CSM is counting the returns from its restructuring programme, with an increase in sales for the first half of 2008 and strong performance from its Purac business.
Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for men over soy consumption have been the highlights of this month's science.
Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.
Appointments over the last month include a new technical and operations director at Cobell to ensure ethical, environmental and health standards. Solbar has recruited a North American business director to focus on specialty soy proteins, while the GMA...
The chief of the Confederation of British Industries is proposing that all high performing 14-16-year olds should study triple science – a message that resonates with concerns over building a suitable skills base for future food industry employees.
The high price of cocoa butter has led to greater demand for AAK’s cocoa butter equivalents (CBEs) from specialty vegetable oils, and in turn has yielded strong growth in its confectionery fat business area.
“Food is a weapon – don’t waste it.” This message, which featured on a Second World War poster issued by the US Office of War Information in 1943, is a lesson from history we would do well to heed.
EFSA has identified information gaps relating to some flavouring substances as part of its ongoing evaluation of additives, and is asking industry to provide more information on their safety.
A new tracking system will improve the visibility and traceability of meat and poultry products using RFID technology and thereby improve food safety in Norway, according to an IT company.
SVZ International has opened a new pilot plant that will allow it to supply samples of fruit and vegetable ingredients in sufficient quantities for consumer testing.
UK supermarket Tesco has announced that it is drastically reducing the price of organic produce by up to 25 per cent, in response to feedback from consumers who are feeling the effects of the credit crunch.
A new study from Denmark has added to debate about whether organic food is healthier than conventionally grown, as it concludes there is no evidence in favour of the argument.
Belgian lactic acid specialist, Galactic, is refining its presence in the calcium supply chain with a “pearl-shaped” ingredient it says delivers improved bioavailability, solubility and processing capabilities.
Water soluble extracts from Mexican oregano incorporated into soy protein isolate (SPI) films enhance their radical scavenging capabilities, claims a new study.
Latin American counties are preparing to fight the EU decision not to implement the agreement over banana tariffs reached during the failed Doha talks in Geneva last week, according to the chief of Costa Rica’s banana organisation.
A study indicates that bergamot juice could be used to fortify fruit juice in place of synthetic additives, opening up a potential new use for a by-product of the essential oil industry.
The European Food Safety Authority (EFSA) has adopted a redrafted opinion that maintains the growing use of antimicrobial agents in food could be damaging human resistance to bacteria.
Givaudan has reported a good first half to 2008 despite the economic environment, seeing above-market growth and hassle-free integration of its recent Quest acquisition.
New commercial varieties of kiwifruit optimised for their flavour, colour and health attributes will become available in the next few years, thanks to the publication of a huge collection of DNA sequences from the fruit.
A new study has devised an optimal process for spray drying the juice of betalain-rich Opuntia stricta, or prickly pear, so it can used as a natural red food colouring in yoghurts and soft drinks.
The European regulator has found that there is a low risk to consumers from polycyclic aromatric hydrocarbons (PAHs) in foods based on average dietary exposure but says risk management action may be required for high dietary intake.
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.
A new development in brewing enzymes can improve cost efficiency within the production of light beers to tap growing demand in the category across the globe, according to its manufacturer.
Supercritical CO2 and ultrasound extraction present alternatives to hydrodistillation as a method for deriving food flavourings from lavender, according to a new study.
Have you ever scavenged through a supermarket bin looking for your next meal? It’s a strange question to put to business readers – and most would shrink at the thought. But that’s just how the ‘freegans’ decide what’s for dinner.
The popularity of exotic fruits has contributed to increasing fruit and vegetable consumption in the UK, says Datamonitor, but the consequences of so-called superfruits muscling traditional products out of the diet could be grave.
A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.
As soft drink makers face growing criticisms over the potential detrimental health impacts of some of their ingredients, BeverageDaily.com takes a look at how the industry is adapting to ever-changing market concerns in the first of a two part article.
The key to maintaining a bread crust’s crispiness is in the water content, say scientists whose progress in understanding the process could help prolong the crunch.
Populations around the Mediterranean are abandoning their traditional healthy diets, the FAO has warned, as incomes increase and consumers opt for more meat, saturated fats and time-saving processed foods.
In the third of a four part series on natural colours, FoodNavigator looks at the regulatory situation in the US and Europe and the challenges this poses for food manufacturers and ingredients companies.
The vast offer of aid to China following its devastating earthquake in May reflects the food industry’s increasing move towards displaying strategic corporate responsibility.
Prices for almonds, used in a wide variety of baking and snack products, should remain steady and even dip in 2008/09 as California growers forecast a bumper crop for the year.
EFSA has published its panel’s opinion on camphor as a flavouring, deeming it unlikely to cause acute effects in foods with less than 2mg per kg of body weight per large portion, but recommending that maximum limits be set.
The organic trend appears to have reached a plateau as consumer interest is waning and attention turns to other food categories such as fresh, local and fair trade, a new report claims.
In the second of a four part series on natural colours, FoodNavigator looks at challenges in finding colours that work in formulations – and ensuring the supply chain is secure once a source has been identified.
Spirits are low after the Doha trade talks in Geneva collapsed yesterday following an intense nine days of negotiations and are high unlikely to be resumed before January 2009 or later.
Touchi, a fermented soy bean extract that has been used for centuries in Japan, China and other parts of Asia may be available to European consumers if a European Union Novel Foods application is approved.
The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?
FMC Corporation has strengthened its hold in the hydrocolloid market and entered into an agreement to acquire CoLiving Food Ingredients, based in Guangzhou, China to serve the rapidly growing dairy market there.
Parents in the US are increasingly demanding healthy products for children in a market that is worth an estimated $65bn a year, according to a new report from Packaged Facts.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
Organic food has been one of the biggest trends in the food sector in recent years. FoodNavigator is seeking your views on whether organics have staying power, or whether consumers will lose interest over time.
Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.
A ready-meal tray sealer packs a wide variety of products using a modified atmosphere packaging (MAP) technology that eliminates the need for vacuum, said packaging equipment manufacturer Hefestus.
