Danisco is launching a new emulsifier and stabilizer
system for vegetable-based whipping cream, which it says
has benefits compared with both with dairy cream and other
vegetable alternatives.
French supplier Euringus is introducing a new organic pea fibre to
its ingredient range, which it expects will help food makers meet
demand for fibre-enriched products in Europe in the light of
consumer campaigns.
Solae and Senomyx have entered into a collaborative agreement for
the development of new flavor ingredients intended to enhance the
taste characteristics of soy proteins.
Chocolate giants Hershey and Barry Callebaut, have teamed up for a
landmark partnership which will see the Swiss cocoa producer
providing the raw material for Hershey's chocolate products and
expanding facilities in South America.
DSM Food Specialities is opening a new process flavour plant in
Xinghuo, China, which it says will expand its product range and
double capacity to make the Dutch company becomes the largest
process flavour maker in the world.
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
The energy drink market has gotten further stimulus from club
crowds who mix these functional beverages with alcohol, according
to market researcher Mintel.
Propolis, the waxy resin collected by honeybees and currently
marketed for its health benefits, could also find use as a
natural food preservative, suggests new research.
The EU has issued plans to harmonise pesticide residue
testing among member countries with a series of measures
designed to improve the safety of food supplies.
The Food and Drink Federation has said that many of its members are
clued up on waste- management issues, with programmes already in
place to reduce waste, minimise packaging, and increase recycling.
The European Anti-Fraud Office (OLAF) estimates that a major citrus
fruit scam in Italy has defrauded the EU budget of up to €50m in EC
aid for the processing of certain fruits.
Polyphenols, antioxidants linked to a long list of health benefits,
may not be so good for you when taken in larger doses found in
supplements and foritified foods, researchers have said.
Two weeks ago world leaders extended the deadline on the
beleaguered Doha trade round to the end of this year. Exhortations
not to let the opportunity pass have ensued, but big barriers must
still be overcome before a positive conclusion...
A major shift in agricultural methods and their environmental
impact is urgenty required to protect productivity and food
security in the future, the UN's Food and Agriculture
Organisation (FAO) warns today.
The obesity epidemic has reached a crisis point, experts warn at
this week's European congress, and governments and the food
industry must gear up efforts to deal with it and prevent further
impact quality of life and life expectancy.
The UK's Food Standards Agency is planning a review of the Sudan I
incident, which led to a massive recall of food products containing
the illegal dye in February and March 2005, and is seeking comments
from interested parties.
Soy hypocotyls, a by-product of the soy protein industry, could
offer a cheap and readily accessible alternative of protein
isolates, a joint US-China study has reported.
Marketing strategies - two words that incorporate everything from
pseudo scientific research to shock value advertising campaigns.
But shouldn't honesty be the best policy?
Frutarom is continuing its strategic shopping spree with the
acquisition of UK flavour firm Jupiter, less than a month after an
agreement to acquire Belmay.
British ingredient giant Tate & Lyle yesterday completed the
sale of its Canadian sugar refining business, as the firm makes
another step away from the commodity end of the market.
Royal Cosun has received long-awaited approval for its planned
acquisition of CSM Suiker, news that is welcomed not only by the
companies but also by sugar-beet growers.
The US Food and Drug Administration (FDA) has reaffirmed its
position on the safety of aspartame, following a review of a
European study that had linked the artificial sweetener to cancer.
Solanic is planning a one-day debate on the potential benefits of
vegetable protein and whether functional barriers that presently
lead some companies to plump for animal protein may be overcome.
A range of development projects, from functional dairy proteins to
cheddar cheese, will benefit from a multi-million euro investment
in Ireland's dairy industry, the country's government has
announced.
The UK turkey producer at the centre of an avian influenza outbreak
earlier this year is to be compensated nearly £600,000 (€885,000)
despite receiving criticism in an official report published
yesterday.
The results of the EU Childhood Obesity Programme indicate that
low-protein content in infant formula may have metabolic,
endocrinal and developmental benefits for babies - which may also
have an impact on obesity at a later age.
Cutting salt intake may slash the long-term risk of cardiovascular
disease by up to 35 per cent, says a new multi-centre study from a
group of leading US universities.
Beverage giant Anheuser-Busch has been called on to cease marketing
of its Spykes malt-based beverages, which have been accused of
carrying 'illegal' warning labels.
Continued expansion in Asia and a 12.4 per cent rise in
sales were the key highlights during the
first quarter 2007 for international packaging group Crown.
In the first of a new series of exclusive interviews, Professor Peter van Bladeren, Nestlé's director of science and research, tells Stephen Daniells how collaboration is key to innovation at the Nestlé Research Center.
A new system designed to reduce oxygen levels in beverages improves fillings speeds and can extend the shelf life of products, its manufacturer claims.
Designing foods with trans-fat alternatives must be a
'multidisciplinary' approach, say Danisco scientists in a review
that looks towards a trans-fat free future.
Danisco is adding a new ingredient to its Dimodan NH line of
emulsifiers to tap further into the move towards hydrogenation-free
products - this time in oil and fat applications like as margarines
and spreads.
The agreements just keep rolling in for Probi after the probiotic
company announced a new license agreement with an unnamed, but
well-established European food company.
Increases in foodborne illnesses from salmonella and
escherichia coli during 2006 could be due to outbreaks in
previously unaffected food such as peanut butter and spinach,
according to the findings of a new report.
Days after English researchers proposed an equation to make the
ultimate bacon buttie, a new study from the US has reported that
frequent consumption of cured meats like bacon may increase the
risk of developing chronic obstructive...
European private label food and beverage brands are likely to
increase their penetration in most markets over the next five
years, says a new report, but lessons could be learned from the UK,
where the potential has been most extensively...
EU agriculture minister Mariann Fischer Boal is willing to consider
a transition period for the adoption of EU fruit and vegetable
reforms, according to reports, which would act as a cushion for the
processing sector.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
Four-year-old girls in Sweden are six times more likely to be obese
than they were 20 years ago, and 10-year-olds five times more
likely, says new research that highlights a need to address recent
lifestyle changes.
Tate & Lyle has signed an agreement to acquire an 80 per cent
holding in German family-run specialty ingredients firm GC Hahn -
the latest step in a refocusing on value-added ingredients in place
of commodities.
Pectin extracted from pumpkin and then modified using an enzyme
could offer an interesting alternative for jams and confectionery,
suggests new research from Russia.
EFSA's GMO panel has reconfirmed its opinion that the use of the
nptII gene as a selectionable marker in GM plants for food or feed
poses no risk to human or animal health or the environment.
Scientists from the University of Nottingham have reported that
adding an ingredient that induces the sensation of cooling could
boost the perception of fruit flavours, fundamental research that
could have implications for product...
