Water, we save. Energy, we conserve. But food, it seems, we can
waste, junk and bin and no-one cares. Except one crusader, whose
20-year project has proven what should have been obvious in the
first place: our attitude to food is...
Leading kefir company Lifeway Foods has announced that its entire
range of low fat kefir flavors will be sweetened with organic cane
juice as a healthier alternative to high fructose corn syrup
(HFCS).
The Corn Refiners Association has claimed that a recent study
linking fructose in soft drinks with added body fat
"mischaracterizes high fructose corn syrup".
Commitment to and research in food and agricultural microbiology is
on the decline despite the ever-present threats to the food supply
posed by disease, spoilage and the specter of bio-terrorism.
Nutritional oils maker Martek Biosciences has held off another
challenge to the intellectual property on its key product, the
omega-3 fatty acid DHA, although it is still locked up in further
court cases to protect patent rights.
Soy protein giant Solae is building a manufacturing facility in
China in order to tap into the country's huge potential as a major
consumer of soy protein.
Growing pressure on food manufacturers to cut salt levels has led
to a frantic search for alternatives. Joan Watsabaugh tells
FoodNavigator-USA.com why AlsoSalt could provide the
industry with a viable solution.
Coca-Cola has launched Sugar Free Full Throttle, a clear indication
of both the potential growth of the energy drink market and
increasing concerns over the links between soft drinks and bad
health, writes Anthony Fletcher.
Radio frequency identification (RFID) that can be turned off,
faster read tags and falling prices are factors that could revive
the enthusiasm for the new generation of the technology coming on
line.
Soy protein giant Solae is building a manufacturing facility in
China in order to tap into the country's huge potential as a major
consumer of soy protein.
The European Union is reportedly considering lowering the legal
levels of alkaline phosphates (ALP) in the dairy pasteurisation
process, presenting an opportunity for lab tech firms such as
Advanced Instruments.
As the most dynamic specialty tea, green tea is helping to fuel a
rapidly expanding market as consumers look for healthier
alternatives to coffee and soda, according to a new market report.
Drinking large amounts of beverages containing fructose adds body
fat, and might explain why sweetening with fructose could be even
worse than using other sweeteners, according to a new report.
The Grocery Manufacturers Association (GMA) has hailed the House of
Representatives' passing of the Central American - Dominican
Republic Free Trade Agreement (CAFTA-DR) as victory for US food
makers.
Organics are bigger now than ever before but the trend is set to
get bigger still, according to experts, as institutions such as
universities, schools, corporate campuses and even hospitals hop on
board.
Tate & Lyle has launched a new ingredient solution for low-
fat, no-sugar- added ice cream for the US market and vowed to
continue its ambitious expansion plans.
Kraft Foods Global has extended its collaborative research
programme with Senomyx on novel flavour modifiers for a further two
years, underlining the flavour technology firm's success in working
with the biggest food manufacturers.
Wholegrain flours that can be used to produce white baked products
are proving a hit with US bakeries looking to meet new healthy
eating guidelines, but colour is still proving a challenge,
writes Lorraine Heller.
More acquisitions may be on the cards for Balchem, the company that
last month bought Loders Croklaan's encapsulation and agglomeration
business, reports Jess Halliday.
American consumers rate themselves as the world's most savvy
shoppers when it comes to understanding nutrition labels on the
foods they buy, but it's fat content and calories, not additives
and preservatives, that concern...
Energising ingredients and more spending on research and
development has turned around the fortunes of flavoured alcoholic
beverages in Russia, bringing better opportunities and growth
forecasts, writes Chris Mercer.
National Starch has rolled out a range of natural ingredients
designed to help food makers appeal to health conscious consumers
by keeping their labels as 'clean' as possible.
Coca-Cola, Pepsi and the rest of the soft drinks industry are
considering a voluntary ban on carbonated soft drinks in elementary
and middle schools following heavy lobbying from health
campaigners.
Increasing consumer concern about high blood pressure will increase
demand for foods with active ingredients to control BP levels,
according to the market development manager at dairy ingredients
firm DMV, Daniella Witte.
A new report that shows that whole grain consumption can slow the
progression of heart disease has strengthened interest in
whole-grain products that do not compromise taste, writes
Anthony Fletcher.
Edible food wraps made from fruit and vegetable ingredients could
appeal to food makers looking for nutritious, colourful and
eye-catching films for convenience foods, reports Lindsey
Partos.
Soy isoflavone producer Acatris has reached a deal with ADM
allowing it to use substantial intellectual property covering
isoflavones and women's health, reports Dominique Patton.
Though consumers are still not prepared to sacrifice taste for a
low-sodium diet,the food industry is beginning to make headway in
find alternatives to salt despite numerous challenges, writes
Anthony Fletcher.
ConAgra Ingredients has streamlined its business in order to better
address the needs of its customers, and was at the IFT conference
last week to show off its potential, writes Anthony
Fletcher.
A company's ability to communicate the advantages of a product can
be critical to its eventual success, a lesson that DSM Food
Specialties has clearly taken to heart.
One starch for all temperatures that behaves as an instant,
lump-free thickener hits the market, as Dutch co-operative Avebe
extends its line of Paselli EZ potato starches, reports Lindsey
Partos.
One cannot envy the chief executive faced with a scientific study
that casts doubt over the efficacy or safety of his core product.
But avoiding a sales slump, media vilification and even charges of
fraud means squaring up to such...
Growing consumer demand for nutritional foods will always be
tempered by demands for taste, said ingredients firm Cognis at last
week's IFT exhibition.
New research bolsters the argument that the efficacy of low-carb
diets could be due to their high protein content, reports Jess
Halliday. So could raising America's protein intake help the
nation beat the obesity epidemic?
Job losses at the sweetener operations of ambitious ingredients
firm Cargill are imminent as the largest private firm in the US
appears to feel the squeeze of "market conditions".
Beverage fortification solutions on display at the IFT show suggest
that manufacturers do not need to sacrifice clarity or taste in
order to meet growing consumer demand for functional products,
writes Anthony Fletcher.
If food manufacturers can achieve a better understanding of how
consumers interact with brands, then product development could be
less of a hit-and-miss affair, writes Anthony Fletcher in New
Orleans.
Global supplies for the hydrocolloid gum arabic could creep up as
Lagos announces plans to sow 500 million seeds to produce the
popular confectionery ingredient, writes Lindsey Partos.
Measures to slow age-related disease and improve the quality of the
elderly must be investigated by government, said a UK report
yesterday, underlining the need for attention to growing numbers of
older people, reports Dominique Patton.
ADM's promotion of two innovative ingredients at the IFT conference
this week illustrates how health awareness and regulatory concerns
have shot up the industry's priority list, writes Anthony
Fletcher.
Low-fat deep fried food could be a real possibility in the future
thanks to a novel protein coating technique developed by Proteus,
writes Anthony Fletcher.
Cadbury Schweppes unit will recruit the brains of flavour
technologists at Senomyx through a new agreement to develop cutting
edge flavour ingredients to beat the competition in gum
confectionery, reports Lindsey Partos.