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Pressure group claims university ‘worryingly close’ to dairy industry

A row has erupted after Wageningen University rejected pressure group claims that its academics are “worryingly close” to the dairy industry, after the institution issued a press release that allegedly exaggerated research findings.

Wild devises natural colour and flavour range for marshmallows

Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.

Sucralose keeps profits sweet for Tate & Lyle

UK food group Tate & Lyle anticipates a year of profitable growth based on strong performance for its sucralose ingredient.

Commission moves to help olive oil industry

As demand for olive oil falls and prices follow suit, the European Commission is intervening to ensure beleaguered producers tender for aid so they can store their surplus.

Bleaching flaxseed meal improves food ingredient uses: Study

Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.

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Trade body welcomes EU Council's adoption of food labelling regs

EU industry representatives FoodDrinkEurope has welcomed the EU Council’s adoption of the Regulation on the provision of food information to consumers today.

Soda tax could threaten Irish economic recovery, industry body warns

Irish government plans to introduce a 'sugar tax' on carbonated drinks could lead to widespread job losses within the Irish food and beverage industry and threaten the nation's economic recovery, Food and Drink Industry Ireland (FDII) has claimed.

Trials prove sensory attributes of sunflower lecithin, says Sternchemie

German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy formulations.

Anticaking ingredients may help to degrade, not stabilise, powdered nutrients, suggests research

Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.

New lipid nanocarriers showing industrial potential

R&D should focus more on new lipid nano-carrier technologies that can be easily scaled up to meet industry demands, given the potential of nano-delivery systems for use in food, says a new review

Flours promise hidden whole grain benefits

NatureFibre Oat 100 is the latest addition to a new suite of flours from Kampffmeyer Food Innovation GmbH for formulating high fibre and whole grain bakery and snack products that taste as though they are made with conventional, refined flours.

Dutch proposal to end EU duty on sustainable palm oil gains momentum

A call from the Netherlands to end European import duty on sustainably produced palm oil has been welcomed by the Roundtable on Sustainable Palm Oil (RSPO). The proposal is designed to encourage the uptake of sustainable palm oil by offsetting some of the added costs.

High prices take the shine off guar gum

There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.

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Shoppers seeking comfort in name brands

UK shoppers are slowly returning to name brands - as opposed to private-label offerings - according to research from IGD.

Newly identified gum may have food potential

A new gum isolated from the roots of an Iranian plant could be used in food systems to improve foaming properties, according to new research.

Dextran addition could expand peanut protein applications: Study

The addition of dextran to peanut protein isolate could significantly improve its emulsifying and foaming properties, putting it on par with other protein isolates such as soy and whey protein, says new research.

We are not ‘milking the poor’ in Bangladesh, Arla insists

Arla has defended itself after a charity report attacked its corporate social responsibility record in Bangladesh, and accused it of benefiting unfairly from EU subsidies that impoverished local producers.

Ongoing supply of RSPO-backed palm oil at risk, claims GreenPalm

EU food and drink makers need to incentivise suppliers to continue producing RSPO approved sustainable palm oil options or risk undermining efforts to boost a segregated supply chain, claims book-and-claim scheme provider GreenPalm.

Mars goes Fairtrade with Maltesers

Mars has announced that Maltesers will be its first brand to carry the Fairtrade mark from June 2012, the commitment follows similar moves from Cadbury and Nestle.

‘Flavour tripping’ protein shows novelty sweetener potential – or does it?

New research unravelling the mechanisms behind the ‘flavour tripping’ effects of a rare fruit protein could help to develop novelty sweeteners, but experts are split on its long term applications.

Peruvian expedition reveals new cacao flavours

Newly identified types of cacao plants with unique flavours that could be in the confectionery industry have been identified by researchers exploring the Peruvian Amazon Basin.

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Ingredients group Sudzucker reports earnings hike of 9%

German food ingredients giant Sudzucker, in a trading statment in advance of its results, reports positive earnings for the half year.

Four-year plan sees Granarolo target acquisitions and €1.6bn turnover

Italian dairy company Granarolo says it is pursuing a €1.6bn turnover as part of a four-year growth plan that will see the firm pursue more acquisitions both at home and internationally.

Nestlé gets the green light for UK expansion

Nestlé’s scheme to expand operations at its Product Technology Centre in York cleared the final hurdle last week at a planning meeting of City of York Council.

Lobby groups hamper GM foods take-up in Europe, claims report

Anti-GMO groups are hugely influential on policy making in the EU and are threatening public acceptance of the technology in the bloc, new research suggests.

Controversial Arla super dairy gets green light

Arla has secured planning approval for its new £150m UK ‘mega dairy’, despite widespread local opposition to its plans.

