EU regulators and processors say they are examining the use of diacetyl for foods, following reports of hundreds of US workers falling ill from a deadly lung disease linked to the inhalation of the popcorn flavouring chemical.
The UK government has taken a significant step towards the possible
banning of trans fatty acids by asking the Food Standards Agency
(FSA) for its urgent advice.
Ingredients developer Chr Hansen and Swedish dairy company
Norrmejerier have joined forces to improve and increase the
production of healthy polyphenols for food and drink applications
as well for dietary supplements.
US ingredient giant Cargill is expanding its line of high oleic
canola products, on the back of customer demand for oils and
shortenings with no trans fat and low levels of saturated fat.
Roquette has obtained recognition from France's AFSSA for
Nutriose's fibre properties, meaning that products containing the
ingredient in its home market can now carry 'source of fibre' and
'rich in fibre'...
Flavours manufacturer Mastertaste has announced the launch of a new
flavour line focused on improving the taste of soya products in
response to increasing consumer demand for the dairy alternative.
Chiquita, a major supplier of bananas to the food industry, today
outlined a restructuring plan that includes consolidating
operations and slashing jobs in order to improve efficiency and
innovation.
'Micronised' insoluble fibres, insoluble fibres processed to the
micron scale, could favourably change the gut health of hamsters
and may translate into important ingredients for functional foods,
suggests new research.
A new line of freeze-dried and frozen cultures for yoghurt
production offer a cost effective replacement for milk solids,
while also retaining taste and texture, their manufacturer claims.
Danisco is launching two new cultures that it says can give meats
the same colour, flavour and shelf-life as those cured with nitrite
salts - but allowing for all-natural claims to be made on the
label.
Alginate supplier International Specialty Products (ISP) is the
latest ingredients firm to hike up its prices, announcing the
implementation of the new levels as of
November 1.
Novozymes has reported sales of DKK435m (€58.35m) for food enzymes
in Q3 2007, during which it launched its long-awaited
acrylamide-reducing enzyme Acrylaway.
Organic produce that is flown into the UK may not be certified as
organic until it meets standards on ethical and fair trade, the
Soil Association proposed today, a decision that has stirred up
fears for the livelihoods of farmers...
Yoplait yogurt brand owner General Mills has conducted its own
research into the healthy profile of the dairy product and is using
the results to spread further consumer awareness.
Bunge, a supplier of agricultural and edible oil products to the
food industry, today reported that earnings more than doubled in
its third quarter on the back of strong market conditions.
Avocado and citrus crops are thought to have taken the hardest hit
from wildfires sweeping through southern California, although
initial estimates suggest that there may not be a significant
impact on prices and supplies.
DSM's nutrition cluster looks to be reaping rewards of its
differentiation strategy, with quality-based branding initiatives
such as Quali-C said to contribute to a reversal in the price-slide
for vitamins.
A new study has presented strong evidence that food preferences are
largely governed by hereditary rather than social and environmental
factors, especially when it comes to a taste for garlic, coffee and
fruit and veg.
UK-based life science company S Black is eyeing further expansion
in the personal care and food sectors having become a part of the
larger Azelis Group, a leading distributor of chemicals and
polymers in the European market.
Danisco is taking its natural food protection services to a new
level with the launch of a new label called Care4U, which combines
ingredients with advice and analytical support.
The US Food and Drug Administration (FDA) may consider revising its
regulations on salt, and has set a public hearing to examine the
possible implications of tighter limits.
French supplier Euringus has developed three organic, clean-label
Bourbon Madagascar vanilla extracts that retain the volatile
flavours and vary in strength.
Flavour industry innovators are seeking inspiration from ever more
exotic superfruits like lula and camu camu, in a bid to both
harness their healthy reputation and present new offerings to
counter consumers' organoleptic boredom.
The import of American peanuts by European countries is now simpler
and quicker because the European Commission has approved the
pre-export aflatoxin tests carried out by the USA.
No sweetener currently available on the market has proven to be
a fully satisfactory replacement for sugar, but the emergence of
stevia could rekindle hope, according to Freedonia. The analyst
examines the sweetener market in the...
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
With all the threats facing food and beverage production -- from
contamination in the food chain, to rising input prices --
there appears to be one menace that towers above the rest, namely
'The Weather'.
A collaboration between researchers in Cameroon and France is
exploring the potential of ambarella peel as a source of pectin,
and could offer industry a novel ingredient with new properties.
A Californian mushroom firm could face fraud investigations
following accusations that it has violated organic standards and
country of origin labeling laws.
With new legislation covering flavourings is a hot topic for debate
by the European Parliament and Council, a leading consultant set
out some of the main flashpoints of debate and potential challenges
for the industry.
Danisco has today spoken for the first time about the benefits it
expects its new partnership with Firmenich to bring to customers,
and its impact on innovation in the field of taste and texture.
The humble caper, a small addition to the Mediterranean plate, is a
rich source of antioxidants, and exhibits protective benefits even
when consumed in the small concentrations used for flavouring, says
a new study from Italy.
Two new soy-based ingredients could allow
processors to replace higher-priced dairy
counterparts without significantly affecting nutrition and
taste, their manufacturer claims.
Flavor firm Wild reports seeing a surge in interest for its
diacetyl-free butter flavors, following rekindled concerns in
recent months surrounding the safety of the ingredient.
European Muslims are underserved by Halal food options, says
certification expert from Singapore, while Southeast Asia and the
Middle East are eyed by certified Western companies keen on
exports.
Following the Southampton study that cast safety suspicions over
certain artificial colourings, ingredients firms are redoubling
their development and communication efforts to highlight
alternatives from other sources.
A breakfast high in insoluble fibre could aid weight loss by
reducing appetite, lowering food intake and reducing the glycemic
response to a meal consumed 75 minutes later, according to new
research.
A shocking report which predicts more than half the population of
Britain will be extremely overweight by 2050 could give an
incentive for developing personalised nutrition as a tool for
cutting obesity.
The use and stability of dairy proteins as emulsifiers could be
massively extended by adding sodium alginate into the mix,
according to new research from Massachusetts.
A second Japanese company has set-up operations in The Netherlands'
renowned Food Valley this year, underscoring the region's strategic
importance, both in R&D and in proximity to the high-potential
European market.
Manufacturers of organic goods may no longer use certain nonorganic
color ingredients or the food additive potassium tartrate,
following the publication of a new rule by the US Department of
Agriculture (USDA).
Mergers and acquisitions in the UK food sector almost tripled in
value in the first half of 2007, says a report, but the credit
squeeze could put off private equity, meaning more opportunities
for trade buyers.
Traditional herbal medicines from India may also offer a novel
source of antioxidants for the food industry for boosting both the
shelf-life and nutritional content of food, according to a new
review.
Agri-business giant Cargill has engaged in a joint venture with
Spain's largest olive oil producer, Hojiblanca, to source, trade
and supply customers worldwide with private label and bulk olive
oil.