A new wine flour manufactured from grape skins claims to allow
manufacturers of baked goods, pasta and snacks to naturally fortify
their products with healthy fatty acids and fiber.
Sugar processors in the EU are facing further uncertainty over
their futures following the announcement of EU fines for failing to
reduce stockpiling in the declining sector.
Ingredients firm MGP has seen first quarter sales increases on the
back of a good performance from its distillery products, but the
firm's food ingredients segment continued to be unprofitable.
Cargill has announced the launch of a proprietary ingredient system
to increase fiber content and maintain crispiness, as the company
expands its health-promoting solutions portfolio.
Low-carb diets, like the once fashionable Atkins diet, do not
increase the risk of heart disease, says new research from Harvard
- and if vegetables rather than meat are the source of fat and
protein then the risk of heart disease...
Cereal and dairy snack innovations that respond to lifestyle
changes will be key to the future profitability of these sectors,
according to Leatherhead Food International.
Ingredients company Palatinit is to launch its palatinose slow
release carbohydrate in the Russian food sector as it looks to
exploit growing demand for energy drinks and snacks in the country.
Associated British Foods (ABF) yesterday blamed a 21 per cent drop
in operating profit on European sugar industry reform and
significantly higher energy costs.
National Starch Food Innovation is to raise food ingredient prices
in the US across its entire product portfolio, with corn-based
ingredients set to see the highest hikes.
Citric acid leader Jungbunzlauer has jumped on the price hike
bandwagon, announcing last week that it is to up the stake on
citric acid, GdL and xantham gum in all markets where it operates
Leading agri-business Archer Daniels Midland (ADM) has seen
earnings more than double in its first quarter, with performance
boosted by improved market conditions and price increases for some
of its primary products.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
Encapsulating vanillin in beta-cyclodextrin could improve the water
solubility of the compound, as well as offering protection against
oxidative degradation, suggests research from Greece.
Ingredients giant Tate & Lyle is considering the sale of its
Food & Industrial Ingredients, Europe (TALFIIE) division, in a
move designed to sharpen its focus on value added ingredients, the
firm announced yesterday.
Corn Products International has again reported strong growth, with
its third quarter results reflecting a continued good performance
from its North American business.
Food and beverage manufacturers may soon be required to disclose
detailed information on their marketing activities and expenditures
targeted toward children and adolescents, the Federal Trade
Commission (FTC) has said.
The Walt Disney Company is preparing for a major turnaround in the
types of foods it promotes to children, announcing yesterday the
introduction of new nutritional guidelines for its licensed
products.
The EU's food industry association has issued an updated version of
its guide on successfulmethods processors can use to reduce
acrylamide formation during the manufacturing process.
Ingredients giant Tate and Lyle could be set to cease its sugar
processing operations in Central Europe, as producers look to lower
quotas in light of new EU sugar reforms.
Food products that provide a measurable health benefit will ensure
healthy corporate growth in the future, delegates at Wild's
Heidelberg Convention were told.
Sometimes I just love eating fatty, greasy, unquestionably
hazardous foods. But I don't like trans fats, that come as a
by-product in some processed foods, and have been linked to high
cholesterol and heart problems.
While the importance of fiber in the diet is well recognized, what
is still not fully appreciated is the scale of opportunity for food
manufacturers to address diet related public health issues through
the use of resistant starch,...
Tate & Lyle has formed a joint enterprise to build and operate
a sugar plant in Israel, a move that will partially replace
traditional sugar imports from the European Union.
Women are more likely than men to try different diet plans in an
effort to lose weight, and they also make greater efforts to limit
sugar, carbohydrate and fat intake, according to a new study.
Restricting vending machine use or availability in schools is
crucial in the nation's efforts to drive down soda-related obesity,
according to a study published this month in the Journal of the
American Dietetic Association.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
Changes to Danisco's ingredients division will lift the EBIT margin
for the segment to above 15 per cent, according to the firm's
announcement of Q1 2006/07 results.
US scientists think they may have found a natural alternative to
pesticides used by sugar beet growers to fend off their biggest
enemy - the sugar beet root maggot.
A predictive model developed to determine final acrylamide levels
in processed potatoes can be used to reduce the potential
carcinogen in other products, says a researcher from Dublin.
A new set of definitions related to glycemic carbohydrates have
been approved by a group of industry and science experts, in an
effort designed to help food manufacturers communicate how the
carbohydrate content of a product will...
The first ever World Grains Summit opened its doors in San
Francisco yesterday, attracting visitors from throughout the food
and beverage industries for four days of exploration of the latest
developments in grain-based science and...
A new study proving the efficacy of using beet molasses as a
substratum to produce Xanthonomas and gelling polymers could be of
great interest to the food industry.
Adding carrageenans to egg white ovalbumin improves the gelling
ability of the egg protein and could spark a "great interest using
liquid egg as gelling agents", says research from Spain.
Leading US ingredient firm Cargill last week reported strong fiscal
year earnings, although the performance of the firm's food
ingredients business lagged the year-ago level.
A liking or preference for sweetened beverages may be affected by
hunger state, suggests a study from the UK that may have important
implications in the fight against obesity.
MGP Ingredients (MGPI) is set for a major overhaul in its
ingredients operations, after disappointing results in the segment
for the company's fiscal year prompted it to announce that it will
review its entire ingredients business.
Confused about prebiotics? You’re not the only one! Food developers wanting to work with prebiotic dietary fibre are faced with an abundance of products...
