FoodNavigator is at Food Ingredients Istanbul, scouting out the latest ingredient trends and developments in the region. Here are some that caught our eye.
3D images of food produced at a nano level promise to save on food industry costs and reduce food waste as a result of faulty production, according to a study’s authors.
UK products such as tinned soup, ready meals and cheese now contain up to 186% more salt than ten years ago despite industry commitments to lower the levels, says campaign group Consensus Action on Salt and Health.
Kraft Foods has filed an international patent application covering production methods for high protein spreadable cream cheese compositions that it says overcomes traditional textural or smoothness problems.
The Italian Dairy Association (Assolatte) has defended the “disproportionate” use of European Commission (EC) private storage aid (PSA) by Italian cheesemakers that led to the scheme's closure.
The European Food Safety Authority (EFSA) has analysed data to estimate prevalence and contamination levels of Listeria monocytogenes in ready-to-eat (RTE) foods at the retail level.
Large brands must step up their commitment to reducing salt, and match the progress being made by own-brand products from supermarkets, says CASH, as a new study shows salt levels in some cheeses are still too high.
The food firm is recalling a batch of the cheese product due to insufficient levels of sorbic acid, a shortcoming that could lead to foodborne illness or spoilage.
Updated salt targets for packaged foodstuffs are too soft on meat and cheese, a leading expert claims, as the Department of Health (DH) posts foodservice targets for the first time.
Chr. Hansen and Kenyan firm Oleleshwa Enterprises have developed a number of camel cheese recipes for owners of the animal, including one for a soft, ripened cheese they call ‘Camelbert’.
Arla Foods Ingredients (AFI) has developed a milk protein that allows cheese makers to speed-up maturation time - offering a potentially significant reduction in storage costs.
European guidance on portion sizing is out of date and does not reflect how portion sizes have changed over time, claims a new report from the British Heart Foundation (BHF).
Flavour and ingredients supplier Synergy has introduced a range of cheddar cheese flavours, to deliver authentic mature cheddar flavours in savoury foods.
Chr. Hansen has developed a new range of "robust" cultures for mozzarella and other pasta filata cheeses that support manufacturer efforts to reduce product variation and downgrade costs.
Dairy giant Arla Foods has acquired the remaining stake of the joint venture that controls its activities in Russia – a move the company claims “cements” its ambitions in the country.
Starch specialist KMC says it has developed two new starches for imitation cheese to cut costs and bring hard cheese alternatives to parts of the world where dairy ingredients may be difficult to handle or source, including the Middle East and North Africa.
Adams Food Ingredients (AFI) has developed a range of cost-saving clean-label dairy powders that enable manufacturers to replace all or part of a dairy ingredient.
Chr. Hansen has developed a salt-reducing concept that enables cheese manufacturers to cut sodium levels by up to 50% while maintaining similar taste and texture properties.
A new initiative backed by the European Commission will encourage cheese making dairies in Spain to better utilise whey from cheese production as a value added ingredient.
FrieslandCampina has entered into an agreement MYWO Food Group to acquire Dutch speciality cheese manufacturer Zijerveld and its packaging business unit, Den Hollander Food.
Ingredient supplier Chr. Hansen has upgraded its Moscow offices and added an applications laboratory, in a move it says will help it to better respond to local customers’ requests.
Consensus Action on Salt and Health (CASH) has called on the UK Department of Health to set lower salt content targets for cheese manufacturers, after a study discovered some cheese products contain more salt than crisps or seawater.
Chr. Hansen has developed a new Swiss cheese culture which makes it possible to reduce ripening time, cuts costs, and produce products with a milder, less pungent flavour.
The Swiss government is considering implementing production quotas across the Emmentaler supply chain, in an effort to keep manufacturers of the iconic cheese and their milk suppliers afloat.
A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move given minimal evidence of positive health effects and muted consumer...
The Provision Trade Federation (PTF) says it has little sympathy for the UK Department of Environment, Food and Rural Affairs (DEFRA), which admits that it is under pressure to remove cheese compositional standards from the pending Food Information Regulation...
Chr. Hansen has launched a new propionic (organic acid) culture for Swiss cheese that it says significantly cuts fatty acid content in comparison with past products, while the company claimed it also has a ‘less soapy and pungent’ flavour than other cultures...
Spanish-based ingredients specialist Premium Ingredients is set to launch a new range of ingredients at Gulfood 2012 in Dubai, one of which is a novel concept that allows for the production of pasteurised fresh cheese without whey separation.
The US-based Physicians Committee for Responsible Medicine (PCRM) has taken shock tactics to consumers by posting two huge billboards in New York warning of what it claims are the obesity-related dangers of eating cheese.
Arla Foods has signed an agreement with Russia’s third-largest dairy concern, Molvest Group, to establish its first production site in the country, which will produce yellow cheese.
Chr. Hansen claims its new Fresco 3000 culture series will increase customer’s cheese yield, reduce production costs and provide greater protection against bacteriophage attacks during fermentation, as the company targets growing consumption in Eastern...
Trade body Dairy UK has revealed to DairyReporter.com that it is concerned about the impact of the new EU Food Information Regulation (FIR) on UK cheese compositional standards.
Danish food ingredients specialist Chr. Hansen is poised to launch a new range of cheese cultures that it claims will radically extend the shelf-life taste profile of products such as feta.
The EU cheese market is changing from a “comfortable place” where most producers are assured of growth to a cut-throat environment where rising raw milk prices are threatening margins.
A newly developed milk protein-based alternative to traditional gum and starch stabilizers will ensure cheesecake manufacturers can meet clean label demands, claims Arla Food Ingredients.
Lactosan is leveraging the findings of research into the properties of cheese powder compounds, with new combinations and applications work on their use as bitter maskers, salt reducers and taste enhancers.
