Changes in industry conditions and challenges, coupled with
emerging trends, can open up opportunities for manufacturers to
breathe new life into old ingredients.
Solae has announced price increases for a broad range of its
soy lecithin products from April 1 - just days after warning
of the need for ingredients firms to pass on higher input costs.
Ingredients manufacturer Macphie has developed a range of
non-hydrogenated dairy cream alternatives aimed at meeting the
growing demand for healthy yet indulgent products.
Soy could form the base of future high-protein, low-fat breakfast
cereals following new developments that received increased consumer
acceptance, say researchers.
Adding micro-particulated soybeans hulls to a doughnut formulation
may reduce the uptake of fat by the consumer after deep-fat frying,
suggests new research.
A new cranberry protein powder can allow food and drink companies
to add protein to their products without turning to the usual dairy
or soy sources, says its manufacturer.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
Cargill is stepping up its sales capacity in the Middle East with a
new base in Dubai for Texturizing Solutions that will allow it to
collaborate more closely with customers in the region.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
Solanic has announced the official opening of its new factory for
the production of protein fractions from potatoes, and start
of commercial supply to the food industry.
Israeli soy ingredient supplier Solbar has announced a change in
its management structure for 2008 in order to strengthen its sales
efforts and invest in business development.
Sales in the UK food ingredients industry are falling on average as
a result of increased competition, both domestically and
internationally, according to a new market report by analysts
Plimsoll.
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.
ADM has launched a new line of soya proteins for use in place
of expensive dairy ingredients or to extend milk supply, in the
light of high prices that caused manufacturers' costs to escalate
this year.
Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.
Flavours manufacturer Mastertaste has announced the launch of a new
flavour line focused on improving the taste of soya products in
response to increasing consumer demand for the dairy alternative.
Two new soy-based ingredients could allow
processors to replace higher-priced dairy
counterparts without significantly affecting nutrition and
taste, their manufacturer claims.
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...
Cargill's vegetarian glucosamine hydrochloride ingredient, for use
in dairy and beverage products, could face further approval delays
in Europe, pending a risk review by the European Food Safety
Authority (EFSA).
Vegetarian is an outmoded term for products that do not contain
meat, yet meat-free does not communicate positive advantages of
plant-based products, says Prosoy, which believes careful
positioning could draw in more consumers.
A soy isoflavone used in soy infant formula could reduce diarrhea
in infants, according to a new study, and thereby save lives in
developing countries.
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.
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.
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.
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...
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.
The energy drink market has gotten further stimulus from club
crowds who mix these functional beverages with alcohol, according
to market researcher Mintel.
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.
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.
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.
How innovative new protein foods can reaccelerate plant-based growth. Dive into the forefront of plant-based innovation with our detailed analysis and...
