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.
As Europe prepares for tougher rules on allergen labeling, a new
study has found that allergies to almonds, pecans, cashews and
other tree nuts may not be lifelong.
A standardized olive leaf extract produced by Frutarom lowered
blood pressure in people with mild hypertension, reported the
company's researchers at a conference last month.
A worrying 36 per cent of 8 to 14 year-olds could not correctly
identify the main ingredient in chips as potato, underlining again
the gap between need and reality in nutritional awareness.
A low-calorie sweetener that tastes exactly like sugar and could
help control diseases like diabetes and obesity could be just round
the corner, according to a new study.
A strawberry milk flavoured fish sausage? Food makers are
increasingly using innovative flavours to differentiate their
products, according to market analyst Datamonitor.
Fruit and vegetable compounds shown to protect against cancer in
epidemiological studies could be much more powerful if processors
and breeders paid closer attention to their preservation, say Dutch
researchers.
Chr Hansen's latest Magical Sensory Tour is designed to bring
innovative products to customers and underline the company's ethos
that ingredients can be fun and imaginative.
The DöhlerGroup has developed a range of sports beverages featuring
Palatinose, a new type of sugar that is claimed to add nutritional
value to finished foods.
Yesterday's launch of the EU-funded Yeast Systems Biology Network
could eventually help European yeast producers fight off the
growing challenge from China.
Two new companies in the supplements market, one each on either
side of the channel, are looking to launch an organic selenium
yeast in Europe after gaining derogation from the supplements
directive.
A UK survey of contaminant levels in fish and fish oils should help
back up health claims and ease fears over the safety of consuming
fish-based products.
Potato waste could offer the food industry a cheap, renewable and
as yet underutilised source of chitin and lactic acid, according to
a university scientist.
A new fruit ingredient claimed to have all the attributes of fresh
fruit - but with the added benefit of retaining its texture in both
dried and frozen form - has been developed.
Researchers in Ireland may have developed a naturally occurring
enzyme preparation for baking, which increases loaf volume and
crumb softness while also extending shelf life by three days.
Advances in acrylamide research as UK food scientists take a look
at analytical methods currently used by the food industry to
monitor the formation of acrylamide during the heat treatment of
potato and cereal based food products.
Growing demand from food companies for quicker pathogen testing to
free up both time and inventory should benefit microbiology firms,
according to a business consultant.
A patent covering the use of the human sweet taste receptor to
screen for compounds could give Senomyx a significant edge in the
race to identify new sweet flavor ingredients.
