Flavor technology firm Senomyx is developing a sweetness enhancer
that aims to reduce the levels of sucralose in food and beverage
applications, providing significant cost benefits to manufacturers.
The European Commission has issued a paper to Member States
outlining the next step for the setting of maximum mineral and
vitamin levels across the bloc - with many highlighted for
exemption on the grounds of no evident safety concerns.
Groupe Danone expects to conclude its acquisition of nutrition
company Numico in the first half of November, the two companies
said today, setting a timetable for the French group's bid to lead
the field in health and nutrition.
Palatinit has been given the green-light for Palatinose to be used
in Australia and New Zealand, giving industry there the
opportunity to use the ingredient in popular low-glycaemic foods
and drinks.
Ingredient group SunOpta has expanded its soy manufacturing
facilities in New York, a move that the company says will improve
its supply and service to east coast customers.
US-based agro and ingredients giant Cargill has launched a new salt
reduction system, which claims to allow food manufacturers to cut
the sodium content in their products by up to 50 percent.
Research conducted for Nutrinova on the impact of sweeteners on the
taste of no-sugar yoghurts could help manufacturers develop
better-for-you products that meet consumers' sweet taste needs,
says the company.
Children are strongly affected by branding in their food
preferences, according to new research, which reveals that it is
often the brand above the taste that attracts child
consumers.
Tate & Lyle used the recent IFT food expo in Chicago as a
platform to introduce its new line of branded fiber ingredients to
the US market, claiming the ingedients can help food and beverage
manufacturers add fiber to 'everyday'...
Food and beverage manufacturers will now be able to cut the level
of sodium by up to 50 per cent in some products thanks to new
Flavor Modulation Technology developed by Mastertaste.
Researchers in New Zealand are exploring the potential of buttercup
squash as a source of pectin, and could offer industry a novel
ingredient with new properties.
Supply chain service providers to Wal-Mart Canada will be required
to reduce the impact of their operations on the environment,
or face losing out on the business to those that do.
Despite the ban on the use of trans fats in New York City
restaurants, some fast food restaurants are still serving up trans
fat fried food, says a new survey from the Center for Science in
the Public Interest (CSPI).
Hort Research has identified the stress reduction market as a
target consumer segment for its fruit research and development, and
aims to design product concepts specifically for mothers.
Drinking skimmed milk after exercise may promote recovery and
rehydration better than water or an isotonic sports drink, suggests
a new study from the UK.
The firm yesterday announced that it has expanded its agreement
with Asian food giant Ajinomoto, making it one of the largest novel
ingredients firms worldwide.
European ingredients giant Jungbunzlauer is using the IFT show in
Chicago as a platform to introduce its salt reduction product to
the US food industry.
Hydrocolloid supplier FMC BioPolymer claims its Gelstar stabilizer
ingredient can allow manufacturers of frozen desserts to achieve
products with over 50 percent fruit content.
Tocotrienols, the other form of vitamin E long in the shadow of
tocopherols, offer interesting opportunities for industry thanks to
their unique properties, scientists from Ohio State told IFT
attendees.
European ingredients firm Cognis is using the IFT event in Chicago
this week as a platform to launch a variety of new products on the
US market, including emulsifiers, aerating agents and a 'natural'
mold inhibitor.
While functional foods make inroads at the IFT Expo, the Council
for Responsible Nutrition (CRN) is making its voice heard on the
issue of upper limits for nutrients added to these products.
The growing kosher market is prompting manufacturers in countries
without much local demand to gain certification so they can export
to the high-potential US, and some are exporing continuous kosher
production to keep down costs.
Oil and fat manufacturer AarhusKarlsham (AAK) is introducing a
number of extensions to its EsSence line of bakery shortenings,
designed to respond to the trans-free requirements of niche
applications in the category.
IFT Expo is bridging the gap between dietary supplement ingredients
and mainstream food manufacturers, with companies who once focused
on nutrition in a capsule now looking to supply functional food
ingredients.
Kemin Health has filed a patent infringement suit against
OmniActive Health Technologies for methods pertaining to the
isolation and purification of lutein and lutein compositions.
The sensory aspects of cheese could be boosted by the addition of
prebiotic ingredients, in addition to improving the nutritional
profile of the product, suggests new research.
The US Department of Agriculture (USDA) has extended a comment
period on a review of the nation's soybean standards, as it aims to
ascertain whether these adequately respond to current grain
industry needs.
Consumers are starting to recognise that some fats can actually be
good for them, stimulating growth in the market for polyunsaturated
fatty acids like omega-3 and CLA, says Leatherhead.
The American Herbal Products Association (AHPA) is urging its
members to refrain from using genetically modified (GM) herbal
ingredients until environmental and health concerns can be
effectively addressed.
Agro firm Bunge is to expand its soy presence in China, announcing
today the establishment of a joint venture to construct a new
soybean processing plant in the country.
A new market report attributes higher incomes, lifestyle changes,
growing health awareness, an aging population and a preference for
convenience foods as driving the functional foods and drinks
market.
The breast milk of mothers consuming organic meat and dairy
contains higher levels of beneficial fatty acids, and has an
overall improved quality, suggests new research.
Agricultural firm Cargill has started construction of a new cocoa
processing facility in Ghana, in an expansion move designed to meet
increasing global demand for cocoa products.
CRS Technologies has revealed its novel shearing process applied to
fruit and vegetable waste produces stable emulsions and powders
rich in phytonutrients, and with increased bioavailability.
The European Commission has decided that the food colouring Red 2G
should be banned, following recent reports of the potential
carcinogenic nature of the additive.
The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
The European Food Safety Authority's review of additive safety
could have a bigger effect on the ingredients industry than the
ejection of certain colours and flavours with a suspect safety
record. It could give the natural ingredients...
The majority of US consumers say they believe full-fat ice cream is
worth the guilt, and would rather eat this than full-fat versions
of other snacks, according to a new survey.
The allergic reaction to cashew nuts is more severe than peanuts,
says a new study that deepens our understanding of food allergies
and highlights the need for clear labelling.