A dairy peptide shown to protect liver health is also an effective
cosmeceutical ingredient, says innovative ingredients firm DMV
International, which is exploiting milk fractions to build a new
skincare range.
Biotech giant Monsanto and soy ingredients supplier Solae are to
develop a new line of soy proteins that they claim will have a
better taste and higher level of solubility than any other soy
protein on the market.
Potato waste could offer the food industry a cheap, renewable and
as yet underutilised source of chitin and lactic acid, according to
a university scientist.
A new fruit ingredient claimed to have all the attributes of fresh
fruit - but with the added benefit of retaining its texture in both
dried and frozen form - has been developed.
Age and habit are key influencing factors when it comes to the type
of cereal US consumers choose to buy, according to a recent study
by Zogby International.
ConAgra's attempt to inextricably link itself with current health
trends is evident in the launch of its latest range of products
under the "Eat Well, Live Well, Choose Well" slogan.
Up to 15 percent of Florida's citrus crop was destroyed when
Hurricane Wilma hit the southern part of the state on Monday,
according to preliminary estimates by Florida Citrus Mutual, the
state's largest citrus grower organization.
Innovation must be a priority for microencapsulation and food
ingredients companies to meet the challenges in today's competitive
market, says a new study.
The FDA is unconvinced that cherries pack as much of a health punch
as some marketers of cherry-based products are claiming. It has
issued warning letters to 29 companies, telling them to stop making
disease prevention or treatment...
Advances in acrylamide research as UK food scientists take a look
at analytical methods currently used by the food industry to
monitor the formation of acrylamide during the heat treatment of
potato and cereal based food products.
Growing demand from food companies for quicker pathogen testing to
free up both time and inventory should benefit microbiology firms,
according to a business consultant.
The body's biological signal for controlling hunger and fullness
does not step in to regulate intake in the face of huge food
servings, according to a Penn State researcher.
A successful lawsuit against the tuna industry would lower the
threshold for mercury so low that every US seafood product would
require a warning, claim canners.
Functional food could present a solution to the crisis of chronic
diseases that is crippling health care systems across Europe, but
the emphasis should be on action over education, according to
Professor Hans-Ulrich Klõr of Universität...
An upbeat forecast for Florida's 2005-06 citrus crop is good news,
but it still leaves the industry a long way from fully recovering
from devastating disease and natural disaster.
A patent covering the use of the human sweet taste receptor to
screen for compounds could give Senomyx a significant edge in the
race to identify new sweet flavor ingredients.
This week's passage of the so-called Cheeseburger Bill looks like a
straightforward victory for food makers, but the industry should
still be wary over the possibility of future litigation.
Millers and supplement makers could see prices for niacin, or
vitamin B3, increasing further next year if energy prices continue
to rise, says a leading supplier.
Food giant Kraft, which saw earnings drop 13.5 percent in third
quarter earnings yesterday, moved a step closer to being spun off
from parent Altria after a $280 billion government lawsuit against
the tobacco industry fell through.
Leading pectin and xanthan gum supplier CP Kelco becomes the latest
hydrocolloid firm to pass costs onto the market, announcing price
rises across its biogum, carrageenan and cellulose gum range.
Growing concern over trans fats is spilling into the restaurant
sector, triggering fears that cooking oil suppliers and restaurants
are not adapting quickly enough to consumer demands.
Europe's food agency calls on scientists across the food industry
to contribute data on the potentially carcinogenic compounds
Polycyclic Aromatic Hydrocarbons (PAH) identified in foods.
A tutti-frutti-flavoured cheese culture will be launched by leading
ingredients firm Danisco as flavour becomes increasingly important
for dairy firms looking to add value to their products.
Ingredients firm Wild has devised a new solution for fizzy soft
drinks with up to 40 per cent less sugar and no artificial
sweeteners, offering more opportunities in low-calorie soft drinks.
Unlocking new opportunities, New Zealand food scientists add value
to popular corn kernel by-product hominy through the development of
an ingredients matrix for snack foods.
Exploring how dietary components can interact to influence the
metabolic state of the body, scientists show that a high fat, low
carbohydrate diet eases Alzheimer's disease in mice.
Having largely escaped the wrath of Hurricane Katrina and
vigorously strengthened its position in the pectin, lecithin and
flavor sectors, Cargill has reported a two percent rise in first
quarter 2006 net earnings.
A new range of specialty carrageenans designed to increase yield,
prevent drip loss and ensure freeze/thaw stability for meat, fish
and poultry is set to be unveiled.
The production of gluten-free products could be the way for craft
bakeries to increase sales, which are suffering in the face of
lower priced mass-produced goods from industrial bakeries,
according to German company Hanneforth Food...
Five years in development, Danisco looks for strong gains from two
new enzymes, a lipase to enhance flour performance and an amylase
to extend the shelf-life of bread, targeted at bread makers.
The Californian attorney who sued both Kraft and McDonald's over
trans-fats tells FoodNavigator-USA.com how he forced the
issue onto the front pages, and what his next plan of action is.
Intake of beta-carotene from foods is inversely associated with
lower mortality, including death from heart disease and cancer, in
the elderly, shows a new study across different European
populations.
The week started with the US making a firm commitment to cut
domestic farm subsidies but ended in disappointment at the WTO.
Politics as normal, or is an agreement doomed?
As supply and demand issues for non-GM lecithin propel ingredients
manufacturers to push alternatives onto the market, Danish
emulsifier firm Palsgaard launches citric acid ester as a lecithin
replacer.
A North Carolina-based soybean processor has tapped into the
lucrative trans-fat free oil market through a patent process that
also retains the nutritional benefits of soy.
Probiotic bacteria could not only help fight viruses but they may
also protect against autoimmune diseases like diabetes, says
Swedish probiotics firm Probi.
A fast, simple and environmentally friendly method of measuring
precisely the beta-carotene and other carotenoid levels in pumpkin
could help food makers achieve a better understanding of an
important nutritional ingredient.
A firm commitment from the US to cut domestic farm subsidies by 60
percent within a five-year timeframe could revitalize WTO
negotiations and benefit US food makers, according to the
International Dairy Foods Association (IDFA).