A new monitoring device can monitor the operation of tank cleaning
systems from the outside, potentially saving the cost of having to
make modifications to the equipment.
Novozymes has reported a strong set of results for first half 2007
and is set to achieve targets for the year as it keeps its ear to
the ground and develops new enzymes to serve trends and help
producers overcome difficulties.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Avoidance of new foods, a common complaint amongst children, may be
influenced by genetic factors, says new research that could have
implications for formulators.
Flavor technology firm Senomyx is developing a sweetness enhancer
that aims to reduce the levels of sucralose in food and beverage
applications, providing significant cost benefits to manufacturers.
The European Commission has issued a paper to Member States
outlining the next step for the setting of maximum mineral and
vitamin levels across the bloc - with many highlighted for
exemption on the grounds of no evident safety concerns.
Palatinit has been given the green-light for Palatinose to be used
in Australia and New Zealand, giving industry there the
opportunity to use the ingredient in popular low-glycaemic foods
and drinks.
Ingredient group SunOpta has expanded its soy manufacturing
facilities in New York, a move that the company says will improve
its supply and service to east coast customers.
Groupe Danone expects to conclude its acquisition of nutrition
company Numico in the first half of November, the two companies
said today, setting a timetable for the French group's bid to lead
the field in health and nutrition.
Research conducted for Nutrinova on the impact of sweeteners on the
taste of no-sugar yoghurts could help manufacturers develop
better-for-you products that meet consumers' sweet taste needs,
says the company.
US-based agro and ingredients giant Cargill has launched a new salt
reduction system, which claims to allow food manufacturers to cut
the sodium content in their products by up to 50 percent.
Tate & Lyle used the recent IFT food expo in Chicago as a
platform to introduce its new line of branded fiber ingredients to
the US market, claiming the ingedients can help food and beverage
manufacturers add fiber to 'everyday'...
A new panel-mounted device for cold storage equipment can download
temperatures directly on to a computer, making record keeping
faster and more accurate.
Food and beverage manufacturers will now be able to cut the level
of sodium by up to 50 per cent in some products thanks to new
Flavor Modulation Technology developed by Mastertaste.
Researchers in New Zealand are exploring the potential of buttercup
squash as a source of pectin, and could offer industry a novel
ingredient with new properties.
Despite the ban on the use of trans fats in New York City
restaurants, some fast food restaurants are still serving up trans
fat fried food, says a new survey from the Center for Science in
the Public Interest (CSPI).
Hort Research has identified the stress reduction market as a
target consumer segment for its fruit research and development, and
aims to design product concepts specifically for mothers.
Drinking skimmed milk after exercise may promote recovery and
rehydration better than water or an isotonic sports drink, suggests
a new study from the UK.
Sales of chocolate biscuits in the UK fell 17 per cent between 2001
and 2006 as consumers made the switch to healthier varieties,
according to new figures.
The firm yesterday announced that it has expanded its agreement
with Asian food giant Ajinomoto, making it one of the largest novel
ingredients firms worldwide.
Hydrocolloid supplier FMC BioPolymer claims its Gelstar stabilizer
ingredient can allow manufacturers of frozen desserts to achieve
products with over 50 percent fruit content.