Soy protein giant Solae is building a manufacturing facility in
China in order to tap into the country's huge potential as a major
consumer of soy protein.
Growing pressure on food manufacturers to cut salt levels has led
to a frantic search for alternatives. Joan Watsabaugh tells
FoodNavigator-USA.com why AlsoSalt could provide the
industry with a viable solution.
Coca-Cola has launched Sugar Free Full Throttle, a clear indication
of both the potential growth of the energy drink market and
increasing concerns over the links between soft drinks and bad
health, writes Anthony Fletcher.
There is evidence to support the putative link between consumption
of milk products and ovarian cancer risk, finds a new meta-analysis
of epidemiological studies, but the case is far from cut and dried.
A team of UK scientists will analyse and demonstrate how
bioinformatics could help food companies improve their products,
from pin-pointing allergy-causing proteins to identifying the cause
of batch spoilage.
PAI's acquisition of Chr Hansen's ingredients business was finally
closed last week, establishing Chr Hansen Holding - and thus the
Chr. Hansen Group - as a purely pharmaceutical company.
Soy protein giant Solae is building a manufacturing facility in
China in order to tap into the country's huge potential as a major
consumer of soy protein.
The European Union is reportedly considering lowering the legal
levels of alkaline phosphates (ALP) in the dairy pasteurisation
process, presenting an opportunity for lab tech firms such as
Advanced Instruments.
With the coming of age for ozone-based sanitizing systems,
CIProcess is introducing a new line of food cleaning equipment to
the UK and Ireland, billing it as a cheaper method to get the job
done.
Australia's food regulator, one of the toughest on fortification,
looks set to open up the market for calcium and vitamin-enriched
cereal beverages, and is also looking at sterols in juices,
writes Dominique Patton.
A high-fat diet may lead to over-consumption of tasty snacks, say
researchers involved in a rat study. They believe that regular
eating habits could affect sensitivity to a hormone that tells us
when to stop eating.
The UK's consumer watchdog has found that the country's major
supermarkets are observing an industry code of practice but that
suppliers are not making use of it.
Fortifying milk with folic acid offers an accessible source of the
vitamin, report Dutch researchers who tested bioavailability of the
nutrient in a clinical trial.
The WTO has declined to endorse the EU's tariff level of 230
EUR/tonne for banana imports, forcing the Commission to initiate a
new consultation process, writes Anthony Fletcher.
Raisio's Benecol products are emerging as the major driver of
profits at the firm, following many years as a loss-making
activity, reports Dominique Patton.
Kraft Foods Global has extended its collaborative research
programme with Senomyx on novel flavour modifiers for a further two
years, underlining the flavour technology firm's success in working
with the biggest food manufacturers.
The British use food treats to stave off feelings of insecurity,
according to a new survey whose findings that may go some way
towards explaining the UK's high obesity rate.
A study of how genes vary between individuals could help determine
how to adjust the nutritional content of foods to suit individual
diets, according to UK scientists.
Whether it is a pork pie from Melton Mowbray or olive oil from
Nimes, every Tom, Denis and Haemon seems to believe their local
food deserves the EU's protection from big, bad corporations.
AB Enzymes will launch a new product to replace potassium bromate
in time to cash in on an increased Asian demand for substitutes,
after the substance was banned in China early this month.
The UK's Food Standard Agency announced the withdrawal of three
food products last week due to the presence of Sudan I, undeclared
irradiation and contamination.
The rising success of low-GI foods may be down to their promise of
longer lasting satisfaction compared with the deprivation
associated with low-calorie or reduced fat foods, reports
Dominique Patton.
In a bid to meet the skill shortage in the food and drink industry
the UK has set up a system to provide employers with an accredited
system for checking the qualifications of potential employees.
EFSA executive director Geoffrey Podger is stepping down to take up
a new post as chief executive of the British Health and Safety
Executive (HSE) on 28 November 2005, writes Anthony
Fletcher.
