US-based scientists say they have identified two proteins
responsible for the perception of sourness, a taste that up until
now has been poorly understood.
The consumer move towards 'all things fresh', as well as an
increased taste for ethnic goods are two trends set to have a
sustained impact on the packaged food industry, according to new
research.
Cargill has taken full control of its xanthan gum joint venture in
China, opening the way for it to take a bigger share of the
competitive gums market.
Eating a meal rich in saturated fats inhibits the activity of
so-called 'good' cholesterol to protect against inflammation, but a
meal rich in polyunsaturated fats boosts its action, says a study
from Australia.
The Roundtable on Sustainable Palm Oil (RSPO) meets this month to
discuss the critical issue of moving from a definition of
'sustainable palm oil' to defining its uptake and use in the
market.
Burcon NutraScience and ADM have entered into material transfer
agreements with client food and beverage companies for canola
proteins Puratein and Supertein - the latest step on a long path to
bringing the potentially groundbreaking...
Swiss flavour giant Givaudan has reported growth in the first of
2006, despite the ongoing streamlining of commodity ingredients in
both flavour and fragrance divisions.
Research into the ways in which crops derive micronutrients from
the soil could make it possibly to engineer higher-yield,
nutrient-rich crops in poor quality soils and increase biomass in
soils currently under cultivations, claim...
Leading food firm General Mills has launched two new multicultural
marketing platforms in an effort to promote its products to African
American and Latino consumers.
Banana supplier Chiquita has reported a sharp fall in profits after
new European tariffs on bananas forced the company to slash its
prices in the region and increase its prices in North America in an
attempt to offset losses.
The Food and Drug Administration (FDA) is under-resourced,
under-staffed, and essentially incapable of overseeing potential
threats to the US food supply, according to a former FDA official
who last week opposed the National Uniformity...
More than four out of five Americans characterize their eating
habits as either "very healthy" or "somewhat healthy" despite
soaring obesity rates, according to a new survey.
Milk produced by transgenic goats is seen to shore up protective
intestinal bacteria against illness, thanks to the antibacterial
action of an enzyme found in human breast milk; if the findings
hold true for humans it could help prevent...
Adding flour from pigeon peas, one of the world's oldest food
crops, could lead to nutritionally enhanced pasta, with quicker
cooking times, as well as boosting flavour, according to a joint
Spanish-Venezuelan study.
Different standards and warnings imposed on food in one state but
not in others impede commerce, confuse consumers, and increase the
cost of food without commensurate benefit, according to an
authority on food law.
Eating snacks outside of set meal times may be due to irregular
switching on of genes in brain that 'expect' food at irregular
hours, a result that has implications for obesity.
Part of the reason why the French weigh less than Americans is that
their culture dictates smaller portion sizes as the appropriate
food unit, discouraging them from consuming more, according to a
recent study.
Florida-based Neptune Industries is taking steps towards patent
protection and commercialization of the technology behind a
protein-based nutritional component that it says may one day prove
useful in supplying third world countries...
An Ohio-based cereal manufacturer is to face a lawsuit under
California's Proposition 65 because its cereal product contains
acrylamide, even though the US Food and Drug Administration (FDA)
does not require warning labels on...
Spices have benefits beyond giving flavour to foods and drinks, say
scientists from Holland and Canada, and could be considered as
'functional' ingredients in the struggle against obesity.
Lifeway Foods is acquiring Helios Nutrition, its main competitor in
cultured dairy beverages in a bid to increase its organic presence
and reinforce its position at the top of the sector.
The nation's Food and Drug Administration (FDA) has been accused of
misleading Congress by ignoring the enforcement of key regulatory
provisions intended to provide accurate food labeling.
The US and Mexico have concluded an agreement under which access
will be granted for US high fructose corn syrup exports to Mexico,
a move that begins to address the decade long dispute between the
two countries.
Senators and prominent industry figures yesterday addressed a
Senate committee on the National Uniformity for Food Act,
expressing both support and contempt for a bill that could
standardize food safety requirements and warning labels...
Leading oilseed processor Bunge has reported a sharp fall in second
quarter profit after farmer protests in Brazil caused a significant
disruption in the company's business.
Corn Products International has reported good second quarter
results, with a strong performance from the company's North
American operations offsetting a decline in its South American
business.
Frozen food manufacturers should focus on higher-quality,
better-for-you options in order to boost the performance of the
slow-growing category, which is increasingly threatened by fresh
foods, says a new report.
Lard, the animal fat with a poor health image, could be stabilised
by adding antioxidants from olive oil milling waste, boosting the
shelf-life and adding nutritional value, says a study from Italy.
The quantity of carotenoids from watermelon, particularly lycopene
and beta-carotene, increases if stored at room temperature, says a
study from US Department of Agriculture researchers.
An ingredient made from orange pulp claims to allow food
manufacturers to slash up to half of the fat in their products,
while also acting as a moisture management tool in a number of
formulations, including baked goods, salad dressings...
Sugar-free alternatives are beginning to take off in a number of
food sectors, driven by health concerns and product innovation
according to new research.