their lives are more likely to seek out natural foods, indicates a new study from Switzerland – but if they have no grasp of dose levels they may be overestimate the potential risks posed by synthetic additives.

News in brief

Gurkha sauce, anyone?

An unusual range of premium sauces and chutneys inspired by the Gurkhas is gathering steam in the independent retail sector.

Research project aims to replace saturated fats in milk

The University of Reading in the UK has been awarded a grant of almost £300,000 to research ways of reducing the saturated fat content of milk without increasing trans fat production.

Unilever says palm oil deal edges it closer to 2015 pledge

Unilever said its deal with leading supplier, Unimills, for segregated certified sustainable palm oil represents a small start for the Dutch food and personal care group but takes the company in the right direction in terms of its 2015 total palm oil usage sourcing pledge.

Leading scientists welcome Mars backed cocoa genome breakthrough

A breakthrough in cocoa genetics by a collaboration involving Mars, USDA and IBM will accelerate research into the production of trees that can better resist drought, disease and pests, and has met with an enthusiastic welcome from leading cocoa scientists in the UK.

Berry by-products may provide ‘rich source’ of natural colour

Fruits from the Basella alba L. plant could provide the food industry with a new source of natural red pigments, according to new research.

News in brief

Danske Equities sees Danisco as takeover target

New speculation about the future of Danisco has arisen this week, as Danske Equities confirmed it sees the ingredients and biotech firm as a potential target.

Ingredients federation pushes for simple, practical FIAP annex

It would be better to delay adoption of annexes to the new FIAP regulation on food additives than settle on a version that raises interpretation questions and disrupts the industry, according to the Federation of European Specialty Food Ingredients Industries (ELC).

Swedes seek health via high-fat foods

In their quest for health and wellness via the diet, consumers in Sweden are increasingly looking to organic, additive-free – and high fat products.

Robertet launches flavour range for Chinese tastes

Robertet has developed a broad new range of flavours to appeal to the taste preferences of Chinese consumers to help manufacturers develop products to suit regional taste preferences.

Positive clean label terms preferred in Germany and France

Consumers in Germany and France are more likely to respond to positive clean label terminology on food products than ‘free-from’ claims that are popular in the UK, shows research from National Starch.

Increasing ‘good’ salt could improve heart health

Raising the levels of ‘good’ potassium salts in foods could reduce heart disease risk by up to 11 per cent, according to new research.

Food price rise is not 2007 all over again, IFPRI

Knee-jerk reactions to food prices only make matters worse, warns the International Food Policy Research Institute, which cites a number of reasons why we are not seeing a repeat of the 2007/8 food price crisis.

Flavours taste milder in noisy settings, says Unilever

A side portion of jazz with your lasagne? Food manufacturers often make ‘serving suggestions’ on product packaging or wine pairing ideas, but in the future they may suggest what music to listen to while you eat too, new research suggests.

News in brief

Researchers develop system for growing veggies on the moon

Researchers at the University of Arizona Controlled Environment Agriculture Center (CEAC) claim to have developed a system to grow vegetables for a proposed lunar base.

Significant rise in undeclared EU food ingredient allergen warnings

2009 saw a significant rise in EU allergen warnings relating to undeclared milk ingredients and sulphites, according to the annual report of union food safety reporting body the RASFF.

Three workers killed at DSM plant in Italy

DSM has confirmed that three workers were killed at the weekend after an industrial accident at its food and pharmaceutical ingredient plant in southern Italy.

Ohly opens yeast extract plant in China

Ohly has officially opened a new yeast extract plant in Harbin, China, giving it an Asian production arm to complement existing plants in the US and Europe.

Unilever: Things will get worse before they get better

Life will only get tougher for Unilever in the second half of 2010, but things could improve in 2011 as its Genesis innovation programme starts to bear fruit, cost inflation cycles out and rival Procter & Gamble (P&G) starts to run out of steam, according to Investec Securities.

Comment

Time to embrace balanced kids’ marketing regulation

Kids are not going to stop liking chocolate, pizza, ice cream, or fries. Heck, neither am I. So why is industry so afraid of mandatory restrictions on marketing to children?

Genius gluten-free brand is worth £10m, reveals Finsbury Food Group

The Genius gluten-free fresh bakery brand is now worth more than £10m at retail level, just 15 months after launch, making it one of the most successful launches in the free-from market over the last decade.

