Breaking News on Food & Beverage Development - Europe US edition

Europe takes 'wait-and-see' stance on diacetyl flavouring

EU regulators and processors say they are examining the use of diacetyl for foods, following reports of hundreds of US workers falling ill from a deadly lung disease linked to the inhalation of the popcorn flavouring chemical.

Scientists warn against folic acid fortification

Researchers at the UK Institute of Food Research have warned that fortifying flour with folic acid may lead to a range of health problems, a finding that calls into question the Food Standard Agency's approval of the move earlier this year.

TV-hypertension link could fan kid food ad debate

Another study has linked TV viewing to increased incidence of childhood obesity, but this time the researchers also pinpoint a higher risk of the children developing hypertension.

Galam, Atomer, strengthen position in EU fructose market

Israeli fructose supplier Galam Group will take a majority share in the Spanish company Atomer SL, building on the market demand for natural sweeteners with a low Glycemic Index and calorie count.

UK retail landscape set for shake up

Recommendations made by the UK's Competition Commission (CC) could mean that competition in the country's supermarket sector could be set for a shake-up, a move that could spell significant changes for food and drink manufacturers.

Chr Hansen forms partnership to increase polyphenol production

Ingredients developer Chr Hansen and Swedish dairy company Norrmejerier have joined forces to improve and increase the production of healthy polyphenols for food and drink applications as well for dietary supplements.

UK moves one step closer to ban on trans fats

The UK government has taken a significant step towards the possible banning of trans fatty acids by asking the Food Standards Agency (FSA) for its urgent advice.

Brown marine algae mined for functional ingredients

Polysaccharides from brown marine algae could provide the ingredients for a new wave of beverages with health benefits, according to researchers in Ireland.

European GM crop cultivation leaps 77 per cent

The cultivation of genetically modified (GM) crops in Europe has increased by 77 per cent in the past year, according to figures released yesterday by the biotech industry association EuropaBio.

FIE opens doors in London

Trade show Food Ingredients Europe (FiE) kicks off today in London, attracting 23,000 representatives from across the industry and the latest innovations in ingredients, formulation and processing techniques.

Micro-fibres eyed as future functional ingredients

'Micronised' insoluble fibres, insoluble fibres processed to the micron scale, could favourably change the gut health of hamsters and may translate into important ingredients for functional foods, suggests new research.

Mastertaste launches new masking flavours for soya

Flavours manufacturer Mastertaste has announced the launch of a new flavour line focused on improving the taste of soya products in response to increasing consumer demand for the dairy alternative.

France puts the brakes on GM cultivation

France is putting in a place a moriatum on the commercial cultivation of genetically-modified crops pending a review of the sector, a decision that means no new crops can be planted until country's biotech position will be clear.

New milk culture for yoghurt launched

A new line of freeze-dried and frozen cultures for yoghurt production offer a cost effective replacement for milk solids, while also retaining taste and texture, their manufacturer claims.

French fibre source claim opens new markets for Nutriose

Roquette has obtained recognition from France's AFSSA for Nutriose's fibre properties, meaning that products containing the ingredient in its home market can now carry 'source of fibre' and 'rich in fibre' claims.

Raisio extends rights to cholesterol-busting Benecol

Raisio has reached an agreement with its European and American partners to extend its rights to the cholesterol-lowering Benecol brand in France and the United States.

Euro Parliament pledges investigation of retail prices

The European Parliament yesterday voted to investigate retailers' responses to the hike in food prices, but maintained that the increased demand for biofuels is not the main reason for the current situation.

Bakery and brewing bolster Novozymes food enzymes

Novozymes has reported sales of DKK435m (€58.35m) for food enzymes in Q3 2007, during which it launched its long-awaited acrylamide-reducing enzyme Acrylaway.

Danisco cultures can replace nitrite salts in cured meats

Danisco is launching two new cultures that it says can give meats the same colour, flavour and shelf-life as those cured with nitrite salts - but allowing for all-natural claims to be made on the label.

Cocoa husks offer green pectin source

Cocoa husks, a by-product of cocoa processing, may offer an alternative, environmentally friendly, and cost-efficient source of pectin for food, suggests a new study.

Differentiation helps reverse vitamin price slide for DSM

DSM's nutrition cluster looks to be reaping rewards of its differentiation strategy, with quality-based branding initiatives such as Quali-C said to contribute to a reversal in the price-slide for vitamins.

Fermented soybeans offer natural antioxidants

Tapping into the ever-growing search for natural antioxidants to prolong the shelf-life of foods, new research from Taiwan suggests polyphenols from soybean could be added to the list.

