The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
New technology to produce noodles with lower fat and salt content
will form part of Nestle's Malaysian RM100m ($29.1m) investment
plans to upgrade some its manufacturing facilities.
The European Parliament this week voted through four regulations
relating to food ingredients - on authorisation procedure,
additives, enzymes and flavourings - with notable amendments aimed
at providing a heightened level of consumer...
European bakery supplier CSM has sold the customer base for its US
gluconic acid business, a move due to be followed by the imminent
shutdown of its production facility.
Fungal species of Rhizopus could offer a valuable alternative
source for lactic acid production, with significant advantages over
bacterial production, says a new review from Australia.
The shelf life of microencapsulated high oleic sunflower oil can be
boosted by combining natural plant extracts like broccoli sprout,
citrus and rosemary, new research suggests.
Common preservative sodium benzoate, widely used in soft drinks and
other foods, is again at the centre of health concerns after
research emerged linking it to cell damage.
Extracts from the exotic fruit guarana showed excellent antioxidant
and antibacterial properties, which could see the exotic berry
making a move into food preservatives, new research suggests.
High-salt diets may encourage the growth of Helicobacter
pylori bacteria in the stomach, said to be the cause of
millions of cases of gastritis and peptic ulcer disease each year,
says a new study that may have added implications...
UK supermarket Asda said it is removing artificial colours and
flavours from all of its private label food and beverage products -
the biggest indication to date of the shift towards natural
ingredients in lieu of artificial additives.
Gadot is taking its first ever step outside Israel with a joint
venture to build a new citric acid plant in China - a project that
it expects to yield significant cost advantages thanks to the
fermentation technology of partner Jiangsu...
The energy drink market has gotten further stimulus from club
crowds who mix these functional beverages with alcohol, according
to market researcher Mintel.
Propolis, the waxy resin collected by honeybees and currently
marketed for its health benefits, could also find use as a
natural food preservative, suggests new research.
Cutting salt intake may slash the long-term risk of cardiovascular
disease by up to 35 per cent, says a new multi-centre study from a
group of leading US universities.
Days after English researchers proposed an equation to make the
ultimate bacon buttie, a new study from the US has reported that
frequent consumption of cured meats like bacon may increase the
risk of developing chronic obstructive...
The trend for 'clean label' foods containing few E-numbers is
emanating from the UK market but it is not yet a keen priority for
consumers, retailers and manufacturers in every country, says GC
Hahn.
Slovenian plant extract supplier Vitiva is extending its line of
SyneRox 4 rosemary-based ingredients with an oil-based formulation
aimed at extending the shelf life of high-fat meat products such as
chilled pâtés.
Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
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.
US food regulatory agencies are to hold a public meeting to discuss
the nation's draft positions on food additives ahead of a Codex
session due to take place in April.
Olive juice, obtained by pressing olive leaves, may act as an
antioxidant to prolong the frying life of frying oils, suggests a
study using sunflower oil.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.
Tate & Lyle has been forced to close its UK citric acid
operations in the face of intense competition from Chinese imports
and oversupply in the world market.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
UK food formulators and manufacturers should be applauded for their
progress on salt reduction, say the findings of a survey from the
Consensus Action on Salt and Health (CASH).
The presence of low-level formaldehyde in gelling agents like
carrageenans and alginates does not pose a threat to human health,
the European Food Standards Authority (EFSA) has reported.
The federal food safety inspection unit has approved an additional
batch of additives, antimicrobals and agents for use as processing
aids directly on meat and poultry products.
Onion extract, rich in the natural antioxidant quercetin, may not
only improve the shelf life of a processed meat product but also
enhances the flavour, Irish researchers report.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
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.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
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.
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