Unilever has invested around €3m in its R&D capabilities for
structured emulsions to allow it to tap the healthy foods trend and
reduce reliance on commodity ingredients.
Using pectin to coat naturally occurring soybean oil bodies could
lead to stabilisation of the oil bodies and open up new
opportunities for the food industry, suggests new research.
Ingredients firm Kerry has clinched a new long-term supply
partnership with Dierbergers Oleos Essencias, a Brazilian producer
of organic fragrances, flavors and ingredients.
DHA and EPA omega-3 will be the focus of two events to be held next
month, which will aim to provide food and supplement makers with
key issues affecting the industry.
German margarine and dressings manufacturer Walter Rau
Lebensmittelwerke has been acquired by agri-giant Bunge Europe in a
deal that will help it meet raw material price challenges and
expand into new markets.
Leatherhead Food International is conducting research into how to
reduce saturated fat levels in bakery products, initially in short
crust pastry, to help its members take action to help meet FSA
targets.
The food industry has a window to research ways to reduce saturated
fat in products before the UK's FSA starts its consumer awareness
campaign at the end of this year, says an expert from ADM who is
anticipating a swell of interest...
Soybean oil with less that 1 percent linolenic acid and a high
oleic content has been brought onto the market by Asoyia, reducing
trans fats, increasing stability and extending shelf life.
Nutrient profiling models should be underscored by sound science,
be transparent, and be validated with respect to healthy diets,
says a new paper that sets out the steps to developing and
validating such models.
NutraCea is continuing its global expansion with the announcement
that it is to buy the largest rice bran oil processing facility in
South America, located in Brazil.
Bunge posted a 71 percent increase in full year earnings amounting
to $44bn on the back of strong global demand for its edible oils
and commodity products, a pattern it expects to continue into 2008.
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
The US branch of Krispy Kreme has finally decided to remove trans
fat from its products, following similar moves by the company's
divisions in the UK and Australia last year.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
The UK Food Standards Agency (FSA) will discuss tomorrow whether to
maintain a voluntary approach for food manufacturers in limiting
harmful trans fatty acids or whether to introduce mandatory
restrictions.
AarhusKarlsmann (AKK) will face a difficult start to 2008 with
two months of delayed deliveries of it specialty fats after this
week's fire, though no raw materials were destroyed.
Cognis is extending its non-hydrogenated fat range of Lamequick
whipping agents with three new versions suited to a broader range
of technical applications that meet consumers' healthy
requirements.
The acquisition of Tradin Organic Agriculture by fast-expanding
SunOpta will enable it to extend its current organic programs while
adding new sourcing projects worldwide.
It all started with a trip to Greenland in 1970. Three Danes, a couple of dogsleds, and several years of study later and the omega-3 was born. Since then, awareness and understanding of marine omega-3 has sky-rocketed.
It all started with a trip to Greenland in 1970. Three Danes, a
couple of dogsleds, and several years of study later and the
omega-3 was born. Since then, awareness and understanding of marine
omega-3 has sky-rocketed.
Sales in the UK food ingredients industry are falling on average as
a result of increased competition, both domestically and
internationally, according to a new market report by analysts
Plimsoll.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
Major food companies are contributing to increased carbon emissions
through the destruction of Indonesia's peat swamp forests to
produce palm oil, claims a report released today.
ADM is bringing its NovaLipid range of oils and fats to Europe in a
bid to help manufacturers make healthier foods without compromising
the technical attributes and sensory properties required by
consumers.
The UK government has taken a significant step towards the possible
banning of trans fatty acids by asking the Food Standards Agency
(FSA) for its urgent advice.
US ingredient giant Cargill is expanding its line of high oleic
canola products, on the back of customer demand for oils and
shortenings with no trans fat and low levels of saturated fat.
Bunge, a supplier of agricultural and edible oil products to the
food industry, today reported that earnings more than doubled in
its third quarter on the back of strong market conditions.
Agri-business giant Cargill has engaged in a joint venture with
Spain's largest olive oil producer, Hojiblanca, to source, trade
and supply customers worldwide with private label and bulk olive
oil.
Manufacturers of cakes and pies should focus on health, gourmet and
unique flavors in order to increase their competitiveness in the US
market, according to a new report by Mintel.
Cognis has developed a new whipping agent under its Lamequick brand
using vegetable oils that are free from lauric acid, thus avoiding
the soapy taste that can result from interactions with herbs and
spices.
Asian Palm Oil Company is planning a flotation on Aim this month,
according to reports, in a bid to cash in on the increasing
international demand for the edible oil.
Palsgaard, CP Kelco and Danisco have said they are researching
ingredients' potential to reduce reliance on commodities in food
products, but are manufacturers really prepared to reformulate to
help control costs?
Consumer awareness of 'bad' fats is at an all-time high, but people
are still lacking key information to better understand what they
eat, according to a new survey by the American Heart Association
(AHA).
Soup sales in the US have slowed over the past year, prompting
Mintel to suggest that manufacturers and marketers need to rethink
their level of innovation and their market strategies if they want
to grow sales over the next five...
As the yellow fats market competes against products for consumers
aspiring to healthier lifestyles, Mintel has highlighted how
manufacturers of these goods should play up their taste attributes.
The majority of American consumers are still against the idea of
eating products derived from cloned animals, although confidence
levels shoot up if these products are deemed safe by the Food and
Drug Administration (FDA).
A collaboration yesterday announced by biotech company Monsanto
could result in the establishment of an analytical standard for
heart-healthy soybean oil.
The addition of select polyphenols to rice bran may inhibit the
detrimental effects of rice bran lipase and make the bran an
interesting source of edible oil, Indian researchers report.
The Roundtable on Sustainable Palm Oil (RSPO) says it is on the
cusp of delivering on its promise to put sustainable oil on the
market, and will be unveiling its certification system at its next
meeting in November.
Less than three months after its launch, a Mediterranean diet
packaging symbol already appears on 50 products in the US, and a
number of new initiatives are underway to make it more accessible
to smaller food companies.
Chitosan plus maltodextrin could offer an interesting alternative
for the encapsulation of omega-3 rich fish oils, suggests a new
study that uses a novel ultrasonic technique to generate impressive
results.
Reducing fat intake continues to be the main priority of consumers
looking to improve their diets, according to a new report from
market analyst Datamonitor.
Despite the ban on the use of trans fats in New York City
restaurants, some fast food restaurants are still serving up trans
fat fried food, says a new survey from the Center for Science in
the Public Interest (CSPI).