High intakes of sucrose and fructose may contribute to an increased
risk of pancreatic cancer, suggest data from a cohort study, but
the researchers say insulin resistance could also play a part.
A blend of native Australian herbs with synergistic preservative
qualities could prove a natural alternative to sodium benzoate in
beverages, claims its inventor.
It all started with a trip to Greenland in 1970. Three Danes, a couple of dogsleds, and several years of study later and the omega-3 was born. Since then, awareness and understanding of marine omega-3 has sky-rocketed.
Food and beverage processors will be fighting it out for an
increasingly dwindling supply of grains sourced at ever higher
prices, ING Group warned in a new forecast report for the sector.
The US Food and Drug Administration (FDA) has appointed a new
interim director for its Center for Food Safety and Applied
Nutrition (CFSAN), to keep up strong leadership at a time of
heightened focus on food safety.
The salt level in UK ready meals is 45 per cent lower than four
years ago, according to a new survey from the Consensus Action on
Salt and Health (CASH) highlighting the food industry's progress to
reduce levels.
A big handful of almonds every day could boost the antioxidant
defences of smokers, a group at risk of low antioxidant levels due
to higher oxidative stress, by up to 35 per cent, says a joint
Chinese-US study.
Sales in the UK food ingredients industry are falling on average as
a result of increased competition, both domestically and
internationally, according to a new market report by analysts
Plimsoll.
Nestle intends to step up its focus on beverage production with the
opening yesterday of its first research and development centre
dedicated solely to drink brands destined for the food service
industry.
Natural extracts from olive and grape showed better anti-microbial
activity against a bacteria and yeast than three synthetic
antioxidants, showing their potential as food preservatives, says a
new study.
The adoption of draft opinions on the safety of six food colours is
on hold pending EFSA's review of the Southampton study on certain
food additives and hyperactivity in children.
Enzymatic modification of protein from canola could enhance the
gelling properties of the canola protein isolate, and boost its
potential as a food ingredient, suggests a new study from Canada.
The health benefits of curcumin, the natural pigment that gives the
spice turmeric its yellow colour, could be enhanced by
encapsulation in nano-emulsions, suggests new research.
Talks are under way in Hungary aimed at returning 50 per cent of
the country's sugar quota to the restructuring fund, in light of
the latest sugar reforms announced by the European Union.
The European Commission yesterday outlined reforms the bloc's
Common Agricultural Policy (CAP), proposing further
measures aimed at weaning farmers off handouts and boosting
commodity supplies.
Friesland Foods Domo and Novasep Process aim to accelerate
production times while developing purification technologies and
reducing cost for the functional foods and dairy markets through
their new partnership.
Herb and fruit infused beers are set to become a major growth
category for brewers facing dwindling sales of ale, according to
the manufacturer of a new range of natural flavours.
The proposed restrictions on air freighting of organic produce into
the UK could have implications for the flavour industry, as some
valuable raw materials are grown far way and would not survive
lengthy sea freighting times.
The Soil Association has declared the elimination of synthetic
antioxidants in its certified organic fish feeds, giving a new
layer of assurance to consumers who wish to purchase organic
produce.
The Food Standards Agency (FSA) has appointed Tim Smith as its chief executive.Smith, former chief executive of Arla Foods, will take up his post in...
A new dairy culture can reduce the fermentation time needed for
milk processing, while meeting demand for lower fat, clean label
dairy products in emerging markets like Eastern Europe, its
manufacturer claims.
The rise in health and wellness, a 'sea of change' in the food
industry, is creating challenges for formulators, but hydrocolloid
companies can offer solutions, says CP Kelco.
Frutarom has snapped up RAD Natural Technologies in its seventh
acquisition of the year - a move that adds to its growing weight in
the taste and health arena.
The US Food and Drug Administration (FDA) has created the board of
its new Reagan-Udall Foundation, taking the agency one step closer
to its goal of enhancing the development and safety of food and
food ingredients.
Kerry Group is in negotiations over the sale of its fruit
ingredients division, with a possible bidder rumoured to be Swedish
private equity company Industri Kapital.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
National Starch introduced an extension to its Homecraft range of
functional flours to the European market at FIE this year called
Express 760, aimed at building viscosity and texture in instant and
ready-to-heat foods.
California Governor Arnold Schwarzenegger's decision to veto a
bill that would have required the labeling of foods from cloned
animals has attracted fierce opposition from consumer groups.
Accusations have flown in Italy this week over
the government's alleged suppression of field trial results
suggesting the benefits of two Monsanto Bt maize varieties.
An increased intake of vitamin C and dairy could reduce the
accumulation of weight around the abdomen, reported to increase the
risk of diabetes and heart disease, suggests a new study.
Yesterday's landmark decision by the European Court of Justice,
ruling Germany failed to fulfil its obligations concerning the free
movement of goods by refusing to import garlic extract powder
capsules, has paved the way for...
Neotame has moved a step closer to being approved for use in the
European Union as a sweetener and flavour enhancer, following a
positive safety opinion from EFSA.
Blue California claims to have developed an economical industrial
production process for the 'natural sweetener' stevia, which
promises lower prices for manufacturers.
Public perception of food risk is the important factor in
determining need for state intervention even if the scientific
point of view says the risk is low, according to the BfR, a view
that has a strong bearing on current issues...
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilised a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
The growth and complexity of nanotechnology in food applications
poses new challenges for the European Food Safety Authority (EFSA),
which will meet next week to begin discussions on its regulation
and risk assessment.
Ingredient firm Nutrinova has settled another patent infringement
case related to its acesulfame K product, solidifying its position
in the US sweetener market.
Archer Daniels Midland Company (ADM) has introduced a new line of
cocoa powders aimed at improving visual appeal and flavour in dairy
and bakery products.
Inulin, the prebiotic fibre associated with improved gut and bone
health, can be used as a fat replacer in sausages to cut energy by
over 20 per cent without affecting the flavour profile, suggests
new research from Germany.
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilized a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
UK flavourings company Create Flavours is restructuring its
business to incorporate a division dedicated to the production of
natural flavours, adapting to the growing trend for clean-label
ingredients.
Cognis has expanded its sterol ester plant in Germany, enabling the
global chemicals supplier to produce the functional foods
ingredient in a finished form without any further processing
needed.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
ADM has launched a new line of soya proteins for use in place
of expensive dairy ingredients or to extend milk supply, in the
light of high prices that caused manufacturers' costs to escalate
this year.
Wild said yesterday manufacturers can now use a new logo
on products containing its fruit-based sweetener, claiming it
would allowing them to promote the health benefits
of a natural low glycemic index (GI) sugar alternative.