Rules authorising enzymes need to be updated and simplified, and
enzymes should be authorised only where the consumer benefits, said
Europe's Environment committee, clearing the next hurdle in a
new legal framework for enzyme...
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
Understanding how flavours and aromas are released from food is key
to formulating successful products, and new research from Greece
may deepen our understanding.
Lifeway Foods, a major processor of cream cheese and seafood
products, has been ordered by the US Food and Drug Administration
(FDA) to close down two of it production lines over alleged
hygiene and labelling concerns.
Cargill yesterday gave a name to its stevia brand, further to the
publication of an overview of the science supporting the use of
rebiana as a sweetener.
ADM Cocoa has introduced new procedures in its cocoa facilities in
the UK so as to be able to supply a new range of certified organic
chocolate to its food industry customers.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Penford Food Ingredients and CP Kelco have signed an agreement that
grants Penford exclusive use of Kelco's Genu Plus carrageenan line
for the US meat, poultry and seafood industry - evidence of the
hydrocolloid industry's...
The European Commission has extended its competition review of the
planned acquisition by Associated British Foods (ABF) of some parts
of GB Ingredients' business by one month.
As interest in potato starch increases due to clean label
pressures, US scientists report that the gelling and paste-forming
properties of starch from sweet potatoes can be controlled by using
amino acids.
Major US peanut and peanut ingredient supplier the Golden Peanut
Company has launched two new organic peanut flours and an organic
roasted peanut oil, to meet growing demand for both organic and
nutritional finished products.
The UK's food agency highlights how industry could make cost
savings in the event of food scares, and provides details about
labeling of food allergens
In a move to protect a slice of its spice market, the
Italian government has asked the European Commission to rubberstamp
saffron from Sardinia with Protected designation of
origin (PDO) status.
As food makers sharpen their product designs to target the growing
consumer health appeal, Penford Food Ingredients inks an agreement
with fellow US firm MGP Ingredients to manufacture and sell
resistant potato starch in the United...
Striking the right balance between environmental, economic and
social factors in developing a sustainable food supply was the
focus of a symposium held in Edinburgh earlier this week.
Advanced Food Systems has debuted a range of browning agents that
promises to deliver additional benefits including increased shelf
life and reduced processing costs.
This week, Glanbia says it expects to offset dairy cost pressures
by meeting full year growth, and Fonterra is expected to target
expansion in Australia.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Mixing maize starch and flaxseed gum, a lesser used hydrocolloid
with properties similar to guar gum, may offer food formulators a
new way of control texture and improving stability, suggests
fundamental research from China and Turkey.
A growing body of research is questioning the usefulness of
low-calorie sweeteners in stemming weight gain, according to an
editorial in JAMA, which could have an impact on diet food
development.
Understanding the associations between body composition, metabolic
status, diet and lifestyle habits could be key to the struggle
against obesity, and gaining an advantage in formulation.
Slovenian natural extracts supplier Vitiva is introducing a new
version of its Inolens rosemary extract, targeted at increasing the
shelf-life and stability of food grade oils and fats.
Brown rice has been added to the FDA-approved list of whole grains
that may make health claims including reducing the risk of heart
disease and some cancers.
Fermenting the fruit juice of prickly pear Opuntia stricta
could produce concentrated betalains for use as food colouring,
according to new research from Spain.
Stability in a range of food and beverage formats and a nutritional
payload that includes omega-3, 6 and 9 oils as well as antioxidants
are being pushed for a cranberry seed oil recently granted GRAS
status.
China has introduced new guidelines for nutrition labelling on
packaged foods which, although not mandatory, will standardise
presentation of information on products that already state nutrient
levels.
The trend towards healthier products and price pressure dominated
discussions at IMR International's Hydrocolloids Conference last
month, mirroring concerns of the food industry at large.
Awareness of fairtrade produce in the UK has mushroomed in the last
two years, according to a Fairtrade Foundation-sponsored survey
that indicates growing potential food companies to attract
consumers through ethical practices.
The lignan metabolite enterolactone may prevent the spread of
prostate cancer by acting at the genetic level, suggests new
research that deepens our understanding of the topic.
Ingredients firm Tate & Lyle has entered an agreement with Fiji
Sugar Corporation for the supply of 300,000 tonnes of raw sugar per
year till 2015, amid developments in the EU sugar regime.
Supplements of extracts from French maritime pine bark may reduce
blood pressure and the use of blood pressure medication among
diabetics, suggest results from a new study.
Modifying the population of bacteria in the gut may improve the regulation of glycemic control and reverse the insulin resistance that occurs with obesity, suggests a new study from the Nestlé Research Center.
Food manufacturers face further price rises for ingredients as the
world's largest producer of carrageenan, FMC BioPolymer, announces
a global 7 percent step-up in price for its carrageenan and
food/specialty grade microcrystalline...
Members of Friesland Foods and Campina have voted in favour of the
proposed merger, marking a major step forward in bringing the two
dairy cooperatives and companies together.
The results of a survey by the Food Safety Authority of Ireland
(FSAI) on the fat content and fatty acid composition of
pre-packaged food products reveal that generally, levels of
trans-fatty acids in the surveyed products are low.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Solbar is introducing a new isolated soy protein with about a
quarter of the sodium usually found in isolates, contributing to
manufacturers' quest to lower levels in finished foods.
Some food and beverage manufacturers may switch from high fructose
corn syrup (HFCS) to sugar as a result of high corn prices, but
this is only likely to be the case for relatively small scale
users, according to a consultant.
Sweeteners and colourings in food aimed at children should be
banned, while additives ought to be used in other products only if
they provide an advantage to the consumer, said the EU Environment
Committee.
Enriching edible oils with tomato peel may enhance their
bioavailability and upgrade their quality by increasing beta
carotene and lycopene content and inducing better thermal
stability, say researchers
CP Kelco is exploring alternative uses for its UK xanthan gum plant
having completed the first phase of its closure after cost
pressures compromised its viability forcing it to cease production.
Dietary supplement makers are offered new source of polyphenols
from cost-effective raw materials as French natural ingredients
firm Naturex buys into new patented technology that produces
polyphenols extracted from onion and lettuce.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
Food makers face fresh research on optimal iron levels in infant
formula as new study suggests extra iron may delay development in
infants that already have sufficient levels.
Purac has officially opened its new lactic acid factory in
Thailand, where it hopes to build on lactic acid growth in Asia as
well as cutting production costs.
Spanish food group Ebro Puleva has proposed to sell or spin-off its
sugar business at a time when stability has returned to the
European sugar industry.