The food industry is being asked to work with the European
Commission to implement testing measures for rice imports from
China to prevent unauthorised GM material entering the European
food system.
Cargill has developed a new functional system for the creation of
frozen desserts and lollies with a chewy-creamy texture, a concept
that could engender much innovation amongst manufacturers.
Japan's leading chocolate maker Meiji Seika has recalled a range of
confectionery products, after it was discovered that they contained
a novel sweetener made with an unapproved genetically modified
enzyme.
Food From Britain (FFB) is to wind down its operations as of March
2009, following the withdrawal of funding from the Department of
Food and Rural Affairs (Defra).
Danisco is reorganising its ingredients business in a bid to target
market trends like health and wellness more closely, and deal with
issues that have been affecting parts of its portfolio.
Gleditsia triacanthos seeds from the Americas could present a new
source of hydrocolloids for the food industry, says a new study
that investigated their functional properties depending on
extraction methods.
Changes in industry conditions and challenges, coupled with
emerging trends, can open up opportunities for manufacturers to
breathe new life into old ingredients.
Friesland Foods has formed a new research and development division
for encapsulated products that can serve processor demand for new
methods of delivering typically unstable functional ingredients.
The UK Food Standards Agency has reported the Yo! Sushi will be the
restaurants to use its traffic light scheme - intended for food
manufacturers - on menus, indicating progress in raising awareness
for the healthier eating message.
Dairy company Campina said it will increase investments into
products geared towards the growing health and wellbeing trend on
the back of significant success of its low fat products in 2007.
Tate & Lyle is launching two new additions to its Merigel line
of starches which enable snack products to be oven-baked instead of
fried, thus reducing fat content without compromising taste or
texture.
Danisco has invested in pilot low temperature extrusion technology
to produce high-quality, low-fat ice-cream, to enable testing of
ingredients using the same systems as its customers use.
Claiming 'free from' is not a light statement to make. Lives depend
on it. As scientific progress questions the validity of such
claims, it is time to establish exact guidelines and communicate
these to people for whom ingredients...
A new code that would restrict the marketing of unhealthy foods to
children has been proposed by two international lobby groups who
claim the food industry is failing to self-regulate, especially in
developing countries.
Although Arla Foods halted production of the sweetener tagatose in
2006, the low-calorie, low-GI sugar replacer has not died a death.
Rather Nutrilab sees a strong future and is working up to full
scale production.
Israel export values are growing in line with an increasing global
demand for kosher food, fuelled by consumer preference for its
clear labelling and rigorous requirements.
Finnish feed, food and ingredients giant Raisio Group has reported
a return to the black and increased turnover in a year of change
that saw it gain greater control over its activities - particularly
in its ingredients division.
In these uncertain times for the bakery business the Finsbury Food
Group's profits have soared by giving people what they want, says
Chief Executive Dave Brooks.
The use of biomass for fuel should not jeopardise the food supply,
EuropaBio has proclaimed, but more European investment is needed in
second generation technology that does not compete with food
sources.
Environmental group Friends of the Earth (FOE) has called for a
moratorium on the use of nanotechnology in the food chain, claiming
insufficient research has been carried out into its effect on human
health and the environment.
Ingredients company Danisco is responding to growing markets in
India with the opening of two new manufacturing units focusing on
functional systems and enzymes.
The European Commission is proposing to test all guar gum from
India for presence of the contaminant PCP as an interim measure to
ensure ongoing supply of the thickening agent prior to the Indian
authorities implementing tighter controls.
Ingredients manufacturer Macphie has developed a range of
non-hydrogenated dairy cream alternatives aimed at meeting the
growing demand for healthy yet indulgent products.
Friesland Foods' strategy of developing value-added ingredients
from dairy instead of supplying bulk commodities looks to be paying
off, as its industrial division saw a 24 per cent increase in
revenue in 2007.
Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.
A snapshot survey of consumer perceptions of food risk in the UK
indicates that many people are way off the mark, prompting the FSA
to seek out constructive ways of engaging with the public over
concerns.
Tagatose is suitable as a partial replacer for sucrose in cookies,
according to a new study in sensory attributes, and could be used
to reduce metabolized sugars in the diet and as a prebiotic.
The UK Food and Drink Federation (FDF) is urging the UK Chancellor
of the Exchequer, Alistair Darling, to support the food and drink
industry in his first budget.
Unilever has invested around €3m in its R&D capabilities for
structured emulsions to allow it to tap the healthy foods trend and
reduce reliance on commodity ingredients.
Hydrocolloids producer and distributor Alfred L Wolff is to sell
off part of its business to concentrate on its key functional
products, gum arabic and agar-agar.
Calls by a UK-based dairy cooperative for the implementation of a
"fair trade" style price system for the country's milk
farmers to avoid a potential supply crisis, have not been backed by
the European Dairy Association...
Dutch DSM will sell its Special Products unit as it shifts its
focus to fast growth and high margins by concentrating on
nutritional ingredients and high performance materials.
While the world's media is bemoaning rising food prices, the French
government is sniffing around the food industry for signs of
gleeful profiteering. If it is right, the long-term losses of the
nouveau cher will be far greater...
The UK's Food Standards Agency (FSA) has this morning played down
claims that dairy processors could face having to include
cigarette-style health warnings on products like cheese and butter.
Whether you call it parmesan or "Parmigiano Reggiano" the
famous hard cheese must now come from a specific area of Italy, the
European Court of Justice has ruled this week.
Progress in novel foods, with particular focus on the health and
wellness trend, is fuelling Givaudan's R&D programme, into
which it reinvests 10 per cent of its annual sales.
Vitiva is launching a new addition to its Vivox range of
rosemary-derived preservatives, aimed at preventing fresh merguez
and chipolata sausages from becoming rancid.
A new range of enzymes is designed to improve the juice volume and
vitamin yield of blackcurrants for beverage use, in order to
maximise the benefits of the superfruits, its manufacturer says.
Directors of leading UK food companies are staying in their jobs
for about a year as the industry shifts from long-term vision
management to quick fix solutions, a report has found.
The European Food Safety Authority (EFSA) has indicated key
functional food groups may be exempt from potentially draconian
nutrient profiling regulations being debated within the European
Union and due to be written into law by January...
Collaboration with customers, cautious pricing, a simplified
structure and innovation all helped Kerry Ingredients achieve
profit increases despite soaring raw material costs.
Ulrick & Short is launching a new Synergie starch for use in
clean-label products formulated using cold systems, like dairy
desserts and cold beverages, in place of modified starch.
