Natural and organic food chain Wild Oats has set up a program that
will promote locally grown organic products in all its stores
throughout North America.
Huge swathes of California's wine areas may disappear by 2050 if
world temperatures continue to rise at their current rate, warn two
separate studies on wine and global warming.
International food giant Mitsui is to acquire fruit ingredient firm
Hartog, in a move designed to strengthen its newly created
ingredients division, it emerged last week.
Severe shortages of passion fruit supplies from Ecuador threaten to
disrupt food and drink firms, as Britvic says it will pull its J2O
Orange and Passionfruit drink from shop shelves in Britain this
summer.
A child's taste for protein-rich foods like meat and fish is
inherited, but taste for vegetables and desserts are influenced,
says new research that may have implications for understanding
obesity.
Genetically enhanced hybrid peppers that can be raised with minimal
protection under moderate winter conditions have achieved worldwide
commercial success, according to the team behind the concept.
Cargill will no longer have a presence in the hazelnut processing
industry once the agreed sale of its Turkish hazelnut processing
business goes through.
DSM Food Specialties has launched a new pectinase for red berry
processing, which it claims will help manufacturers achieve higher
juice yields and stable colour when processing acid red berries.
The US Department of Agriculture (USDA) could more than double
funding for its organic research program next year, a move that
highlights the growing importance of the organic industry.
A New Zealand product development company has announced that
PureLo, the company's proprietary Luo Han fruit concentrate, has
been affirmed as a GRAS (Generally Regarded As Safe) food
ingredient.
Independent flavor specialist Treatt has introduced Blueberry
Treattarome 9840 to its expanding range of 100 per cent natural,
FTNF(From The Named Food) flavor ingredients.
Orange juice and other foods traditionally not associated with
foodborne disease outbreaks could still be a source of disease,
according to scientists.
Around a quarter of US consumers feel they do not get enough soy in
their diets, while almost half are still not aware of the health
benefits linked to the product, says new research.
Around a quarter of Bunge's soybean processing plants in Brazil
have been affected by farmers' protests in recent weeks, but the
situation looks to be returning to normal, said the company.
A new report by Mintel reveals that the canned meat and beans
market in the UK has gathered momentum in recent years, something
that could present an opportunity as food firms spice up these
traditional favourites.
Cargill's finalised acquisition of a major Thai tapioca flour
business in Thailand underlines its commitment to establishing a
globalised ingredient-sourcing network.
Strong demand for cranberry-based ingredients for functional foods
has led co-operative Ocean Spray to double production capacity at
its plant in Middleboro, Massachusetts.
Recent research sheds new light on the allergenicity of lupin,
suggesting that common assumptions about the dangers of the
ingredient could be overblown.
Scientists at the Agricultural Research Service (ARS) are working
on producing high quality disease-resistant peanuts that also
contain high levels of heart-healthy oleic acid.
Rhubarb, the favourite of granddads and school dinners across the
country, has seen sales more than double after recent endorsements
from celebrity chefs in the UK.
Nutrient levels in fruits, vegetables and some food crops have
dramatically declined in the past 50 years, something that could
further push consumers to opting for more nutritious organic goods.
Waste products from processing of fruit and vegetables offer a
practical and economic source of potent antioxidants that could
replace synthetic preservatives, says a Spanish-German study.
More attention should be paid to taste and sensory qualities of
vegetables if consumers are to increase their intake and meet diet
recommendations, researchers say.
Tate & Lyle's US food ingredients team has developed a new
crunchy snack coating for products including fruits and nuts, which
claims to produce snacks that are soft on the inside and crispy on
the outside.
An independent panel of scientists is to meet this week to review
recent scientific data on the soy compound genistein. The
scientists expect to reach conclusions as to whether or not the
consumption of genistein could have a negative...
A new soybean variety claims to allow food manufacturers to develop
products that have all the health benefits of soybeans but less of
the beany taste.
Scientists have developed a chip that can improve the flavour of
citrus varieties, which could have consequences for the growing
natural flavours sector.
"Miracle grains" and "superfruits" are among the
ingredients set to enjoy increasing popularity with American
consumers, as attention is focused on a combination of health
benefits and exotic tastes, says a new...
Most Americans are unaware of the nation's new dietary guidelines,
but a strong majority of consumers say they would like to see
companies offering more health tips on their product labels,
according to a new study.
Chiquita has said that 2005 was a "terrific" year for the
company, despite a $19m net loss in its fourth quarter resulting
largely from the flooding of 1,600 hectares of the company's banana
farms in Honduras.
Little has been done over the past decade to reduce the risk of
children's exposure to pesticides through the foods they consume,
according to an Organic Center symposium held yesterday.
A leading European horticultural research institute has launched a
partnership with a New Zealand science organisation in order to
develop new fruit cultivars.
Exotic fruits, white tea and small plates and bites are set to
become more popular with consumers this year, as more people opt
for "healthy," "fashionable" and "adventurous" foods,
says a new report.
New research may provide insight into how to reduce the allergenic
properties of peanuts through the use of an enzyme found in certain
fruit and vegetables, findings that could lead to the development
of "hypoallergenic peanut...
A greener variety of black-eyed pea may well solve the problem of
color fading faced by frozen food processors, allowing them to sell
a better looking product, say scientists.
Parents aspire to offer the very best to their children, which of course requires high standards of quality and food safety. It also means introducing...
Failing to mitigate allergen risks has serious consequences - not just for consumer safety, poor allergen procedures can also cause financial losses and...