EFSA calls for more data before decision on flavourings safety

The European Food Safety Authority (EFSA) has advised that safe usage levels of seven flavouring substances commonly used in or on food in member states should be reassessed, due to reservations about industry data submitted.

Premier Foods fined for “basic” health and safety failures

Premier Foods has been ordered to pay out almost ₤21,000 and slammed by UK safety authorities after an industrial accident in which a 65-kg metal pillar crushed the skull of one of its workers.

Natural pigments could be produced from fungus

Biosynthesized pigments from fungi could be used as a reliable source of natural colorants, according to a new review.

Cargill looks to tackle child labour in cocoa growing

Cargill said its planned investment of $5m over the next three years in sustainable cocoa initiatives will help address the worst forms of child labour in cocoa growing communities in the Ivory Coast and Ghana.

Reg-busting measures could boost UK food safety - FSA

A new regulation-busting scheme in the UK should raise food safety standards but would result in “significant fines” from Brussels if it delays the introduction of EC safety laws, the Food Standards Agency (FSA) has cautioned.

European food advertising for kids focuses on healthier options

Significantly fewer food advertisements targeted at children and more emphasis on better-for-you products are the key trends noted by new independent research from global management consultancy, Accenture.

Lactic acid bacteria may cut acrylamide formation

A Norwegian company has developed a new method that claims to be 90 per cent effective in reducing acrylamide formation during food production.

Food firms must prepare nutrition labelling strategies, says analyst

The nutrition labelling landscape is constantly evolving, and although final decisions on various global regulations are unlikely to be made over the next year, food manufacturers need to strategize for a number of potential outcomes, according to a new report.

Euromonitor’s take on functional foods from Finland to Ireland

In the second part of a series on the European market for health and wellness foods and drinks, NutraIngredients.com tales a look at consumer behaviour in Finland, Norway, Russia, the UK and Ireland.

Government must secure the future of our food industry

Manufacturers and retailers have called for a “shared vision and strategy” with government to ensure the UK’s food and drink industry is sustainable and doesn’t descend into catastrophe.


New R&D centre for Spanish food company Grupo Siro

Leading Spanish food company Grupo Siro has opened a €6m research and development facility in El Espinar, northern Spain to develop a range of new products including ones suitable for consumers who are intolerant to gluten and for children.

Iron fortified infant foods may not be delivering: Study

Infant formula fortified with ferrous fumerate may not be providing as much iron as first thought, according to a new study.

Deal sees Barry Callebaut double existing business with Kraft

Industrial chocolate supplier Barry Callebaut has secured a key, long-term supply contract with Kraft Foods, which will see the Swiss firm invest €51m to expand production capacity in North America, the Ivory Coast, Malaysia and Europe.

Meat report highlights growth opportunities

Northern Ireland’s meat industry must cut costs and boost exports in order to survive in an increasingly competitive international market, according to a new study.

‘Name and shame’ unfair food processors and retailers, say MEPs

New legislation should be introduced to curb the dominance of major players such as food processors and retailers in the supply chain with those indulging in unfair practices being “named and shamed” said the European Parliament yesterday.

Low-carb, high meat diet has high risks: Study

Consumers eating low carbohydrate diets based on meat are at much greater risk of all-cause mortality than those on diets based on fruit and vegetables, according to a new study.

FAO official warns of continued market volatility

A senior FAO official has argued that current instability in food commodity markets is unlikely to unravel into a crisis but warned that turbulence is here to stay.

Slovenian food market dampened by tight spending

A tight economic environment and cautious consumer spending is likely to dampen the short-term potential of the food and beverage market in Slovenia, with interest in the market coming largely from regional manufacturers, according to a new report.

News in brief

New guidelines help dairy processors calculate carbon footprint

New guidelines will ensure that UK dairy processing companies benefit from a common approach to calculating carbon footprints across the whole supply chain.

Coeliac sufferers may benefit from buckwheat enhanced gluten-free bread

Enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector, says new research.

Curcumin not carcinogenic, finds EFSA review

In its safety review of curcumin as a food colouring substance, the European Food Safety Authority (EFSA) concludes that it agrees with the FAO and WHO findings that the food additive is not carcinogenic.

New approach to flavours cuts lead times, says DSM

DSM has set up local finishing centres for its process flavours, which it says allow it to reduce lead time to customers while maintaining exact batch matches.

