An increased intake of vitamin C and dairy could reduce the
accumulation of weight around the abdomen, reported to increase the
risk of diabetes and heart disease, suggests a new study.
Accusations have flown in Italy this week over
the government's alleged suppression of field trial results
suggesting the benefits of two Monsanto Bt maize varieties.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
Blue California claims to have developed an economical industrial
production process for the 'natural sweetener' stevia, which
promises lower prices for manufacturers.
Archer Daniels Midland Company (ADM) has introduced a new line of
cocoa powders aimed at improving visual appeal and flavour in dairy
and bakery products.
Ingredient firm Nutrinova has settled another patent infringement
case related to its acesulfame K product, solidifying its position
in the US sweetener market.
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilised a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
The growth and complexity of nanotechnology in food applications
poses new challenges for the European Food Safety Authority (EFSA),
which will meet next week to begin discussions on its regulation
and risk assessment.
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilized a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
Public perception of food risk is the important factor in
determining need for state intervention even if the scientific
point of view says the risk is low, according to the BfR, a view
that has a strong bearing on current issues...
Inulin, the prebiotic fibre associated with improved gut and bone
health, can be used as a fat replacer in sausages to cut energy by
over 20 per cent without affecting the flavour profile, suggests
new research from Germany.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
UK flavourings company Create Flavours is restructuring its
business to incorporate a division dedicated to the production of
natural flavours, adapting to the growing trend for clean-label
ingredients.
Cognis has expanded its sterol ester plant in Germany, enabling the
global chemicals supplier to produce the functional foods
ingredient in a finished form without any further processing
needed.
Wild said yesterday manufacturers can now use a new logo
on products containing its fruit-based sweetener, claiming it
would allowing them to promote the health benefits
of a natural low glycemic index (GI) sugar alternative.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Foods from cloned animals could enter the US food supply by the end
of the year, despite calls for further review of the long-term
risks of such products.
ADM has launched a new line of soya proteins for use in place
of expensive dairy ingredients or to extend milk supply, in the
light of high prices that caused manufacturers' costs to escalate
this year.
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.
Henry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products.
Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.
Nitrites and nitrates, much maligned additives in processed and
cured meats, may help heart attack survival and recovery, suggests
a new mice study from the US.
Friesland Foods Domo has invested €6M in its whey protein plant in
Workum, The Netherlands, allowing it to increase production of
infant formula ingredients and produce its new low-fat ingredient
for dairy applications.
EU and US positions at a Codex meeting to set international
standards on food safety foreshadow future legislation that would
affect control measures in plants, and the manufacture of powdered
formulae, ready-to-eat foods, and pasteurised...
Scientists from Nestle and the University of California have
developed a model which could help explain the texture as well the
transport of flavours and nutrients in foods.
Proposals on the suggested amounts of artificial colourings in food
supplements are being drawn up for Codex because the current limits
are too low, according to the International Alliance for
Dietary/Food Supplement Associations...
Fructose supplier Galam has formed a partnership with Tat Nisasta,
a Turkish starch, glucose and isoglucose manufacturer, to meet the
increasing global demand for fructose.
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
Cargill Texturizing Solutions has expanded its lethicin offering
along quality lines, making four different grades available to
cater to manufacturers' precise needs and budgets.
Ingredients supplier Wild has this week opened its first beverage
ingredients manufacturing site in the Middle East, building on the
growing demand for soft drinks in the area.
Japan-based Ajinomoto has experienced an increase in sales and
income, particularly for its enzymes and flavour seasonings,
according to its interim financial results released today.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Major food companies are contributing to increased carbon emissions
through the destruction of Indonesia's peat swamp forests to
produce palm oil, claims a report released today.
Ocean Spray's Ingredients Technology Group (ITG) claims its success
in marketing cranberry-related food and drink ingredients in Asia
has led to the launch of cranberry-flavoured Chinese mooncakes.
Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.