Flavour compounds with a low solubility may form complexes with
high-amylose maize starch, offering innovative encapsulation and
cost-saving benefits, says a new study.
California aims to protect its consumers from the possible unknown
risks of consuming food from cloned animals and their offspring by
proposing a bill requiring such products to display clear and
prominent labels.
The microalgae Chlorella vulgaris could be a rich source
of extractable antioxidants, and provide potent alternatives to
synthetics like butylhydroxyanisole (BHA) and butylated
hydroxytoluene (BHT), suggests new research form Spain.
NutraCea has filed for provisional patent protection for its
technology to stabilize wheat bran, which the company says can make
it a commercially viable ingredient for use in foods.
A lawsuit has been filed against the United States Department of
Agriculture (USDA) over the approval of a herbicide resistant
genetically engineered sugar beet.
Bell Flavors and Fragrances has responded to concerns over the use
of diacetyl in popcorn by developing butter flavors that are free
from the additive.
The US arm of Danone could be forced to make a multi-million dollar
refund to its customers over allegations that it has used
fraudulent health claims to sell some of its Activia and DanActive
branded yoghurts.
American and Japanese researchers have identified how peptides in
food activate human bitter taste receptors, data that could have
implications for the food industry and food formulators.
The UK government unveiled the first steps it will take in its
national strategy to fight obesity, earmarking £372m for the cause.
Steps include addressing food issues, as well as increasing
education and encouraging physical activity.
The food industry can expect to see progress in novel foods
regulation, the Food Improvement Agents Package (FIAP) and the
labelling regulation during Slovenia's presidency of the European
presidency, according to an advisor.
Europe's food safety watchdog has issued updated advice on reducing
the risk of the food-borne bacteria listeria, urging food
manufacturers to watch out for contamination during packaging,
preparation and storage of food.
Proposals for new mandatory labelling requirements on alcoholic
beverages in the US have come under criticism this week from
foreign manufacturers and watchdogs for offering no benefit to the
consumer.
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Extracts from pomegranate peel can stabilise sunflower oil and
protect it form deterioration associated with heating, suggests a
new study from Pakistan.
As the EU debates retaining national bans on genetically modified
(GM) crops, one industry expert believes that failure to adapt
could grant foreign rivals using the technology an upper hand, not
least in terms of brewing a good beer.
Organic milk production in the EU market could become increasingly
constrained during 2008, as rising feed costs are forcing some
farmers to quit the market, says an industry expert.
Barry Callebaut reported increased sales volume for the first
quarter of this fiscal year as a result of a mounting trend for
food manufacturers to outsource their chocolate needs.
Encapsulating probiotic bacteria in alginate-coated gelatin
microspheres could protect the friendly bacteria against the harsh
conditions of the stomach and upper intestine, allowing for greater
delivery of these value-added ingredients,...
Polyphenol-rich extracts from grape seed has potential as a natural
antioxidant in chicken meat, and could reduce the pro-oxidative
effects of salt, suggests new research.
FMC BioPolymer has adapted its range of Gelstar products for
Europe's frozen desserts market, to cut costs and fat content
without compromising on the body and creaminess.
New Jersey's International Specialty Products (ISPs) has formed a
partnership with the Center for Advanced Technology &
Innovation (CATI) to expand the use of ISP's alginate in
restructured foods.
Cargill is stepping up its sales capacity in the Middle East with a
new base in Dubai for Texturizing Solutions that will allow it to
collaborate more closely with customers in the region.
Researchers have identified the genetic markers in corn that are
associated with high levels of vitamin A, providing a simple and
cost-effective way to cultivate maize rich in the nutrient.
France's Bio Serae has unveiled a joint health ingredient using
milk proteins, which it says has produced good results at lowering
inflammation and cartilage degeneration.
Research and development is crucial for continued success in the
Brazilian flavors market, to meet the challenge of imitating
natural tastes, according to a new report.
The cholesterol-lowering effects of soy protein may by located in
the liver, suggests new research from Korea University and Nestlé
Research Center that fills in the gaps in our understanding of the
heart healthy benefits of soy.
Cargill is continuing its long-term investment in its hydrocolloids
business with a €3m investment in its factory in Baupte, France,
which is aimed at improving productivity and maintaining the
highest quality standards.
Cosun's Suiker Unie is to close its sugar factory in Groningen, The
Netherlands, as part of measures to reduce production in line with
the new sugar regime.
Frozen desserts manufacturers must continue to develop innovation
to get ahead in this mature but competitive market, according to a
new report from market research publisher Packaged Facts.
A modified whey protein concentrate (mWPC) combined with calcium
could enhance the control of food formulations, especially under
cold processing conditions, says new research.
Construction has started on a new plant that will focus on the
production of a "healthy" dairy ingredient, announced the
Center for Advanced Technology & Innovation (CATI).
The Sudzucker group has reported a 18.3 per cent increase in sales
for the first nine months of its year thanks to special products
and fruit preparations, while sugar was responsible for a big drop
in operating profit.
The flavonols quercetin and myricetin, compounds associated with
significant health benefits, can be encapsulated in
beta-cyclodextrin (beta-CD), researchers have reported.
Strains of probiotic bacteria can affect metabolism, says a new
study from Nestle and Imperial College London that could help the
development of new probiotic products tailored for individuals.
US consumers are becoming increasingly concerned over social and
environmental implications when choosing packaged food and beverage
brands, according to a new report by Information Resources, Inc
(IRI).
The German ruling coalition has agreed to allow foods containing
certain GM additives or using GM processing aids to still be
labelled as non-GM if there is no alternative, in a bid to
encourage use of non-GM labels.
A spate of acquisitions by larger natural ingredients companies
indicates consolidation in the market place mirroring that of the
industry at large, say industry experts, helping them gain weight
to cater to the needs of large clients.
Extracts from apples may reduce the formation of heterocyclic
amines (HAs) in foods, especially processed meats, suggests a new
joint Chinese-American study.
Senomyx has added five new patents covering the use of the human
bitter and savory taste receptors to its belt, which will help it
develop new flavor ingredients.