The US Food and Drug Administration (FDA) has reaffirmed its
position on the safety of aspartame, following a review of a
European study that had linked the artificial sweetener to cancer.
Royal Cosun has received long-awaited approval for its planned
acquisition of CSM Suiker, news that is welcomed not only by the
companies but also by sugar-beet growers.
Solanic is planning a one-day debate on the potential benefits of
vegetable protein and whether functional barriers that presently
lead some companies to plump for animal protein may be overcome.
Beverage giant Anheuser-Busch has been called on to cease marketing
of its Spykes malt-based beverages, which have been accused of
carrying 'illegal' warning labels.
A range of development projects, from functional dairy proteins to
cheddar cheese, will benefit from a multi-million euro investment
in Ireland's dairy industry, the country's government has
announced.
The results of the EU Childhood Obesity Programme indicate that
low-protein content in infant formula may have metabolic,
endocrinal and developmental benefits for babies - which may also
have an impact on obesity at a later age.
The UK turkey producer at the centre of an avian influenza outbreak
earlier this year is to be compensated nearly £600,000 (€885,000)
despite receiving criticism in an official report published
yesterday.
Cutting salt intake may slash the long-term risk of cardiovascular
disease by up to 35 per cent, says a new multi-centre study from a
group of leading US universities.
Danisco is adding a new ingredient to its Dimodan NH line of
emulsifiers to tap further into the move towards hydrogenation-free
products - this time in oil and fat applications like as margarines
and spreads.
Continued expansion in Asia and a 12.4 per cent rise in
sales were the key highlights during the
first quarter 2007 for international packaging group Crown.
A new system designed to reduce oxygen levels in beverages improves fillings speeds and can extend the shelf life of products, its manufacturer claims.
Designing foods with trans-fat alternatives must be a
'multidisciplinary' approach, say Danisco scientists in a review
that looks towards a trans-fat free future.
In the first of a new series of exclusive interviews, Professor Peter van Bladeren, Nestlé's director of science and research, tells Stephen Daniells how collaboration is key to innovation at the Nestlé Research Center.
Days after English researchers proposed an equation to make the
ultimate bacon buttie, a new study from the US has reported that
frequent consumption of cured meats like bacon may increase the
risk of developing chronic obstructive...
The agreements just keep rolling in for Probi after the probiotic
company announced a new license agreement with an unnamed, but
well-established European food company.
European private label food and beverage brands are likely to
increase their penetration in most markets over the next five
years, says a new report, but lessons could be learned from the UK,
where the potential has been most extensively...
Increases in foodborne illnesses from salmonella and
escherichia coli during 2006 could be due to outbreaks in
previously unaffected food such as peanut butter and spinach,
according to the findings of a new report.
Four-year-old girls in Sweden are six times more likely to be obese
than they were 20 years ago, and 10-year-olds five times more
likely, says new research that highlights a need to address recent
lifestyle changes.
Tate & Lyle has signed an agreement to acquire an 80 per cent
holding in German family-run specialty ingredients firm GC Hahn -
the latest step in a refocusing on value-added ingredients in place
of commodities.
EU agriculture minister Mariann Fischer Boal is willing to consider
a transition period for the adoption of EU fruit and vegetable
reforms, according to reports, which would act as a cushion for the
processing sector.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
EFSA's GMO panel has reconfirmed its opinion that the use of the
nptII gene as a selectionable marker in GM plants for food or feed
poses no risk to human or animal health or the environment.
Pectin extracted from pumpkin and then modified using an enzyme
could offer an interesting alternative for jams and confectionery,
suggests new research from Russia.
Consumption of potatoes - both fresh and dehydrated - is on the
rise in the UK according to Mintel, a parallel trend attributed to
increased awareness of food miles and desire for convenience.
The CIAA has launched a new online tool to assist food and drink
producers make sence of guidance daily amounts (GDAs), following
the introduction of a common nutrition labelling scheme for the EU
industry last summer.
Chinese companies accused by Tate & Lyle of infringing its
patented sucralose manufacturing technology have hit back at the
allegations, pledging to vigorously defend themselves.
Martek has added a new patent to its store of European intellectual
property on ARA from Mortierella alpine microorganisms for
infant formulas, reinforcing its position after an opposition
hearing in 2005 narrowed the scope of the...
Scientists from the University of Nottingham have reported that
adding an ingredient that induces the sensation of cooling could
boost the perception of fruit flavours, fundamental research that
could have implications for product...
Scientists in Portugal are experimenting with algal biomass as a
novel source of green colouring for food, with tests in cookies
indicating excellent stability.
A scientist in Thailand has reported success in a decades-long
quest to produce an odourless variety of the infamous durian fruit
- but aficionados claim this amounts to removal of fruit's most
appealing quality.
DuPont has entered into a partnership with a US university, where
it will fund research for the genetic improvement of crops and
plant nutrition, the firm announced yesterday.
Packaging gases and other additives used for prolonging the shelf
life of foods are some of the substances targeted by proposed
safety regulations passed yesterday by an EU parliamentary
committee.
Symrise has unveiled plans to expand its citrus fragrance and
flavour activities, with building underway for a new centre located
close to the source of high-quality, natural fruits in Brazil.
While overall spend on research and development is increasing, the
EU food and drink sector as a whole remain behind their global
counterparts, according to the lastest figures.
Oil extracted from the seeds of hibiscus plants is rich in linoleic
and oleic fatty acids, and could offer interesting applications for
industry, says new research from Spain.
A Canadian maple syrup manufacturer is introducing a new line of
maple flakes, designed to add flavor, sweetness and texture to
products such as baked goods and cereal.
Archer Daniel Midland has announced plans to build a European
R&D Centre in Germany to develop new oil and fat technologies
for the food and bio-fuels sectors and help improve existing ones.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.
AB Enzymes has developed a new enzyme product in its Rohalase line
to enable higher yield of vegetable oil processing with a reduced
need for chemicals - an innovation the company says will save
energy and costs.
Barentz Europe is strengthening its position bakery ingredients
with the acquisition of family-run MDB Twello - a move expected to
boost distribution for the latter's ingredients and may thus
introduce more manufacturers to lupin...
Acid modified tapioca starch may offer significant advantages as an
encapsulation material, producing better results than native
starch, says new research.
Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
gluten-free bread.
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.