Danisco has launched a novel flavour that it claims can reduce the salt in processed foods by 25 to 35 per cent, while retaining the original taste.
DSM Nutritional Products is increasing prices of its food and pharma-grade vitamins, premixes and citric acid, as it redoubles efforts to cover rising raw material, energy and logistics costs.
Essential oils of sage and rosemary could offer a natural alternative for processed meats, slowing oxidative spoilage as well as imparting flavour and aroma, suggests a new study from Spain.
A global campaign against salt has been launched today with the stated aim of preventing over 2.5 million deaths a year.
The EC has commented on Codex's proposed new food additive standards.
The European Court of First Instance has dismissed an appeal against the EC's decision in October 2001 to fine a global sodium gluconate cartel.
The European Court of First Instance confirmed this week that Jungbunzlauer (JBL) and Archer Daniels Midland Company (ADM) engaged in an illegal citric acid price fixing cartel, and has as a result upheld the original fines imposed.
Naturex claims to have experienced a 20 per cent increase in rosemary extract sales in 2006 compared to 2005 (year-to-date), underlining the growing success of natural preservatives.
Changes to Danisco's ingredients division will lift the EBIT margin for the segment to above 15 per cent, according to the firm's announcement of Q1 2006/07 results.
Grape seed and pine bark extracts as additives in cooked meats performed better than the synthetic preservatives in oxidation and microbial effects, results that could be readily acceptable to consumers seeking ready-to-eat meat products with natural preservatives.
The world's major citric acid producers have warned that unless reasonable price increases can be successfully implemented this year, the market will face further consolidation and potential supply shortages.
The FSA is seeking comments on proposed European Commission regulations that would establish a common authorisation procedure for food additives, food enzymes and food flavourings.
Japan recently announced its approval of natamycin, an antimycotic used in cheese and meat production.
Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of meat products, suggests a study from Spain.
The soy isoflavone, genistein, could act as an antioxidant to prolong the shelf-life of bulk edible oils, suggests a study using linseed oil.
A new natural lemon balm formula, claimed to be a powerful antioxidant, could help protect delicate tasting foods without effecting taste.
Lard, the animal fat with a poor health image, could be stabilised by adding antioxidants from olive oil milling waste, boosting the shelf-life and adding nutritional value, says a study from Italy.
Adding a touch of rosemary to minced meat before high-pressure processing could stop the flavour loss associated with this anti-microbial treatment, say Brazilian and Danish researchers.
Energy costs and supply issues have contributed to price hikes for popular beverage ingredient citric acid, with manufacturer Cargill announcing a price increase for its citric acid and citrate dihydrate.
Whey permeate, a by-product of cheese production, could be a food preserver, suggests new research, as the industry looks to alternatives to chlorine solutions for preserving fresh-cut vegetables.
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