Ingredients giant Cargill showcased its Xtend Isomaltulose product
at the FiE in Paris, targeting energy and sports food and beverage
manufacturers with the low GI sweetener.
Ingredients firm DSM has launched a neutral-tasting yeast extract
that promises to improve taste and flavour impact in a wide variety
of food applications.
German health ingredients firm Cognis has introduced an
emulsifier-protein compound targeted for use in bakery
applications, which claims to replace the need to use eggs in
formulations without any significant changes to taste or...
An online summary of a key FAO study into genetically modified food
has given the food industry unprecedented access to vital
information concerning the safety and potential risks of this
technology.
A newly developed citric acid ester of mono- and di-glycerides
promises to replace lecithin in chocolate applications where the
main functionality is to lower the viscosity and yield value.
Danone, France's iconic dairy group, is working with a prestigious
French research institute to find new probiotic strains for dairy
products and understand more about how the 'friendly bacteria'
work.
Netherlands based ingredient firm Exter claims to have discovered
an excellent source of vegetable protein, and plans to launch the
product in early 2006.
UK-based AMC Chemicals says a new rice protein concentrate can
offer food makers a non-allergenic alternative to soy and whey that
is better absorbed by the body than other vegetable-derived
proteins.
French ingredient supplier Roquette believes that its new pea
protein product, Nutralys, can help manufacturers tap into current
health concerns and cut manufacturing costs.
Companies extracting sterols from pine trees are looking for a
greater share of Europe's cholesterol-lowering foods market,
exploiting the challenges faced by producers of vegetable
oil-derived sterols.
The sky is the limit when it comes to beverage innovation, so long
as consumers continue to trust the claims made by manufacturers,
according to an interesting seminar at yesterday's FiE show in
Paris.
Health ingredients firm Cognis has introduced two African plant
extracts that it claims can offer real antioxidant benefits to iced
tea and other drinks looking for a healthy positioning.
Champagne market leader Moet-Chandon demonstrated at FiE in Paris
how an industry constrained by limted ingredient supplies and an
incredibly tough regulatory environment can successfully innovate
to increase both quality and efficiency.
The world's leading cocoa processor Barry Callebaut said yesterday
that it had new evidence to support the anti-cancer and anti-ageing
benefits of its healthy chocolate Acticoa.
Australia and New Zealand's food authority has published new
proposals for a health claims standard that would allow disease
risk reduction claims for the first time.
Cargill Juice Beverage Applications believes it can help beverage
companies capture new trends and develop products in categories
they may not have tackled before.
Tate & Lyle's new range of starches, proteins and polyols
suggest that added-value ingredients will be a major feature of
next week's FiE show in Paris.
Sue Davies' appointment as chair of the EFSA's Stakeholder
Consultative Platform is one more step towards the achievement of a
coordinated food safety policy in the EU.
Marks & Spencer's commitment to remove all hydrogenated fats
from its entire food range by mid 2006 suggests that awareness of
trans fats has now fully hit Europe.
The chief executive of the UK's Food Standard Agency (FSA) used
last week's keynote speech to discuss food safety detached from the
everyday context of media hype and public scare stories.
As Nestlé recalls two million litres of baby milk in four European
countries due to a packaging problem, the company is attempting to
calm consumer fears that their children were in danger ofingesting
a printing chemical from drinking...
DSM Food Specialties' extended range of yeast extract-based
reaction flavours is designed to tap demand for healthier
ingredients and add value to products.
A dairy research body in Australia will get $300,000 of government
money to examine bioactive material in milk that could be used to
develop novel functional foods.
Research to genetically modify peas to resist insect attack and
reduce the use of chemical sprays has been discontinued after the
failure of a stringent risk assessment.
Cargill's patented starch, designed to deliver higher food quality
and cost savings for manufacturers, has been shortlisted in the
Most Innovative Ingredient category at the forthcoming FiE show.
Natural flavours firm Wild says it has developed a new soft drink
aimed specifically at the growing low glycaemic index market, in a
sign GI is pushing its way into healthy drinks trends.
A Slovenian rosemary extracts firm plans to penetrate the South
American meat market in order to tap lucrative Brazilian and
Argentinean exports to the US and Europe.
New guideline daily amounts (GDAs) on food packaging in the UK will
empower consumers with vital nutritional knowledge and help cut
rocketing obesity rates.
Replacing some carbs with protein and monounsaturated fat can
improve cholesterol levels, further lower blood pressure and reduce
overall heart disease risk, suggests a new study out today.
Australia's dairy industry will spend $850,000 on research to find
novel milk proteins that could be used in functional foods to
improve nutrition and combat major diseases.
Synergy's new range of natural yeast extracts, designed to
encourage flavour enhancement in a wide range of savoury foods,
aims to tap growing interest in this versatile ingredient.
Cosucra plans to take advantage of the rapidly growing alternative
protein market by show how pea protein can tie into current health
concerns and cut costs.