Tate & Lyle has agreed the sale of its molasses business to W&R Barnett for £67 million cash, a deal that is consistent with its strategy to dispose of its bulk ingredient operations and focus instead on specialty ingredients.
Polyphenol-rich extracts from edible seaweed may have anti-diabetic effects due to their ability to inhibit certain digestive enzymes, according to new research.
The Institute of Food Science and Technology (IFST) has welcomed moves by the European Commission (EC) to develop a definition of nanomaterials for regulatory purposes, but raised some concerns about the draft definition currently out for consultation.
Danisco has added to its line of high performance Grinsted xanthan gums with new transparent versions opening up its use in applications like dressings and beverages where clarity is required.
Henry Hussell, the head of marketing, Europe at Cargill Health and Nutrition, acknowledges the development of its plant sterols and beta glucan has been slower than many expected – but that doesn’t mean the agrofood giant has lost faith in them.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
EU advocacy group, Health and Environment Alliance (HEAL), is calling for a ban on BPA in all food packaging, following the news that the European Commission has launched discussions on imposing a ban on the chemical in baby bottles.
The stevia industry’s best guess on approval in Europe is currently around July 2010, according to PureCircle VP sales and marketing Jordi Ferre, and in the meantime the food and beverage sector is watching closely the unfolding market in France.
FrieslandCampina Kievit will soon be able to guarantee the sustainability of ingredients containing palm oil in accordance with RSPO standards, as it is seeking certification in response to customer request and consumers demands.
Unilever has just launched its very ambitious sustainable living plan, which includes a pledge to source all agricultural raw materials sustainably by 2020. FoodNavigator.com speaks to VP of sustainability Karen Hamilton about how the company will go...
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
EFSA does not believe that a negative opinion is the end of the road for 13.1 health claims, but it expects some to be resubmitted with a new slate of data behind them, according to Catherine Geslain-Lanéelle.
The EU food sector can remain competitive and tackle challenges that lay ahead by forging strong partnerships, looking outside its own borders, and putting scientific advances to the best use, an expert panel on the future of food concluded.
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
The CIUS is calling for the European Commission to act now to keep sugar supplies within the EU market rather than export the sweetener, with it claiming that EU based confectioners and other food and drink manufacturers are facing sugar supply difficulties.
The European Union has confirmed that biological testing for the detection of marine biotoxins will be replaced by a more reliable chemical method from next summer.
A new study examining the wider context in which foods are advertised on UK television has found that ‘incidental’ foods shown tend to be significantly healthier than the primary foods being advertised.
Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that...
The awards celebrate the best innovations and companies in the ingredients community, with prizes were run over five categories, heart health, digestive health, sports performance, weight management, and nutrition for the young and old.
Chemical contamination tops European consumer fears over food related risks, closely followed by antibiotic and hormones in meat, animal cloning and pollutants, according to a new survey commissioned by the region’s top food safety watchdog.
Beneo Group has added a fourth pillar to its business in the form of wheat gluten with manifold uses in bakery, pastry, cereal and meat products – and which rounds out its previously carbohydrate-oriented offering.
Unilever and Coop Switzlerland’s efforts to promote conservation and sustainable use of biodiversity serve as positive examples and can help push biodiversity up the agenda of the food industry, says the Union for Ethical Biotrade following the first...
Interest in milk alternatives is growing due to concerns about dairy allergies and a desire for alternative protein sources and additional nutritional benefits. We’ve seen nut milk, oat milk and even rice milk, but the leading dairy-free alternative to...
New, mainly natural, products with higher than average margins have helped flavour and specialty ingredient firm Frutarom to widen its overall margin performance in the third quarter.
It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to...
Stevia potential and applications, good news for DHA, and ripe opportunities for whey protein-based sports drinks our team at HIE shares some discoveries from the first day of the trade show in Madrid.
Research in North America, Europe and Asia shows that consumers understand fibre and the potential health benefits, and there is a strong consumer demand, says Tate & Lyle’s Sandra Einerhand.
While the proposed merger of Northern Foods and Greencore will inevitably mean job losses at both companies, it is unlikely to result in scores of factory closures, City analysts have predicted.
The European Food Safety Authority (EFSA) has updated its guidance for assessing the environmental risk that genetically modified plants may pose to take account of new scientific expertise.
At Brau Beviale in Nuremberg, Germany, we caught up with Fabiana Matucci, senior VP for strategic business units at Wild, to discuss the opportunities adult soft drinks present to different beverage companies.
Cargill is introducing a new range of meat ripening cultures for dry fermented meats like sausages and salamis, which are said to bring green, fruity flavour notes and save costs by working more quickly.
Unilever has announced bold plans to halve the environmental footprint of its products and source 100% of its agricultural raw materials sustainably over the next decade.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
As all parties would probably admit in these stressful times for the European Union functional food industry, we are still some way away from resolving the core issues that resulted in the adoption of Regulation 1924/2006 – the 2006 nutrition and health...
Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
The “record” attendance numbers at this year’s Modern Bakery Moscow trade fair reflects a growing demand for bakery technologies and products in Russia, according to event organiser Ost-West-Partner.
Consumption of fructose- rich drinks, such as sugar-sweetened sodas and orange juice is associated with an increased risk of gout among women, according to a study published in JAMA – although their contribution to the risk of gout in the population is...
Savvy consumers will continue to shop selectively at discount stores in 2011 and cook at home, while the popularity of processed foods will fall further, says research firm Innova Market Insights.