Cargill flavours buy not transformational but good fit for Kerry, analyst

Kerry’s acquisition of Cargill’s flavour systems for €168m ($230m) is by no means transformational but will boost the Irish ingredient firm’s beverages and dairy flavours portfolio, claims an analyst.

Beetroot extract could provide natural replacement for carmine: Synthite

A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.

Hungarian ‘chips tax’ wrecks Intersnack investment

Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.

New Focus: Most popular stories of the past six months

FoodNavigator.com takes a look back at the top five most read stories over the past six months, with salt reduction, tipped Unilever carve-up and health impact of processed meats the stories taking centre stage.

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Kerry buys Cargill flavours division for €168m

Kerry Group confirmed that it is to buy the Cargill flavour business for $230m (€168m)

'Record' results see Fonterra secure ingredients for overseas success

Improved performance within Fonterra’s ingredients businesses worldwide has seen the firm announce a record turnover of NZ $19.9bn (€11.6bn) in 2010/11.

Review highlights possibilities for healthier processed meat

The meat industry must move towards the production of healthier processed meats by formulating new and innovative products, according to a new review.

Multi-layer emulsions could provide flavour release solutions

Multi-layer emulsions can be used to control the release of flavours and aromas in food and drink products, according to new research from New Zealand.

Rexam highlights ‘medical concerns’ of high caffeine soft drinks

Sales of energy drinks are booming, but a new report from Rexam also highlights growing concerns about high caffeine soft drink use amongst young people, especially in the developing world.

Food additives: NGOs dismiss EFSA defence of its scientific independence

NGOs have dismissed the strident defence of the EU food safety agency regarding the independence of its panel looking at food additives such as aspartame.

Avebe slams Chinese restrictions on EU potato starch suppliers

Dutch potato starch supplier Avebe said it is investigating whether legal steps can be taken in response to China’s decision last week to stick countervailing duties on top of existing anti-dumping duties on potato starch imports from the EU.

PureCircle sales fall, awaiting EU stevia approval

PureCircle said that a “delay” in regulatory approval for stevia in the EU was a factor contributing to lower-than-expected sales for the year.

Cargill to open its first Asian cocoa processing plant

Cargill has revealed plans to expand its cocoa and sugar operations in the emerging markets of Brazil and Indonesia.

Lat Bri purchase sees Granarolo top €1bn turnover

Granarolo has ramped-up its presence within the EU dairy sector by acquiring Italian cheese producer Lat Bri, in a move that will take its turnover above €1bn.

EFSA chief warns EU vulnerable to food safety threats

The European Union (EU) is particularly susceptible to food safety threats, European Food Safety Authority (EFSA) executive director Catherine Geslain-Lanéelle has warned.

Research begins to unravel how we perceive fluids in foods

New research exploring the way we perceive fluids could help manufacturers develop new products with greater acceptance and more desirable mouth-feel, say the scientists.

Chinese seeking premium and healthier products, says CFC CEO

The Chinese population’s growing affluence is offering opportunities for premium and healthier products, says the CEO of the China Food Company (CFC) Plc, as the company posts better than expected revenues.

Dr Suwelack boosts sourdough production 25% with new drying line

German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.

New yogurt stabilisers address soaring gelatin prices: Cargill

Cargill has unveiled a new stabiliser system that it says will help dairy food manufacturers avoid the rising cost of gelatin in yogurt production.

Kerry aims to boost stability of natural citrus flavours

Natural flavours supplier, Kerry Ingredients, has flagged up a six month dateline for the conclusion of an existing project aiming to optimise the stability of natural citrus flavours for use in beverages.

South African food industry faces regulatory action on salt

The South African food processing industry is set to face regulatory action in a government bid to meet a 2020 target of salt reduction to less than 5g per day by per person.

New bacterial strain may produce higher yield dextran, suggests research

A newly identified lactic acid bacteria strain that produces higher yields of dextran than other strains has been identified by researchers.

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China’s Nutrastar to expand organic and speciality foods

Nutrastar is to develop its organic and speciality foods business in an 18 month expansion plan with annual production capacity set to increase to more than 6.5m kg of organic produce.

Consumers continue to seek alternatives to artificial flavours, reports Leatherhead

Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.

Ready meals demand boosts sales for Laila’s

Laila’s Fine Foods is reporting substantial growth in frozen and chilled ready meals as Mintel figures suggest the UK market is experiencing significant growth.

Guar gum could boost potential for chestnut flour in gluten free foods, says study

The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.

