British food group RHM last week announced it will launch a
crustless bread under its Hovis brand, targeted at young children
who only like the soft part of a loaf.
Space travel to accelerate food science discoveries as the US space
organisation NASA calls on food researchers to answer the needs of
its astronauts, reports Lindsey Partos.
One cannot envy the chief executive faced with a scientific study
that casts doubt over the efficacy or safety of his core product.
But avoiding a sales slump, media vilification and even charges of
fraud means squaring up to such...
Food processors will soon be able to detect rogue pieces of plastic
in their products, if trials of a new machine that detects coloured
objects prove successful.
Job losses at the sweetener operations of ambitious ingredients
firm Cargill are imminent as the largest private firm in the US
appears to feel the squeeze of "market conditions".
Beverage fortification solutions on display at the IFT show suggest
that manufacturers do not need to sacrifice clarity or taste in
order to meet growing consumer demand for functional products,
writes Anthony Fletcher.
If food manufacturers can achieve a better understanding of how
consumers interact with brands, then product development could be
less of a hit-and-miss affair, writes Anthony Fletcher in New
Orleans.
Global supplies for the hydrocolloid gum arabic could creep up as
Lagos announces plans to sow 500 million seeds to produce the
popular confectionery ingredient, writes Lindsey Partos.
Harmful red colour Sudan 1 crops up in prepared pasta dish in
Italy, reports the EU's food risk alert system this week,
confirming food makers still risk contamination by this illegal
food colour.
ADM's promotion of two innovative ingredients at the IFT conference
this week illustrates how health awareness and regulatory concerns
have shot up the industry's priority list, writes Anthony
Fletcher.
Bottled water sales are booming in Britain thanks to a new
generation of consumers who see the sector as more than glorified
tap water and better for their health and well-being than fizzy
drinks, reports Chris Mercer.
New study that highlights a rise in sesame allergies reminds food
makers of the importance of tough European labelling rules on
allergen ingredients enforced later this year,reports Lindsey
Partos.
Low-fat deep fried food could be a real possibility in the future
thanks to a novel protein coating technique developed by Proteus,
writes Anthony Fletcher.
Food makers can expect tighter voluntary rules on additives in
vegetarian and vegan foods as the UK's food agency gets to grips
with fresh new definitions, reports Lindsey Partos.
Cadbury Schweppes unit will recruit the brains of flavour
technologists at Senomyx through a new agreement to develop cutting
edge flavour ingredients to beat the competition in gum
confectionery, reports Lindsey Partos.
The European Commission gives the all clear for private equity firm
PAI to buy the food ingredients arm of Danish firm Chr Hansen,
writes Lindsey Partos.
The world's number one caramel colour supplier DD Williamson drives
further into the profitable natural colours market, acquiring the
natural colours business of Artemis International.
UK-based food processors who use poultry in their products are
likely to face more safety regulations after a government report
singles out chicken meat as the largest contributor to
Campylobacter infections in the country.
The European Commission's plan to relax the bloc's rules on mad cow
disease provides hope to food companies that they will have wider
access to beef suppliers, including those in the UK.
The first wrangling over EU sugar reform proposals by agriculture
ministers saw protests and a passionate debate in Brussels
yesterday, but the opposition looks increasingly isolated,
reports Chris Mercer.
US starch product supplier Penford Food Ingredients targets growing
demand for rice starch, for the first time adding a variety of rice
starches to its current portfolio of potato, tapioca, and corn
starch products,reports Lindsey...
Food makers will benefit from new findings that deepen our
understanding of how the human brain distinguishes between
different types of taste, writes Lindsey Partos.
Alginate specialist International Specialty Products (ISP) expands
and consolidates its food stabiliser portfolio, acquiring the
technology and customers of UK business Creative Food Systems
(CFS), reports Lindsey Partos.
Supplies of live poultry, poultry meat and eggs from the UK will
continue to flow to EU countries while the UK battles with a
disease that can wipe out entire flocks.
Irritable bowel syndrome consumers are significantly more likely to
have elevated food-specific serum IgG4 antibodies to wheat, beef,
pork and lamb than healthy volunteers, researchers report.
Cargill's pioneering Life Stage approach to developing and
marketing ingredients shows how the industry can better tune into
consumer demand, writes Anthony Fletcher from New Orleans.
As Chinese producers move in on western markets, the first response
by many established players is to protect and defend their previous
market positions. It's a doomed strategy.
Food scientists in Russia have developed a new, safer preservative
for meat and fish that they claim improves resistance to harmful
bacteria and could extend shelf-life by up to 50 per cent, offering
opportunities to food makers,...
In a move that is bound to add more heat to the dispute among EU
states over genetically modified organisms, the Europe's food
safety regulator has approved a number of products for use within
the bloc.
Reports from a fresh Italian study alleging aspartame could pose a
cancer risk are not in harmony with the extensive research that
exist on aspartame, say suppliers of this popular sweetener.
Laughing gas - or nitrous oxide - produces chocolate with better
bubbles and a more intense melt-in-the-mouth flavour, claim UK
researchers,writes Lindsey Partos.
Private equity moves deeper into food ingredients industry, with
European equity provider ABN AMRO Capital buying up ingredients
distributor IMCD from AlpInvest Partners, reports Lindsey
Partos.
A new tool for food developers, Europe's food risk agency
recommends the launch of a harmonised food database across the EU
to shed light on favourable and adverse effects food ingredients
may have on our health.
Acquisitive US ingredients firm Cargill leapfrogs into a leading
pectin position as the Citrico acquisition clears allowing pectin
products to fall into Cargill's portfolio, reports Lindsey
Partos.
Campina will merge its European dairy businesses to insulate
against retailer pressure and take advantage of growing consumer
demand for branded, added value dairy products, reports Chris
Mercer.
Grasping the booming opportunities in the Chinese food and beverage
market, Japanese food conglomerate Kagome has linked up with
Chinese firm to bring vegetable and fruit juices to the market.
Food makers designing ready meals would be wise to consider the
over fifties, after fresh research reveals they are driving a hefty
slice of the market,reports Lindsey Partos.
BakeMark UK, subsidiary of Dutch ingredients firm CSM, is hoping to
cash in on the rapidly growing UK market for Indian foods,
announcing yesterday the launch of a new Indian snack product.
Whiskey and beer producers across the UK may benefit from a £1.8m
research project aiming to identify, and improve, the genetic
make-up of barley, one of their most commonly used raw materials,
reports Chris Mercer.
Fuelling the debate on salt consumption levels, a US researcher
claims to have uncovered the mechanisms by which high salt diets
can trigger exercise-induced asthma.
Biodar's new line of microencapsulated vitamins and minerals for
kids' chewable applications could help improve diets and even save
food makers money, writes Anthony Fletcher.