The US Department of Agriculture (USDA) has announced it will allow
extra sugar imports into the country in an effort to prevent market
shortages after hurricane damage to sugarcane crops, delayed sugar
beet harvests, disruptions...
Wheat breeders in recent years have been increasingly working on
the development of waxy wheat varieties. Yet the commodity has not
yet hit the mainstream market as no one seems to know what to do
with it. FoodNavigator-USA speaks...
Tate & Lyle's new range of starches, proteins and polyols
suggest that added-value ingredients will be a major feature of
next week's FiE show in Paris.
Cargill's patented starch, designed to deliver higher food quality
and cost savings for manufacturers, has been shortlisted in the
Most Innovative Ingredient category at the forthcoming FiE show.
The DöhlerGroup has developed a range of sports beverages featuring
Palatinose, a new type of sugar that is claimed to add nutritional
value to finished foods.
ConAgra's attempt to inextricably link itself with current health
trends is evident in the launch of its latest range of products
under the "Eat Well, Live Well, Choose Well" slogan.
A patent covering the use of the human sweet taste receptor to
screen for compounds could give Senomyx a significant edge in the
race to identify new sweet flavor ingredients.
Fiber sells if intake is linked to benefits such as energy
management, weight management and digestive health in popular foods
such as bread, cereal and pasta, claims a new report.
Tate & Lyle's ice cream sweetening system has been named as one
of the finalists at a forthcoming trade show competition, though
the company may soon face a struggle to protect its valuable
sucralose patent.
EU farm ministers met with African and Caribbean counterparts on
Monday to discuss the sweeping EU sugar reform that will bring
cheaper sugar ingredients into the bloc.
Resistant starch could improve insulin sensitivity, finds new
research from Oxford University, underlining the potential of this
increasingly popular food ingredient.
Food and drink makers developing functional, ready to drink and
instant formulas could gain from European Commission approval for
the slow-release carbohydrate isomaltulose supplied by German firm
Palatinit.
ConAgra Ingredients has streamlined its business in order to better
address the needs of its customers, and was at the IFT conference
last week to show off its potential, writes Anthony
Fletcher.
One starch for all temperatures that behaves as an instant,
lump-free thickener hits the market, as Dutch co-operative Avebe
extends its line of Paselli EZ potato starches, reports Lindsey
Partos.
ADM's promotion of two innovative ingredients at the IFT conference
this week illustrates how health awareness and regulatory concerns
have shot up the industry's priority list, writes Anthony
Fletcher.
National Starch believes that enabling food companies to label
their products as containing no or minimal additives or ingredients
is set to be a highly lucrative practice in the future, write
Anthony Fletcher.
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
Functional flavours and ingredients manufacturer Danisco, one of
Europe's largest sugar suppliers, is to cease the processing of
sugar beet at one of its sites in Lithuania, Tom Armitage
reports.
Decreased demand for low-carb products has continued to be a
headache for MGP Ingredients in the 3Q, decreasing earnings and
revenue compared to the same period last year.
A genomic milestone, researchers sequence the genome of the most
destructive enemy of the world's staple food crop rice, a fungus
called Magnaporthe grisea that causes rice blast disease.
Knocked by an economic slowdown and the strength of the Euro
against the US dollar, growth in turnover for the European food and
drink industry rose by a 1.9 per cent wisp from 2002 to 2003,
concludes a new report from the US government,...
The GMA said earlier this week that Americans are filling their
shopping carts with healthier foods and drinks, particularly whole
grains. Philippa Nuttall spoke to one firm to see whether
they had experienced an increase in sales...
Canadian firm SunOpta last week signed an agreement with MicroSoy
of Jefferson, Iowa to market its toasted soy flake ingredients in
the North American market.
Food companies are expecting a tough year in 2005 with competition
and price pressures in the food chain rising to the surface as the
key issues, reports Lindsey Partos.
The updated food guidelines for the US that were published
yesterday should encourage the food industry to look to producing
healthier, more nutrition-rich alternatives in 2005.
The announcement yesterday that DMV International and Arla Food
Ingredients could merge is a further example of how the rising
power and ongoing growth of the multiple retailers is putting
constant pressure on ingredients companies...
Small Swiss ingredients firm Veripan has linked up with food
production system giant Buhler to bring a bakery ingredient system
to a wider market and the opportunity for bakers to have a 'two in
one' service.
Daily helpings of brown rice, wholegrain bread and cereals could
reduce the risk of developing the increasingly common health
condition of type 2 diabetes.
Danish ingredients company Chr Hansen has licensed the use of a
genomics tool to improve knowledge of how probiotic bacteria work.
It could help the firm develop new probiotic bacteria with superior
benefits over existing products.
An international team has demonstrated that women with a higher
intake of dietary fibre have lower circulating oestrogen levels, a
factor associated with lower risk of breast cancer.
Fiber-enriched products are the next big thing to hit the US health
food market after the low-carb fad, according to a survey carried
out by the Naples, New York database company Productscan Online.
Despite a squeeze on ingredients prices and global volatility in
key commodities, adept risk management tools help agri-giant
Cargill deliver a strong performance for the year, with sales in
the last quarter rising by a considerable...
Confirming market opportunities for suppliers and users of fibre
ingredients, a review from the UK suggests that cancer of the gut -
one of the major causes of death from cancer - might be prevented
through a change in diet.
Findings from a new report from the Geneva-based World Trade
Organisation suggest today's highly processed food industry will
continue its thirst for ingredients, writes Lindsey Partos.
In the past two decades international trade...
On 1 May an historic moment marked the entry of ten countries and
75 million consumers into the European Union. Churchill's 'Iron
Curtain' has been consigned to the history books, heralding
democracy, stability and...
Belgium's Orafti group is investing €165 million in a second
chicory-extraction plant in Chile to respond to fast-growing demand
for inulin and oligofructose.
Millions of euros will be poured into three major
'farm-to-fork?research projects, the Commission said yesterday, to
reinforce R&D co-operation at a European level and bring a
monetary boost to the increasingly complex food...
Dutch ingredients producer Sensus has significantly expanded its
presence in the South American market through new agreements with
distributors in Argentina and Chile.
The movement of foodstuffs within the European boundaries will be
changed forever once the next step towards an enlarged Europe takes
place. Food and Life Sciences lawyer Raymond O’Rourke takes us
through a detailed look at some of...
The rye grain, and rye bran in particular, is rich in dietary fibre
and also contains a significant fructan concentration, which may
have important prebiotic properties, suggests a new publication.
Demand for functional ingredients in Europe is far from slackening
with European buyers set to reach 5 million by 2007. Ingredients
companies, such as J. Rettenmaier & Sons (JRS), are aiming to
keep pace with the demand, focusing...
Speaking in Brussels earlier this week, European Commissioner for
Health and Consumer Protection David Byrne announced the latest
development on issues relating to food safety within an enlarged
EU.
Harness our technical expertise and world-class portfolio of high-quality ingredients and formulations to create elevated, chef-driven, plant-based meat...
