Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.
Impregnating collagen fibre with rosemary extracts could boost the
antioxidant activity of the extract, and has significant potential
for processed meats, say Polish scientists.
As the makers of Perrier water absorbed the full consumer backlash
from recalling drinks containing benzene in the US, Cadbury
Schweppes quietly pulled one of its own products for the same
reason, new documents show.
Scientists in the US are looking into the potential of green tea
polyphenols to stop the Maillard reaction in thermally processed
dairy to prevent dark colours and off-flavours.
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).
Mint with lamb is a favourite combination on many British dinner
tables, and could become even more closely linked after new
research has reported that the herb spares the meat from the
detrimental effects of irradiation.
Scientists from Finland have claimed that comprehensive salt
reduction would be a potentially powerful means to combat obesity,
linked to lower consumption of high-energy beverages.
Citric acid leader Jungbunzlauer has jumped on the price hike
bandwagon, announcing last week that it is to up the stake on
citric acid, GdL and xantham gum in all markets where it operates
A new meta-analysis of clinical trials of the effect of salt
reduction in children reports that a modest reduction in intake
does have a significant effect on blood pressure.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
DSM Nutritional Products is increasing prices of its food and
pharma-grade vitamins, premixes and citric acid, as it redoubles
efforts to cover rising raw material, energy and logistics costs.
Essential oils of sage and rosemary could offer a natural
alternative for processed meats, slowing oxidative spoilage as well
as imparting flavour and aroma, suggests a new study from Spain.
The European Court of First Instance confirmed this week that
Jungbunzlauer (JBL) and Archer Daniels Midland Company (ADM)
engaged in an illegal citric acid price fixing cartel, and has as a
result upheld the original fines imposed.
Naturex claims to have experienced a 20 per cent increase in
rosemary extract sales in 2006 compared to 2005 (year-to-date),
underlining the growing success of natural preservatives.
Changes to Danisco's ingredients division will lift the EBIT margin
for the segment to above 15 per cent, according to the firm's
announcement of Q1 2006/07 results.
Grape seed and pine bark extracts as additives in cooked meats
performed better than the synthetic preservatives in oxidation and
microbial effects, results that could be readily acceptable to
consumers seeking ready-to-eat meat products...
The world's major citric acid producers have warned that unless
reasonable price increases can be successfully implemented this
year, the market will face further consolidation and potential
supply shortages.
The FSA is seeking comments on proposed European Commission
regulations that would establish a common authorisation procedure
for food additives, food enzymes and food flavourings.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of meat products, suggests a study from Spain.
Lard, the animal fat with a poor health image, could be stabilised
by adding antioxidants from olive oil milling waste, boosting the
shelf-life and adding nutritional value, says a study from Italy.
Adding a touch of rosemary to minced meat before high-pressure
processing could stop the flavour loss associated with this
anti-microbial treatment, say Brazilian and Danish researchers.
Energy costs and supply issues have contributed to price hikes for
popular beverage ingredient citric acid, with manufacturer Cargill
announcing a price increase for its citric acid and citrate
dihydrate.
Whey permeate, a by-product of cheese production, could be a food
preserver, suggests new research, as the industry looks to
alternatives to chlorine solutions for preserving fresh-cut
vegetables.
Two Indian scientists tell FoodNavigator how they managed to
achieve round salt granules, and what this breakthrough could mean
for the future of food development.
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.
Some UK ethnic groups are at an increased risk of suffering ill
effects as a result of too much salt according to CASH, which is
making the African Caribbean population the focus of next year's
National Salt Awareness Week.
A Slovenian rosemary extracts firm plans to penetrate the South
American meat market in order to tap lucrative Brazilian and
Argentinean exports to the US and Europe.
Energy costs and European supply issues herald price increases for
the popular beverage ingredient citric acid, with major
manufacturer Jungbunzlauer announcing a price hike for citric acid
and trisodium citrate.
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