Germans develop new scheme for nutrition labelling

The German government has contributed to the labelling debate by producing new guidelines for increased nutritional information on food packaging, which focus on calorie content as the best way to inform the consumer.

Organic not organic if it's air-freighted, says Soil Association

Organic produce that is flown into the UK may not be certified as organic until it meets standards on ethical and fair trade, the Soil Association proposed today, a decision that has stirred up fears for the livelihoods of farmers in the developing world.

Grapefruit juice gets anti-cancer fillip

Grapefruit juice and its active components, furocoumarins, may inhibit cytochrome P450 enzymes involved in the activation of compounds into cancer-causing compounds, suggests new research from the US.

Three clean label vanilla extracts launched

French supplier Euringus has developed three organic, clean-label Bourbon Madagascar vanilla extracts that retain the volatile flavours and vary in strength.

S Black eyes ingredients expansion through Azelis merger

UK-based life science company S Black is eyeing further expansion in the personal care and food sectors having become a part of the larger Azelis Group, a leading distributor of chemicals and polymers in the European market.

Nature, not nurture, decides whether we like garlic

A new study has presented strong evidence that food preferences are largely governed by hereditary rather than social and environmental factors, especially when it comes to a taste for garlic, coffee and fruit and veg.

Research identifies beverages, soups as beta-glucan carriers

Beverages and ready-to-eat soups are prime candidates as carriers of added beta-glucan so long as manufacturers maintain sensory properties, according to a new book.

Danisco offers to Care4U with food protectants

Danisco is taking its natural food protection services to a new level with the launch of a new label called Care4U, which combines ingredients with advice and analytical support.

Health claims research free to all

The Swedish Nutrition Foundation (SNF) has signed a contract allowing free access to scientific research, which will provide much needed evidence for companies wishing to make a health benefit claim.

US testing speeds peanut import process

The import of American peanuts by European countries is now simpler and quicker because the European Commission has approved the pre-export aflatoxin tests carried out by the USA.

Superfruit flavours get ever more exotic

Flavour industry innovators are seeking inspiration from ever more exotic superfruits like lula and camu camu, in a bid to both harness their healthy reputation and present new offerings to counter consumers' organoleptic boredom.

Investigate retailers price hikes, says EPP-ED

The European Parliament will today debate whether measures should be introduced to ensure retailers do not take advantage of the continuing rise in food prices.

Other salts offer low-sodium bread potential

The use of potassium, magnesium and calcium salts in place of sodium chloride could lead to breads with 33 per cent less salt than normal, with changes in texture and mouthfeel, according to new research from South Africa.

Partnership will speed up clients development, says Danisco

Danisco has today spoken for the first time about the benefits it expects its new partnership with Firmenich to bring to customers, and its impact on innovation in the field of taste and texture.

New flavouring regulation presents challenges to industry

With new legislation covering flavourings is a hot topic for debate by the European Parliament and Council, a leading consultant set out some of the main flashpoints of debate and potential challenges for the industry.

Golden apple extracts eyed as novel pectin source

A collaboration between researchers in Cameroon and France is exploring the potential of ambarella peel as a source of pectin, and could offer industry a novel ingredient with new properties.

Economic inequality fuels obesity crisis

The food industry must increase healthy choice through innovation to combat the uneven distribution of health resulting from economic inequality, according to participants at a European parliamentary symposium on obesity.

Weekly Comment

The weather excuse

With all the threats facing food and beverage production -- from contamination in the food chain, to rising input prices -- there appears to be one menace that towers above the rest, namely 'The Weather'.

Little capers pack a big antioxidant punch

The humble caper, a small addition to the Mediterranean plate, is a rich source of antioxidants, and exhibits protective benefits even when consumed in the small concentrations used for flavouring, says a new study from Italy.

Colouring trends march from natural to E-number-free

Following the Southampton study that cast safety suspicions over certain artificial colourings, ingredients firms are redoubling their development and communication efforts to highlight alternatives from other sources.

European Muslims are hungry for more Halal, expert

European Muslims are underserved by Halal food options, says certification expert from Singapore, while Southeast Asia and the Middle East are eyed by certified Western companies keen on exports.

Soy proteins designed to replace milk

Two new soy-based ingredients could allow processors to replace higher-priced dairy counterparts without significantly affecting nutrition and taste, their manufacturer claims.

Insoluble fibre aids obesity, diabetes prevention says study

A breakfast high in insoluble fibre could aid weight loss by reducing appetite, lowering food intake and reducing the glycemic response to a meal consumed 75 minutes later, according to new research.

