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.
Two Indian scientists tell FoodNavigator how they managed to achieve round salt granules, and what this breakthrough could mean for the future of food development.
A group of Indian chemists has developed what it claims is the first practical method for making round salt.
Waste products from processing of fruit and vegetables offer a practical and economic source of potent antioxidants that could replace synthetic preservatives, says a Spanish-German study.
Extracts from laurel and basil are promising alternatives to synthetic antioxidants, says new research from Finland.
Some UK ethnic groups are at an increased risk of suffering ill effects as a result of too much salt according to CASH, which is making the African Caribbean population the focus of next year's National Salt Awareness Week.
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.