Help for food manufacturers battling soaring sugar prices could arrive in mid October when the European Commission (EC) will unveil plans to reform the European Union (EU) sugar regime, according to industry sources.
The European Commission will consider boosting the availability of sugar at its next tonnage tender meeting on August 25 after sharp rises in prices and calls from food manufacturers for it to increase sugar quotas or abandon them.
Waste fibres from the agricultural and food processing industry could be used for the nano-encapsulation of bioactives such as probiotics, according to new research.
The addition of certain dietary fibres to pasta could offer health benefits without affecting the quality of final products, according to new research on durum wheat pasta.
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
The first products using sustainable sugarcane under a new certification scheme are about to hit the market after the initial batch was purchased by The Coca-Cola Company’s bottling system.
A dose as low as five grams of gum arabic may increase satiety and reduce caloric intake, without causing compensation at a subsequent meal, according to research.
The European Commission has defended its decision to release thousands of tonnes of sugar on to the market after accusations that the move would have a detrimental impact on the yeast industry.
The size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study.
European Commission measures to open a further 200,000 tonne import quota for raw or refined sugar at zero import duty and the possibility for further imports at reduced import duty via a tendering system have been backed by member states.
UK-based clean label ingredients company Ulrick and Short has developed its Synergie and Eziglaze range of range of functional clean label starches to aid marinade and glaze adhesion for meat products.
Food Standards Australia New Zealand (FSANZ) has updated its highly popular nutrient database to include new information about fatty acids, iodine, vitamin D and more.
Different sweeteners may affect the release of satiety hormones in the gut in different ways, claim researchers writing in Food Chemistry, who suggest their work could lead to development of novel ways to control appetite.
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
The downward trend in sugar prices is likely to continue, but this recent correction in the market may be undermined by tight global supplies, a factor also likely to curb the fall in cocoa prices, according to Rabobank.
Pasta enriched with resistant starch may offer an important improvement in nutritional quality without reducing sensory characteristics or consumer acceptance, according to new research.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
The European Commission today approved DuPont’s €4.5bn offer for Danish probiotics, enzymes and ingredients giant Danisco but the deal remains in doubt as to date only 6% of Danisco shareholders have accepted the offer.
Tate & Lyle looks set for full year results in line with expectations as its refocus on specialty ingredients pays off and it sells its mothballed facility in Fort Dodge, USA, to Cargill for US$57m (GB£36m)
Ulrick and Short has strengthened its Synergie range of ingredients with two new starches to help the bakery industry improve the quality of batters – and therefore of finished products.
A major stakeholder in the European Union Platform on Diet, Physical Activity and Health that has established 297 individual commitments to improve the health of Europeans in the six years of its existence, has highlighted its effectiveness.
Ten years after the first European Commission reports were handed in, with little in the way of demonstrable obesity-reduction results, the European Union Platform on Diet, Physical Activity and Health is taking “a flexible approach” over coming years...
Associated British Foods (ABF) has issued what stockbroker Shore Capital describes as a “rather subdued” trading update, following a disastrous UK beet sugar harvest
The digestibility of carbohydrates, and their effects on blood glucose levels, may not affect our feelings of fullness as previously thought, according to a new study by Unilever scientists.
A new nutritional charter initiated by Cereal Partners France - a joint venture between Nestlé Cereals France and General Mills - reflects French government targets and pledges to boost fibre in its childrens' range.
The addition of non-starch polysaccharides to rice starch may slow its speed of digestion – creating rice starch gels with a better nutritional profile, according to new research.
Supplementing drinks with soluble fibre dextrin may affect short term energy intake, and could have implications for weight control, according to new research.
German food ingredients giant Südzucker has reported ‘sound’ third quarter results despite lower yearly sugar yields, with profits boosted by the success of its special products division.
Cargill is to acquire Indonesian starch and sweetener company PT Sorini Agro Asia Corporindo, deal designed to help it better serve its customers in the Asia Pacific region.
Levels of fat and sugar could be lowered in foods for children without having an impact on palatability, however salt reduction should be “considered cautiously”, according to new research.
Roquette has identified fruit smoothies as a good vehicle for its Nutriose fibre ingredient as it can providing more body and mouthfeel, boost fibre content and fits with the natural, clean label image.
Avebe says Eastern Europe is the principal market for its new Eliane potato starch-based fat reducer for mayonnaise, but insists that cost hikes and accelerating "health and wellness trends" could soon see demand shifting west.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
Tate & Lyle has agreed the sale of its molasses business to W&R Barnett for £67 million cash, a deal that is consistent with its strategy to dispose of its bulk ingredient operations and focus instead on specialty ingredients.
Beneo Group has added a fourth pillar to its business in the form of wheat gluten with manifold uses in bakery, pastry, cereal and meat products – and which rounds out its previously carbohydrate-oriented offering.
Consumption of fructose- rich drinks, such as sugar-sweetened sodas and orange juice is associated with an increased risk of gout among women, according to a study published in JAMA – although their contribution to the risk of gout in the population is...
For the fourth time, Südzucker has conducted a research study on consumer needs and purchase drivers in processed food & drinks, which will be another...
Harness our technical expertise and world-class portfolio of high-quality ingredients and formulations to create elevated, chef-driven, plant-based meat...
