Claiming 'free from' is not a light statement to make. Lives depend
on it. As scientific progress questions the validity of such
claims, it is time to establish exact guidelines and communicate
these to people for whom ingredients...
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
Foods produced using emerging nanotechnology are less likely to
come up against consumer hurdles than genetically modified foods
since they do not involve tinkering with genes, and therefore have
a greater perception of naturalness,...
Although Arla Foods halted production of the sweetener tagatose in
2006, the low-calorie, low-GI sugar replacer has not died a death.
Rather Nutrilab sees a strong future and is working up to full
scale production.
Israel export values are growing in line with an increasing global
demand for kosher food, fuelled by consumer preference for its
clear labelling and rigorous requirements.
The European Commission's ambassador to the United States, John
Bruton, has strongly criticized proposals that would tax imported
dairy products to pay for US promotional programs.
The recall of over 143,000,000 pounds of raw and frozen meat
products by a California meat processor in February is forcing the
US regulatory authorities to act and reassure the public about the
safety of the US food supply.
A year after signing a R&D deal with Givaudan, RedPoint Bio has
patented the use of its technology for discovering ways to modulate
the way the human body detects taste.
The Codex Committee on Food Labeling (CCFL) will discuss
international labeling guidelines amid increasing consumer
awareness of the food they eat, a trend that mounts pressure on the
industry.
The European Food Safety Authority has concluded that the
Southampton study gives no basis for changing acceptable daily
intakes (ADI) of food additives, due to inconsistencies and the
inability to attribute the effect to any additives...
Finnish feed, food and ingredients giant Raisio Group has reported
a return to the black and increased turnover in a year of change
that saw it gain greater control over its activities - particularly
in its ingredients division.
In these uncertain times for the bakery business the Finsbury Food
Group's profits have soared by giving people what they want, says
Chief Executive Dave Brooks.
High oil prices are set to exacerbate coffee supply
concerns by deterring growers from using fertilizers in
cultivating the crop, according to new figures from the
International Coffee Organisation (ICO).
The number of mergers and acquisitions in the North American food
industry continued to grow in 2007, continuing the rapid pace of
consolidation that began in 2006, according the latest edition of
the annual food business survey by...
SunOpta is set to complete its acquisition of Tradin Organic
Agriculture in the next few weeks having faced delays due
to the internal financial issues.
The use of biomass for fuel should not jeopardise the food supply,
EuropaBio has proclaimed, but more European investment is needed in
second generation technology that does not compete with food
sources.
Citrus oils - particularly those already used as flavourings -
could be an ideal alternative to chemical-based antimicrobials for
food applications, says a new paper.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
Proteins isolated from the humble potato may be biologically active
and capable of reducing blood pressure, as well as having
antioxidant activity, Finnish researchers report.
Environmental group Friends of the Earth (FOE) has called for a
moratorium on the use of nanotechnology in the food chain, claiming
insufficient research has been carried out into its effect on human
health and the environment.
A law implemented in the state of Ohio last month that seeks to set
a level playing field on milk labeling, whether or not it comes
from cows supplemented with recombinant bovine somatotropin (rbST),
is causing fears that it could...
The US Center for Food Safety (CFS) has issued a statement
supporting legislation being introduced at federal and state level
to protect consumers against an unregulated introduction of cloned
animals, their off-spring and products...
Encapsulating water-soluble ingredients in a whey protein-pectin
complex could extend their use in acidic beverages, suggests new
research from Canada.
Ingredients company Danisco is responding to growing markets in
India with the opening of two new manufacturing units focusing on
functional systems and enzymes.
Canadian natural ingredients company SunOpta has clinched a deal to
begin construction of a new organic and natural oil refinery in
Colorado in a joint venture with Colorado Mills - in spite of its
financial and legal worries.
The European Commission is proposing to test all guar gum from
India for presence of the contaminant PCP as an interim measure to
ensure ongoing supply of the thickening agent prior to the Indian
authorities implementing tighter controls.
Foods with a high glycemic index (GI), such as most white breads,
lead to a higher risk of certain health problems, according to
researchers at the University of Sydney, Australia.
The typical North American diet consisting of large amounts of meat
and little fish is deficient in omega-3 fatty acids, posing
possible risks to infant neurological development, says new
research.
Ingredients manufacturer Macphie has developed a range of
non-hydrogenated dairy cream alternatives aimed at meeting the
growing demand for healthy yet indulgent products.
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
industrially-produced counterparts.
Companies whose products form part of the much-vaunted
Mediterranean diet have joined forces to promote the benefits of
healthy, European-style eating to US consumers.
Friesland Foods' strategy of developing value-added ingredients
from dairy instead of supplying bulk commodities looks to be paying
off, as its industrial division saw a 24 per cent increase in
revenue in 2007.
Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.
A computer model has been developed to improve the long-term
storage of fleshy fruit under controlled atmospheres, according to
a report published by researchers at the Catholic University of
Leuven in Belgium.
Canadian and Australian scientists are teaming-up to explore the
potential of bioactive proteins from dairy to impact chronic
disease prevention and management.
Soy could form the base of future high-protein, low-fat breakfast
cereals following new developments that received increased consumer
acceptance, say researchers.
Vivartia, Greece's largest food production company, yesterday
announced it is breaking into the US bakery market with its
acquisition of biscuit and cookie firm Nonni.
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.
Tagatose is suitable as a partial replacer for sucrose in cookies,
according to a new study in sensory attributes, and could be used
to reduce metabolized sugars in the diet and as a prebiotic.
Extracts from mangos are a rich source of antioxidants and dietary
fibre and can easily be used in bakery products to boost public
consumption, suggests new research.