Trade buyers to benefit from M&A environment

Mergers and acquisitions in the UK food sector almost tripled in value in the first half of 2007, says a report, but the credit squeeze could put off private equity, meaning more opportunities for trade buyers.

Alginates to boost stability of dairy-protein emulsions

The use and stability of dairy proteins as emulsifiers could be massively extended by adding sodium alginate into the mix, according to new research from Massachusetts.

Ministers request folic acid-colorectal cancer review

UK health ministers have asked the Food Standards Agency to take another look at studies on folic acid fortification and colorectal cancer risk before making a decision on mandatory fortification of some food products.

Obesity report lends weight to nutrigenomics

A shocking report which predicts more than half the population of Britain will be extremely overweight by 2050 could give an incentive for developing personalised nutrition as a tool for cutting obesity.

Food Valley stirs Japanese soy sauce business in Europe

A second Japanese company has set-up operations in The Netherlands' renowned Food Valley this year, underscoring the region's strategic importance, both in R&D and in proximity to the high-potential European market.

Cargill signs joint venture for Spanish olive oil

Agri-business giant Cargill has engaged in a joint venture with Spain's largest olive oil producer, Hojiblanca, to source, trade and supply customers worldwide with private label and bulk olive oil.

Danone sales up, despite weather issues

Danone's sales for the first nine months of the year have been up year-on-year - despite beverage sales down by more than 11 per cent.

Obese not personally responsible for weight, says study

Obesity is not an individual problem but a result of technological progress that exceeds the pace of human evolution and changes in food availability, according to a UK government-sponsored study released today.

Innovation needed to boost lactic acid profits, Purac says

Lactic acid producer Purac has said price increases for its product have not been enough to offset the cost of raw materials and energy.

Indian herbs offer natural antioxidant alternatives

Traditional herbal medicines from India may also offer a novel source of antioxidants for the food industry for boosting both the shelf-life and nutritional content of food, according to a new review.

Fermented tea eyed as natural preservative source

Tea, seemingly always in the headlines for its potential health benefits, could also offer an interesting source of food preservatives, Chinese researchers report.

Wimm-Bill-Dann expands further into growing markets

Russian healthy food producers Wimm-Bill-Dann has increased its presence by taking over a dairy producer in Georgia, which will help supply markets in Armenia and Azerbaijan.

Garlic's heart benefits pinpointed

The chemical compounds behind garlic's breath-tainting properties may also be the source of its heart benefits, according to new research from the US.

The right to food skips 854 million people

The UN Food & Agriculture Organization (FAO) today called for governments around the globe to guarantee the world's population the right to feed itself.

EC plans initiative to improve industry competitiveness

The European Commission's Directorate General for Enterprise Policy is organising a conference to review developments in the food and drink industry, and lay the foundations for a new scheme aimed at improving European competitiveness and encouraging new initiatives.

Food allergies linked to animals' proximity to humans, says study

Scientists have found that the evolutionary distance of animal proteins to human proteins determines how likely they are to trigger a food allergy - research that could help with the development of free-from foods and allergy therapies.

Frutarom snaps up Gewurzmuller in expansion drive

Frutarom today announced it had agreed to acquire German-based Gewurzmuller Group for $67m (€47m), a move to further expand the company's presence in the global market for flavours and functional ingredients.

SMEs fight to be reinstated in EU obesity platform

European food production SMEs argue they should be allowed to return to the EU platform for action on diet, physical activity and health, because they have significant contributions to make in the fight against obesity.

Suedzucker expects benefits from sugar reform concessions

Suedzucker has adjusted its profit and revenue expectations for full year 2007/8 following EU moves to make sugar reform more attractive to growers, indicating that the industry efforts to lessen the blow for the industry could be effective.

Weekly Comment

Time to get serious on health claims criteria

The European Food Safety Authority's task to assess thousands of health claims is a headache in anyone's book - and one made worse through vague instructions to industry.

Alternative networks foster food trust and loyalty, says report

Research published this week into alternative food networks indicates that direct contact with food producers can garner greater trust and loyalty - important elements in building successful food brands.

Soya left out in the cold on milk legislation

Soya producers and MEPs have once again appealed to the European Commission to allow soya drinks to be described as 'milk', thereby introducing legislation that would regulate the quality of the beverage.

Firmenich sheds light on Danisco taste-texture partnership

Fresh from its acquisition of Danisco's flavours unit, Firmenich has uncovered details on its partnership with the ingredients firm to research taste and texture interactions.

