Arla is raising the bar on whey permeate functionality with a new range said to have flavour profile and low hygroscopy, attributes that will make it easier to use in a range of applications.
The UK has become increasingly reliant on imported food and its faith in the long-term surety of the global market is misplaced, according to research released by the Soil Association.
Volatile dairy prices are likely to continue in the mid term at least, New Zealand Fonterra has warned, signaling a need for on-going margin vigilance for food makers using dairy derivatives.
Chr Hansen is set to extend a US culture system across Europe to balance demand for bulk production of more complex continental cheeses, which it says can ensure both product consistency and cost efficiency.
After gaining novel foods approval in the EU, baobab is tipped to become a billion dollar industry. Stephen Daniells speaks to William Smith from Afriplex to find out what foods baobab fruit pulp is turning up in, and whether supply can match the demand.
Cargill is launching its first ever lecithin from sunflower, which it expects to attract interest from manufacturers pursuing allergen-free claims and to prove particularly popular for confectionery.
DSM Food Specialities has announced a 35 per cent increase in its yeast production capacity in The Netherlands, citing demand from processed foods, salt reduction technologies, and the natural trend.
The UK’s Food Standards Agency (FSA) has set up a new hotline to allow individuals and businesses to report fraudulent activity in food sales and marketing in a much quicker and easier way than previously.
The long shadow cast by obesity over public health means that encouraging healthier eating should be high on the agenda of every food firm, come financial rain or shine.
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.
A new website due to launch in the UK next year aims to reduce consumer confusion over food labelling and ingredients, and enable tailored searching for products that meet specific needs.
Symrise is marking the official opening of its Global Citrus Center in Brazil, which represents a major expansion of its existing set-up to take advantage of proximity to prime fruit sources and is claimed to solidify its position as a leader in the citrus...
The first shipment of sustainable palm oil is set to arrive in Europe next week; but even if manufacturers do not use the oil directly they can still buy into the movement with certificates that allow them to state their support, explained the RSPO president.
The UK’s DoH should have waited to launch its new anti-obesity initiative until the economic situation has improved, as many small food businesses are already busy enough coping with the recession, according to the Federation of Small Businesses (FSB).
Vitiva is introducing a new grade of its Inolens 4 rosemary extract which it says can be used as a natural preservative in fish products, which are at high risk of being affected by rancidity.
This year’s Beijing Olympic Games may have been good for China’s public image but the smooth running of the event was built on multiple state-prompted sacrifices and the food ingredients industry was one of the lambs that copped it in the neck for ‘the...
Kerry Ingredients and Flavours is expecting to see considerable growth in its business in Russia over the next five years, as a result of both its global customers investing in the country and its own investment efforts.
Ocean Spray’s Ingredient Technology Group (ITG) has introduced an additive-free cranberry puree for use in both sweet and savoury applications, including fruit fillings and glazes for baked goods.
Tate & Lyle’s sucralose product has recovered from a drop in demand to see a sales increase after the opening of the firm’s Singapore production plant, albeit with a reduced operating profit.
UK consumers have worried less about salt and additives this year and more about saturated fat in their food, according to the latest barometer of food views conducted by the Food Standards Agency (FSA).
As drink manufacturers strive to provide innovative functional products to increasingly health focused consumers, dairy goods such as yoghurt may be an emerging route able to help bridge demand.
Solbar is exploring new applications for its Bontex steam textured soy proteins, and believes that attention to their nutritional benefits could make them attractive for bakery and confectionery goods geared towards health.
Danisco is introducing measures to boost its ethical and environmental record with plans to cut CO2 emissions at five of its largest plants worldwide, starting with Denmark.
Consolidation in the food industry shifts down several gears as the global credit crisis cuts into financing opportunities for merger and acquisition activity and cash-rich firms with strong balance sheets sit and wait.
Meeting the taste challenge for protein-based sports nutrition products, flavour and ingredients firm Synergy has teamed up with protein parent company Carbery to delve deeper into flavour engineering.
The market for low-fat and reduced-sugar foods rose 6.7 per cent in value in 2007, moving up from a 4.7 per cent rise in 2006, claims a new report from UK market researcher Key Note.
Dutch bakery supplies business CSM has announced that it will cut 200 jobs from its workforce across Germany, France and the US in the next two months in response to plummeting sales and falling consumer confidence.
The Danisco deal to spin-off of its sugar arm to Germany's Nordzucker faces delays after German competition authorities take their review into a second phase, opting to investigate the €750m takeover further.
Defra has published its annual Food Statistics Pocketbook, which traces the precise direction of food prices in the UK over the last 12 months and gives insight into the tough implications for low income households.
Specialty fats firm AAK has said that the falling price of vegetable oils will help keep its financial situation in good health – especially useful when acquisitions and organic growth in food ingredients are on the horizon.
Russian grain processor PAVA says it is already in negotiations with major firms to supply products from its new grain fractionation plant, due to be up and running by 2010.
BASF Crop Protection is developing a new set of criteria and standards for sustainable fruit and veg production for supermarket chain Rewe, which are intended to give sustainability assurances throughout the food chain, right through to consumers.
DP Supply is radically increasing its capacity for producing spray dried fat powders and vegetable-based creamers with the purchase of Nordmich’s plant in Beesten, Germany.
Ajinomoto Europe has announced a 15 per cent price increase for aspartame produced at its plant in Gravelines, France, just weeks after the US business made a similar announcement.
IFF's master chef talks through the process of establishing gold standards that new flavours aim to meet - from selection of the finest materials, to collaboration with the technical team.
The UK Food Standards Agency (FSA) says that its Food Allergy and Intolerance Research Programme has directly influenced FSA policy concerning allergies, which has in turn informed manufacturers.
With sustainability a buzz word for today's confectionery makers, a symposium that kicked off in Ghana today will attempt to get to grips with current issues impacting sustainability in Africa's cocoa supply chain.
German flavour and fragrance manufacturer Symrise remains confident of seeing growth for the remainder of this year and next, despite the financial downturn which is gripping the world markets.
Competition authorities are sniffing about the food industry for evidence of price-fixing activities. A partner at law firm Eversheds explains how cartels come about, and why food may be a fertile breeding ground.
Purac has launched an effort to assure consumers that lactic acid is a safe and natural ingredient, and dispel misconceptions about its origins and association with muscle stiffness.
The food industry will keep up momentum on healthier products, despite economic gloom and consumer focus on price, says the head of the Food & Drink Federation.
The course of true love never did run smooth. The same could be said of stevia’s road to regulatory approval as a food ingredient. One final concerted effort is needed to ensure approval of this hot ingredient.
Cargill Texturizing Solutions explains how the food industry must adapt to ongoing raw material price volatility, and what consolidation amongst manufacturers means for their suppliers.
Continuing our focus on innovative product ideas showcased at this year's SIAL event in Paris, we present a round-up of new food designs yet to hit the market.
