Casein could be natural antioxidant for boosting meat shelf-life: Study
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
Danisco ranks high in openness charts
Ingredients firm Danisco has remained its position in the top three Danish firms for corporate communications in Hallvarsson & Halvarsson Webranking Denmark 2008.
Cashing in on phosphate price hikes
The market for cheaper alternatives to phosphates used in food is expected to blossom over the next few years as prices for the ingredient are likely to remain high, according to an industry analyst.
UK consumers buying less salt in foods, TNS
The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen as testament to reformulation efforts.
Final sugar high for Danisco pending sale
Danisco has reported a good result for its 2008/9 sugar campaign, which should be the last before the sale of its sugar division to Nordzucker receives regulatory go-ahead.
End to prescribed quantities to drive new bread loaf size in 2009
EXCLUSIVE INTERVIEW: PART 2
A recent law from Brussels has thrown up new opportunities for different loaf sizes for UK bakers, with 2009 set to witness an escalation in new product development related to the weight of pre-packaged breads.
Rising phosphate prices open up market for alternative
Jungbunzlauer is repositioning its leavening agent GdL on the back of rocketing phosphate prices, which have made alternative ingredients more competitive.
Glanbia cuts back on 50 jobs
Irish food firm Glanbia has announced that it is cutting 50 jobs from its Consumer Foods division, so as to reduce costs and cope better with the tough economic environment.
FSA calls for more research on certain metals in food
A newly-released study indicates that levels of most metals in UK foods are falling or remain stable; but the FSA says there is a need for more research on aluminium, barium and manganese, which bucked the trend.
Arla propels permeate, lactose development with new business unit
Arla Food Ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products.
‘Portion size’ may not be a good way to curb obesity: Study
Nutritional labelling may mean more to consumers than portion sizes, according to a joint study from Norway and the US.
Issues facing the UK's bakery industry in 2009
Exclusive interview: Part 1
Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.
Tate & Lyle reports resilience, but not immunity, to downturn
Tate & Lyle has said that its European ingredients, sugars and sucralose businesses have been broadly in line with expectations in the last three months, and is confident of weathering the economic storm.
Healthy packed lunch trend drives development
New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.
Chr Hansen unveils new colouring foodstuffs
Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.