Senomyx has reported a 98 percent increase in revenue for the first
quarter of 2008 over the comparable period in the previous year,
owing to the flavor specialist's collaboration with Ajinomoto and
two new partnerships.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
Corn Products International is investing in what it sees as the
eventual approval of stevia as a sweetener by the US Food &
Drug Administration (FDA), by adding a stevia-based high-intensity
sweetener to its portfolio.
The US market for soy foods and beverages is poised for strong
growth as consumer awareness of the health benefits of soy
increases, according to a new report.
Demand for nature-identical flavours in Central and Eastern Europe
(CEE) remains strong, as lower prices override the Western clamour
for all-things natural and organic, say exhibitors at FiCEE.
Kerry North America has begun rolling out a new name change in the
Americas that it says will enhance its customer service by
regrouping previously divided divisions.
Jan Dekker has launched a new ingredient to extend the use of
vegetable oils for frying - an innovation expected to save costs
for manufacturers as oil prices soar.
Ingredients supplier Wild has introduced a solution for adding natural antioxidants to light-coloured ice cream and baked goods products without compromising on flavour.
Accucaps Industries, an encapsulation firm, has converted its
Strathroy, Ontario facility to focus on health and nutritional
(H&N) products, a move the firm says will double its total
production capacity.
National Starch Food Innovation has developed a flexible
heat-resistant starch for adding texture to cold applications
mayonnaise and dressings and heated products like soups.
Market analysts say the organic market trend is here to stay,
despite rising food prices. In fact, issues surrounding these price
hikes - the globalization of food and environmental factors - may
actually bolster this market.
Hydroxytyrosol, a natural polyphenol from olives, may extend the
shelf-life of fish products to the same extent as synthetic
preservatives, suggests new research.
A new range of softer wholegrains do not need pre-soaking and so
the 'hard bite' texture often associated with grain products is
eliminated, the manufacturer claims.
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
Global food manufacturer General Mills last week said its US Rice
Chex cereal will from now on be gluten-free, as part of the firm's
plans to target the ever expanding free-from market.
The Imperial Sugar Co today said it will rebuild the parts of its
Georgia sugar refinery that were damaged in last year's explosion,
reinstating it as the second largest refinery in the US.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
Gelatin producer Gelnex has announced it will launch a platform at
IFT 2008 highlighting a 100 percent traceability program it says it
has always followed, but that now more than ever needs to be
marketed.
Rice flour that has been pin-milled appears to make bread with a
better texture than when common commercially-produced rice flour is
used, say US researchers.
A hydrocolloid extracted from the leaves of Corchorus
olitorius, a relative of jute, can enhance the strength of
gels made with kappa-carrageenan, suggests new research from Japan.
Alkalising cocoa beans reduces the total flavanoid content by
two-thirds, reducing the antioxidant potential of the product,
according to new research.
A puree from gold kiwifruit may enhance the immune response by
promoting the production of antibodies in mice, suggests a new
study from the home of the fruit.
Kerry Ingredients & Flavours has extended its line of
functional flavors, which are said to combine the flavor and
nutritional value of fruits and vegetables.
The European Commission opened an in-depth investigation today into
Associated British Foods' plan to buy parts of Dutch yeast producer
GB Ingredients.
Coca-Cola has defeated a legal challenge that alleged it attempted
to convince consumers that Diet Coke available from soda fountains
commonly found in fast food restaurants contained the same
sweeteners as those in cans and bottles...
Flavor ingredients supplier Treatt has added Apricot 9853 to its
Treattarome soft fruit flavor line and says the new ingredient
could make headway in a flavor category that has not been commonly
used in North America.
Pressure is growing on the US Food and Drug Administration to set
new restrictions on the use of the chemical bisphenol A (BPA) in
food packaging following a new safety study.
The Grocery Manufacturers Association is pinpointing food for fuel
as a major factor in US food price hikes as indexes this week
showed finished food prices are rising at twice the rate of all
other finished goods.
Food supplements manufacturers may have to reformulate thousands of
products aimed at both children and adults if calls for bans on the
use of certain artificial colours become reality.
Tomato pulp powder, a by-product of the tomato processing industry,
could be used at low levels as a thickening agent in ketchup, in
place of other hydrocolloids, says a study from Iran.
Citizens for Health, a US consumer advocacy group, has launched an
online campaign to warn consumers about the dangers of genetically
engineered (GE) sugar beets in food products.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
Cargill has reported strong growth for its third financial quarter,
largely due to increased demand for agricultural commodities in
developing countries as well as swelling global energy needs.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
Fonterra is launching a new online sales channel for its dairy
commodities which will allow it to respond more quickly to price
changes - and may spur the development of an international dairy
futures or derivatives market.
An increased intake of trans-fatty acids may raise the risk of
breast cancer by 75 per cent, suggest the results from the French
part of the European Prospective Investigation into Cancer and
Nutrition.
Ingredient firm Sabinsa has been granted a US patent for its
branded coconut ingredient, which the firm says can be used in
functional foods, dietary supplements and cosmetics to support
healthy cell growth.
Lycopene from natural sources and as a food colour would likely be
within the ADI for most people, concludes EFSA, but its use in
beverages is high and young children may consume more.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Three major ingredients companies are alleging that Canadian and
Chinese citric acid producers are 'dumping' the ingredient onto the
US market at unfair prices, causing damage to the US industry.
A salmonella infection spreading through states in the US could be
linked to a recently recalled batch of cereal, the nation's Food
and Drug Administration (FDA) has said.
Cadbury Schweppes has pledged to remove all artificial colorings
from its confectionery products by the end of the year in response
to concerns over their possible effects on behavior.
The final article in a NutraIngredients-USA.com series on health claims examines the top priorities set out by an FDA and FTC compliance lawyer on how companies can ensure they are making the right claims.
Danisco has invested $9m in its Wisconsin cultures plant to expand
capacity and meet the growing demand for low-cost frozen Direct Vat
Inoculants (DVI) cheese cultures.