BASF has developed a tool for its customers in the food industry
which affords detailed information on the composition of products
and manufacturing methods, including levels of sustainability
achieved in production.
As health, wellness and sustainability in the food sector continue
to move into the mainstream, market research firm Natural Marketing
Institute (NMI) has identified eight major trends it expects will
drive these sectors.
Higher prices for eggs - both real ones and those made from
chocolate - are unlikely to deter US shoppers from celebrating
Easter as they always have done, according to research from
Nielsen.
Claiming 'free from' is not a light statement to make. Lives depend
on it. As scientific progress questions the validity of such
claims, it is time to establish exact guidelines and communicate
these to people for whom ingredients...
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
A new code that would restrict the marketing of unhealthy foods to
children has been proposed by two international lobby groups who
claim the food industry is failing to self-regulate, especially in
developing countries.
A year after signing a R&D deal with Givaudan, RedPoint Bio has
patented the use of its technology for discovering ways to modulate
the way the human body detects taste.
Foods produced using emerging nanotechnology are less likely to
come up against consumer hurdles than genetically modified foods
since they do not involve tinkering with genes, and therefore have
a greater perception of naturalness,...
The Codex Committee on Food Labeling (CCFL) will discuss
international labeling guidelines amid increasing consumer
awareness of the food they eat, a trend that mounts pressure on the
industry.
The European Commission's ambassador to the United States, John
Bruton, has strongly criticized proposals that would tax imported
dairy products to pay for US promotional programs.
Israel export values are growing in line with an increasing global
demand for kosher food, fuelled by consumer preference for its
clear labelling and rigorous requirements.
The recall of over 143,000,000 pounds of raw and frozen meat
products by a California meat processor in February is forcing the
US regulatory authorities to act and reassure the public about the
safety of the US food supply.
The European Food Safety Authority has concluded that the
Southampton study gives no basis for changing acceptable daily
intakes (ADI) of food additives, due to inconsistencies and the
inability to attribute the effect to any additives...
Although Arla Foods halted production of the sweetener tagatose in
2006, the low-calorie, low-GI sugar replacer has not died a death.
Rather Nutrilab sees a strong future and is working up to full
scale production.
Finnish feed, food and ingredients giant Raisio Group has reported
a return to the black and increased turnover in a year of change
that saw it gain greater control over its activities - particularly
in its ingredients division.
The use of biomass for fuel should not jeopardise the food supply,
EuropaBio has proclaimed, but more European investment is needed in
second generation technology that does not compete with food
sources.
SunOpta is set to complete its acquisition of Tradin Organic
Agriculture in the next few weeks having faced delays due
to the internal financial issues.
In these uncertain times for the bakery business the Finsbury Food
Group's profits have soared by giving people what they want, says
Chief Executive Dave Brooks.
Citrus oils - particularly those already used as flavourings -
could be an ideal alternative to chemical-based antimicrobials for
food applications, says a new paper.
An ultra-rapid multiplex food pathogen test being developed for
meat producers by RnA Assays and UK-based Alaska Food Diagnostics
has been awarded EUREKA status.
Environmental group Friends of the Earth (FOE) has called for a
moratorium on the use of nanotechnology in the food chain, claiming
insufficient research has been carried out into its effect on human
health and the environment.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
A law implemented in the state of Ohio last month that seeks to set
a level playing field on milk labeling, whether or not it comes
from cows supplemented with recombinant bovine somatotropin (rbST),
is causing fears that it could...
Foods with a high glycemic index (GI), such as most white breads,
lead to a higher risk of certain health problems, according to
researchers at the University of Sydney, Australia.
Ingredients company Danisco is responding to growing markets in
India with the opening of two new manufacturing units focusing on
functional systems and enzymes.
The European Commission is proposing to test all guar gum from
India for presence of the contaminant PCP as an interim measure to
ensure ongoing supply of the thickening agent prior to the Indian
authorities implementing tighter controls.
Encapsulating water-soluble ingredients in a whey protein-pectin
complex could extend their use in acidic beverages, suggests new
research from Canada.
Canadian natural ingredients company SunOpta has clinched a deal to
begin construction of a new organic and natural oil refinery in
Colorado in a joint venture with Colorado Mills - in spite of its
financial and legal worries.
UK-based processors are being consulted over plans by the country's
Food Standards Agency for mandatory testing of Chinese rice imports
over fears of contamination from unapproved Genetically Modified
Organisms (GMO).
The typical North American diet consisting of large amounts of meat
and little fish is deficient in omega-3 fatty acids, posing
possible risks to infant neurological development, says new
research.
The US Center for Food Safety (CFS) has issued a statement
supporting legislation being introduced at federal and state level
to protect consumers against an unregulated introduction of cloned
animals, their off-spring and products...
Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.
A snapshot survey of consumer perceptions of food risk in the UK
indicates that many people are way off the mark, prompting the FSA
to seek out constructive ways of engaging with the public over
concerns.
Friesland Foods' strategy of developing value-added ingredients
from dairy instead of supplying bulk commodities looks to be paying
off, as its industrial division saw a 24 per cent increase in
revenue in 2007.
Ingredients manufacturer Macphie has developed a range of
non-hydrogenated dairy cream alternatives aimed at meeting the
growing demand for healthy yet indulgent products.
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
industrially-produced counterparts.
A computer model has been developed to improve the long-term
storage of fleshy fruit under controlled atmospheres, according to
a report published by researchers at the Catholic University of
Leuven in Belgium.
Companies whose products form part of the much-vaunted
Mediterranean diet have joined forces to promote the benefits of
healthy, European-style eating to US consumers.
Canadian and Australian scientists are teaming-up to explore the
potential of bioactive proteins from dairy to impact chronic
disease prevention and management.
Vivartia, Greece's largest food production company, yesterday
announced it is breaking into the US bakery market with its
acquisition of biscuit and cookie firm Nonni.
