The rise in health and wellness, a 'sea of change' in the food
industry, is creating challenges for formulators, but hydrocolloid
companies can offer solutions, says CP Kelco.
Frutarom has snapped up RAD Natural Technologies in its seventh
acquisition of the year - a move that adds to its growing weight in
the taste and health arena.
Antioxidant testing of nutrients has taken a leap forward as
Cornell University scientists report a new assay that moves the
quantification of antioxidant activity from the test tube to
measuring bioactivity inside cells.
The US Food and Drug Administration (FDA) has created the board of
its new Reagan-Udall Foundation, taking the agency one step closer
to its goal of enhancing the development and safety of food and
food ingredients.
Kerry Group is in negotiations over the sale of its fruit
ingredients division, with a possible bidder rumoured to be Swedish
private equity company Industri Kapital.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
National Starch introduced an extension to its Homecraft range of
functional flours to the European market at FIE this year called
Express 760, aimed at building viscosity and texture in instant and
ready-to-heat foods.
California Governor Arnold Schwarzenegger's decision to veto a
bill that would have required the labeling of foods from cloned
animals has attracted fierce opposition from consumer groups.
The whey protein industry looks set to profit from the functional
beverage trend as manufacturers say they have seen a surge in
demand for their ingredients.
An increased intake of vitamin C and dairy could reduce the
accumulation of weight around the abdomen, reported to increase the
risk of diabetes and heart disease, suggests a new study.
Yesterday's landmark decision by the European Court of Justice,
ruling Germany failed to fulfil its obligations concerning the free
movement of goods by refusing to import garlic extract powder
capsules, has paved the way for...
Neotame has moved a step closer to being approved for use in the
European Union as a sweetener and flavour enhancer, following a
positive safety opinion from EFSA.
Wal-Mart's sustainability programme, which is forcing manufacturers
worldwide to reduce their environmental impact, has come under
heavy criticism from a coalition of international labour and
civic organisations for being "unsustainable".
Blue California claims to have developed an economical industrial
production process for the 'natural sweetener' stevia, which
promises lower prices for manufacturers.
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilised a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
Ingredient firm Nutrinova has settled another patent infringement
case related to its acesulfame K product, solidifying its position
in the US sweetener market.
Food giant Kraft Foods today announced a demerger of its Post
Cereal brand to Ralcorp Holdings for $2.6bn of stock and cash,
as part of the company's strategy to concentrate on core divisions.
Archer Daniels Midland Company (ADM) has introduced a new line of
cocoa powders aimed at improving visual appeal and flavour in dairy
and bakery products.
Inulin, the prebiotic fibre associated with improved gut and bone
health, can be used as a fat replacer in sausages to cut energy by
over 20 per cent without affecting the flavour profile, suggests
new research from Germany.
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilized a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Given that Judaism is far from prevalent in either China or India,
it may come as a surprise that these are the largest growth areas
for kosher certifiers.
UK flavourings company Create Flavours is restructuring its
business to incorporate a division dedicated to the production of
natural flavours, adapting to the growing trend for clean-label
ingredients.
Cognis has expanded its sterol ester plant in Germany, enabling the
global chemicals supplier to produce the functional foods
ingredient in a finished form without any further processing
needed.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
Combining citrus juice or vitamin C with green tea or its extracts
could increase the absorption of antioxidants from the tea up to
13-fold, suggests new research.
ADM has launched a new line of soya proteins for use in place
of expensive dairy ingredients or to extend milk supply, in the
light of high prices that caused manufacturers' costs to escalate
this year.
Wild said yesterday manufacturers can now use a new logo
on products containing its fruit-based sweetener, claiming it
would allowing them to promote the health benefits
of a natural low glycemic index (GI) sugar alternative.
Foods from cloned animals could enter the US food supply by the end
of the year, despite calls for further review of the long-term
risks of such products.
Nitrites and nitrates, much maligned additives in processed and
cured meats, may help heart attack survival and recovery, suggests
a new mice study from the US.
Extracts from black cohosh may stop breast cancer cells in their
tracks, suggests a new laboratory study involving scientists from
French botanicals supplier Naturex.
Friesland Foods Domo has invested €6M in its whey protein plant in
Workum, The Netherlands, allowing it to increase production of
infant formula ingredients and produce its new low-fat ingredient
for dairy applications.
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.
Henry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products.
Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.
Proposals on the suggested amounts of artificial colourings in food
supplements are being drawn up for Codex because the current limits
are too low, according to the International Alliance for
Dietary/Food Supplement Associations...
Fructose supplier Galam has formed a partnership with Tat Nisasta,
a Turkish starch, glucose and isoglucose manufacturer, to meet the
increasing global demand for fructose.
Scientists from Nestle and the University of California have
developed a model which could help explain the texture as well the
transport of flavours and nutrients in foods.
Cargill Texturizing Solutions has expanded its lethicin offering
along quality lines, making four different grades available to
cater to manufacturers' precise needs and budgets.
Japan-based Ajinomoto has experienced an increase in sales and
income, particularly for its enzymes and flavour seasonings,
according to its interim financial results released today.
Ingredients supplier Wild has this week opened its first beverage
ingredients manufacturing site in the Middle East, building on the
growing demand for soft drinks in the area.
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
