A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Combining low levels of essential oils (EOs) could enhance their
antimicrobial power and remove adverse taste effects, suggests a
new study from Ireland.
The European Food Safety Authority has concluded that the
Southampton study gives no basis for changing acceptable daily
intakes (ADI) of food additives, due to inconsistencies and the
inability to attribute the effect to any additives...
The globalization of food poses risks on the safety and quality of
ingredients said the US Pharmacopeia (USP), which is providing
advice on overcoming new challenges.
Dutch DSM will sell its Special Products unit as it shifts its
focus to fast growth and high margins by concentrating on
nutritional ingredients and high performance materials.
Progress in novel foods, with particular focus on the health and
wellness trend, is fuelling Givaudan's R&D programme, into
which it reinvests 10 per cent of its annual sales.
Vitiva is launching a new addition to its Vivox range of
rosemary-derived preservatives, aimed at preventing fresh merguez
and chipolata sausages from becoming rancid.
Extracts from the up-and-coming fruit sea buckthorn berries
(Hippophae rhamnoides) could inhibit the oxidation of
unsaturated fatty acids in processed meats, boosting shelf life,
suggests new research.
Low-grade coffee beans - known to adversely affect the quality of
the beverage - may offer extracts with antioxidant potential to
extend the shelf-life of food products, suggests new research from
India.
The Food and Drug Administration is considering whether to remove
salt from the list of foods it categorizes as "generally recognized
as safe" (GRAS), but taking salt out of food is not as easy as it
might seem, ingredients...
Reducing the salt content of foods would result in drinking fewer
sugar-sweetened beverages, and may lower obesity risks,
hypertension and possibly heart disease, British researchers
report.
Tapping into the ongoing trend of sourcing novel ingredients from
processing by-products, researchers from Spain have reported that
onion wastes may be a source of antioxidant and anti-browning
bioactive ingredients.
The microalgae Chlorella vulgaris could be a rich source
of extractable antioxidants, and provide potent alternatives to
synthetics like butylhydroxyanisole (BHA) and butylated
hydroxytoluene (BHT), suggests new research form Spain.
The food industry can expect to see progress in novel foods
regulation, the Food Improvement Agents Package (FIAP) and the
labelling regulation during Slovenia's presidency of the European
presidency, according to an advisor.
Extracts from pomegranate peel can stabilise sunflower oil and
protect it form deterioration associated with heating, suggests a
new study from Pakistan.
Extracts from apples may reduce the formation of heterocyclic
amines (HAs) in foods, especially processed meats, suggests a new
joint Chinese-American study.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
Reducing salt intake around the world by 15 per cent could prevent
almost nine million deaths between 2006 and 2015, says a new
meta-analysis covering 23 countries.
Cutting out the junk will be a major for manufacturers in 2008 said
Mintel in its prediction of trends to shape food for the next 12
months, as consumers buy into natural and environmentally-friendly
products.
Tapping into the ever-growing search for natural antioxidants to
prolong the shelf-life of foods, researchers from Portugal report
that the leaves, flowers, and skins of chestnuts could be added to
the list.
A blend of native Australian herbs with synergistic preservative
qualities could prove a natural alternative to sodium benzoate in
beverages, claims its inventor.
The salt level in UK ready meals is 45 per cent lower than four
years ago, according to a new survey from the Consensus Action on
Salt and Health (CASH) highlighting the food industry's progress to
reduce levels.
Natural extracts from olive and grape showed better anti-microbial
activity against a bacteria and yeast than three synthetic
antioxidants, showing their potential as food preservatives, says a
new study.
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.
Nitrites and nitrates, much maligned additives in processed and
cured meats, may help heart attack survival and recovery, suggests
a new mice study from the US.
Natural extracts company Vitiva has announced its global launch of
a clean label preservative for processed fresh meat that protects
it from rancidity and undesirable organoleptic changes.
Danisco is taking its natural food protection services to a new
level with the launch of a new label called Care4U, which combines
ingredients with advice and analytical support.
The US Food and Drug Administration (FDA) may consider revising its
regulations on salt, and has set a public hearing to examine the
possible implications of tighter limits.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
Traditional herbal medicines from India may also offer a novel
source of antioxidants for the food industry for boosting both the
shelf-life and nutritional content of food, according to a new
review.
Tea, seemingly always in the headlines for its potential health
benefits, could also offer an interesting source of food
preservatives, Chinese researchers report.
DSM has become the latest citric acid producer to announce a price
increase, at a time when industry fears a shortage of Western-made
material unless costs can be passed on.
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...
An extract from leaves of the walnut tree (Juglans regia)
presented a potent ability to scavenge damaging reactive oxygen and
nitrogen species responsible for food spoilage, new research has
reported.
The UK's FSA has issued its harshest judgement on the food
industry's use of artificial colour and preservatives yet,
following the publication of the Southampton study at the beginning
of the month, and is calling for action...
More than a thousand new food products claiming to be additive- and
preservative-free have been launched in the UK this year, according
to Mintel, representing almost a quarter of all launches and nearly
three times as many as any...
Danisco USA is introducing a new cultured dextrose for use in place
of chemical preservatives in refrigerated, heat-and-eat foods,
giving manufacturers greater scope to make clean-label products.
Jungbunzlauer has announced price increases affecting citric acid,
sodium citrate, gluconates and xanthan gum as it offsets its own
costs, an adjustment seen as aiding economic stability in the
marketplace.
The European Commission has launched an inquiry into allegations
that Chinese suppliers are dumping citric acid onto the market and
causing material injury to the European industry.
Western citric acid producers are again hiking up their prices as
they struggle to meet costs, but they repeat their warnings that
the industry may soon be facing shortages.
The Maillard reaction product of chitosan and glucose extended the
shelf-life of lamb in laboratory tests by two weeks, and may offer
industry with a novel and efficient preservative for meat products.
German ingredients firm Aquanova has found a way to extend the use
of preservatives sorbic and benzoic acid into foods with a high pH
using its NovaSOL nanotechnology.
US-based agro and ingredients giant Cargill has launched a new salt
reduction system, which claims to allow food manufacturers to cut
the sodium content in their products by up to 50 percent.
European ingredients firm Cognis is using the IFT event in Chicago
this week as a platform to launch a variety of new products on the
US market, including emulsifiers, aerating agents and a 'natural'
mold inhibitor.
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