Barry Callebaut reported increased sales volume for the first
quarter of this fiscal year as a result of a mounting trend for
food manufacturers to outsource their chocolate needs.
Encapsulating probiotic bacteria in alginate-coated gelatin
microspheres could protect the friendly bacteria against the harsh
conditions of the stomach and upper intestine, allowing for greater
delivery of these value-added ingredients,...
Polyphenol-rich extracts from grape seed has potential as a natural
antioxidant in chicken meat, and could reduce the pro-oxidative
effects of salt, suggests new research.
FMC BioPolymer has adapted its range of Gelstar products for
Europe's frozen desserts market, to cut costs and fat content
without compromising on the body and creaminess.
New Jersey's International Specialty Products (ISPs) has formed a
partnership with the Center for Advanced Technology &
Innovation (CATI) to expand the use of ISP's alginate in
restructured foods.
Cargill is stepping up its sales capacity in the Middle East with a
new base in Dubai for Texturizing Solutions that will allow it to
collaborate more closely with customers in the region.
Researchers have identified the genetic markers in corn that are
associated with high levels of vitamin A, providing a simple and
cost-effective way to cultivate maize rich in the nutrient.
France's Bio Serae has unveiled a joint health ingredient using
milk proteins, which it says has produced good results at lowering
inflammation and cartilage degeneration.
Research and development is crucial for continued success in the
Brazilian flavors market, to meet the challenge of imitating
natural tastes, according to a new report.
Cargill is continuing its long-term investment in its hydrocolloids
business with a €3m investment in its factory in Baupte, France,
which is aimed at improving productivity and maintaining the
highest quality standards.
Cosun's Suiker Unie is to close its sugar factory in Groningen, The
Netherlands, as part of measures to reduce production in line with
the new sugar regime.
Frozen desserts manufacturers must continue to develop innovation
to get ahead in this mature but competitive market, according to a
new report from market research publisher Packaged Facts.
A modified whey protein concentrate (mWPC) combined with calcium
could enhance the control of food formulations, especially under
cold processing conditions, says new research.
Construction has started on a new plant that will focus on the
production of a "healthy" dairy ingredient, announced the
Center for Advanced Technology & Innovation (CATI).
The Sudzucker group has reported a 18.3 per cent increase in sales
for the first nine months of its year thanks to special products
and fruit preparations, while sugar was responsible for a big drop
in operating profit.
The flavonols quercetin and myricetin, compounds associated with
significant health benefits, can be encapsulated in
beta-cyclodextrin (beta-CD), researchers have reported.
Strains of probiotic bacteria can affect metabolism, says a new
study from Nestle and Imperial College London that could help the
development of new probiotic products tailored for individuals.
The German ruling coalition has agreed to allow foods containing
certain GM additives or using GM processing aids to still be
labelled as non-GM if there is no alternative, in a bid to
encourage use of non-GM labels.
A spate of acquisitions by larger natural ingredients companies
indicates consolidation in the market place mirroring that of the
industry at large, say industry experts, helping them gain weight
to cater to the needs of large clients.
A US meatpacker has recalled about 188,000 pounds of ground beef
and other products because of E. coli bacteria concerns; and
higher-than-normal levels of naturally occuring cyanide were found
in a cassava cracker product in Australia.
Extracts from apples may reduce the formation of heterocyclic
amines (HAs) in foods, especially processed meats, suggests a new
joint Chinese-American study.
Senomyx has added five new patents covering the use of the human
bitter and savory taste receptors to its belt, which will help it
develop new flavor ingredients.
Danisco has entered into a license agreement for its
anhydrofructose technology with Japan's Nihon Starch Co, the first
such deal aimed at bringing the new calorie-free sugar to
market.
The refusal by regulators to provide a formal definition of the
term 'natural' will ultimately lead to confusion for consumers and
a legal headache for manufacturers.
Agar and carrageenan are set to lose their status as organic
ingredients later this year, pending a review by the National
Organic Standards Board (NOSB), which would impact on the status of
foods using them.
Chinese corn-based sweeteners producer Global Sweetener Holdings
has taken a new step towards its aim of becoming a leader in the
Asian and worldwide markets for corn sweeteners by buying out
Mitsui's share of their sorbitol...
Ulrick & Short has developed an additive-free phosphate
replacer to maintain moisture in sausages in response to increasing
pressures for food manufacturers to provide clean label products.
Excessive intake of sorbitol, a widely used sweetener in
"sugar-free" products such as chewing gum and sweets, may lead to
weight loss and diarrhoea, German doctors report.
A leading organic dairy processor in the US has announced a new
research initiative for reducing its carbon footprint, as part of a
new funding program designed to improve efficiency in sustainable
production.
The superfruits trend is set to endure for the long term, according
to a Datamonitor analyst, as consumers will prioritise their own
health over environmental concerns like food miles and carbon
footprint.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Ingredient innovators looking for inspiration from exotic fruits
may be able to cash in on an Agricultural Research Service project
which is looking into ways to bring even more tropical fruits to
the US.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
Indian spice processor Vallabhdas Kanji Limited (VKL) has started
commercial shipments from its new pepper plant in Vietnam; it
claims the new facility makes it the only processor in the main
pepper-producing countries with steam...
Lycopene may show benefits against benign prostate hyperplasia
(BPH), a condition said to affect more than half of all men over
the age of 50, suggests a new study from Germany.
American scientists have reported the development of a variety of
hybrid rice with improved cooking quality and double the protein
content of normal rice.
Israeli firm Enzymotec has received GRAS status for its PS
cognitive health ingredient, opening up the US functional food and
beverage market for the product.
The US branch of Krispy Kreme has finally decided to remove trans
fat from its products, following similar moves by the company's
divisions in the UK and Australia last year.
Using the asparaginase enzyme to treat French fries could reduce
the formation of acrylamide by 60 per cent, a joint Chilean-Danish
study has reported.
France's Naturex has bought the active ingredients division of
compatriot Berkem - its second strategic acquisition in three weeks
and one that will open up major new sales channels for Berkem's
science-backed ingredients.
FMC BioPolymer, an operating unit of chemical company FMC
Corporation, will expand microcrystalline cellulose (MCC)
production to meet growing demands from the food industry,
particularly for low fat products.
French manufacturer of ingredients for flour, bread and cereals
Eurogerm has acquired Spanish counterpart LEAG with the intention
of increasing its presence in Spain and Latin America.