FSA quizzes industry on additive removal plans

The UK's Food Standards Agency has requested the food industry tell it what action has been taken to remove certain artificial additives from products and the timeframe for achieving further removals, in the light of the Southampton study linking some colours and sodium benzoate to hyperactivity in children.

Metro dumps Kellogg over price hike

Germany-based retailer Metro has taken Kellogg's products off its shelves after the cereal company attempted to pass on higher commodity costs through price hikes.

Asian Palm Oil Company IPO to fund expansion

Asian Palm Oil Company is planning a flotation on Aim this month, according to reports, in a bid to cash in on the increasing international demand for the edible oil.

Obese have six times greater risk of oesophagal cancer, says study

According to the International Obesity Task Force, an estimated 300m adults worldwide are obese (body mass index over 30). "Conservative estimates suggest...

Cognis makes lauric acid-free whipping agent for snacks

Cognis has developed a new whipping agent under its Lamequick brand using vegetable oils that are free from lauric acid, thus avoiding the soapy taste that can result from interactions with herbs and spices.

Low fat diet shows decreased risk for ovarian cancer

A low fat diet could reduce the risk of ovarian cancer in postmenopausal women, according to the US' Women's Health Initiative (WHI) Dietary modification trial.

Mastertaste makes healthy flavours with Active Botanicals range

Mastertaste is aiming to tap two key trends for food formulation with it new range of Active Botanicals: natural flavours and perceived health benefits.

Sipal Partners introduces organic fructose syrup

Sipal Partners has developed an organic fructose syrup with exceptionally high fructose content, providing a sweetener low in calories and with a low glycemic index for a growing market sector in Europe.

Food price and obesity affect mothers' shopping habits

Increasing the price of unhealthy foods does have the desired effect of reducing consumption, according to a new study from the US.

FAO fights for the Right to Food

The FAO is flagging events taking place to mark World Food Day next week, with more than 150 countries organising around the theme The Right to Food.

Reformulation and the bid to stem commodity costs

Palsgaard, CP Kelco and Danisco have said they are researching ingredients' potential to reduce reliance on commodities in food products, but are manufacturers really prepared to reformulate to help control costs?

Tate & Lyle says adios to Mexican sugar

Tate & Lyle has taken new measures to remove itself from volatile commodity markets and refocus on value-added ingredients, with a plan to sell its Mexican sugar business, Grupo Industrial Azucarero de Occidente.

Weekly comment: Food prices

Will value-added lose out to the basics?

Food companies have been focussing on value-added products in a bid to reduce their reliance on commodities, which can fluctuate wildly and deliver slim margins. But now that prices of basic foods are at an all-time high, can value-added foods still compete for their share of the consumer buck?

DSM saves sausages with anti-mould innovation

DSM Food Specialities has developed a new mould and yeast inhibitor for meat products, said to ensure an even coating of natamycin on products like sausages and give stronger protection against health risks.

Beverage and dairy drive Givaudan's Euro sales

Givaudan has reported sales growth in its flavours division in Q3, particularly in the European beverage and dairy segments, and in developing markets.

Research targets better sweet potato pigments for foods

Fermenting purple sweet potatoes may lead to better extraction and stability of the anthocyanin pigments for use as natural food colourings, Chinese researchers report.

Bud maker denies GM accusations

Anheuser Busch yesterday denied claims by environmental organisation Greenpeace that batches of its beer, including the flagship brand Budweiser, contain genetically modified (GM) materials.

Bakkavor extends Welcome to UK ingredients firm

Icelandic food group Bakkavor has acquired UK flavourings firm Welcome Food Ingredients for an unspecified sum - an unusual move for a company that describes itself as a leading fresh prepared foods and produce provider.

High GI diet may favour age-related sight loss

People at risk of declining sight from age-related macular degeneration (AMD) may benefit from reducing their intake of refined carbohydrates, suggests new research.

DSM launches combo of natural cake ingredients

DSM has developed a new package of clean label cake ingredients, which promises fat reduction and quality benefits, whilst helping to keep costs down.

Chr Hansen expands European flavour base

Chr Hansen is expanding its flavour production centre in Denmark to enhance its product range, efficiency and service to customers and strengthen its position in the dairy flavourings market in Europe.

Spruce mill waste could rival gums for food

Scientists in Finland suggest that carbohydrates released into process waters of softwood mills could offer the food industry with a novel source of mannans to rival guar gum and friends.

