Frozen novelties are providing opportunities for growth in a mature
ice cream market where there is little room for maneuver, according
to a new report from Mintel.
Weight-conscious consumers often opt for mini-versions of snacks
and treats to stay trim, but it might actually have the opposite
effect, say scientists.
The UK's Food Standards Agency (FSA) has revised its guidance on
the use of words such as 'fresh', 'natural' and 'pure' to provide
clearer advice to manufacturers.
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
The €400m European cholesterol-lowering, plant sterol market has a
new entrant after a non-GMO, soy-derived sterol ingredient was
yesterday approved for use within the European Union.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
Sweet and savory ingredients are being blended together to create
one flavor that caters for a more adventurous consumer, according
to Bell Flavors & Fragrances.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
The European Parliament has adopted a legislative package that will
see products containing any of six artificial colours labelled with
a health warning for children.
A flavor company says it has improved its pear and strawberry
products to give them a more natural fruit taste to meet the demand
in the US for natural foods and beverages.
A combination of fish oils, red yeast rice and other lifestyle
changes reduced cholesterol levels by the same amount as a daily
statin pill, according to new research.
Cargill has opened a new innovation center for snack and cereal
products which it says will help food manufacturers create new
products that drive sales growth.
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
Food businesses have suffered from confusing government policies,
said the UK's Food and Drink Federation (FDF), which hopes Prime
Minister Brown's new strategy will provide greater clarity.
Increasing demand for gelatine, coupled with consumer concerns over
the mammalian variety, may open the door for fish gelatine to fill
the gap for food formulators, says a new review.
National Starch has introduced an organic beverage ingredient into
the US and Canadian market that it describes as "nature's perfect
emulsifier" and hopes will rival gum arabic.
High fructose corn syrup may be labeled natural when synthetic fixing agents do not come into contact with it during manufacturing, said the Food and Drug Administration (FDA), fuelling further debate on the controversial sweetener.
Thirty-five new international food standards were adopted during
last week's 31st session of the Codex Alimentarius
Commission, including guidelines on the use of flavourings and
gluten-free products.
Knife crime, obesity and skiffle music. Out of all the evils
currently threatening the welfare of Western teenagers, recent US
headlines finger the main culprit as the caffeinated alcoholic
beverage.
Regular consumption of green tea may improve the function of
endothelial cells - cells lining the walls of blood vessels - and
boost cardiovascular health, according to new research from Greece.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new low-temperature sealing biaxially oriented polypropylene (BOPP) grade film can increase output for bakery and chocolate manufacturers, while reducing their environmental impact, claims Wipak.
Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.
Ingredients group Givaudan says it is making use of in-depth
knowledge on consumer preferences to drive innovation in the field
of vanilla ingredient supply and taste profiles.
Olam and Wilmar have entered a joint venture to acquire a 20 per
cent stake in PureCircle in a partnership aimed at strengthening
the supply chain and increasing sales of natural high-intensity
stevia sweeteners.
Barry Callebaut today opened its first innovation center in the US
to focus on the development of new chocolate products meeting the
preferences of American consumers.
UK sweetener group Tate & Lyle reduces risk to earnings from
today's volatile commodity markets, announcing the sale of its
international sugar trading operations to US oilseed giant Bunge.
For the first of a new series to air reader views on controversial
topics affecting the food industry, FoodNavigator is seeking
comments on whether or not the sweetener high fructose corn syrup
should be considered natural.
The need for new European legislation on nutrition labelling has
been called into question by the CIAA (Confederation of Food and
Drink Industries in Europe), as a survey indicates that uptake of
its voluntary scheme has been significant.
Swelling domestic stocks for Malaysian palm oil, widely used by
bakers, left crude palm oil futures closing lower on Monday,
offering a slight relief for prices.
Ingredients group Blue California says it expects to obtain
self-affirmed generally regarded as safe (GRAS) approval for its
stevia-derived sweetener compound by next month.
A beta-glucan health cholesterol-lowering health claim has been
approved in France, making it only the second disease reduction
claim permitted in a country notorious for conservative food laws.
This week, Flower Foods bakery continues its geographical expansion
plans with its acquisition of ButterKrust bakery, and Kellogg
acquires a major Chinese cookie company.
After a busy period of expansion for Fonterra, the New
Zealand-based dairy cooperative says it remains far from finished
with its global consolidation plans as it looks to key markets such
as Asia to target growth.