Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
In the latest part of our focus on clean labels and natural ingredients, FoodNavigator look at some of the scientific developments that have caught our eye in the growing area of clean label products.
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
Spotting a market opportunity ten years ago, John Mudd set out to create an alternative to mass-produced crisps, building a business that today sees 2.5 million packs of Real hand-cooked crisps sold each week in the UK.
UK retailer Marks & Spencer has won a protracted legal battle against the VAT office that had classified its marshmallow teacakes as chocolate biscuits.
Everyone knows that broccoli is good for you, and advances in transgenic plant engineering by Danish researchers may soon see that goodness replicated in other plants.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
As interest in potato starch increases due to clean label
pressures, US scientists report that the gelling and paste-forming
properties of starch from sweet potatoes can be controlled by using
amino acids.
New supply of the premium ingredient sweet potato paste is
becoming available as of today, thanks to a new process developed
by USDA that retains nutritional and sensory properties.
Washing and soaking potatoes at home prior to frying them reduces
the risk of acylamide formation says a new study, shifting focus
away from measures to be taken by food manufacturers.
Common food additives like calcium chloride and l-cysteine could
reduce the formation of acrylamide in potato chips by about 85 per
cent, according to a new study.
The European Commission has announced that it will approve BASF's
Amflora genetically modified potato to be grown in Europe, the
first authorisation for the growing of a GM crop in Europe since
1998.
Hot weather, the rising cost of raw materials and a poor potato
harvest have contributed to a downturn in the German snack market –
threatening profits for producers balancing mounting costs with
waning demand.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
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.
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.
Scientists at the University of Idaho have produced a genetically
modified potato variety of Ranger Russet with enhanced French fry
aroma, and reduced amounts of processing-induced acrylamide.
German chemical giant BASF is set to start field testing of its
blight-resistant GM potatoes in Britain next year, a move that
could open the way to more GM crop tests in the traditionally
anti-GM country.
Progress is being made in reducing the levels of the potentially
cancer-causing acrylamide from many foods, but reducing its
presence in coffee still poses a challenge, scientists say.
A new variety of potato has been shown to contain significantly
less carbohydrate and calories than the average spud, presenting an
alternative to dieters and disuading them from avoiding potatoes
altogether.
The state of California is suing nine top food manufacturers over
their reluctance to issue warnings that some popular snacks could
contain a potential cancer-causing chemical.
One starch for all temperatures that behaves as an instant,
lump-free thickener hits the market, as Dutch co-operative Avebe
extends its line of Paselli EZ potato starches, reports Lindsey
Partos.
Food makers to gain from new data on presence of the potential
carcinogen acrylamide in a wide range of food products as US
authorities release fresh data.
New research from the US backs growing evidence that food makers
wanting to slice acrylamide from their fried food products should
opt for lower cooking temperatures.
The FDA has said it will review the report published last week by
the WHO, which confirmed that high levels of the carcinogen
acrylamide are still being found in 7000 food items, particularly
French fries, potato crisps and coffee,...
Kettle Foods, have decided that 2005 is to be the year when the
humble potato chip takes on a guise never seen before by asking its
consumers what new flavor of chips they would like to see on the
shelves, reports Philippa Nuttall.
Part of a global effort to clarify consumer exposure to harmful
chemical identified in starch-rich fried foods two years ago,
findings from a new survey by the UK food watchdog reveal
acrylamide 'consumption' levels at least...
Penford Food Ingredients announced earlier this week that it has
expanded its manufacturing capabilities to make sure supplies of
potato starch are consistent after a poor harvest in Europe,
reports Philippa Nuttall.
Dutch potato starch supplier Avebe has finished off 'a difficult
year' with €0.4 million in profit, the 5000 strong co-operative
reports. But a tight economic climate, a poor harvest, and the
strong euro left their mark,...
Findings from a UK government-funded analysis of acrylamide, a
potential carcinogen identified in crisps and French fries two
years ago, will be revealed at a meeting next week under the
auspices of the UK food agency.
Competing with cheaper corn and wheat alternatives, potato starch
firm Avebe unveils a new research and development centre to bring
the Dutch company closer to its customer needs.
Greater market penetration is expected for Avebe starch products as
Fiske Food Denmark, a distributor of food and beverage ingredients,
links up with the potato starch firm to distribute products from
the Dutch farming co-operative.
The UK's food watchdog is keeping a close eye on emerging research
for the chemical acrylamide, a potential carcinogen discovered in
crisps and French fries two years ago and which ignited a raft of
new research to assess the...
As food manufacturers keen to jump on the low-carbohydrate train
continue to roll out a raft of new food products, US researchers
reveal the 21st century potato developed with a massive cut in the
low-carb content. The new spud will...
Researchers in the US have designed a new potato for the crisps
industry with a 'favourable' starch to sugar ratio to beat the
burnt flavour when frying.
Mislabelling is leading customers to pay up to €50 per tonne more
for the same quality of potato, reports new findings issued by the
UK Food Standards Agency this week.
Baked, creamed, hashed, fried or sauteed - however it comes, the
humble potato is up there in the number one glory spot as America's
favourite vegetable. But this all time fave is a vulnerable sort,
with tuber defects a regular...
Dutch starch producer Avebe has unveiled a new line of functional
starches designed to improve the texture and processing of savoury
snacks. The Snacktex range is for use in extruded snacks, sheeted
and fried or baked snacks and coated...
Food safety experts from the World Health Organisation (WHO) are
meeting in Geneva this week to investigate recent reports that
potato chips, French fries and other carbohydrate-rich foods
contain a cancer-causing substance.
Bread, biscuits, crisps and french fries, foods frequently eaten by
millions of people around the world, contain alarmingly high
quantities of a cancer-causing chemical, according to Swedish
research released this week. The research...
Dutch potato starch producer Avebe has a new mission statement:
'Your Natural Partner In Food'. The statement is the heart of a
new strategy for the company that aims to focus on two principal
raw materials and at the same...
