Italians and women are the most interested western Europeans
in digestive health claims while Dutch are the least, according to
new consumer research funded by French fibre specialist Syral.
Glanbia Nutritionals is building up the science behind its Prolibra
weight management ingredient, with a new study finding that it can
help result in a lower glycemic index.
A US-Malaysian partnership has completed the first phase of
annotating the oil palm genome in a process it hopes will enable
increased oil yields and sustainability.
US Capsule manufacturer Capsugel has launched a new program to
provide dietary supplement manufacturers with easy access to a
range of colored capsules at short notice.
The bioavailability of zinc organically bound in yeast is superior
when compared to zinc gluconate salts, claim two recent studies
backed by Lallemand Health Ingredients.
The consumption of popcorn is associated with a substantially
higher intake of whole grains and dietary fibre, says research,
indicating its benefits as a healthy snack.
Research suggests that Americans prefer foods high in solid fats
and added sugars whilst Abbott Nutrition aims for the health
conscious with a new chocolate nutrition bar and Cadbury announces
board changes and predicts strong first...
Chemical company FMC Corporation will acquire the hydrocolloids
ingredients business of International Specialty Products (ISP) to
expand its alginate profile and strengthen cost competitiveness.
A recent review that casts a rosy glow on the trend for fruit
smoothies because they can help consumers meet five a day
fruit-and-veg targets has caused uproar amongst dentists, who say
the sugar and acid content can cause tooth erosion.
The UK is badly positioned to cope with rising food prices because
of its trade deficit causing concerns of a recession, according to
a report by Ernst & Young.
Galam is aiming to expand its fructose sweetener brand in the US as
new supplies come on-stream that can meet demand for natural
sweeteners, particularly for beverages.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
Understanding how flavours and aromas are released from food is key
to formulating successful products, and new research from Greece
may deepen our understanding.
Rules authorising enzymes need to be updated and simplified, and
enzymes should be authorised only where the consumer benefits, said
Europe's Environment committee, clearing the next hurdle in a
new legal framework for enzyme...
Cargill yesterday gave a name to its stevia brand, further to the
publication of an overview of the science supporting the use of
rebiana as a sweetener.
ADM Cocoa has introduced new procedures in its cocoa facilities in
the UK so as to be able to supply a new range of certified organic
chocolate to its food industry customers.
The European Commission has extended its competition review of the
planned acquisition by Associated British Foods (ABF) of some parts
of GB Ingredients' business by one month.
Penford Food Ingredients and CP Kelco have signed an agreement that
grants Penford exclusive use of Kelco's Genu Plus carrageenan line
for the US meat, poultry and seafood industry - evidence of the
hydrocolloid industry's...
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.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Western suppliers and manufacturers are contributing to earthquake
recovery in China while trying to cope with the effect the quake
has had on their operations.
As food makers sharpen their product designs to target the growing
consumer health appeal, Penford Food Ingredients inks an agreement
with fellow US firm MGP Ingredients to manufacture and sell
resistant potato starch in the United...
Advanced Food Systems has debuted a range of browning agents that
promises to deliver additional benefits including increased shelf
life and reduced processing costs.
Major US peanut and peanut ingredient supplier the Golden Peanut
Company has launched two new organic peanut flours and an organic
roasted peanut oil, to meet growing demand for both organic and
nutritional finished products.
In a move to protect a slice of its spice market, the
Italian government has asked the European Commission to rubberstamp
saffron from Sardinia with Protected designation of
origin (PDO) status.
Mixing maize starch and flaxseed gum, a lesser used hydrocolloid
with properties similar to guar gum, may offer food formulators a
new way of control texture and improving stability, suggests
fundamental research from China and Turkey.
This week, Glanbia says it expects to offset dairy cost pressures
by meeting full year growth, and Fonterra is expected to target
expansion in Australia.
Slovenian natural extracts supplier Vitiva is introducing a new
version of its Inolens rosemary extract, targeted at increasing the
shelf-life and stability of food grade oils and fats.
Understanding the associations between body composition, metabolic
status, diet and lifestyle habits could be key to the struggle
against obesity, and gaining an advantage in formulation.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
A growing body of research is questioning the usefulness of
low-calorie sweeteners in stemming weight gain, according to an
editorial in JAMA, which could have an impact on diet food
development.
Strong brands drive business growth and beat market turmoil for
food and drinks sector, as a new report on top 100 global brands
confirms firms are recognizing that brands are among their most
valuable assets.
Fermenting the fruit juice of prickly pear Opuntia stricta
could produce concentrated betalains for use as food colouring,
according to new research from Spain.
The lignan metabolite enterolactone may prevent the spread of
prostate cancer by acting at the genetic level, suggests new
research that deepens our understanding of the topic.
China has introduced new guidelines for nutrition labelling on
packaged foods which, although not mandatory, will standardise
presentation of information on products that already state nutrient
levels.
Stability in a range of food and beverage formats and a nutritional
payload that includes omega-3, 6 and 9 oils as well as antioxidants
are being pushed for a cranberry seed oil recently granted GRAS
status.
Brown rice has been added to the FDA-approved list of whole grains
that may make health claims including reducing the risk of heart
disease and some cancers.
The trend towards healthier products and price pressure dominated
discussions at IMR International's Hydrocolloids Conference last
month, mirroring concerns of the food industry at large.
Awareness of fairtrade produce in the UK has mushroomed in the last
two years, according to a Fairtrade Foundation-sponsored survey
that indicates growing potential food companies to attract
consumers through ethical practices.
Ingredients firm Tate & Lyle has entered an agreement with Fiji
Sugar Corporation for the supply of 300,000 tonnes of raw sugar per
year till 2015, amid developments in the EU sugar regime.
Supplements of extracts from French maritime pine bark may reduce
blood pressure and the use of blood pressure medication among
diabetics, suggest results from a new study.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
The results of a survey by the Food Safety Authority of Ireland
(FSAI) on the fat content and fatty acid composition of
pre-packaged food products reveal that generally, levels of
trans-fatty acids in the surveyed products are low.