DSM flags ten per cent citric acid price rise

DSM has become the latest citric acid producer to announce a price increase, at a time when industry fears a shortage of Western-made material unless costs can be passed on.

Codex proposes guidelines for non-approved GMOs

The Codex Alimentarius Commission is to create guidelines for assessing the risk of imported food made with non-approved genetically modified plant material, which would help relax trade barriers.

Ending organic by air will hurt developing world, report

Banning air freighting of organic fruit and veg would seriously compromise the livelihoods of farmers in the developing world, says a new report from the ITC.

CP Kelco sees pectin potential for yoghurts

A manufacturer of pectin-derived hydrocolloids claims that its ingredients could be used as a more cost effective means of preserving functionality in yoghurts.

Plant sterols in low fat milk effective for cholesterol cuts

Phytosterols incorporated into low-fat fermented milk was effective in lowering LDL cholesterol levels in people with slightly elevated cholesterol, French researchers have reported.

Tate & Lyle woos Asia with R&D drive

Tate & Lyle has opened a new research and development centre in Shanghai, China to help manufacturers develop food products that are targeted to the preferences of Asian consumers.

DSM launches enzyme for cloudy citrus drinks

DSM has developed a new enzyme for citrus fruit processing, which retains a cloudy appearance in juice drinks and makes them more visually appealing to consumers.

Ebro Puleva wont predict sugar hit before terms

The sugar arm of Spanish food group Ebro Puleva has said it is impossible to estimate the impact of EU sugar reform on its business, until the regulatory situation in Spain is clarified.

Hairy roots eyed as flavour factories

Hairy roots, structures formed by a common soil bacterium after it infects a plant, could be tailored to become natural factories to produce food flavourings, researchers have reported.

India gives boost to vanilla farmers

The Indian ministry of commerce is taking steps to help its vanilla farmers following a dip in world demand for the natural flavour.

Recipe unveiled for 'Green Super Rice'

A sustainable harvest of nutrient-rich, pest- and drought-resistant, high-yield rice could be within reach thanks to recent genetic advances, Chinese researchers have reported.

Purac raises prices across all product categories.

Purac has announced it is increasing its prices increases for lactic acid, lactates, gluconic acid and gluconates.

Old-fashioned pickles need healthier image

Pickles, chutneys and relish should develop a healthier image by using low calorie content and switching to fresh ingredients to reverse their increasing unpopularity, according to market research firm Mintel.

Enzyme acquisition raises Novozymes' profile in India

Novozymes, a world leader in bio-innovation, has significantly increased its presence in the Indian market by completing this week the acquisition of the enzyme activities of Bangalore-based Biocon Limited.

Vanilla acquisition boosts Symrise sourcing

Symrise, a manufacturing company of flavours and fragrances, seeks to strengthen its farm-to-fork approach in vanilla production and improve its international standing in the fragrance and flavouring market through its integration with Aromatics S.A.S.

Indian guar gum imports 'accepted' in EU

Fears over dioxin levels in guar gum supplies from India are not stopping the shipping of consignments, according to reports from India.

Yellow fats can still melt into market, Mintel

As the yellow fats market competes against products for consumers aspiring to healthier lifestyles, Mintel has highlighted how manufacturers of these goods should play up their taste attributes.

Hydrocolloids go head-to-head as emulsifiers

Sugar beet pectin has come out top in a comparison of hydrocolloids for stabilising emulsions, researchers from Japan and the UK have reported.

Ginger shows potential against infant diarrhea

The popular spice ginger has potential as a herbal supplement against bacteria-induced diarrhea, suggest results from a preliminary study in animals.

Tate & Lyle 'cautious' about outlook

Tate & Lyle continues to be dragged down by EU sugar reform, while additional challenges such as high corn costs have prompted the firm to view near term outlook "with caution".

Sugar reforms prove bittersweet for ACP

The African, Caribbean and Pacific (ACP) sugar producing countries have said they are deeply concerned about the amendments to the EU sugar reform, which brings to an end "preferential access" to Europe's market.

Good, bad carb definitions misleading, says review

Dividing carbohydrates into 'good' and 'bad' carbs is misleading, and cannot be used as a measurement to prevent overweight and obesity, according to a review of scientific literature on the contentious topic.

Wild to go public

Wild is looking to go public - an announcement that could shake up competitors if the German flavour powerhouse capitalizes on investment and fine tunes its operations.

Weekly comment

Ripping the red tape

They say that patience is a virtue. But when it comes to the regulatory process on both sides of the Atlantic, patience too often results in dust gathering in the "to do" box on some regulator's desk.