Oyster mushroom may provide source of new natural flavours

Fermenting oyster mushrooms could produce natural ‘meaty’ flavour compounds that are not currently available on the market, according to new research.

Diet soft drinks risk ‘rosy self-deception’ on obesity, Euromonitor suggests

Consumers of diet soft drinks risk the “rosy self-deception” that such products ‘cancel out’ excess calories consumed through food, while they could also encourage over-eating, Euromonitor International has suggested.

Unilever holds off on GAR palm purchases

Unilever today said it has not resumed palm oil purchases from Golden Agri-Resources (GAR), after Nestle said it has resumed orders.

New technology could produce pectin from orange peel waste

New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.

SME sector still 'needs' guidance on Southampton colour switch

Smaller scale manufacturers of bakery, soft drinks, confectionery and ready meals are the target of new guidance from the UK’s FSA on alternative colouring options for the reformulation of products that still contain one or more of the ‘Southampton six’ colours.

Premium Ingredients cuts casein with new pizza products

Spanish ingredients company Premium Ingredients is poised to launch two new pizza topping ingredients targeted at cutting casein levels to reduce end product cost.

‘Critical’ EU sugar supplies demand urgent action: CIUS

EU sugar supplies are at their most critical levels since the 2005 sugar reform and are causing ‘extreme volatility, instability and disruption’ to the European food and drink industry.

Dairy UK supports DEFRA date-marking changes

Trade body Dairy UK says its supports the UK government’s new initiative on date marking as a “major step forward in reducing food wastage in the home”.

Enzymes make gains in food and drink additives market

A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.

New corn fibre gum extraction process offers emulsion boost

A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.

News in brief

Rocket Fuel re-enters UK market

Food Brands Group has re-launched its Rocket Fuel coffee product, which comes packaged in self-heating cups, onto the UK market.

Consumers willing to pay a premium for tooth-friendly confectionery: Beneo

Consumers seeking a healthier alternative to sugar-coated chocolate sweets are willing to pay up to a 10 per cent premium for tooth-friendly variations of sweets and confectionery products, if they came to market, according to Beneo

Nestlé battles Kraft to retain global hot drink dominance

Despite its status as the world’s largest hot drinks manufacturer, Nestlé faces a tough battle for global dominance with Kraft in coffee due to the rising popularity of fresh coffee, according to Euromonitor International.

Speculation said to be key driver in food price instability

A new report from the World Development Movement (WDM) links financial speculation to the rising cost of foods, and calls for effective regulation to curb banks betting on food prices in financial markets.

Increased dietary potassium reduces stroke risk, study suggests

Increased intake of dietary potassium sources such as dairy foods, fruit and vegetables can reduce one’s risk of suffering a stroke, according to a new study by scientists in Sweden.

EC prolongs radiation controls on Japanese food imports

Tougher controls on Japanese food imports into the European Union introduced after the Fukushima nuclear accident in March have been extended to the end of the year, said Brussels.

News in brief

Touchi novel foods approval becomes EU law

The European Food Safety Authority (EFSA) novel foods approval for the fermented black bean extract called Touchi has been writ into law by the European Commission.

Arla close to sealing deal for Allgäuland

Arla Foods announced today that it was a "step closer" to acquiring German dairy firm Allgäuland-Käserien, after the last of the latter's constituent co-operatives voted in favour of joining the dairy giant.

Food type has effect on allergen activity, suggests research

The type of food matrix an allergen is contained in may have important effects on the way it is digested and absorbed by the body, and should be considered when determining allergenicity levels, says new research.

ADM extends premium cocoa liquor range

ADM (Archer Daniels Midland) Cocoa has extended its Unicao range of cocoa liquors produced from Ivory Coast cocoa beans, for use in premium milk and dark chocolate products.

Fad or real need: UK research aims to get behind 'free from' foods trend

New research is hoping to determine whether the rising demand for ‘free from’ foods is driven by a real need or a fad, while also identifying the potential opportunities for food and drink makers.

Surging supply projections do little to suppress cocoa prices

Surging cocoa supplies did little to prevent front month prices for cocoa (cocoa futures) creeping up by 4 per cent throughout August, according to Euromonitor. “The big surprise has been that this rise has taken place on the back of strong supply projections,” said senior foods analyst Francisco Redruello.

EU member states back lower Sunset Yellow usage levels in drinks

EU member states have voted in favour of restricting use levels of controversial food colour, Sunset Yellow (E 110), in flavoured drinks.

Gloomy maize forecast adds to pressure on cereal prices

Upward pressure on cereal prices looks set to continue, following yesterday’s announcement that the US Department of Agriculture has downgraded its yield projections for maize. The 2011 crop is now forecast at 12.5bn bushels, which is 50m larger than the 2010 crop but 417m smaller than the August forecast.

