A growing body of research is questioning the usefulness of
low-calorie sweeteners in stemming weight gain, according to an
editorial in JAMA, which could have an impact on diet food
development.
Fermenting the fruit juice of prickly pear Opuntia stricta
could produce concentrated betalains for use as food colouring,
according to new research from Spain.
The lignan metabolite enterolactone may prevent the spread of
prostate cancer by acting at the genetic level, suggests new
research that deepens our understanding of the topic.
China has introduced new guidelines for nutrition labelling on
packaged foods which, although not mandatory, will standardise
presentation of information on products that already state nutrient
levels.
Stability in a range of food and beverage formats and a nutritional
payload that includes omega-3, 6 and 9 oils as well as antioxidants
are being pushed for a cranberry seed oil recently granted GRAS
status.
Brown rice has been added to the FDA-approved list of whole grains
that may make health claims including reducing the risk of heart
disease and some cancers.
The trend towards healthier products and price pressure dominated
discussions at IMR International's Hydrocolloids Conference last
month, mirroring concerns of the food industry at large.
Awareness of fairtrade produce in the UK has mushroomed in the last
two years, according to a Fairtrade Foundation-sponsored survey
that indicates growing potential food companies to attract
consumers through ethical practices.
Ingredients firm Tate & Lyle has entered an agreement with Fiji
Sugar Corporation for the supply of 300,000 tonnes of raw sugar per
year till 2015, amid developments in the EU sugar regime.
Supplements of extracts from French maritime pine bark may reduce
blood pressure and the use of blood pressure medication among
diabetics, suggest results from a new study.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
The results of a survey by the Food Safety Authority of Ireland
(FSAI) on the fat content and fatty acid composition of
pre-packaged food products reveal that generally, levels of
trans-fatty acids in the surveyed products are low.
Members of Friesland Foods and Campina have voted in favour of the
proposed merger, marking a major step forward in bringing the two
dairy cooperatives and companies together.
Food manufacturers face further price rises for ingredients as the
world's largest producer of carrageenan, FMC BioPolymer, announces
a global 7 percent step-up in price for its carrageenan and
food/specialty grade microcrystalline...
Modifying the population of bacteria in the gut may improve the regulation of glycemic control and reverse the insulin resistance that occurs with obesity, suggests a new study from the Nestlé Research Center.
Solbar is introducing a new isolated soy protein with about a
quarter of the sodium usually found in isolates, contributing to
manufacturers' quest to lower levels in finished foods.
Some food and beverage manufacturers may switch from high fructose
corn syrup (HFCS) to sugar as a result of high corn prices, but
this is only likely to be the case for relatively small scale
users, according to a consultant.
Sweeteners and colourings in food aimed at children should be
banned, while additives ought to be used in other products only if
they provide an advantage to the consumer, said the EU Environment
Committee.
Enriching edible oils with tomato peel may enhance their
bioavailability and upgrade their quality by increasing beta
carotene and lycopene content and inducing better thermal
stability, say researchers
CP Kelco is exploring alternative uses for its UK xanthan gum plant
having completed the first phase of its closure after cost
pressures compromised its viability forcing it to cease production.
Food makers face fresh research on optimal iron levels in infant
formula as new study suggests extra iron may delay development in
infants that already have sufficient levels.
Dietary supplement makers are offered new source of polyphenols
from cost-effective raw materials as French natural ingredients
firm Naturex buys into new patented technology that produces
polyphenols extracted from onion and lettuce.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.
Marketing campaign at US meat processor set to be dismantled as
federal appeals court rules US meat processor Tyson to comply with
an order to remove misleading advertising from 8,500 stores.
Purac has officially opened its new lactic acid factory in
Thailand, where it hopes to build on lactic acid growth in Asia as
well as cutting production costs.
The Asia Pacific market for nutraceutical products by far exceeds
that of North America and Europe, according to data pooled from
different market research firms.
Calcium was the most popular dietary supplement product in the
United States in 2006, followed closely by glucosamine, according
to market data recently presented to industry members.
Confectionery makers will welcome the latest study to proffer the
potential health benefits of chocolate as US researchers report
that pregnant women who consume ample servings of this popular
confectionery may reduce the risk of...
Ajinomoto Sweeteners Europe has launched a defamation law suit
against US supermarket Asda over labelling on own-brand products
that calls aspartame a 'nasty'.
All necessary measures have been taken to remove the contaminated
Ukrainian sunflower oil imported into Europe in recent weeks from
the market, says the European Commission.
Spanish food group Ebro Puleva has proposed to sell or spin-off its
sugar business at a time when stability has returned to the
European sugar industry.
Chinese ingredients company GLG Life Tech has signed a 10-year
agreement to supply Cargill with extract from the stevia plant to
make its rebiana sweetener.
Barry Callebaut has successfully closed its acquisition of a 60 per
cent stake in Malaysia's KLK Cocoa - a strategic move expected to
give the Swiss firm leverage to expand in the high-potential
Asia-Pacific region.
Asoyia has secured a $4m agreement with two venture capital firms
to expand the marketing, research and development of its low
linolenic, trans fats free soy products.
Essential oils from citrus like mandarins and lemon could be
natural anti-fungal agents for food, tapping into the search for
natural alternatives to synthetics, suggests new research from
Spain.
Unilever has pledged to use only palm oil certified as sustainable
by 2015, while also supporting calls for a moratorium on further
deforestation for palm oil in Indonesia.
Supplements of the green tea compound EGCG may offset the signs of
physical and mental fatigue associated with modern stressful lives,
suggests research from Japan.
The Grocery Manufacturers Association (GMA) has launched a new
website to guide policy debate on the issue of food safety for
decision makers in the field, as well as with media and consumers.
Danisco has launched a proprietary fermentation-produced chymosin (FPC) it says is less sensitive to price fluctuations than calf-stomach derived versions.
Food ingredients that are key to low-fat foods are seeing the
fastest growth in their sectors as the health and wellbeing trend
continues, finds a new report.
The age limit at which the vertebral column must be removed from
beef carcasses without specific measures has been lifted from 24 to
30 months, which should help reduce processors' costs and free up
supplies.
Symrise has reported a sales increase for the first quarter of 2008
led mainly by emerging markets but bottom line figures suffered due
to higher energy and raw material costs.
A resistant starch-rich barley may offer functional food potential
for formulators to double the fibre content of products, and boost
gut health in consumers, suggests new research.
Symrise has finalized its acquisition of Chr Hansen's flavorings
business in a move that will bring the company broader market
coverage in the US as well as a more diverse ingredients portfolio.
DSM has turned in a strong first quarter, with its Nutrition
cluster registering 18 per cent year-on-year growth despite a weak
US dollar and rising raw materials costs.
Risk management tools benefiting from volatile commodity markets
bring strong gains to US ingredients giant ADM in the latest
quarter, but profit for starch and sweeteners impacted by higher
corn prices.
Pectin gels improved the taste and texture of low-fat cheese, says
research from China that may offer interesting possibilities for
mayonnaise formulators.