Barry Callebaut optimises dairy-free milk chocolate alternative

A hike in demand for lactose free products prompted leading industrial chocolate supplier Barry Callebaut to reformulate a 100 per cent dairy free alternative to milk chocolate.

Advantame poses 'no risk' to Australian and New Zealand consumers, says FSANZ

The Food Standards Agency of of Australia and New Zealand (FSANZ) says that intense sweetener Advantame poses no risk to consumers relative to its proposed usage in a range of foods.

SternEnzym and Lallemand team up for distillery ingredients

German ingredient firm SterEnzym has joined forces with a Lallemand group to create a new range of enzyme and yeast combinations targeting sprit manufacturers in the eastern bloc.

Cross-linked milk protein may reduce allergy concerns

Cross-linking milk proteins could reduce their digestibility, leading to increased satiety, and reduced allergic reactions, according to new research from Finland.

Study unlocks unpredictability of food poisoning

Pathogenic bacteria like Listeria may use ingredients in food like amino acids to protect themselves in the harsh acidic environment of the stomach, thereby boosting the prospect of food poisoning, new research has revealed.

Sustainable, edible nanostructures could have food applications

A new all-natural, edible nanostructure could be used to produce safe and sustainable food technologies, according to new research.

UK unveils new labelling responsibilities

New rules carving up responsibilities for food labelling policy in the England came into force this week, with the Food Standards Agency (FSA) losing much of its power on the issue.

Commodities to rise but you’ll cope, analyst tells industry

European food manufacturers will experience commodity inflation in the second half of 2010 but it will be more manageable than it has been in the past, predicts an analyst.

Report ranks food ingredient leaders by revenue

Cargill, Südzucker and Tate & Lyle are ranked as the three leading global food ingredient companies, according to a listing based on annual turnover.

Givaudan develops new language for salt’s effect in food

‘Salty’ is not an adequate adjective for Givaudan. It has developed a new sensory language for describing the complex taste effects of sodium in food and what is required to restore taste dimensions lost when salt levels are reduced.

Project to quantify stability of natural food colours

Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.

Metallic tasting pine nuts are from illegitimate Chinese sources

‘Counterfeit' pine nuts may be the reason why consumers have been experiencing ‘pine mouth’, according to a statement made by the Danish food authority Fødevarestyrelsen.

News in brief

UK food policy changes come into effect

The great carve up of the UK’s Food Standards Agency responsibilities has come into effect, with the agency retaining only the food safety remit and other aspects going to the Defra and the Department of Health.

Kerry plans expansion in emerging markets

Kerry Group’s strong interim performance has prompted the Irish ingredients and finished product firm to raise its earnings forecast, with more investment planned in emerging regions.

News in brief

Heineken to create Global Business Services organisation

Heineken recently announced it will create a Global Business Services organisation to deliver Purchasing and Business Process & Technology services across the company.

Solbar creates new image around soy ‘treasures’

Solbar has unveiled a new corporate branding image as it is engaged in a strategic shift towards innovation, especially in isolates soy protein and extruded products and supporting customers with technical knowhow.

News in brief

Naturex ahead in Natraceutical integration

French plant ingredients specialist Naturex is still expecting great things of 2010, as the first half of the year yielded record revenues.

Improved extraction offers natural source for mushroom flavours

Italian researchers have optimised the extraction of the mushroom flavour compound 1-octen-3-ol from a flower, highlighting the potential of a natural alternative.

Wheat volatility leads to surge in global food prices, finds FAO

The FAO has revised downward its forecast for 2010 world wheat production levels and reports that wheat market dynamics drove international food prices up in August by 5 per cent - the biggest month-on-month increase since November 2009.

Tapioca starch prices reach record levels

More price hikes for tapioca starch look to be on the cards as drought and pink mealybug infestation of Thai cassava crops has driven up raw material prices to unprecedented heights – with no relief on the horizon.

Cloning not a commercial prospect, says Irish meat industry

Stakeholders in the Irish food and agriculture industries know very little about animal cloning for food purposes, and do not view this as a commercially viable prospect, according to new research.

Which? brings misleading food labels to Defra

UK consumer advocacy group Which? has launched another scathing attack against food manufacturers who, it says, are acting irresponsibly by freely interpreting labelling guidance.