Business

26-Mar-2008 - Monsanto is continuing to fight attempts across the US to allow milk produced from cows that have not received its Posilac growth hormone to be labeled as such.

Weekly comment

Calm crucial for energy products

25-Mar-2008 - Energy drinks are a runaway success but extreme marketing and product formulation has the potential to cast a shadow over the multi-billion dollar global industry.

Cargill launches food safety programme with China

25-Mar-2008 - US food and agriculture company Cargill is to establish a joint food safety management training programme with China's Quality, Inspection and Quarantine Service (AQSIQ).

CSPI warns about coffee creamers

25-Mar-2008 - Choosing a creamer over milk with your office coffee could mean you consume far more saturated fat than you think, the Center for Science in the Public Interest has warned.

Better crops, bigger yields: pushing the boundaries of soybean genomics

21-Mar-2008 - The genetic traits of soybean varieties that are the most resistant to pests or produce the best oil will be stored in a new 'library' coordinated by the US Department of Agriculture's Agricultural Research Service (ARS).

Datamonitor highlights confectionery novelties

21-Mar-2008 - Recent innovations in novel confectionery products include an energy-giving lollipop in a can, chocolate flavoured sea salt, and edible whole flowers, according to new data released by Datamonitor.

NutraSweet defends Chinese IP rights

21-Mar-2008 - Sweetener producer NutraSweet has said it will take legal action against counterfeiters in China who, it alleges, are infringing its intellectual property rights.

Report reveals keys to energy drink success

21-Mar-2008 - A new report has outlined those factors that have driven success in the energy drinks sector pioneered by Red Bull in 1987.

Gleditsia triacanthos shows promise for new hydrocolloid

21-Mar-2008 - Gleditsia triacanthos seeds from the Americas could present a new source of hydrocolloids for the food industry, says a new study that investigated their functional properties depending on extraction methods.

New DSM resveratrol marketed for safety, purity

20-Mar-2008 - DSM has launched a new resveratrol product, which it claims plugs a market need for a high potency ingredient supported by an extensive safety package.

Solae to raise the price of soy lecithin

20-Mar-2008 - Solae has announced price increases for a broad range of its soy lecithin products from April 1 - just days after warning of the need for ingredients firms to pass on higher input costs.

Health concerns driving shift to green food consumption

20-Mar-2008 - US consumers are 'going green' in everything from energy to investments amid fears about the impact of climate change - but it is health concerns that drive the shift towards more natural food products, according to a new report from Mintel.

Outdated safety processes contribute to rising public concern

20-Mar-2008 - Confidence is waning in the US food imports safety system, which is rooted in century-old legislation developed in response to food crises, according to a new report.

Phospha E receives GRAS for use in foods

19-Mar-2008 - Australian firm Phosphagenics has said that its patented Phospha E vitamin E ingredient has been self-affirmed as GRAS (generally recognized as safe), which will soon open the door for its use in foods and beverages in the US.

DuPont produces versatile new soybean oil

19-Mar-2008 - A new soybean oil trait that can deliver improved nutritional benefits and is more versatile than tradition soybean oil products has been created by DuPont's Pioneer Hi-Bred unit.

US seminar to focus on packaging legalities

19-Mar-2008 - A one day seminar to be held in Chicago will address legal issues for managers in the food and beverage packaging industry, including food safety, sustainability, food contact material developments and nanotechnology.

Technology assists consumers in healthy eating

18-Mar-2008 - A new online filter highlighting products that meet an individual's specific needs shows how technology can help deliver a healthy eating message, and could also help companies with their marketing.

Solae sees opportunities for soy in rising input costs

18-Mar-2008 - Solae has said that ingredients companies will have to continue their efforts to pass on rising input costs through 2008, but the relatively lower increases in soy costs compared to other proteins could provide a business opportunity.

Chocolate academy strengthens Callebaut's US presence

18-Mar-2008 - Barry Callebaut is hoping to strengthen relationships within the industry and build its business in North America with the opening of a chocolate academy in Chicago.

Food prices unlikely to impact Easter spending, report

18-Mar-2008 - Higher prices for eggs - both real ones and those made from chocolate - are unlikely to deter US shoppers from celebrating Easter as they always have done, according to research from Nielsen.

Weekly comment

Allergen-free: time for clarity

17-Mar-2008 - Claiming 'free from' is not a light statement to make. Lives depend on it. As scientific progress questions the validity of such claims, it is time to establish exact guidelines and communicate these to people for whom ingredients are a matter of life and death.

Nutrition specialist debuts take-home blend

17-Mar-2008 - A Californian start-up has launched a zero-calorie, powdered vitamin and mineral blend that allows consumers to concoct their own functional beverages at home.

FDA to step up checks on Chinese food

17-Mar-2008 - The US Food and Drug Administration (FDA) is to begin carrying out checks on Chinese food products following approval from the State Department.

Redpoint Bio reports progress in Givaudan flavor partnership

14-Mar-2008 - A year after signing a R&D deal with Givaudan, RedPoint Bio has patented the use of its technology for discovering ways to modulate the way the human body detects taste.

More people likely to accept nano than GM, say researchers

14-Mar-2008 - Foods produced using emerging nanotechnology are less likely to come up against consumer hurdles than genetically modified foods since they do not involve tinkering with genes, and therefore have a greater perception of naturalness, says a new paper.