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News > November 2009

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News in brief

New chair for novel foods and processes committee

The UK’s Food Standards Agency has appointed a new chair and a new member for its expert Advisory Committee on Novel Foods and Processes.

New regulation to impact liquorice prices, says leading supplier

Confectionery makers can expect no let up in the current high liquorice prices due to the fact that pending EU regulation, setting limits for the first time on Ochratoxin A...


Krill conflict could threaten omega-3 potential

The krill category and the science backing it are still emerging, but there are many who believe krill extracts have the potential to 'go big' in the healthy foods arena....

Inulin-gum mix creams up low-fat custard

A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.

Dispatches from FiE

DSM launches enzymatic whey whitener

DSM has developed a new fungal peroxidase that can whiten whey without the use of harsh chemicals, and avoiding off-tastes and protein irregularities.

Changing tastes make China new flavour centre

Burgeoning demand for flavours from Chinese food manufacturers has led to rapid growth in the last decade and encouraged more foreign firms to set up operations there, says Leatherhead.

France defines GMO-free labelling threshold

The French government’s advisory council on biotechnology has outlined rules for a voluntary GMO-free labelling system in a new report.

Chia EU novel foods approval beckons bread deals

The omega-3 and omega-6 laden ancient grain, chia, has had its European Union novel foods status confirmed for use in bread products.

News in brief

New tomatoes could convince doubters

Two new tomatoes, one sweet and one aromatic, made thier debut in UK Tesco stores this week, created by the retailer’s dedicated grower in South West Spain.

Competition at stake in Copenhagen, CIAA

The EU food and drink industry is keen for a deal in Copenhagen next month as ongoing uncertainty over climate change policy would undermine its ability to invest profitably and...

Frutarom explores authenticity in natural citrus

Frutarom is introducing new premium natural citrus flavours intended to be as true-to-nature and authentic as possible – and which meet incoming labelling rules for natural and FTNF flavours.

Fad diets are making Brits fat, claims gastro expert

Fad diets are contributing to Britain’s obesity crisis, the president of the British Society of Gastroenterology (BSG) said at the Gastro 2009 conference in London this week.

Clean label demand behind new fruit line for choc makers

Chocolate processors can boost their clean label and meet good for you indulgence trends with a new fresh fruit based ingredient range that is free from artificial additives, allergens and...

Milk fat can help eliminate choc fat bloom, claims study

Replacing some of the cocoa butter with milk fat can control fat bloom in chocolate, according to new research from Canada.

Business opportunities in sustainable ingredients

Developing a sustainability strategy makes sense for food ingredients companies to ensure security of supply, to leverage brand opportunity in innovations, and to realise returns on investment in agriculture, says...

Treatt rolls out six savoury top notes

UK-based flavour and fragrance ingredients company Treatt has developed six new synthetic nature identical top notes, primarily for use in savoury flavours.

Distributor plays up fruits’ technical power

A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.

Consumers want better GM labelling: Report

Consumers think that current labelling regulation for genetically modified (GM) foods is inadequate, according to a new report from the UK’s Food Standards Agency (FSA).

News in brief

New CEO for Gelita next year

Gelita has announced the appointment of Dr Franz Josef Konert as its new CEO as of the start of 2010.

Salt reduction requires regulation, say researchers

Millions of deaths could be prevented each year if individuals consumed 5g less salt per day, concludes a new meta-analysis that calls for top-down regulations in addition to self-regulation by...

Citrus grove project yields new lemon and lime flavours

Givaudan has unveiled ten new lemon and lime flavours, new fruits of its collaboration with the citrus grove at University of California, Riverside.

Cognis counts on cost savings to counteract sales drop

Cost savings initiatives have helped offset steeply declining sales for nutritional and personal care ingredients company Cognis during the first three quarters of 2009, the company said on Wednesday.

News in brief

Ajinomoto brands aspartame AminoSweet

Ajinomoto has unveiled a new brand name for its aspartame sweetener which draws on its origin from amino acids.

Major JK Sucralose expansion predicts market surge

JK Sucralose has announced that it intends to expand capacity at its Jiangsu, China plant to 4,000 metric tonnes by 2020, confident that the market is set to skyrocket.

Dispatches from FiE

New enzyme enables softer premium bread

Novozymes is introducing new enzyme for premium bread products which can provide longer-lasting crumb softness, elasticity and moistness.

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