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Current EU meat inspection measures do not address human health risks - EFSA

DISPATCHES FROM ANUGA FOODTEC 2012

Current EU meat inspection measures do not address human health risks - EFSA

By Rory Harrington

Speaking at the FoodProductionDaily.com Meat Technology Conference at Anuga FoodTec 2012 in Cologne, Dr Marta Hugas, the head of biological hazards at the European Food Safety Authority (EFSA), highlighted the urgent need for modernisation in European...

Jens Bleiel, CEO of FHI:

FHI "getting its act together" for positive EFSA opinions

By Jane Byrne

A trial underway will provide the substantiation that EFSA needs in order to get a health claim for a protein mix used in combination with an exercise programme for improving muscle mass in the elderly, claims value-added dairy project Food for Health...

Consumer pressure over biodiversity in food chain growing, says UEBT

Dispatches from FIE

Consumer pressure over biodiversity in food chain growing, says UEBT

By Jane Byrne

Companies that have been championing biodiversity in their supply chain were recognised at the BioDiversity Awards at the FIE trade show in Paris this week, with an ethical biotrade organisation claiming that only 39% of consumers it polled are confident...

Turning the spotlight on regional Asian trends

Turning the spotlight on regional Asian trends

FoodNavigator-Asia spoke to suppliers at the recent Vitafoods show in Geneva about launching new foods and supplements on the Asian market. What are the main challenges? And where are the most promising opportunities?

Oceans may provide ‘new wave’ of natural ingredients

Dispatches from Vitafoods Europe 2011

Oceans may provide ‘new wave’ of natural ingredients

By Nathan Gray

The marine environment may be hiding a bounty of untapped natural ingredients that have potential for use in foods and supplements, says Dr Jon Williams of Aquapharm.

Measure for measure: Cranberry wars rage on

Dispatches from Vitafoods Europe 2011

Measure for measure: Cranberry wars rage on

By Shane Starling

The long-standing dispute within the cranberry industry about the most appropriate way to measure the urinary tract infection (UTI)-battling berry’s active constituents was resolved in France recently when a government body backed a version of the DMAC...

Vitafoods expansion offers broad regional promise

Dispatches from Vitafoods Europe 2011

Vitafoods expansion offers broad regional promise

By Jess Halliday

At Vitafoods Europe 2011, Jess Halliday caught up with event director Chris Lee to talk about the show’s ambitious expansion plans into Asia and South America.

DSM on Vitatene, Martek and its investment “shortlist”

Disptaches from Vitafoods Europe 2011

DSM on Vitatene, Martek and its investment “shortlist”

By Shane Starling

DSM’s head of global marketing in human nutrition and health, Gareth Barker, explains why it has bought a carotenoid supplier (approval permitting), how the Martek acquisition is progressing, and why the company is not finished spending yet.

How health claims could impact marketing ethics

How health claims could impact marketing ethics

The tough health claims environment in Europe could turn manufacturers towards more subtle – and maybe less ethical – marketing approaches, believes Henry Dixon of PR firm BDB.

Innovations in microencapsulation techniques

DISPATCHES FROM HIE

Innovations in microencapsulation techniques

By Nathan Gray

A new microencapsulation technique that produces smaller more uniform particles could replace less accurate microencapsulation techniques, according to researchers at Dutch institute TNO.

Linguistic flexibility needed when using health claims on packs, Unilever

Dispatches from NutraIngredients Health Claims 2010

Linguistic flexibility needed when using health claims on packs, Unilever

EFSA’s opinions on health claims are couched in scientific language that food and beverage manufacturers would be unlikely to use on product packaging. Unilever’s director of external affairs explains the need for linguistic flexibility.

Natural food colourings now the consistent choice

Dispatches from HIE 2010

Natural food colourings now the consistent choice

By Ben Bouckley

Paul Collins, managing director, GNT International, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives.

Improving perceptions of oat beta glucans

Dispatches from HIE 2010

Improving perceptions of oat beta glucans

By Ben Bouckley

David Peters, head of business development at Swedish life sciences firm Biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities.

Does salt reduction mean taste reduction?

Does salt reduction mean taste reduction?

By Nathan Gray

Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?

Inside Cargill’s sterols and beta glucan thinking

Dispatches from HIE 2010

Inside Cargill’s sterols and beta glucan thinking

By Shane Starling

Henry Hussell, the head of marketing, Europe at Cargill Health and Nutrition, acknowledges the development of its plant sterols and beta glucan has been slower than many expected – but that doesn’t mean the agrofood giant has lost faith in them.

Stevia gains foothold in French tabletop sweeteners market

Stevia gains foothold in French tabletop sweeteners market

The stevia industry’s best guess on approval in Europe is currently around July 2010, according to PureCircle VP sales and marketing Jordi Ferre, and in the meantime the food and beverage sector is watching closely the unfolding market in France.

