We desperately need to change the corrosive debate over obesity by
looking for innovative solutions rather than just scapegoats, says
a Danisco business development manager.
Adding carrageenans to egg white ovalbumin improves the gelling
ability of the egg protein and could spark a "great interest using
liquid egg as gelling agents", says research from Spain.
Most Americans are not consuming enough of the daily recommended
amounts of fruits and vegetables, according to research by the US
Department of Agriculture (USDA) and the National Cancer Institute.
Products containing Forbes Medi-Tech's Reducol plant sterols have
proved popular in Finnish supermarket Kesko - so much so that it is
expanding its Pirkko range to include a non-dairy margarine.
Children with lactose intolerance are missing out on essential
nutrients by avoiding dairy, and could benefit from probiotics and
aged cheeses, say a review from the American Academy of Pediatrics
(AAP).
The world's major citric acid producers have warned that unless
reasonable price increases can be successfully implemented this
year, the market will face further consolidation and potential
supply shortages.
Slovenia's Vitiva has reported sales growth in excess of 200 per
cent for the first half the year, as it continues to implement its
rapid growth strategy and reach out into new business sectors.
Portion sizes have again been linked to rising obesity levels in
the US, with a new study indicating that people may be eating more
because they are unaware of the reference portion sizes encouraged
for a healthy diet.
Food safety experts are meeting in Dublin, Ireland this week to
discuss international standards they hope will cut back on the
rising number of infections caused by the deadly enterohaemorrhagic
Escherichia coli (EHEC) bacteria.
The FSA is seeking comments on proposed European Commission
regulations that would establish a common authorisation procedure
for food additives, food enzymes and food flavourings.
US-based scientists say they have identified a protein responsible
for the perception of sourness, backing up a similar recent study
into a taste that is still relatively poorly understood.
Soaring obesity rates are creating opportunities for food and
beverage manufacturers to expand the number of products that
contain sugar substitutes, according to a new market report.
Food can polarise opinion more than most issues, but can we please
have some balance and debate, rather than mudslinging and crop
burning to get to the truth?
The UK's Food Standards Agency has taken action to ensure that
testing and monitoring is carried out on consignments of American
long grain rice in the UK.
Intake of the carotenoids lycopene, lutein and zeaxanthin improved
iron absorption from a meal and even reversed the inhibitory
effects of coffee, says a new study.
Chr Hansen's expansion of its existing lactic acid cultures
facility in Pohlheim, Germany is designed to tap the rapidly
growing market for meat cultures.
More efficient collaboration between the public and private sectors
is vital if genomic technology is to truly have an impact in
alleviating food insecurity and food shortages around the world.
The use of ingredients to improve the nutritional status of food
products by replacing sugar is one of the major driving forces for
new product development, according to Roquette.
French dairy firm Lactalis has bought out domestic rival Celia in
its latest move to expand, giving the group a foothold in the
emerging North African dairy market.
Donkey milk has been hailed as the secret of long life by a family in Ecuador, but is there any science behind claims for milk that is supposedly the closest thing to human milk?
US ingredients firms Bunge and DuPont are to expand their soybean
partnership to include industrial applications and biofuels, but
the development is unlikely to affect their supply to the food
industry.
The FSAI is to implement a ban on the import of certain US long
grain rice products unless certificates declaring them to be free
of unauthorised GM rice accompany them.
British farmers and bakery firms can breathe a sigh of relief as
the risk of crop contamination from mycotoxins is low this year,
according to an industry organisation.
European ingredients group Cognis has developed a baking agent
which claims to lower costs and improve performance in the baking
of all yeast-based products such as croissants and buns.
Using a combination of microbubbles and ozone treatments to
disinfect water can deliver a chemical-free knockout punch to
bacteria, according UK researchers.
Chocolate manufacturers suffering from a dip in sales of seasonal
products should consider introducing products for lesser holidays,
including traditionally ethnic celebrations, according to Mintel.
An outbreak of bluetongue disease has led to an export restriction
on all ruminants in a 150 km area covering Belgium, Luxembourg, the
Netherlands, Germany and France.
Consumers are increasingly seeking out private label products that
are unique with improved marketing and packaging, according to a
new report, which claims the US market is ready to see more private
label.
A new colour vision detector can help the food industry meet new
traceability regulations in place throughout Europe and North
America, its manufacturer claims.
Good manufacturing practices and more rigorous labeling have
contributed to a decline in the accidental exposure to peanut of
children with peanut allergies, but more stringent standards still
need to be enforced, says a Canadian...
The US enzyme market is set for healthy growth, according to a new
report, but continued downward pricing pressures mean that this
growth will likely result from a corresponding increase in food and
beverage production.
Aging populations and a growing demand for homecare are driving
opportunities for the European enteral nutrition market, ranging
from functional foods to microencapsulation.
Scientists have called on Britain's food safety authorities to
recognise the superior health qualities of organic milk, after a
new study showed it contained higher levels of omega-3 than
conventional milk.
As food manufacturers inch closer to the holy grail of low-calorie,
trans-fat free flavor-fantastic products one has to ask how we
veered so far from the common sense of fresh home-cooked meals.