France's Naturex has bought the active ingredients division of
compatriot Berkem - its second strategic acquisition in three weeks
and one that will open up major new sales channels for Berkem's
science-backed ingredients.
French manufacturer of ingredients for flour, bread and cereals
Eurogerm has acquired Spanish counterpart LEAG with the intention
of increasing its presence in Spain and Latin America.
UK snack and cereal makers have a new source of juice-infused dried
fruits, as Polish ingredients firm Frubella has signed a deal with
JO Sims to take its range into the high-potential market.
PureCircle has secured an extension to its agreement with Cargill
to supply its stevia-derived Reb-A until mid-2010, helping to
ensure availability for what is tipped to be the next big thing in
sweeteners.
Wild is putting together an experienced team in preparation for its
planned initial public offering, tapping Symrise's CFO to take it
through the process.
The UK government has set in motion a review of food policy and
strategies with the publication of an analytical study on current
and emerging food trends.
Tate & Lyle Ventures and Scottish Enterprise hope to prosper
from the emerging market for dissolvable and edible films as a
delivery mechanism for active ingredients, with the acquisition of
BioFilm Limited.
Naturex has acquired US-based natural flavour ingredients firm
Chart Corporation, reaffirming the French company's strong position
in the global plant extracts market.
An agreement has been reached between Raisio and Unilever to grant
non-exclusive global rights to a number of plant sterol and stanol
patents - a move which will allow both companies to develop their
business and applications and...
In our second round-ups of new ingredients that have become
available this year, we highlight launches of
carbohydrates and fibres, cultures, enzymes, and fats and oils.
The Danish manufacturer of processing equipment Upfront
Chromatography is commercialising its technology for the production
of vegetable proteins on the back of a successful launch with
Solanic.
Friesland Foods and Campina revealed today that exploratory talks
are underway to merge into a global dairy giant - and
Campina CEO Justin Sanders is standing down "to give the
talks more chance for success".
Lactose intolerant Brits may be missing the high calcium health benefits of dairy goods due to the misapprehension that they cannot eat cheese, according to a new survey conducted by the British Cheese Board (BCB).
Chr Hansen has signed a conditional agreement to buy Swedish Arla
Foods' subsidiary Medipharm, a deal which will strengthen the
Danish firm's probiotic activities.
Danisco has said it is reviewing the strategic direction and
priorities of its core ingredients business, as a result of its
decision to de-merge its sugar and ingredients operations.
Kerry is launching a new functional system called Sherex Enlite to
improve creaminess, stability and shelf life of ice-cream - and
which has proved particularly effective in low-fat ice creams.
PureCircle has forged an exclusive supply agreement with an
undisclosed Korean company to supply its commodity Sweta sweetener
on an exclusive basis - a deal it expects to deliver good growth
prospects for its stevia-based portfolio.
The European Food Safety Authority (EFSA) has put together a
working group to provide the European Commission and EU member
states with scientific advice on the effects of food additives on
behaviour by the end of February.
LycoRed is launching a range of flavour enhancers for confectionery
using a new encapsulation technology to allow slow release of the
flavours, thus prolonging enjoyment of products.
Beverage innovator Wild has come up with a new concept for clear
fruit-juice drinks called Refresher, to help manufacturers tap
demand for near water, spritzer and water-plus products.
Raisio has signed an agreement to see its branded cholesterol
lowering ingredient enter the Ecuadorian market in yoghurt - a move
it says will take advantage of great market potential.
The UK Food Standards Agency (FSA) will discuss tomorrow whether to
maintain a voluntary approach for food manufacturers in limiting
harmful trans fatty acids or whether to introduce mandatory
restrictions.
As Christmas draws closer, spare a thought for… the environment.
Researchers from the UK have calculated that the carbon footprint
of all the Christmas dinners eaten in the UK this year will be the
same as driving around the world...
A probiotic concept for whey drinks from Chr Hansen will help meet
consumer demand for healthy foods and is also claimed by the firm
to be the first of a kind aimed at drinkable whey shots.
Consumer tastes are polarised along two trends: exotic flavours,
and retro flavours that conjure up memories of the good old days,
according to a new report from Datamonitor.
AarhusKarlsmann (AKK) will face a difficult start to 2008 with
two months of delayed deliveries of it specialty fats after this
week's fire, though no raw materials were destroyed.
Solanic has announced the official opening of its new factory for
the production of protein fractions from potatoes, and start
of commercial supply to the food industry.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Cognis is extending its non-hydrogenated fat range of Lamequick
whipping agents with three new versions suited to a broader range
of technical applications that meet consumers' healthy
requirements.
The CIAA has included asparaginase in the new version of its
Acrylamide Toolbox, a move seen to validation the efforts of
companies that have developed commercial solutions using the
acrylamide-reducing enzyme.
Irish food group Greencore has reported a strong performance for
the first full year since its exit from the sugar market, largely
driven by recovery of the malt markets.
Following World AIDS Day, the food industry should reflect on its
own potential to advance the fight against a disease that continues
to sweep a devastating toll.
Israeli soy ingredient supplier Solbar has announced a change in
its management structure for 2008 in order to strengthen its sales
efforts and invest in business development.
Fine chemicals firm Allylix is to get more than $3m worth of
investment by a team of companies including Tate & Lyle
Ventures to produce cost effective plant extracts called terpenes.
Wild is extending offering of fruit and vegetable juice
compounds by using new kinds of produce, like pumpkins and bell
peppers, in a bid to halt shrinking sales in the orange-carrot
drinks category in Germany.
Cutting out the junk will be a major for manufacturers in 2008 said
Mintel in its prediction of trends to shape food for the next 12
months, as consumers buy into natural and environmentally-friendly
products.
Debate has been stirred in the UK over a future that could see GM
foods on supermarket shelves, as the government's outgoing chief
scientific advisor said he believes GM food to be safer than
convention food.
Campina has announced its intention to acquire Satro from Germany's
Humana Milchunion, to boost growth in value-added ingredients and
make it stronger in the face of price issues.
A new biomass boiler in Tate & Lyle's East London refinery,
considered a first for the UK food and drink industry, will slash
carbon emissions from energy use by 25 per cent in less than two
years.
A food industry initiative launched this year is promoting one
standard, easily recognisable symbol to aid identification of
healthy foods across the world and encourage manufacturers to
reformulate products along healthier lines.
A blend of native Australian herbs with synergistic preservative
qualities could prove a natural alternative to sodium benzoate in
beverages, claims its inventor.
It all started with a trip to Greenland in 1970. Three Danes, a couple of dogsleds, and several years of study later and the omega-3 was born. Since then, awareness and understanding of marine omega-3 has sky-rocketed.
Food and beverage processors will be fighting it out for an
increasingly dwindling supply of grains sourced at ever higher
prices, ING Group warned in a new forecast report for the sector.
The salt level in UK ready meals is 45 per cent lower than four
years ago, according to a new survey from the Consensus Action on
Salt and Health (CASH) highlighting the food industry's progress to
reduce levels.
