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.
Energy costs and European supply issues herald price increases for the popular beverage ingredient citric acid, with major manufacturer Jungbunzlauer announcing a price hike for citric acid and trisodium citrate.
Natural food preservative supplier Vitiva spears Nordic markets, announcing distribution agreement with Danish company Chr. Olesen Nutrition.
The appeal of salt-reduced food formulations confirmed as fresh figures reveal salt sales are on the decline, finds a new report.
Researchers in Spain have developed an aloe vera gel that can be used as an edible coating to prolong the quality and safety of fresh produce.
A new potassium chloride salt blend featuring a proprietary formulation could help food makers cut salt levels without compromising taste.
Food makers in Ireland agree to reduce salt from food formulations by 2010, the country's food agency announces this week.
Number two UK supermarket Asda becomes the latest food player to slice salt from foods, announcing plans to cut the salt from its entire range of tinned vegetables.
German-based ingredients firm Nutrinova passes raw material and energy price rises onto the market, announcing double-digit price hike for its sorbate products, used increasingly by food developers to preserve foods such as cheese and baked goods.
Leading Dutch lactic acid supplier is believed to be in discussions to expand its presence in the East with plans to build an acid plant in Thailand that uses sugar as a raw material.
A soup that is edible under weightless conditions marks the latest food science formulation to head into space.
Amendments to Australia's food code continue, with the nation's food agency calling on companies and organisations to comment on a host of new proposals, including the addition of phytosterols to fruit juices and fruit drinks.
Number one culture maker Chr Hansen launches new product based on lactic acid to help salami and fermented sausage makers fight the common food pathogen listeria, reports Lindsey Partos.
White adolescent and African-American girls assimilate salt and calcium differently, say researchers, claiming this may explain why races have different rates of high blood pressure and osteoporosis.
Condemned for contributing to the worsening health problems in the population, food makers are under orders to slash salt levels in their processed food formulations but replacing this cheap flavour enhancer is a challenge for food developers, writes Lindsey Partos.
Hydrocolloid supplier TIC Gums has recently developed a blend of gums and starches designed for the growing yoghurt applications market.
Curcumin, the yellow pigment in curry spice, is to be investigated for its potential in prevention of Alzheimer's disease after tests on mice found it to be more effective than drugs currently being investigated for treatment.
Only two out of over 100 'standard' food products in a recent survey of retailers' own brand foods met with salt slashing targets set by the UK's food watchdog, suggesting ongoing research into reducing the content of this common food ingredient is necessary.
The announcement yesterday that DMV International and Arla Food Ingredients could merge is a further example of how the rising power and ongoing growth of the multiple retailers is putting constant pressure on ingredients companies to keep up with the pace, deliver products at competitive prices and guarantee supplies, reports Lindsey Partos.
Colorado company Penford Food Ingredients has recently introduced what it believes to be the first potato-based starch.