Savoury aromas may aid salt reduction, say Unilever

The addition of savoury smells to foods helps to mask the taste of sodium replacers such as potassium chloride, according new research from Unilever scientists.

Kerry acquires SuCrest, gains sweet expertise

Kerry Group’s acquisition of sweet ingredients provider SuCrest will extend its technology and expertise in that arena, said the global flavour and ingredients powerhouse.

Chilling lessons; new websites to bridge the skill gap

Today, the Chilled Food Association (CFA) is launching two new websites that it hopes will bridge the UK food industry’s skills gap.

Maternal omega-3 intake may influence childhood allergy

Omega-3 fatty acids may aid the development of the infant gut and improve how gut immune cells respond to bacteria and foreign substances, making the baby less likely to suffer from allergies in the long term, according to new research in pigs.

Fat reduction does not affect food liking in children, suggests research

Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.

‘Sweets for my sweet’ costly for Bulgarian confectioners

EU-wide sugar shortages have led to particular problems for confectioners in Bulgaria, according to recent comments from a trade body in that country.

Disappointing year for ABF ingredients, note analysts

Analysts estimate that the ingredients division of Associated British Foods (ABF) is likely to have a tough second half in line with the “lacklustre” operating performance in the first six months.

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Daily dark chocolate snack doesn't rule out weight loss, study

Dieters can still achieve weight-loss by consuming a daily dark chocolate or "non-chocolate snack" within the context of a low-calorie, nutrient-dense diet, according to a study in the Journal of the American Dietic Association.

Emulsifier alternatives may only have niche food and drink appeal

Emulsifier replacers or alternatives are likely to be used only in the premium end of food and drink products due to cost concerns, claim UK experts.

New gluten-free meals signal the move to mainstream

The launch of two new gluten-free products by Dr Schär UK is further evidence of the category’s move from niche to mainstream lifestyle choice, according to the free-from manufacturer.

Belgian firm gears-up for first ever UK stevia chocolate launch

Belgian chocolate firm Cavalier has confirmed that it is planning to launch the UK's first chocolate range containing stevia from January next year, while other launches across the EU will also follow initial listings in Belgium from November.

Mineral salts in diet could cut blood pressure, finds Finnish study

New research finds substituting potassium and/or magnesium salts for regular salt in people with high, normal or mildly elevated blood pressure result in a significant reduction in their daily sodium intake as well as a lowering of their blood pressure.

INRA tackles gender equality issues

Efforts to improve gender equality have led to nearly equal numbers of male and female employees at the French Institute for Agricultural Research (INRA) – but men still dominate decision making positions, according to INRA figures.

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Senior management changes at Arla

Arla will reoganise its senior management team from October, in a move that it says will shorten decision-making timeframes and devliver the DKK 75bn turnover growth demanded by its strategy to 2015.

Researchers agree on lab grown meat plans

An international group of scientists has taken a step closer to its goal of producing cultured meat by agreeing on important common positions about how to bring the research forward.

PureCircle gets ready for EU stevia backing, opens UK office

In anticipation of stevia approval in Europe, leading producer, PureCircle, has announced that it is setting up its European headquarters in the UK to support customers in their launches throughout the region.

Kraft invests in Bournville, defends global split

Kraft has confirmed that it has chosen Cadbury’s site in Bournville as the site of a new chocolate centre to “drive new product development and new technologies” for chocolate brands.

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Finns consider diluting drinks to cure alcohol hangover

Finnish government-sponsored research has suggested watering-down drinks such as beer, to curb problems associated with excess alcohol consumption.

Brussels looks set to end sugar quotas by 2016

The EU is set to abolish the system of sugar production quotas for the bloc as well as guaranteed minimum prices from 2016, according to a Brussels source.

Cert ID says sustainable soy standards report 'inaccurate and biased'

CERT ID, the company behind ProTerra – a standard for non-GM soy and other foods – claims a recent report from the Dutch consultancy CREM comparing soy sustainability standards misrepresents it and is biased towards the Cargill-backed RTRS soy standard.

Synthite develop natural antioxidant stabiliser for mayo

Indian spice and ingredients supplier Synthite Industries has launched a new natural antioxidant ingredient specifically designed for increasing the stability of mayonnaise products.

Solbar flags up meat substitute texture development

Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.

Rabobank takes cold comfort in EU cheese

The EU cheese market is changing from a “comfortable place” where most producers are assured of growth to a cut-throat environment where rising raw milk prices are threatening margins.

