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News > September 2011

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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...

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.

News in brief

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,...

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...

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...

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...

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...

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...

News in brief

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,...

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...

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.

News in brief

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...

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.

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