DSM Food Specialities has reached an agreement with Frito-Lay and
Proctor & Gamble that gives it intellectual property rights to
use asparaginase, the enzyme that underlies its
acrylamide-reducing PreventASe preparation, in food...
The third in a series of FoodNavigator-USA.com articles on the
health and wellness approach of major US companies examines
Nestlé's increasing focus on research and development as a means to
improve human nutrition.
Less than three months after its launch, a Mediterranean diet
packaging symbol already appears on 50 products in the US, and a
number of new initiatives are underway to make it more accessible
to smaller food companies.
Syngenta has developed a variety of sugar beet for cultivation in
tropical climates that is expected to boost output and farmer
income, and has initiated two products to develop its use for food
and biofuel in India.
New flexible packaging film allows fresh produce to be sold as
"convenience" food, as it preserves fruit and vegetables for
longer, the manufacturers claim.
Ingredient firm Danisco has said that its Litesse polydextrose
ingredient has been approved by the US Food and Drug Administration
(FDA) for use in almost all food and beverage categories.
Associated British Foods (ABF) has forged an agreement with Chinese
sugar group Hebei Tian Lu, which is expected to revolutionise beet
sugar production technology and boost yields.
The US Food and Drug Administration (FDA) has amended its food
additive regulations to allow for the safe use of glycerol ester of
tall oil rosin (GETOR) to adjust the density of citrus oils used in
beverage applications.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Syral is set to unveil its new sales and industrial organisation in
October, following the acquisition of Tate & Lyle starch assets
that is currently underway, and says it will be able to respond to
customers' changing sweetener...
Frutarom USA has introduced an alcohol-free concentrated vanilla
extract, which the firm claims is ideal for use in Halal goods and
heat-intense applications.
Whey proteins hydrogels - 3D networks with the ability retain water
in it structure when dissolved - have the potential to encapsulate
sensitive ingredients, suggests a new study.
Chr Hansen regards nutrigenomics as technology to underlie the food
industry's future away from one-size-fits-all nutrition, and has
placed exploration of this area high-up on its R&D agenda.
Reducing fat intake continues to be the main priority of consumers
looking to improve their diets, according to a new report from
market analyst Datamonitor.
Some manufacturers are deliberately 'hoodwinking' consumers over
salt content, claims a new report from UK regulators that says more
action needs to be taken for salt reduction targets to be met by
2010.
Leading food starch firm National Starch could be up for a change
in ownership, following news of a possible takeover of its parent
company Imperial Chemical Industries (ICI).
New polymers and plastics developed could be used to satisfy
growing demands for extended shelf life and products made from
natural, sustainable sources, US researchers claim.
A link between the aspartame and formaldehyde by an organic group
has been dismissed as scaremongering in a statement issued by the
New Zealand Food Safety Authority (NZFSA) this week.
The Japanese citrus fruit Citrus depressa yields high
methoxyl pectin in higher quantities than grapefruit and lemon, and
could be used as a gelling agent, researchers from Japan have
reported.
Avebe is launching a new range of starch ingredients called Etenia,
intended to be used as gelling agents in dairy and other food
products but with clean-label and vegetarian-origin benefits to
boot.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
Acrylamide, the potential carcinogen from food, may not be present
in high enough quantities in the diet to promote the risk of breast
cancer, researchers have reported.
A new publication, focusing on microbiological analysis, advises
meat and egg processors on how to use the technology to prevent
contamination and food-borne illnesses such as salmonella.
A request for a delay in the implementation of new pasteurization
requirements for almonds has been rejected by the US Department of
Agriculture (USDA), which has said that the new requirements will
come into effect on September 1,...
Whole milk will not be blacklisted as a product unsuitable to be
advertised on children's television in the UK, the Food Standards
Agency has revealed.
Consumer watchdog Which? has launched a new campaign to oust
cartoon characters from unhealthy snack advertising, claiming that
superheros are being exploited to encourage kids to clamour for
foods that are high in fat, sugar and...
The taste of wholegrain breads, compared to bread made from refined
grains, may not inhibit consumption amongst consumers as much as
previously thought, suggests a new study.
Symrise is investing in understanding the flavour and nutrition
needs of consumers in Asia with the 'dramatic' expansion of its
regional Sensory and Consumer Science Center in Singapore.
Euromonitor International has unveiled a new information system
that measures the use of some 400 ingredients in consumer products,
giving an indication of product trends and technological
developments in the field.
The Codex Committee on Food Additives (CCFA) is calling for
comments and additional information on uses of certain compounds,
including sweeteners and colors, in order to assess their inclusion
in the Codex General Standards for Food...
German ingredients firm Aquanova has found a way to extend the use
of preservatives sorbic and benzoic acid into foods with a high pH
using its NovaSOL nanotechnology.
Masterfoods has announced plans to introduce a vegetarian labelling
scheme for some of its chocolate products as of next year, but the
Vegetarian Society says ingredients still do not meet its sourcing
requirements.
Consumers are bombarded with an overload of nutritional advice and
product marketing - be it from magazines, television shows, and
product advertising - and without a degree in nutritional science,
it's a wonder they can make...
The recent price and supply pressures facing users of dairy
ingredients have spurred National Starch Food Innovation to launch
a promotion platform for its new and existing dairy replacement
ingredients.
A combination of factors are conspiring to drive up food prices,
particularly in the UK, as harvests have been impacted by severe
weather over the summer and interest rates have been subject to
quick-fire increase.
The trend towards reducing the fat content in food products is
contributing to growth in the emulsifiers market, as R&D
produces new ingredients that can help healthier products taste as
good as the original full fat versions.
Hydrocolloid supplier TIC Gums has developed a new gum blend that
claims to allow bread manufacturers to add high levels of fiber to
their products without affecting the bread's texture.
A collaboration between researchers in Cameroon and France is
exploring the potential of mango peel as a source of pectin, and
could offer industry a novel ingredient with new properties.
Archer Daniels Midland (ADM) is to acquire one of the largest
networks of grain elevators and rail shipping terminals in
Illinois, securing its commodity flow for food in the region.
EU member countries are concerned about the feasibility of
companies paying fees to the European Food Safety Authority (EFSA)
for vetting ingredients, packaging and food contact materials for
use in the bloc.
A new monitoring device can monitor the operation of tank cleaning
systems from the outside, potentially saving the cost of having to
make modifications to the equipment.
Novozymes has reported a strong set of results for first half 2007
and is set to achieve targets for the year as it keeps its ear to
the ground and develops new enzymes to serve trends and help
producers overcome difficulties.
Avoidance of new foods, a common complaint amongst children, may be
influenced by genetic factors, says new research that could have
implications for formulators.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Flavor technology firm Senomyx is developing a sweetness enhancer
that aims to reduce the levels of sucralose in food and beverage
applications, providing significant cost benefits to manufacturers.
The European Commission has issued a paper to Member States
outlining the next step for the setting of maximum mineral and
vitamin levels across the bloc - with many highlighted for
exemption on the grounds of no evident safety concerns.