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Preservatives and acidulants

News headlines

Meta-analysis of cutting salt in kids to pile pressure on food industry

A new meta-analysis of clinical trials of the effect of salt reduction in children reports that a modest reduction in intake does have a significant effect on blood pressure.

Ethics: benefits environment, community and bottom line

Integrating social and environmental concerns into business practices ultimately benefits a firm's bottom line as well as the environment, according to the CEO of energy bar manufacturer Clif Bar.

Jungbunzlauer targets salt and sugar reduction

Ingredients giant Jungbunzlauer plans to use next month's HIE show in Frankfurt to unveil a raft of healthier solutions to aid food makers.

National Starch announces ingredients price hike

National Starch Food Innovation has announced a price increase in Europe on a range of products including food and texturising starches.

UK firm launches 'cost-effective' salt replacer

Alexander Flavours has developed an ingredient that it claims could help food makers reduce the salt content of their products by up to 50 per cent.

Danisco launches 'novel flavour' salt replacer

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.

Danisco launches 'novel flavour' salt replacer

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.

Costs cause new rise in DSM vitamin, premix, citric acid prices

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 offer natural antioxidant alternatives for meats

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.

WASH piles pressure on food makers to cut out salt

A global campaign against salt has been launched today with the stated aim of preventing over 2.5 million deaths a year.

EC comments on Codex food additive standards

The EC has commented on Codex's proposed new food additive standards.

EU court throws out sodium gluconate cartel appeal

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.

European Court upholds fines for citric acid 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 reports strong sales surge for rosemary extracts

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.

Danisco announces ingredients shake-up

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.

Plant extracts beat synthetics as meat preservatives, says study

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.

Citric acid firms raise prices as supply shortage threatens market

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.

FSA seeks opinion on additive, enzyme and flavour regs

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 natamycin approval opens door to Far East

Japan recently announced its approval of natamycin, an antimycotic used in cheese and meat production.

Grape fibre could boost shelf life of meat products

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.

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