Distributors Barentz Europe and Ernst Sander are officially
launching their joint venture, called Barentz-Sander, this week,
with an eye to bringing a bigger portfolio of ingredients to the
tricky Swiss market.
A composition and matter patent granted to Canadian supplier
Neptune Technologies & Bioresources for its omega-3 and
antioxidants boosted krill-based ingredients last year has been
validated by the European Patent Office.
Asahi Kasei Pharma Corporation will start supplying its CoQ10 as an
ingredient for use in foods and beverages in the US market,
following its certification as GRAS (Generally Recognized as Safe).
Swiss chocolate company Barry Callebaut is to purchase a 60 per
cent share of Malaysia's KL Kepong Cocoa Products in a move
designed to increase its sourcing capacity in Asia.
A new study suggests that the relative size of starch granules used
in a blend could determine overall gelation behaviour and whether
or not the starch components add to each others' properties or
interact to deliver new ones.
Synergy has adopted a new structure for its businesses in the UK
and Ireland, with closer coordination of operations and development
activities and the ultimate aim of providing a 'one touch' service
to clients.
US consumers are increasingly turning to the information on their
food labels amid the growing incidence of food safety scares,
according to the Hartman Group.
A new study sheds light on the healthy and functional properties of
pea, lentil and chickpea flours, using different cultivars grown in
Canada under the same environmental conditions.
The International Probiotics Association (IPA) has set criteria for
a mooted labeling scheme that will allow probiotics products to
bear a quality seal.
The food industry is being asked to work with the European
Commission to implement testing measures for rice imports from
China to prevent unauthorised GM material entering the European
food system.
An industry sponsored, peer reviewed study has found consuming
chocolate containing plant sterols and cocoa flavanols can lower
cholesterol and blood pressure levels.
A new study of consumers approaching their 70s indicates that the
spending habits of this powerful 'baby boom' consumer group are set
to shift - once again.
Cargill has developed a new functional system for the creation of
frozen desserts and lollies with a chewy-creamy texture, a concept
that could engender much innovation amongst manufacturers.
Organic food makers must make alliances with ingredients firms and
farmers to ensure they have a secure supply of organic ingredients
in the face of increasing demand, advises Frost & Sullivan.
A manufacturer of microwave technologies claims to have developed a
more efficient tube-based heating system for aseptic liquid and
semi-liquid food products.
The evaluating criteria for the Choices healthy food symbol are to
be reviewed and potentially adjusted, following the establishment
of a new international scientific committee.
Japan's leading chocolate maker Meiji Seika has recalled a range of
confectionery products, after it was discovered that they contained
a novel sweetener made with an unapproved genetically modified
enzyme.
Aseptic ingredients can help beverage manufacturers tap into the growing trend for natural products, says Wild Flavors, which recently acquired its own aseptic manufacturing business.
Monsanto is continuing to fight attempts across the US to allow
milk produced from cows that have not received its Posilac growth
hormone to be labeled as such.
Fruit and vegetable consumption and dietary fat intake were found
to play an important role in children's academic performance,
highlighting yet again the need for balanced diets at an early age.
Researchers from the UK have identified tiny hairs between the
cells in Fuji apples - a trait they believe could have implications
for storage of late-harvested fruit.
Danisco is reorganising its ingredients business in a bid to target
market trends like health and wellness more closely, and deal with
issues that have been affecting parts of its portfolio.
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.
Rice imported from the United States no longer needs to be tested
for the presence of GM material both at the point of export and on
arrival in the EU, following an amendment to emergency measures
following the 2006 contamination...
US food and agriculture company Cargill is to establish a joint
food safety management training programme with China's Quality,
Inspection and Quarantine Service (AQSIQ).
Choosing a creamer over milk with your office coffee could mean you
consume far more saturated fat than you think, the Center for
Science in the Public Interest has warned.
Starch from grass pea could be an alternative to chemically
modified starch for the food industry, says a new study from Poland
that assessed its rheological properties.
Sweetener producer NutraSweet has said it will take legal action
against counterfeiters in China who, it alleges, are infringing its
intellectual property rights.
Gleditsia triacanthos seeds from the Americas could present a new
source of hydrocolloids for the food industry, says a new study
that investigated their functional properties depending on
extraction methods.
Changes in industry conditions and challenges, coupled with
emerging trends, can open up opportunities for manufacturers to
breathe new life into old ingredients.
US consumers are 'going green' in everything from energy to
investments amid fears about the impact of climate change - but it
is health concerns that drive the shift towards more natural food
products, according to a new...
Friesland Foods has formed a new research and development division
for encapsulated products that can serve processor demand for new
methods of delivering typically unstable functional 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.
The CIAA has highlighted several important areas of debate and
strategic consideration for food manufacturers, which it is
planning to address at its annual conference in November.
The UK Food Standards Agency has reported the Yo! Sushi will be the
restaurants to use its traffic light scheme - intended for food
manufacturers - on menus, indicating progress in raising awareness
for the healthier eating message.
Dairy company Campina said it will increase investments into
products geared towards the growing health and wellbeing trend on
the back of significant success of its low fat products in 2007.
DSM has launched a new resveratrol product, which it claims plugs a market need for a high potency ingredient supported by an extensive safety package.
Cognis Nutrition and Health is combining three of its ingredients
in a novel way to target the European skin care market with,
initially, functional beverages.
Bakers in New Zealand will now by law have to fortify
bread products with iodine, as regulators in the country attempt to
boost consumption of the essential nutrient.
Tate & Lyle is launching two new additions to its Merigel line
of starches which enable snack products to be oven-baked instead of
fried, thus reducing fat content without compromising taste or
texture.
A new soybean oil trait that can deliver improved nutritional
benefits and is more versatile than tradition soybean oil products
has been created by DuPont's Pioneer Hi-Bred unit.
A new study suggests a dairy beverage fermented with propionic acid
may boost feelings of satiety, but work will be needed on optimal
dose and palatability of market-viable food concepts.
Danisco has invested in pilot low temperature extrusion technology
to produce high-quality, low-fat ice-cream, to enable testing of
ingredients using the same systems as its customers use.
A new study has reported that probiotic bacteria used in synbiotic
ice cream had 30 per cent higher survivability in storage when
encapsulated in calcium alginate than 'free' probiotics.
The identification of a gene that controls the shape of tomatoes
provides new insights into the mechanisms of plant development,
offering future opportunities for altering the size and shape of
fruits.
As health, wellness and sustainability in the food sector continue
to move into the mainstream, market research firm Natural Marketing
Institute (NMI) has identified eight major trends it expects will
drive these sectors.
Higher prices for eggs - both real ones and those made from
chocolate - are unlikely to deter US shoppers from celebrating
Easter as they always have done, according to research from
Nielsen.