UK children could exceed ADI levels for Sunset Yellow, finds EFSA

A decision is awaited from the Commission on the use of Sunset Yellow FCF (E 110) in non-alcoholic flavoured drinks following a revised exposure assessment from EFSA showing some children in the UK could still be over the ADI levels for the additive.

R&R Ice Cream acquires Pilpa as French sales soar

R&R Ice Cream has acquired Europe’s largest private-label ice cream manufacturer Pilpa in a deal worth around €17.65m, plus stock on completion estimated at €9m.

Vegetable snacks help consumers meet 5-a-day, claims Taura

Taura Natural Ingredients has extended its portfolio to include vegetable blends that it claims will allow food manufacturers tap into the growing demand for healthier and clean label snack products.

AB Enzymes set to move up a gear in Middle East and Africa

Exploiting expected growth opportunities in the Middle East and Africa, AB Enzymes reports it has initiated a tie-up with one of the main distributors in the region – Orkila - to aid its penetration into the bakery, beverage and food specialities markets.

Research may offer new method for umami flavour identification

A new identification technique based on liquid chromatography–mass spectrometry (LC-MS) can be used to identify and quantify umami enhancing compounds in foods, according to new research.

Arla confident despite Allgäuland takeover setback

Arla Foods remains confident that its ‘take it or leave it’ takeover bid for Southern German dairy co-op Allgäuland-Käsereien will succeed, despite its initial rejection.

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Trouble brewing in France, as ASA strikes out Kronenbourg ad

The UK Advertising Standards Authority (ASA) has upheld a complaint about a national press advert extolling the French origins of Kronenbourg 1664.

Whey more potential in protein market, claim new partners Fonterra and First Milk

European food and sports beverage makers are set to benefit from a new dairy ingredients joint venture, which is aimed at increasing whey protein manufacturing capacity in Europe as well as improving the speed and reliability of the supply of such ingredients, claims Fonterra.

Pernod Ricard steadies European ship

French spirits giant Pernod Ricard has successfully grown European sales in 2010/11 after a worrying 5% slump last year, due to a “recovery in consumer spending”.

Allergen labelling in UK under the spotlight

Allergen labelling comes under the spotlight in the UK, with a new Food Standards Agency (FSA) survey aiming to get insight into the relevance of current approaches.

‘Substantial variations’ in the use of trans-fats still exist, says research

Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.

Study maps how tastes are coded in brain

Different tastes are sensed by a unique set of neurons in distinct areas of the brain, reveals new research in mice.

CASH recognises bread industry efforts on salt reduction

New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.

Organic tomato juice more ‘nutritious’ than conventional juice?

Juice from organically grown tomatoes contains higher levels of bioactive polyphenols than juice made from conventionally grown tomatoes, says a new study.

Study questions ‘calories in, calories out’ equation for body weight

The equation for energy balance and its relationship to body weight may not be as simple as ‘calories in versus calories out’, according to a Lancet paper in the journal’s special series on obesity.

Stable fish oil emulsions possible, says study

The addition of whey protein to fish oil emulsions at high pH can help to create stable emulsions with up to 70% fish oil, according to new research.

Scientists hit on way to control and improve cocoa products' flavour

A German research team has identified key aroma and taste compounds of cocoa relying on molecular sensory science and report a way to improve the taste of chocolate, which could manufacturers control and improve the flavour of cocoa products.

New Biocatalysts enzyme opens lactose-free doors for Kosher/Halal applications

Britain’s Biocatalysts has released a new lactase product suitable for use in Kosher and Halal applications, thereby offering opportunities for new development in dairy.

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Jungbunzlauer moves into lactics as part of 'natural' strategy

Swiss group Jungbunzlauer said lactic acid and its salts are a ‘strong’ fit for its strategy to focus on naturally produced ingredients, as it announces its decision to produce several grades of lactic acid, sodium lactate and potassium lactate for release in early 2012.

Dutch organic egg farm still blocked as dioxin source remains unknown

Eggs from the organic producer at the centre of the dioxin-contaminated egg incident in the Netherlands remain blocked as authorities continue to seek the cause of the outbreak.

Financial results round-up: Revenue hikes noted for Friesland Campina, Arla and Olam

Friesland Campina reports earnings for its ingredients business group rose by just over 16 per cent to €943m (as against first half of 2010: €812m), citing factors such as price rises and higher sales volume in its financial results for the first half of 2011.

Global allergy and intolerance market to hit 11.2bn euro

Global growth means the market for food allergy and intolerance products will surpass $26 billion US dollars (11.2 billion euro) by 2017, according to new forecasts from Global Industry Analysts.

European scientists asked to help cut UK bakery salt intake

Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.