Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Biotech giant Monsanto has reported strong results for its third
quarter, with its sales continuing to benefit from a good
performance by its seeds and traits business.
Danish company, Chr. Hansen has announced that it has won a patent
case to protect its natural LiquidCap colour, a result that
protects not only Chr. Hansen but also the customers, said the
company.
A review of the European Union's dairy strategy will take in place
in 2008, with intervention prices, storage subsidies and milk
quotas all up for discussion.
Start-up Origo Biosciences has discovered the presence of an
anti-cholesterol immunoglobulin in milk and is investigating its
commercialisation as an ingredient for functional foods that may,
one day, give plant sterols a run for...
A caramelized onion flavor is set to hit the US market, with
manufacturer DD Williamson announcing that it has started
commercial production of its new ingredient, designed for use in
soups and sauces.
The current move towards harmonising global regulations on
genetically modified food is a good thing, though agreement on
labelling remains as far away as ever, an IFT conference heard this
week.
Food preferences and flavour perceptions may be formed in the womb,
and form the basis of understanding selection and consumption,
experts told delegates in Orlando.
The world's biggest oilseed processor Bunge has announced a
revision of its net income guidance for full year 2006, after Q2
was more challenging than expected.
Leading oilseed producer Bunge has developed a new process to
incorporate protein into candy bars, which the company claims does
not have a negative impact on the product's texture and taste.
Unilever has developed a new genetically modified protein that it
says will serve up low-fat ice cream without compromising on taste,
as ice cream firms step up the race to please health conscious
consumers.
President of the Institute of Food Technologists (IFT) Margaret
Lawson has become vice president for science and innovation at
global food colour manufacturer DD Williamson.
The Food Safety Authority of Ireland (FSAI) has announced that it
is on-course to meet salt reduction recommendations but stressed
that more research and investment is necessary if the ultimate
targets for 2010 are to be achieved.
The health-enhancing properties of hemp have come under the
spotlight this month with the launch of a drink containing
hemp-blossom syrup (Cannabis sativa) in the UK, which is
also being tested by multiple sclerosis sufferers for...
Scientists at Iowa State have developed soybean oil rich in oleic
acid and low in linolenic acid, and are now seeking food companies
to test if the oil can be used in applications previously beyond
the scope of conventional soybean...
UK ingredients firm Tate & Lyle is using the IFT convention in
Orlando as a platform to introduce two new sweetener solutions on
the US market, designed to be convenient delivery systems for the
firm's proprietary sucralose...
Severe shortages of passion fruit supplies from Ecuador threaten to
disrupt food and drink firms, as Britvic says it will pull its J2O
Orange and Passionfruit drink from shop shelves in Britain this
summer.
ADM is targetting the burgeoning healthy snacks market, launching a
wheat protein isolate that mimics the properties of sugar as a
binder in reduced sugar applications.
Adding fiber to beverages, dairy products and soups is a major
focus for ingredients giant National Starch, which is featuring a
water soluble fiber product at the ongoing IFT food expo in
Orlando.
Sticking to a low-carbohydrate diet with some limits of calories
has long-term benefits on body weight and blood sugar levels, says
a new study from Sweden, but a leading diabetes charity advises
against following such a diet.
Food technologists and manufacturers will be swarming to Florida
tomorrow to learn about the latest ingredients innovations as the
2006 IFT annual meeting and food expo opens its doors in Orlando's
Orange County Convention Center.
Fresh air, agricultural expertise, research resources… and NZ$100m
(€48m) funding: BioPacificVentures is proposing an attractive
package to European and American functional food start-ups that are
prepared to relocate all or part...
Changes to the labeling requirements of calorie content, trans fats
and portion sizes are among the issues being considered by the US
Food and Drug Administration, according to a recent food labeling
seminar.
The chairman of Kraft Foods, the world's second biggest food
company, Roger Deromedi, has launched an attack on EU and US trade
barriers that are driving up the price of commodity ingredients
such as sugar and coffee.
A diet rich in trans fatty acids leads to abdominal weight gain
compared to a diet rich in monounsaturated fats, even when the
calorie intake is equal, says a monkey study.
A new generation of hops for beer is being developed by researchers
in New Zealand, as the brewing industry looks to science to help it
catch up with changing consumer tastes.
Wild and Vitanene have developed a biotechnologically-derived
natural beta-carotene food colour designed to help food makers
formulate clean-label products.
French colloid firm CNI has been recognised by the government as
the best export agent of 2005, representing something of a coup for
the Iranex group-owned ingredients business.
A European supplier of organic flavour extracts has added a range
of new ingredients to its portfolio, designed to produce a cleaner
label and boost the profile of organic products in the eyes of
consumers.
Energy costs and supply issues have contributed to price hikes for
popular beverage ingredient citric acid, with manufacturer Cargill
announcing a price increase for its citric acid and citrate
dihydrate.
Leatherhead Food International (LFI) is launching a new industry
collaboration project to explore the uses of polyols and generate
physical data for polyol/sugar blends.
Europeans are more optimistic about biotechnology than ever before,
but this acceptance does not extend to their view of genetically
modified foods, according to a new survey.
Dairy Crest misused a clinical study on omega-3 in children to
claim that its St Ivel Advance milk could benefit some children's
ability to learn, says the UK advert watchdog in its report of the
case.
New dietary guidelines published by the American Heart Association
(AHA) recommend that Americans consume less fat and sugar, and more
vegetables and whole grains in order to optimize heart health.
A new survey from the UK's Trading Standards Institute (TSI) says
that the fat and salt content of children's food vary widely, and
suggests that some kids' intake may be twice the recommended intake
of salt and fat,...
Adolescents, an often overlooked population, could also be reaping
the benefits of folic acid fortification of enriched grain products
with lower levels of a marker of cardiovascular disease (CVD), says
a new study.
Leading US organic dairy firm Stonyfield Farm and Danone have
joined forces to create a European subsidiary, which the groups
hope will duplicate Stonyfield's US success in Europe's organic
dairy industry.
A new generation of hops for beer is being developed by researchers
in New Zealand, as the brewing industry looks to science to help it
catch up with changing consumer tastes.
Advitech has secured two-part interim financing totalling C$350,000
to assist in ongoing commercialisation of its psoriasis product
from sweet whey, Dermylex. The boon for the Canadian company
coincides with the finalisation of its...
In the US, the role of court action in defining limits not set by
regulators is generating a flood of costly court cases for the food
industry: much unnecessary, and all damaging.
The race is on to see which of two leading cereal makers will be
the first to place an omega-3 fortified product on shelves,
following a new license and supply agreement between Martek and
General Mills that is substantially similar...
Japan-based Ajinomoto General Foods is reported to have started the
in-house manufacturing of mannooligosaccharides to meet rising
demand for the product.
FMC Biopolymer has developed new technology that allows ice cream
manufacturers to slash the fat content in their products by more
than half, without altering the ice cream's taste and texture.