Palsgaard, which has launched a range of ingredients designed to
ensure the stable production of low-fat and cost-effective ice
cream coatings, explains why emulsifiers are so important.
Food processors are waiting with bated breath for the release next
week of an EU regulatory review either confirming or rejecting the
results of a scientific study claiming that aspartame poses a
cancer risk.
Cargill is looking forward to exhibiting a range of new
health-focused ingredients at next month's Vitafoods exhibition
following its successful acquisition of Degussa Food Ingredients.
Chr Hansen has developed a natural cure for meats that can be used
in place of added nitrite, helping food makers to develop
clean-label meat products.
Gadot Biochemical Industries has developed a new calcium citrate
compound that could help formulators overcome fortification issues
with soy milk, fluid milk, smoothie, infant formula, and other milk
replacement products.
Solbar's selection of Danetto Food as its distribution partner for
soy proteins in Finland is the latest initiative designed to
strengthen the firm's position in the European soy protein sector.
When a company 'gives back' to the world through charitable
donations, should we wholeheartedly commend it for being a good egg
or sniff cynically at the profit potential that underlies every
business decision?
A new test should more accurately show the amount of benzene in
soft drinks on shop shelves, but that does not mean there is no
problem, says the scientist behind the new procedure to
BeverageDaily.com.
The European Commission has approved genetically modified (GM) food
despite having serious doubts about the health and environmental
implications, according to a pressure group.
The announcement that eating too many bitter apricot kernels
presents a possible health hazard has led to a voluntary withdrawal
of the ingredient in the UK.
Finnish company Valio is continuing R&D into fruit juice-based
probiotics, with a study in the journal LWT reporting
excellent stability, survivability and tolerability of two strains.
Events over the past few months might have shaped the future of GM
food in Europe for decades to come. FoodNavigator looks at the
decisions that have influenced the proliferation of this
controversial technology.
BASF's plans to invest $320 million over the next three years in
the development of what it calls 'next generation' GM crops
underlines where food technology is headed.
DSM Food Specialties has introduced a new cheese ripening enzyme
that it claims accelerates flavor development while also
eliminating the bitter off-taste often formed during cheese
maturation.
Israel-based flavour firm Frutarom has received official organic
certification for the second year running from Quality Assurance
International (QAI) in the US.
A number of new products are targeted to bring an unusual end to
this year's month of fasting - from 'ancient' chocolate to
beetroot-flavoured coffee and vinegar-based alcoholic drinks.
Purac has launched a powder form of its sodium lactate and sodium
diacetate ingredient in order to help meat and poultry
manufacturers meet stringent food safety targets.
Recent research sheds new light on the allergenicity of lupin,
suggesting that common assumptions about the dangers of the
ingredient could be overblown.
Danisco has launched a new range of enzymes to help fruit juice
makers save money and improve quality as they look to target
growing consumer demand for healthier soft drinks.
Cognis is counting on phytosterols and branded ingredients like
Tonalin CLA to drive its nutrition and health business unit, while
at the same time investigating strategic options for the company as
a whole
Chr Hansen will get a chance to underline its increasing
involvement in the dairy sector at the upcoming 2006 International
Cheese Technology Exposition.
The Food Standards Agency will tomorrow recommend mandatory folic
acid fortification of bread in the UK, in an effort to reduce the
incidence of pregnancies affected by neural tube defects (NTDs).
The world's top 25 food companies are not taking the current
obesity crisis seriously enough, according to a report from The
City University in the UK.
An industry-funded study claims to show that humans handle high
fructose corn syrup (HFCS) no differently than table sugar, an
assertion that contradicts assumptions that HFCS in beverages fails
to signal fullness or suppress appetite.
Soft drinks makers have been hauled before the European Commission
to explain the presence of benzene traces in drinks, putting the
industry under pressure after recalls in the UK.
The dramatic uptake of Genetically Modified (GM) crops in Spain is
causing massive genetic contamination according to Greenpeace -
though this is not a view shared by everyone.
Spain's Natraceutical Group has developed a new alkalization
process to make its soluble cocoa fiber suitable for use in
functional milk products, an area it has identified as offering
strong opportunities in the functional sector.
The results of a study showing that soy products in the UK are
correctly labelled with respect to GM contamination have been
welcomed by the biotech industry.
Norwegian researchers are developing a new chewable capsule for
omega-3, primarily aimed at small children who have trouble
swallowing normal capsules.
A new study into the effects of salt intake suggests that people
who reported eating less salt than is recommended by UK and US
government guidelines were 37 per cent more likely to die from
cardiovascular causes than those who ate...
The European Breakfast Cereal Association (CEEREAL) has hailed two
important pieces of European food legislation as "broadly positive'
for the future of the industry.