Danisco has developed a new formulation of probiotics called Howaru
Protect, specifically targeted to reducing cold and 'flu symptoms,
and is exploring its use by the food, supplements and
pharmaceutical industries.
Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
Genetically modified rice containing human genes has received
preliminary approval in the US, sparking new concerns and fears on
both sides of the Atlantic.
Obtaining a GRAS opinion for products containing added
caffeine, as well as clearly labeling the substance, could help
protect food and beverage manufacturers from future regulatory
concerns, according to lawyers specializing in the...
Despite health concerns climbing ever higher on the consumer
agenda, snack and bread products dominate the top five grocery
brands in the UK as manufacturers see reformulated products gaining
in popularity, according to a new report.
Sales of smoothies in the US have rocketed over the past five
years, but manufacturers must continue to develop innovative
flavors in order to keep consumers engaged, according to a new
report by Mintel.
The color of a drink can affect peoples' perception of its taste,
according to new research, which claims to be the first of its kind
to examine how attributes such as color, price or brand can impact
consumer preferences.
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
Oat products with a higher fat content could be eligible to carry a
heart health claim, according to a new proposal by the US Food and
Drug Administration (FDA).
Marigot is introducing a new version of its Aquamin ingredient,
intended to facilitate calcium fortification in the burgeoning
beverage market without impairing taste or colour.
After acquisitions and new products to speed up drug discovery,
winning an award was the icing on the cake for lab automation
specialist Thermo Fisher.
Lonza has reported the integration of its new assets into its
nutrition activities and saw demand increase for its existing store
of healthy ingredients in 2006 - yet margins continued to slide.
Pectin gels improved the caloric profile of mayonnaise without
changing the texture, says research that may offer interesting
possibilities for mayonnaise formulators.
Drinks giants Coca-Cola and Nestlé were today slapped with a
lawsuit for claiming that their new Enviga energy drink can help
consumers burn off calories.
The UK Food Standard Agency's expert advisory committee on novel
foods is consulting on draft opinions on applications on the
substantial equivalence of two novel ingredients.
Encapsulating resveratrol, the red wine polyphenol reported to have
heart health benefits, in beta-cyclodextrin could increase the
polyphenols availability, says new research.
Food products with lower levels of 'bad' ingredients, such as fat
and sugar, have seen a sharp rise in popularity over the past year,
according to Mintel.
Food products with lower levels of 'bad' ingredients, such as fat
and sugar, have seen a sharp rise in popularity over the past year,
heading up new food and beverage product launches in 2006,
according to Mintel.
Some of the world's largest coffee firms have been unwittingly
sourcing beans from illegal plantations inside one of the world's
most important wildlife sanctuaries, a new report says.
Using simple brewers yeast to encapsulate polyphenols could mask
the unpleasant flavour and boost stability of water-soluble
antioxidants, says new research.
The Food Standards Agency (FSA) has launched its consultation
regarding the implementation of EU directives in England on food
additives other than colours and sweeteners and sweeteners for use
in foodstuffs.
Scientists in the US have found that a flour made from rice and
sweet potatoes is a "superior substitute" to wheat in
pancakes, suggesting a possible alternative for products targeting
celiac sufferers.
Replacing fat with orange fibre to improve the nutritional quality
of the banger does not affect the sensorial nature of the product,
Spanish researchers have reported.
The US food and beverage industry last week launched a new
initiative to support the government's dietary guidelines, while at
the same time promoting products that meet certain nutrition
criteria.
Encapsulating fats and fat-soluble ingredients with chitosan to
protect them during processing does not affect their availability
in the body, says new research that highlights the vast potential
of this technique.
The stability of emulsions can be enhanced by complexing the
protein albumin with green tea extracts, boosting the shelf-life
and nutritional content, researchers have reported.
Ocean Nutrition Canada (ONC) is looking beyond its current focus of
omega-3 ingredients, investigating marine microbial species to
produce carotenoids and co-enzyme Q10.
The US market for sandwiches is expected to continue to see strong
growth, as consumers continue to opt for this old favorite that has
now been spiced up with new bread varieties and new flavors,
according to a new report.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
The new European health and nutrition claims regulation and food
fortification regulation will enter into force in January
2007, as the EC decides not the wait for adoption of the comitology
amendments.
Publication of the new European health and nutrition claims and
food fortification regulations has been delayed until next spring -
a scenario that should affect nothing but the timescale for
entering into force, although experts...
High intake of garlic and onions was associated with significantly
reduced risks of a wide-range of cancers, according to a large
epidemiological study from Italy.
The functional properties of protein concentrates from rice bran
are better than casein and some soy protein isolates, and could be
an inexpensive ingredient for a wide range of food products, say
Indian researchers.
Scientists from Korea and Denmark have reported the synthesis of
novel oligosaccharides with a relative sweetness of about 80 per
cent that of sucrose, potentially offering formulators with an
alternative sweetener source.
Local sourcing of ingredients, fresh food, and health are some of
the major trends expected to gain increasing importance in the food
and beverage market next year, according to Datamonitor's
Productscan Online.
West Europe's energy drink sales accelerated by 15 per cent to a
volume of 383 million litres and a value of over €3 billion in
2005, according to drinks consultancy Zenith International.
The potential of the brain health nutrition market is only starting
to be realised, and Nestlé underlined its intentions yesterday to
get a head start on the competition with the signing of an
agreement with the Swiss Federal Institute...
The growing number of people suffering from allergies is due to
changes in European diets over the past 30 years, says a new review
from the Global Allergy and Asthma European Network
(GA2LEN).
The government's new WIC nutritional guidelines should allow for a
broader range of whole grain foods than currently proposed,
according to the AACC International Whole Grains Task Force.
Ingredient supplier NutraGenesis has announced an alliance with
Kerry Foods to market its proprietary adaptogen product Essentra
for use in functional foods, such as stress relief snack bars.
New Zealand green lipped mussels, marketed under the Greenshell
mussels trade name, should be harvested in spring for optimal
omega-3 content, scientists have reported.
Next year could mark the onset of a new diet pattern in the US,
with an influential nutrition group saying it plans to
comprehensively promote the healthy Mediterranean style of eating.
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...