Food professionals from around the world will make their way to
Chicago this weekend as the Institute of Food Technologists (IFT)
2007 annual meeting and expo opens its doors to reveal the latest
new ingredients, technologies and...
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.
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.
Volumes of soy beverages consumed in North America, Western Europe
and Japan have more than doubled since 2002, according to Zenith
International, but further growth will be stirred only if
manufacturers rise to the taste challenge.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
Soy ingredients firm Solbar will be using the IFT in Chicago to
drive home the message that is serious about the US market,
showcasing its latest range of products.
Scientists from the US have explored the interaction between whey
and soy proteins and flavour, a major challenge facing the blooming
meal replacement product sector.
The Chinese soy protein market needs to consolidate to have fewer
players in order for anyone to make money from the market,
according to Solbar, which has had a production facility in China
since 2005.
Food and beverage manufacturers are responding to commodity price
rises through risk management, product reformulation and
innovation, according to a report by the Grocery Manufacturers
Association (GMA).
Almost half of consumers with food allergies have "serious
problems" using food labels to help them avoid certain foods,
says a new study by the US Food and Drug Administration (FDA).
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Quinoa, dubbed the mother of all grains, is starting to put in an
appearance as a meat analogue in vegetarian foods, with Israeli
company Soglowek launching quinoa-based patties to the
international market.
Brazilian soy crusher Imcopa has set up operations in The
Netherlands with the aim of supplying the European market with
non-GM soy lecithin directly and building awareness of its own
brand amongst food manufacturers.
Organic products containing certain non-organic minor ingredients
are now officially in non-compliance with US government organic
certifications, following the implementation of a new rule last
week.
The European meat-free foods category is ready to enter growth
phase following a period of consolidation, says Prosoy, just as
consumers are becoming more aware of health benefits of soy and are
more prepared to meat-free meals on...
It does not matter so much whether protein is sourced from animals
or vegetables as whether it is of sufficiently good quality and has
the functional characteristics that enable it to be used in food
applications, scientists said...
The US Department of Agriculture (USDA) is proposing to add a
number of ingredients to the list of substances permitted for use
in organic food products, in a move designed to prevent disruption
to business when new regulations come...
Researchers in Brazil have identified pea protein as a possible
novel encapsulator after results showed the protein capable of
encapsulating vitamin E at high concentrations.
The US Food and Drug Administration (FDA) said it will begin
to inspect food manufacturing facilities and test protein
ingredients following the recent news that the chemical melamine
may have entered the human food chain.
MGP Ingredients (MGPI) plans to expand its wheat gluten capacity in
the US, as demand for the product increases following the recent
move away from imported ingredients due to contamination scares.
A group of investors has acquired a 51 per cent stake in the share
capital of Solbar, a move expected to improve the Israeli soy
protein company's financial position and balance sheet.
The energy drink market has gotten further stimulus from club
crowds who mix these functional beverages with alcohol, according
to market researcher Mintel.
The nation's organic industry has called for federal agencies to
boost spending on crop research and market development in an effort
to help farmers keep up with burgeoning demand.
Soy hypocotyls, a by-product of the soy protein industry, could
offer a cheap and readily accessible alternative of protein
isolates, a joint US-China study has reported.
Solanic is planning a one-day debate on the potential benefits of
vegetable protein and whether functional barriers that presently
lead some companies to plump for animal protein may be overcome.
The results of the EU Childhood Obesity Programme indicate that
low-protein content in infant formula may have metabolic,
endocrinal and developmental benefits for babies - which may also
have an impact on obesity at a later age.
Ingredients firm Archer Daniels Midland (ADM) has developed a new
method of manufacturing soy-based crisps - opening up further
possibilities to the carb-free snack market.
Barentz Europe is strengthening its position bakery ingredients
with the acquisition of family-run MDB Twello - a move expected to
boost distribution for the latter's ingredients and may thus
introduce more manufacturers to lupin...
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.
All-round innovation remains key to keeping the US snack market vibrant, according to an annual snack industry report, which identifies a number of growth opportunities at a time when consumers are striving to snack less.
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...
Ethnic flavors are expected to expand this year, together with an
increased consumer demand for bigger, bolder tastes, according to a
new flavors and ingredients report.
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.
Women following the Atkins diet, the once bright star in the galaxy
of diets, lost more weight than women following other diets, with
no concerns expressed over cardiovascular risk factors.
Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
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.
Scientists in the US have developed a new technique that could
enhance the release of protein and sugar by about 50 per cent, a
potentially big boost for the soy industry.
AC Neilsen's latest market report, which examines the
fastest-growing categories and product areas across 66 key markets
around the world, provides an insight into the future direction of
global food development.
Using solubilised proteins to replace phosphate to enhance the
colour and texture of meat during storage may offer an alternative
to phosphates, says new research.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
We have successfully closed the gap between the sensory experience of plant-based protein foods and traditional animal proteins, as demonstrated by a food...
Meet new consumer expectations with Clean Label products: a guarantee of authentic, natural, transparent products that meet the ever-growing demands of...
