Consumption of potatoes - both fresh and dehydrated - is on the
rise in the UK according to Mintel, a parallel trend attributed to
increased awareness of food miles and desire for convenience.
Martek has added a new patent to its store of European intellectual
property on ARA from Mortierella alpine microorganisms for
infant formulas, reinforcing its position after an opposition
hearing in 2005 narrowed the scope of the...
The CIAA has launched a new online tool to assist food and drink
producers make sence of guidance daily amounts (GDAs), following
the introduction of a common nutrition labelling scheme for the EU
industry last summer.
Chinese companies accused by Tate & Lyle of infringing its
patented sucralose manufacturing technology have hit back at the
allegations, pledging to vigorously defend themselves.
A scientist in Thailand has reported success in a decades-long
quest to produce an odourless variety of the infamous durian fruit
- but aficionados claim this amounts to removal of fruit's most
appealing quality.
Symrise has unveiled plans to expand its citrus fragrance and
flavour activities, with building underway for a new centre located
close to the source of high-quality, natural fruits in Brazil.
DuPont has entered into a partnership with a US university, where
it will fund research for the genetic improvement of crops and
plant nutrition, the firm announced yesterday.
Scientists in Portugal are experimenting with algal biomass as a
novel source of green colouring for food, with tests in cookies
indicating excellent stability.
Packaging gases and other additives used for prolonging the shelf
life of foods are some of the substances targeted by proposed
safety regulations passed yesterday by an EU parliamentary
committee.
A Canadian maple syrup manufacturer is introducing a new line of
maple flakes, designed to add flavor, sweetness and texture to
products such as baked goods and cereal.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
Archer Daniel Midland has announced plans to build a European
R&D Centre in Germany to develop new oil and fat technologies
for the food and bio-fuels sectors and help improve existing ones.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.
While overall spend on research and development is increasing, the
EU food and drink sector as a whole remain behind their global
counterparts, according to the lastest figures.
Oil extracted from the seeds of hibiscus plants is rich in linoleic
and oleic fatty acids, and could offer interesting applications for
industry, says new research from Spain.
Acid modified tapioca starch may offer significant advantages as an
encapsulation material, producing better results than native
starch, says new research.
AB Enzymes has developed a new enzyme product in its Rohalase line
to enable higher yield of vegetable oil processing with a reduced
need for chemicals - an innovation the company says will save
energy and costs.
Barentz Europe is strengthening its position bakery ingredients
with the acquisition of family-run MDB Twello - a move expected to
boost distribution for the latter's ingredients and may thus
introduce more manufacturers to lupin...
All almonds originating from California will have to comply with strict new pasteurization regulations, implemented last week by the US Department of Agriculture (USDA) in response to recent salmonella outbreaks.
A new washing system lifts large vats used in meat and poultry
processing into the cleaning chamber, then returns them to the
plant floor ready for use, its manufacturer claims.
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.
Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
gluten-free bread.
Research into a nitrogen isotope-based testing system being
pioneered in Britain could provide a vital new tool in ensuring
valid organic certification for food and drink products.
Furcellaran, a co-polymer of beta and kappa-carrageenan extracted
from red algae, has been identified as a novel new encapsulation
material, researchers from Estonia report.
Encapsulation of peppermint essential oil as a model flavour in a
variety of modified starches is helping scientists fill in
knowledge gaps that could further enhance encapsulation of flavours
and aromas.
The US Food and Drug Administration (FDA) is proposing to revise
its labeling regulations for irradiated foods and supplements,
suggesting that some irradiated foods could be labeled as
"pasteurized".
Arla Foods is establishing a new joint venture with Russian
distribution partner Artis, which will allow it to better tap
opportunities in the country's growing cheese and butter market.
Consumer watchdog Which? has hit out at confusing labelling of
sugar content in foods, placing the onus on manufacturers to put
full nutritional information on packs after a survey found high
levels in savoury foods that were not...
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
The ongoing battle between Monsanto and dairy producers who do not
use the firm's milk-producing hormone rBST has stepped up a notch,
with the biotech and chemicals giant requesting action to stop what
it calls "deceptive...
Niche fragrance provider IBI has launched what is claimed to be the
first ever 'spiritual' perfume, a product that its creators claim
has been formulated and marketed to remind wearers of God.
Aquaculture and technology group Neptune Industries has come one
step closer to completing its insect-based dietary protein for
fish, which the firm claims will be key to addressing the imminent
shortage of world fish stocks.
The Canadian canola industry has said it expects to more than
double production of the crop by 2015, and is counting on increased
demand for heart-healthy oils to help it reach its objectives.
The European market for lycopene as a functional food ingredient
looks to be opening up, since Vitatene gained novel foods approval
for its ingredient derived from the Blakeslea trispora
fungus last year.
The trend towards food manufacturers outsourcing their chocolate
ingredient needs translated into impressive volume and sales growth
for Barry Callebaut's industrial business segment for the first six
months of the fiscal year.
The UK poultry processor at the centre of the avian influenza
outbreak earlier this year will not face criminal prosecution, the
national food regulator has confirmed.
Modified whey protein could be the additive of choice for processed
meat, with Canadian researchers reporting it is the most
functionally effective and cost-efficient of five dairy proteins
tested.
The trend for 'clean label' foods containing few E-numbers is
emanating from the UK market but it is not yet a keen priority for
consumers, retailers and manufacturers in every country, says GC
Hahn.
The identity of the mystery multinational with which Provexis has
been exploring new formats of its Fruitflow technology is unveiled
as Unilever; and the two companies also plan to collaborate over
new IP on related products and processes.
The Food and Drug Administration (FDA) has agreed to extend its
comment period on a proposal to allow meat and milk products from
cloned animals into the American food supply.
