The FAO food security summit concluded with a declaration
calling for the international community to step up
assistance to developing countries, but no decision is reached on
biofuels policy.
Talks on the European Union's draft Renewable Energy Directive
should be postponed until after independent research into the
effects of biofuels production, argues the confectionery and
biscuit industry.
Private equity backed, billion-euro deals in the food sector are
gone as the credit crunch impacts the landscape, but smaller
transactions will remain and today's difficult climate will throw
up acquisition opportunities for...
Borregaard is increasing prices for its vanillin products across
the board due to the drastic oil price increases and is looking at
ways to improve efficiency at its plants.
National Starch is extending its range of Novation functional
native starches to include two new starches from waxy maize that
are suitable for use in products geared towards the certified
organic trend.
The European Union has slapped anti-dumping duties on Chinese
imports of citric acid after an investigation concluded two
European producers have been injured by unfair competition.
Stepping up food production and ending trade restrictions could
lift millions out of poverty while helping bring down soaring
prices, said UN secretary-general Ban Ki-Moon.
Treatt is expecting Earthoil to make a better contribution to
results since acquiring the remaining 50 per cent of Earthoil
Plantations and Earthoil Kenya, giving it full control over
operations.
As world leaders gather in Rome for the first day of talks on food
price escalation and, with luck, to settle on a common strategy to
deal with the crisis, the FAO has put a price on eradicating
hunger: $30bn.
French sugar and food solutions company Tereos has confirmed it is
hoping to acquire Danisco's sugar business, and that it is bidding
against Germany's Nordzucker.
Global agriculture and trade for most commodities are set to centre
on developing countries in the next ten years - a prediction that
gives weight to food industry strategies to build a presence in
emerging markets.
Chefs have long had a role to play in the food industry's
development of new products, but ingredients companies are placing
greater emphasis on how their sensory skills can be used to prepare
foods that are more appealing to...
UK-based ingredients giant Tate & Lyle has dipped into its independent €30+m venture capital fund to the tune of €3.5m to partner with a Belgian start-up researching the gut health and antioxidant properties of bran fibres.
There is evidence that European potato starch suppliers are losing
out to Chinese competitors, as anti-dumping measures drive rampant
growth for leading Chinese starch maker.
Ingredients company Alfred L Wolff is vigorously denying
accusations against two of its US executives who were arrested for
allegedly importing honey from China mislabelled as coming from
Russia and the Ukraine.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
Synergy is introducing a new variant of its Saporesse lactic yeast
extract, which is said to extend salt reduction possibilities to a
broader range of food categories.
Supplies to food and supplements makers for the fruit that packs a
powerful antioxidant punch continue to grow as Italy, the world's
largest producer of kiwis, reports strong production figures for
2007.
Food makers to see alternative supplies for sucralose as new
manufacturer for this booming sweetener hits European markets for
the first time, launching today in Amsterdam.
The European Commission has set tough import standards for
Ukrainian sunflower oil following the recent discovery that some
products were contaminated.
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
Dutch flavour firm Exter is considering investing in new production
facilities in the US or Asia in the years to come, and may also
expand its product offering to other ingredients that impact on
savoury flavour.
Leading sugar and starch producer in Central and Eastern Europe,
Agrana has announced it has acquired, subject to regulatory
authority approval, 50 per cent of the shares in the sugar sales
operations of the Studen Group, Vienna.
DMV is formally launching its new vegetable-derived base for
toppings, Aerion DP 90, on a global basis, billed it as a healthy
alternative for dairy cream toppings that does not come with a
compromise on taste and texture compromise.
Ulrick & Short's ready to use Eziglaze for bakery products
offers a clean label alternative to egg- and milk-based
ready-to-use glazes, and can help a baker's bottom line, according
to the company.
Manufacturers are getting more adventurous over erythritol use since it gained EU-wide approval this year, says Cargill, but the real boom will come when they can make a low-calorie claim in Europe.
Italians and women are the most interested western Europeans
in digestive health claims while Dutch are the least, according to
new consumer research funded by French fibre specialist Syral.
NZTE is a government-backed scheme that has helped Kiwi ingredients start-ups compete with companies with much deeper pockets around the globe. Andrew Easdale, business development manager at NZTE's UK office, explains the benefits.
Increasing consumer power in Russia is drawing food and beverage
manufacturers to set up base in the country - which, in turn, is
opening opportunities for ingredients suppliers to do more business
in the emerging market.
The UK is badly positioned to cope with rising food prices because
of its trade deficit causing concerns of a recession, according to
a report by Ernst & Young.
Peter Wennstrom, president of HealthFocus Europe, and a leading branding consultant, says the next big change in the nutrition industry is not about taste or convenience, but change it self.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
ADM Cocoa has introduced new procedures in its cocoa facilities in
the UK so as to be able to supply a new range of certified organic
chocolate to its food industry customers.
The European Commission has extended its competition review of the
planned acquisition by Associated British Foods (ABF) of some parts
of GB Ingredients' business by one month.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Striking the right balance between environmental, economic and
social factors in developing a sustainable food supply was the
focus of a symposium held in Edinburgh earlier this week.
Slovenian natural extracts supplier Vitiva is introducing a new
version of its Inolens rosemary extract, targeted at increasing the
shelf-life and stability of food grade oils and fats.
Awareness of fairtrade produce in the UK has mushroomed in the last
two years, according to a Fairtrade Foundation-sponsored survey
that indicates growing potential food companies to attract
consumers through ethical practices.
Ingredients firm Tate & Lyle has entered an agreement with Fiji
Sugar Corporation for the supply of 300,000 tonnes of raw sugar per
year till 2015, amid developments in the EU sugar regime.
The results of a survey by the Food Safety Authority of Ireland
(FSAI) on the fat content and fatty acid composition of
pre-packaged food products reveal that generally, levels of
trans-fatty acids in the surveyed products are low.
Members of Friesland Foods and Campina have voted in favour of the
proposed merger, marking a major step forward in bringing the two
dairy cooperatives and companies together.
Solbar is introducing a new isolated soy protein with about a
quarter of the sodium usually found in isolates, contributing to
manufacturers' quest to lower levels in finished foods.
CP Kelco is exploring alternative uses for its UK xanthan gum plant
having completed the first phase of its closure after cost
pressures compromised its viability forcing it to cease production.
Food makers face fresh research on optimal iron levels in infant
formula as new study suggests extra iron may delay development in
infants that already have sufficient levels.
Dietary supplement makers are offered new source of polyphenols
from cost-effective raw materials as French natural ingredients
firm Naturex buys into new patented technology that produces
polyphenols extracted from onion and lettuce.
Create Flavours has launched the first in a new range of natural
'fresh' spice flavours - ginger that is said to replicate the warm,
authentic taste of the real spice.