Progress in novel foods, with particular focus on the health and
wellness trend, is fuelling Givaudan's R&D programme, into
which it reinvests 10 per cent of its annual sales.
Whether you call it parmesan or "Parmigiano Reggiano" the
famous hard cheese must now come from a specific area of Italy, the
European Court of Justice has ruled this week.
Decas Cranberry Products is to expand its cranberry production
facilities in a bid to meet growing industry demand for the healthy
berry ingredient in foods and beverages.
Increasing demand for preventing the formation of harmful
acrylamide in foods has spurred researchers to conduct a review of
the various methods available to formulators.
Using pectin to coat naturally occurring soybean oil bodies could
lead to stabilisation of the oil bodies and open up new
opportunities for the food industry, suggests new research.
The pigment that gives red cabbage its distinctive color can also
help fight cancer in humans - provided the body can absorb the
right type and in sufficient quantities, according to researchers
from the US Department of Agriculture's...
A new primer on human taste perception underscores the importance
of this primal sense in life experience and gives an insight into
the link between the taste of certain nutrients and compounds and
our very survival.
Incorporating heart healthy phytosterols in yoghurt formulations
does not negatively impact on the starter cultures, potentially
boosting their use in these foods, says new research.
Vitiva is launching a new addition to its Vivox range of
rosemary-derived preservatives, aimed at preventing fresh merguez
and chipolata sausages from becoming rancid.
A new range of enzymes is designed to improve the juice volume and
vitamin yield of blackcurrants for beverage use, in order to
maximise the benefits of the superfruits, its manufacturer says.
Directors of leading UK food companies are staying in their jobs
for about a year as the industry shifts from long-term vision
management to quick fix solutions, a report has found.
Extracts from the up-and-coming fruit sea buckthorn berries
(Hippophae rhamnoides) could inhibit the oxidation of
unsaturated fatty acids in processed meats, boosting shelf life,
suggests new research.
The US Journal of Agriculture and Food Chemistry will be
publishing a study next month that describes a new process to
greatly reduce allergens in eggs.
The European Food Safety Authority (EFSA) has indicated key
functional food groups may be exempt from potentially draconian
nutrient profiling regulations being debated within the European
Union and due to be written into law by January...
Cargill's barley beta concentrate is set to receive a new health
claim from the US Food and Drug Administration (FDA) linking the
ingredient to a reduced risk of heart disease.
Adding micro-particulated soybeans hulls to a doughnut formulation
may reduce the uptake of fat by the consumer after deep-fat frying,
suggests new research.
South Korea is set to increase GM imports from the US amid rising
food prices and dwindling supplies, as four leading corn starch and
sugar producers enter new agreements.
Ulrick & Short is launching a new Synergie starch for use in
clean-label products formulated using cold systems, like dairy
desserts and cold beverages, in place of modified starch.
Collaboration with customers, cautious pricing, a simplified
structure and innovation all helped Kerry Ingredients achieve
profit increases despite soaring raw material costs.
Ingredients giant Archer Daniels Midland has criticised media
reports linking the use of high fructose corn syrup (HFCS)
with the rise in US obesity levels, saying it is not the sole cause
of the epidemic.
ABF's ingredients division is reaping the rewards of a focus on
core ingredients and expansion to meet demand, despite the impact
of costs in dairy proteins.
A debate on flavourings has erupted over a report from a consumer
pressure group that claims fruit flavourings mislead consumers into
believing they contain actual fruit extract.
Low-grade coffee beans - known to adversely affect the quality of
the beverage - may offer extracts with antioxidant potential to
extend the shelf-life of food products, suggests new research from
India.
The Food and Drug Administration is considering whether to remove
salt from the list of foods it categorizes as "generally recognized
as safe" (GRAS), but taking salt out of food is not as easy as it
might seem, ingredients...
Ingredients firm Kerry has clinched a new long-term supply
partnership with Dierbergers Oleos Essencias, a Brazilian producer
of organic fragrances, flavors and ingredients.
The European Food Safety Authority (EFSA) has published an Opinion
on the contribution of different meat categories to cases of
food-borne Salmonella infections in humans.
A new cranberry protein powder can allow food and drink companies
to add protein to their products without turning to the usual dairy
or soy sources, says its manufacturer.
Reducing the salt content of foods would result in drinking fewer
sugar-sweetened beverages, and may lower obesity risks,
hypertension and possibly heart disease, British researchers
report.
DHA and EPA omega-3 will be the focus of two events to be held next
month, which will aim to provide food and supplement makers with
key issues affecting the industry.
A recent seminar organised by the UK Food Standards Agency allowed
manufacturers throughout the food industry to discover the latest
methods being employed to track and prevent food fraud.
Repositioning on a healthy food platform and investing in research
of value-added ingredients has lifted Nestle out of the reach of
raw material prices and other economic encumbrances.
Blue Pacific Flavors is collaborating with New Zealand research
institute HortResearch to develop and commercialize new fruit
flavors that are true to the taste of the original whole fruit.
German margarine and dressings manufacturer Walter Rau
Lebensmittelwerke has been acquired by agri-giant Bunge Europe in a
deal that will help it meet raw material price challenges and
expand into new markets.
A worrying decline in the US bee population over the last few years
could have a major impact on companies who rely on honey bees to
pollinate plants that are widely used as ingredients.
The use of xylitol, a natural sweetener linked to dental health,
could prevent the formation of undesirable brown pigments and
enhance beverage formulations, suggests new research.
A blue colorant developed by ColorMaker in partnership with D.D.
Williamson is designed to provide a shelf-stable natural blue hue
at a low pH for increased flexibility.