Meeting consumer demands for added fibre

Dispatches from HiE 2010

Meeting consumer demands for added fibre

By Nathan Gray

Research in North America, Europe and Asia shows that consumers understand fibre and the potential health benefits, and there is a strong consumer demand, says Tate & Lyle’s Sandra Einerhand.

Industry collaboration needed to secure Irish milk targets, expert

Industry collaboration needed to secure Irish milk targets, expert

By Guy Montague-Jones

The development of closer working relationships among all stakeholders involved in dairy processing sector in Ireland will be required to meet the challenge of increasing milk output 50 per cent by 2020, says the head of leading Irish dairy firm Dairygold.

Stevia pioneer recounts first encounter

Stevia pioneer recounts first encounter

Jim May of SweetLeaf tells how he came across the sweet leaves from Paraguay almost three decades before they captured the imagination of the mainstream food industry.

Lifecycle analysis gives basis for comparison

Lifecycle analysis gives basis for comparison

Assessing the environmental impacts of an ingredient in processes throughout its lifecycle can provide a good basis for comparison with competing technologies, says DSM. But there is a need to communicate impacts in understandable terms.

Sustainable food messages risk confusing consumers

Sustainable food messages risk confusing consumers

Food firms are increasingly discussing the sustainability of their activities, but they must communicate with consumers using practical messages rather than euphemisms and jargon, says brand expert.

E-number rules are a hurdle to natural preservative use

E-number rules are a hurdle to natural preservative use

Finding natural ways to preserve foods throughout their shelf life without compromising safety is a major challenge for the food industry. But while technical solutions are emerging, some regulatory hurdles to implementing them remain in Europe.

Cracking open the nutritional potential of peas

Cracking open the nutritional potential of peas

Small, round, and familiar. Peas might not seem terribly exciting to the consumer's eye, but Roquette thinks otherwise. It has a cross-departmental team investigating new ingredients from peas that can bring functional and nutritional benefits.

Innovation driven by need to do more with less

Innovation driven by need to do more with less

The growing population, people eating more, and climate change mean that innovation is being driven by the need to do more with less, according to Mike O’Riordan, European technical director at National Starch.

FIAP will slow enzymes' progress to market

FIAP will slow enzymes' progress to market

The re-registration process and expected approval time for food enzymes under new European regulations mean innovations will take longer to reach consumers, says Novozymes’ regulatory expert.

Seasonal Video Greetings From Decision News Media

Seasonal Video Greetings From Decision News Media

Welcome to this seasonal holiday video from Decision News Media.As we prepare to celebrate our tenth anniversary next year and first year as part of William Reed Business Media, we present 10 fun number facts about our company. And, later this week, the...

Trade groups gain long awaited EC health claims hearing

Dispatches from the NI Health Claims 2010 conference

Trade groups gain long awaited EC health claims hearing

By Stephen Daniells

Europe's leading trade groups are set for a meeting with the European Commission to discuss their concerns over the health claims assessment, and EFSA's reluctance to engage in dialogue.

Eyeing European sucralose success

Eyeing European sucralose success

By Caroline Scott-Thomas

Head of JK Sucralose in Europe Leo Hokke talks to FoodNavigator.com about growth of the European sucralose market and why he thinks it is more appealing than other sweeteners for consumers and manufacturers.

Sustainability drivers for ingredients suppliers

Sustainability drivers for ingredients suppliers

Two food industry executives discuss the importance of people, planet and profits, the need to keep and eye on energy use and emissions, and how to ensure long term security of food supply.

Prices should reflect investment in food

Prices should reflect investment in food

Western consumers do not expect to pay high prices for their food today. But Yves Servotte of the Beneo Group believes food should be valued like any other hi-tech product, and prices should reflect higher production costs and quality controls.

Giving process cheese a healthy makeover

Dispatches from IFT

Giving process cheese a healthy makeover

By Jess Halliday

Land O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium.

IFT trend tour: Color and flavor innovation

IFT trend tour: Color and flavor innovation

By Jess Halliday

At the IFT trade show in Anaheim, Jess Halliday followed the Flavor and Color Innovation trend tour, and spoke to some of the companies showing their latest developments at the show.

Round table: The growth of nanotech

Round table: The growth of nanotech

By Stephen Daniells

Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?

Inside DSM’s quality commitment

Dispatches from Vitafoods

Inside DSM’s quality commitment

By Shane Starling

Philipp de Simone, human nutrition and health regional sales director for the east, south east and middle east at DSM Nutritional Products, tells Shane Starling why DSM’s Quality for Life initiative reaches all the way from the factory floor to finished...

Finding inspiration from bread tastes past

Finding inspiration from bread tastes past

Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.

Foss outlines how to avoid fat fines

Foss outlines how to avoid fat fines

FoodProductionDaily.com caught up with Foss Product Manger Jens Borg to ask him how the company's analytical tool, MeatMaster, could optimise meat production.

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