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News > November 2010

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Food industry key to tackling iron deficiency: Review

The food industry holds a vital role in helping to improve iron intakes and iron status through fortification, says a new review.

Italy loses EU court battle to retain 'unlawful' chocolate sales name

Italy has lost a long-running legal battle after the European Court of Justice (ECJ) ruled that the nation's chocolate producers were guilty of breaking union regulations relating to pack labelling.

NutriGal gathers data on soy ingredient's satiety potential

NutriGal has gathered positive preliminary data to support the satiety effect of its eponymous protein and fibre ingredient, derived from a by-product of the soy processing.

Cognis launches non-hydrogenated fat whipping agent

Cognis has announced a new addition to its Lamequick range of whipping agents, which it says enables luxury Chantilly cream and cake fillings without hydrogenated vegetable fat.


EU food safety left rudderless by Commission move on BPA

The hand on the tiller that is food safety in Europe has been left somewhat unsteady by the recent regulatory actions taken by the European Commission on BPA and food...

Policymakers critical for sustainable consumption, roundtable finds

Political leadership is crucial to encouraging more sustainable food consumption, attendees at a Kellogg’s Breakfast Club meeting heard this month, with industry and civil society playing important roles too.

Tactile senses hold key to texture perception: Study

Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.

Danisco expands and updates French cultures site

Danisco has completed the next phase of its cultures capacity expansion with the opening of modernised and enlarged facilities in Epernon, France, allowing it to reduce response times for DVI...

News in brief

Online grocery to double in five years, IGD

The phenomenon of online shopping looks set to explode in the next five years, with IGD predicting the market value in the UK will double to £9.5bn by 2015.

No decision on ‘no added salt’ and’ x% less fat/salt/sugar’ claims until 2011

Manufacturers waiting to find out whether they will be allowed to use terms including ‘no added salt’ and ‘low-Gi’ under the EU health claims Regulation will now have to wait...

Bran fibre shows sugar-reducing, gut health boosting potential in cookies

Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.

Pastry ingredients supplier Unifine put up for sale

The owners of Unifine Food & Bake Ingredients are seeking a buyer for the pastry ingredients supplier, with Royal Cosun saying it has retained an investment house to conduct a...

National Starch launches new tomato solid replacement product

Significant cost savings and improved consistency and quality, compared with other stabilising starches, are the benefits claimed for Precisa Pulp 01; a new tomato solid replacement product from National Starch.

Does salt reduction mean taste reduction?

Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean...

News in brief

Nestlé highlights the importance of nutrition in elderly

Nestlé outlined the value of nutritional interventions with protein and vitamin D intake, optimising functionality in the elderly which may ultimately help to reduce the cost burden on healthcare systems.

Voluntary regs not delivering on salt cuts in bread, says Australian report

Less than half of bread products in Australian supermarkets have acceptable salt levels, according to a report published this week by Sydney based, The George Institute for Global Health, and...

News in brief

Sweetleaf stevia wins excellence award

Sweetleaf stevia has received a fillip from the organising committee of the International Society of Antioxidant in Nutrition and Health, which named it winner of the 2010-2011 Stevia Product Excellence.

Cognis gets back in shape post recession hit

Cognis is anticipating record results in full year 2010, as higher demand, better capacity utilisation and a portfolio shift towards high-value products has delivered a bumper set of results for...

Polyphenol-rich seaweed extracts may have anti-diabetic effects: Study

Polyphenol-rich extracts from edible seaweed may have anti-diabetic effects due to their ability to inhibit certain digestive enzymes, according to new research.

Gluten-free buckwheat crackers pass taste quality test

Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.

Tate & Lyle agrees sale of molasses business

Tate & Lyle has agreed the sale of its molasses business to W&R Barnett for £67 million cash, a deal that is consistent with its strategy to dispose of its...

Nano definition raises as many questions as it answers

The Institute of Food Science and Technology (IFST) has welcomed moves by the European Commission (EC) to develop a definition of nanomaterials for regulatory purposes, but raised some concerns about...

Danisco adds clear versions to xanthan gum line

Danisco has added to its line of high performance Grinsted xanthan gums with new transparent versions opening up its use in applications like dressings and beverages where clarity is required.

Plant extracts may act as low sodium salt replacer: Study

A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a...

News in brief

IUFoST delegates agree food security principles

The International Union of Food Science and Technology (IUFoST) has released its outline plan of work for the global food science and technology community, known as the Cape Town Declaration,...

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