A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
Swiss ingredients firm Jungbunzlauer is to invest €50m in
increasing capacity of its plants in Europe and improving the
efficiency of its production lines.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of fish meat, suggests a study from Spain.
Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.
The high cost of citrus, mainly as a result of poor weather in prime growing regions, has led Givaudan to develop a new range of lemon oil replacers, which it claims are a precise match for the flavour profile and functionality.
Food makers have faced a doubling of raw material and packaging
costs in five years, but a recent report reveals the manufacturers
are facing the challenge head on, with underlying business
remaining resilient.
A new dry blending company has been formed in the US to create
custom blends for use in dairy products, bakery and other food that
it claims will offer cost and time savings.
Danisco has obtained European approval for its planned acquisition
of ABF Ingredients' Abitec emulsifier business, which is expected
to strengthen its position in some key European markets.
DSM is introducing application-specific versions of its Preventase
enzyme; meanwhile, Novozymes is launching Acrylaway in Australia
and New Zealand after having received regulatory approval.
The prescribing of statins for eight years-olds is tantamount to
saying that food and diet have failed, and that children are
incapable of changing their eating habits and lifestyle.
European corn starch producer Hungrana ramps up production for this
popular thickening agent, announcing the completion of a major €100
million expansion project at its Szabadegyháza facility.
CSM has announced plans to sell its Purac gluconates production
plant in The Netherlands to Avebe, as part of a broader
restructuring of manufacturing and focus on core competencies.
Strategies for confectionery makers to absorb rocketing price rises
are essential as cocoa prices crash through the $3000 barrier, with
demand outstripping supplies and pulling the stocks-to-grindings
ratio to a 22-year low.
Danisco has announced that it will sell its sugar division to
Nordzucker for DKK5600m, around €751m, bringing to an end months of
speculation as to whether it would agree to a sale or opt to spin
off sugar into a separate business.
DSM hopes to improve its international food enzymes activities
through the acquisition of the business and all the assets of
Valley Research, an American biotechnology company.
Frozen novelties are providing opportunities for growth in a mature
ice cream market where there is little room for maneuver, according
to a new report from Mintel.
The UK's Food Standards Agency (FSA) is to hold a second
consultation on an application to approve National Starch Food
Innovation's phosphated distarch phosphate as a novel food
ingredient.
The UK's Food Standards Agency (FSA) has revised its guidance on
the use of words such as 'fresh', 'natural' and 'pure' to provide
clearer advice to manufacturers.
Weight-conscious consumers often opt for mini-versions of snacks
and treats to stay trim, but it might actually have the opposite
effect, say scientists.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
The €400m European cholesterol-lowering, plant sterol market has a
new entrant after a non-GMO, soy-derived sterol ingredient was
yesterday approved for use within the European Union.
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
Sweet and savory ingredients are being blended together to create
one flavor that caters for a more adventurous consumer, according
to Bell Flavors & Fragrances.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
A flavor company says it has improved its pear and strawberry
products to give them a more natural fruit taste to meet the demand
in the US for natural foods and beverages.
Cargill has opened a new innovation center for snack and cereal
products which it says will help food manufacturers create new
products that drive sales growth.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
The European Parliament has adopted a legislative package that will
see products containing any of six artificial colours labelled with
a health warning for children.
A combination of fish oils, red yeast rice and other lifestyle
changes reduced cholesterol levels by the same amount as a daily
statin pill, according to new research.
Food businesses have suffered from confusing government policies,
said the UK's Food and Drink Federation (FDF), which hopes Prime
Minister Brown's new strategy will provide greater clarity.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
High fructose corn syrup may be labeled natural when synthetic fixing agents do not come into contact with it during manufacturing, said the Food and Drug Administration (FDA), fuelling further debate on the controversial sweetener.
National Starch has introduced an organic beverage ingredient into
the US and Canadian market that it describes as "nature's perfect
emulsifier" and hopes will rival gum arabic.
Thirty-five new international food standards were adopted during
last week's 31st session of the Codex Alimentarius
Commission, including guidelines on the use of flavourings and
gluten-free products.
Increasing demand for gelatine, coupled with consumer concerns over
the mammalian variety, may open the door for fish gelatine to fill
the gap for food formulators, says a new review.
