A number of flavor and fragrance companies in the US have united
under one umbrella to create Agilex Flavors & Fragrances Group,
which aims to carve its niche as a leading player in the market.
A recent warning letter sent by FDA has again brought the 'natural'
sweetener stevia into the spotlight, prompting the regulatory
agency to say it soon expects to be petitioned to approve the
ingredient for use in foods...
The African, Caribbean and Pacific (ACP) sugar producing countries
have said they are deeply concerned about the amendments to the EU
sugar reform, which brings to an end "preferential access" to
Europe's market.
Dividing carbohydrates into 'good' and 'bad' carbs is misleading,
and cannot be used as a measurement to prevent overweight and
obesity, according to a review of scientific literature on the
contentious topic.
Two new varieties of southernpeas claim to feature superior color,
texture and flavor, reported US Department of Agriculture (USDA)
scientists yesterday.
The European Food Safety Authority (EFSA) has announced it will
prioritise its own review of the six colours at the heart of the
recent study linking certain artificial additives with children's
hyperactivity.
Spice firm McCormick has posted increased sales in its industrial
business for the third quarter, but these were largely driven by
price increases as the company struggled to offset rising costs.
Pasta, enriched with soy isoflavones in the aglycone form, can
effectively reduce blood levels of total and LDL cholesterol by
about eight per cent, new research from Italy has reported.
The UK's Food Standards Agency should ensure appropriate
consideration is given to allergens by the European Commission, as
part of if its review of food labelling, say peers.
Ingredients distributor Fiske is changing its name to Univar Food
Ingredients to draw on the brand recognition of its parent company,
and is taking on industry experts so it can provide more technical,
marketing and product development...
The European Commission will now make the final decision on whether
to allow three new GM maize's onto the EU market after agricultural
ministers failed to reach a majority vote in Brussels yesterday.
After recording disappointing margins last month, CSM subsidiary
Purac announced yesterday it will switch lactic acid production
from Europe to Thailand, the US and Brazil.
Individual variations in the glycaemic index (GI) of white bread,
stated as 70 in the literature, may range from 44 to 132, says new
research that questions the utility of the index.
A chocolate emulsifier ingredient from Palsgaard can now be used by
US manufacturers to replace the commonly-used soy lecithin,
following its recent approval by the nation's regulator.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
DSM is set to launch a casein ingredient aimed at regulating
glucose levels in type-2 diabetics, which can be added to a wide
range of functional foods and beverages to stop post-meal spikes.
An extract from leaves of the walnut tree (Juglans regia)
presented a potent ability to scavenge damaging reactive oxygen and
nitrogen species responsible for food spoilage, new research has
reported.
A high level report from the UK's House of Lords has said advice on
peanut consumption by pregnant women and children to reduce allergy
risk could be counterproductive, and calls for urgent withdrawal
pending review.
Danisco is preparing to introduce a partially depolymerised guar
gum to the market following a positive safety call from EFSA,
tipped to bring new functionalities and a range of texture
possibilities.
Rising costs and shrinking supply of sugar molasses are driving up
the cost of yeast extract production, says Bio Springer, which is
today announcing a double digit price increase for its extracts as
of next year.
Cargill's vegetarian glucosamine hydrochloride ingredient, for use
in dairy and beverage products, could face further approval delays
in Europe, pending a risk review by the European Food Safety
Authority (EFSA).
Exter Aroma is relaunching its flavour collection under six ranges,
offering a more comprehensive range and positioning as a flexible
market player that can respond to product development requirements
quickly.
Stabilising beverage emulsions with whey protein isolate may
inhibit the loss of citrus flavour ingredients, suggests new
research from the US and Italy.
Common food additives like calcium chloride and l-cysteine could
reduce the formation of acrylamide in potato chips by about 85 per
cent, according to a new study.
Palsgaard is the latest company to develop an ingredient solution
that reduces the need for expensive commodities, with an
emulsifier-stabiliser technology that calls for less milk solids in
ice-cream.
Kraft Food Ingredients has introduced a new toasted butter flavor,
which the firm says can be used in a range of applications to
achieve a butter taste without the caloric content.
German malting company Weyermann is posed to tap the trend towards
organic colourings by introducing an organic version of its Sinamar
natural liquid malt colour.
Isomers of conjugated linoleic acids (CLA) may stop the spread of
colon cancer, suggests a new study from Korea that adds important
new data to our understanding of the ingredient.
Consuming a diet with a high glycaemic index (GI) may increase the
risk of fatty liver, a condition linked to liver failure, suggests
a new study with mice.
The majority of American consumers are still against the idea of
eating products derived from cloned animals, although confidence
levels shoot up if these products are deemed safe by the Food and
Drug Administration (FDA).
A collaboration yesterday announced by biotech company Monsanto
could result in the establishment of an analytical standard for
heart-healthy soybean oil.
The UK's FSA has issued its harshest judgement on the food
industry's use of artificial colour and preservatives yet,
following the publication of the Southampton study at the beginning
of the month, and is calling for action...
The future of research into the ability of phytochemicals to treat
modern disease lies in Asia because of restrictive laws and
"cynicism", a UK based research company has said.
It is not so much what is going into products, but the manner in
which they are produced that dominated the
debate at Wild's industry convention in Heidelberg, Germany.
The addition of select polyphenols to rice bran may inhibit the
detrimental effects of rice bran lipase and make the bran an
interesting source of edible oil, Indian researchers report.
The number of full-calorie soft drinks sold in schools across
America has almost halved, according to a new report that examines
the progress made by industry one year after the implementation of
the National School Beverage Guidelines.
The Roundtable on Sustainable Palm Oil (RSPO) says it is on the
cusp of delivering on its promise to put sustainable oil on the
market, and will be unveiling its certification system at its next
meeting in November.
Innovation in by emulsifier producers is good example of how
ingredients producers can revive a mature market by catering to
changing conditions and demands, says Frost and Sullivan in a new
briefing paper.
DSM Food Specialities and starch specialist Avebe have entered into
a strategic partnership to develop innovative ingredients to
enhance creaminess in food products, particularly in the dairy and
bakery sectors.
More than a thousand new food products claiming to be additive- and
preservative-free have been launched in the UK this year, according
to Mintel, representing almost a quarter of all launches and nearly
three times as many as any...
Ingredient firm Nutrinova and distributor Viachem have settled a
patent infringement case related to the "unauthorized"
import of sweetener acesulfame K into the United States.
Danisco USA is introducing a new cultured dextrose for use in place
of chemical preservatives in refrigerated, heat-and-eat foods,
giving manufacturers greater scope to make clean-label products.
Jungbunzlauer has announced price increases affecting citric acid,
sodium citrate, gluconates and xanthan gum as it offsets its own
costs, an adjustment seen as aiding economic stability in the
marketplace.