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...
The second part of this exclusive interview sees Beneo executive board member, Yves Servotte, explaining the cooling but not crushing effect of EU prebiotic health claim rejections on its inulin-chicory business.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
The difficult and rarely successful task of taking a food product all the way from idea-to-shelf, particularly in the current stagnant European market, is not deterring small start-ups or individual entrepreneurs from trying, claims an NDP expert at the...
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...
When French firm Iranex announced in November that it was merging Bio Serae Laboratoires and Colloides Naturels International (CNI) to form Nexira (an anagram of Iranex), some wondered about the wisdom of scrapping two established and recognised brands.
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...
Naturex has just received novel foods approval in China for its flavour masking system, Talin. President and chief executive of the botanicals group, Jacques Dikansky, revealed the news and discussed the integration of Burgundy when we caught up with...
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?
FoodProductionDaily.com caught up with Neil Giles, of Mettler Toledo, at the recent Interpack trade show to find out about how its latest data management software can boost processing performance.
A lot of progress has been made to reduce the costs that packaging brings to retailers but more could be done to make food products stand out on shelves, according to EHI Retail Institute.
The plant (ALA) and marine (DHA and EPA) sectors have not always agreed about omega-3 bioavailability and sustainability, but they recently came together against the negative health effects of omega-6 over-consumption.
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.
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...
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’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.
A year on from the formation of Oenobrands, a joint venture between DSM and Anchor Yeast, we went down to their offices in Montpellier, France, to find out about its first crop of wine yeasts and enzymes.
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.
A new microencapsulation technique that produces smaller more uniform particles could replace less accurate microencapsulation techniques, according to researchers at Dutch institute TNO.
Dispatches from NutraIngredients Health Claims 2010
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.
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.
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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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...
Dispatches from the NI Health Claims 2010 conference
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.
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.
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.
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.
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.
Don’t miss this video interview with Robert Marr, chief operating officer of William Reed Business Media which recently acquired Decision News Media publisher of FoodNavigator.com and FoodNavigator-USA.com.
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?
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...
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.
FoodProductionDaily.com caught up with Foss Product Manger Jens Borg to ask him how the company's analytical tool, MeatMaster, could optimise meat production.
