Last month's devastating earthquake in China has severely damaged
the country's agricultural supply, resulting in $6bn (€3.8bn) worth
of damage in the Sichuan province.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
ADM is launching a new range of bean powders and ground cooked
beans, which are intended to make it more convenient for consumers
to include beans in their diets - and easier for manufacturers to
use them in product formulations.
The 31st session of the Codex Alimentarius Commission in
Geneva this week will discuss over 30 texts concerning
international food standards for subjects including the use of
flavourings and product labelling.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
If heart healthy jambalaya sounds too good to be true, think again. Careful selection of ingredients can make any food heart healthy, without affecting the flavor, says Dr Richard Collins, MD, the Cooking Cardiologist.
The enzymes market is experiencing some increased popularity among
manufacturers because of their desired functionality and ability to
help save costs, says a new report.
Following substantial investment and global research, Givaudan has
developed an in-depth profile of wide ranging orange flavours and
identified key future trends to help customer innovation.
Nutrinova has announced progress in its mission to identify
compounds that could yield new natural sweeteners for the food and
beverage industry, in collaboration with BRAIN.
NutraCea has announced plans to construct the largest rice bran oil
refinery in the world, a move that comes just months after the firm
entered the edible oil market.
US Sugar has agreed to sign its own death warrant with a $7.5bn
land deal that would see 187,000 acres of the Everglades restored
to a conservation area - but put the agricultural firm out of
business.
The cottage cheese industry is turning back to direct vat cultures
rather than the cheaper bulk starter method which replaced it as
costs are reduced, according to Chr Hansen.
German ingredients company Nutrinova has increased the price of its
sorbate products by an average of 10 per cent, effective from next
week or "as contracts allow".
Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
As the UK's Carbon Trust initiates a scheme to reward companies for genuine carbon emission reduction, a new study will determine how influential a company's sustainability image is in terms of consumers' purchasing decisions.
Danisco's emulsifiers sector is getting back on track after being
affected by rising cost prices, but global supply issues have
impacted heavily on its sweeteners division.
A row has broken out over high fructose corn syrup after the Corn
Refiners Association's attempts to boost the image of the sweetener
attracted criticism.
Tate & Lyle has developed a new soluble corn fiber in its
Promitor line, expanding the toolkit at manufacturers' disposal for
easy formulation of products with added fiber.
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
A new C-PET foam tray targeted at the chilled and frozen ready meals sector weighs 30 per cent less than standard rigid trays but still provides heat resistance, hermeticity and shelf life, claims its manufacturers.
Cargill has started production of two new xanthan gum products out
of its facility in China, after implementing technology transfer
from France and ensuring quality and safety standards meet
requirements.
Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
Unilever's new global Centre of Excellence Ice Foods is aimed at
increasing ice cream innovation by developing healthier products
that are more exciting and provide varied sensory experiences.
Food industry voices are joining those of politicians in the GM debate, hailing the controversial technology as the answer to the food supply crisis. But the hearts and minds of consumers must still be won.
Danisco has stopped selling the sweetener alitame and has withdrawn
its Food and Drug Administration (FDA) petition for it to be used
in food in America, citing uneconomic production.
Mango, banana, and pumpkin have all been mentioned as alternative
pectin sources - but are they industrially viable? In the final
part of an in-depth special series, FoodNavigator examines the
potential of alternative sources of pectin...
The European Commission has culled its gargantuan nutrition
and health claims list from more than 40,000 to 1500 as the
health claims process moves closer to fruition in January, 2010.
Bunge has announced the signature of a definitive agreement to
acquire Corn Products International for around $4.8bn, a major deal
that plunges it into the high-potential sweeteners market.
Genetically modified (GM) crops could help address spiralling prices, said UK ministers, sparking yet another European debate on their role in the global food arena.
Replacing a dairy ingredient with one from citrus may not sound
plausible, but rocketing dairy prices are prompting formulators to
look elsewhere for ingredients. In the fourth part of an in-depth
special series, FoodNavigator examines...
Chr Hansen is introducing a new natural hibiscus extract to give a
bright red colour to beverages that also comes with a standardised
anthocyanin content.
A workshop convened by the FSA has identified some food categories
for action on portion sizes, as a report finds that some products
sold in the UK may have increased in size over the last 15-20
years.
Presenting a product's trans fat content is largely wasted on
consumers through the lack of interpretive footnotes or information
on recommended daily value, say researchers.
A UK-based breakfast cereal association says it is teaming up with
its dairy counterparts to this month kick off a new promotion
scheme playing up the nutritional benefits of consuming the
products.
The functional foods industry in France is booming, according to a
report from Invest In France that claims the sector attracted 7 per
cent of all new foreign investment projects in the country between
2002 and 2007.
Health and wellness is creeping in to every aspect of the food
industry. In the third in an in-depth special series, FoodNavigator
examines the potential for pectin offer formulation solutions when
targeting the health and wellness...
Unilever has announced that it is selling its edible oils business
and palm oil plantation interests in the Ivory Coast, and will
instead invest in a soap business in the country.
The significance of lighting on shelf-life in photo-sensitive
drinks and food products should not be underestimated by processors
when considering how to store their products, says a new study.
A US federal judge has rejected a claim that the use of the term
'all natural' on Snapple drinks was deceptive because the products
contained high fructose corn syrup (HFCS).
Advanced Food Systems has launched a range of new egg replacement
ingredients which it claims will help food manufacturers reduce the
cost of using whole eggs.
UK company Ulrick & Short has received new Soil Association
accreditation for two of its products, allowing it to market these
already clean label ingredients as organic.
An increased intake of antioxidant vitamins C and E, and
beta-carotene may cut the risk of Barrett's oesophagus, a precursor
to oesophageal cancer, suggests a new study from California.
