Breaking News on Food & Beverage Development - North America EU edition

IFF sets off on road to recovery

Leading US flavor and fragrance firm IFF has reported strong growth in its fourth quarter and full year, indicating that the company could be coming up for air after a tough year in 2005.

Whole grain info sheet aims to boost consumption

A new whole grains fact sheet aims to provide consumers with easy to understand information on the healthy grains: what they are, what they do and where to find them.

Folic acid effects two-faced depending on B12 levels, says study

The effects of increased folic acid intake amongst the elderly may be a double-edged sword, with benefits and harm dependent on the person's vitamin B12 levels, says a new study.

Private label grows with improved quality, variety, says report

Private label food and beverage products continue to grow in popularity, opening up new opportunities for some manufacturers, while presenting tougher competition for others.

UK food retailers 'committed to removing trans fats'

A voluntary commitment by British Retail Consortium (BRC) members to eliminate industrially added trans-fats represents a major change of gear in the battle to make processed food products healthier.

Whey protein gel particles - the future of probiotic encapsulation?

Encapsulation of probiotics in whey protein gel particles could offer protection during processing and storage, as well as extending the food applications of the bacteria to biscuits, vegetable and frozen cranberry juice, indicates research from Canada.

Guest article

Is the organic milk glass half full, or half empty?

The changing dynamics of the organic dairy industry may have resulted in different production practices, but these are not necessarily wrong, and accusations must stop if there is to be any hope of meeting increasing demand, according to one food writer.

Most fruit products targeting kids are misleading, claims study

Over half of the most heavily advertised children's food and beverage products that clearly feature fruit on their packaging contain no fruit at all, according to a study released last week.

ADM sells US bakery ingredients division

US agricultural giant ADM has sold its North American bakery ingredients division in a move designed to streamline its operations and focus on its core areas of expertise, the company told FoodNavigator-USA.com.

DSM publishes fungus genome to help R&D into enzymes

Netherlands-based DSM has announced the publication of the full genome for the fungus Aspergillus niger used to produce a range of enzymes and other compounds for the food industry.

Weekly comment

Deja Moo: Are we ready for cloned cattle?

Here we go again. Yet another technology in its infancy is likely to be introduced into the food supply, while industry remains cautious and consumers divided.

Umami could enhance flavor naturally, says new guide

Incorporating ingredients that deliver the umami taste into food products could be one way to enhance flavor and avoid the use of artificial flavoring agents such as MSG, according to a recently published paper.

Kids' fruit, veg consumption inadequate, new study

Less than one in ten US children are eating the recommended levels of fruit and vegetables per day, according to a new study.

Meat flavor products regulated by FSIS, clarifies USDA

Manufacturers of flavor products formulated with significant levels of meat or poultry ingredients must have these approved by the US Department of Agriculture's Food Safety and Inspection Service (USDA/FSIS), the agency said last week.

More fat linked to less weight in kids study

Higher intake of fats is associated with lower body weight, says new research from Sweden that offers an alternative side to the role of fat intake in the rise of obesity.

US sweetener report forecasts higher volumes, lower prices

US demand for sweeteners is expected to continue its steady growth to the end of the decade, but despite the expected increase in volumes, market value will be suppressed by falling prices, reveals a new report.

Yogurt drinks are leading food and beverage product, ACNielsen

ACNielsen has shone the spotlight on drinkable yogurt as the fastest growing food and beverage product, findings that may inspire healthy ingredient manufacturers to more aggressively target this functional beverage format.

Scientists consider cyclodextrins as resveratrol carriers

Encapsulating resveratrol, the red wine polyphenol reported to have heart health benefits, in beta-cyclodextrin could increase the polyphenols availability, says new research.

New Syngenta corn enters US market

A new genetically modified corn is to become available in the US, after the variety was approved by the nation's Environmental Protection Agency (EPA).

Low-fat peanut flour improves bakery texture, study

Low fat varieties of peanut flour - a common ingredient in many baked goods - can improve food texture and efficiency during the baking process, according to scientists from the US Agricultural Research Service (ARS).

Onion extract improves flavour, shelf life of sliced meat

Onion extract, rich in the natural antioxidant quercetin, may not only improve the shelf life of a processed meat product but also enhances the flavour, Irish researchers report.

FDA approves more meat additives

The federal food safety inspection unit has approved an additional batch of additives, antimicrobals and agents for use as processing aids directly on meat and poultry products.

California proposes labeling for cloned food products

Legislation has been introduced in California to require the clear labeling of all products derived from cloned animals if these are approved for human consumption.

FDA proposes to define 'gluten-free'

The US Food and Drug Administration (FDA) has published a proposed rule to define the term 'gluten-free' for use on food labels.

McCormick profits fall as restructuring continues

Leading spice firm McCormick has reported a dip in its fourth quarter and full year financial results, with profits weighed down by restructuring charges.

Tate & Lyle forecasts 'lower than expected' Splenda sales

Tate & Lyle has predicted sales and profits of its Splenda sucralose product to 'only modestly' increase due to a slower than anticipated acceleration of uptake from major customers.

DuPont food business slides further in Q4

US agricultural and chemicals firm DuPont has reported a surge in fourth quarter net income, but results were dragged down by a weak performance from the company's agriculture and nutrition division.

Scientists consider novel edible oil solidifier

Research from scientists from Unilever R&D and Wageningen University have reported a new way of structuring edible oils without the need for saturated fatty acids.

'Low in' and 'ethical' claims top 2006 product launches

Food products with lower levels of 'bad' ingredients, such as fat and sugar, have seen a sharp rise in popularity over the past year, heading up new food and beverage product launches in 2006, according to Mintel.

Trans fats linked to infertility, reveals new study

Consuming trans fats could lead to infertility in women, according to new research, findings that are set to place even more pressure on food manufacturers already battling to remove the unhealthy fats from their product formulations.

Biopolymer shows potential to boost emulsion stability to freeze-thaw

Combining a whey protein, carrageenan and gelatin to form a biopolymer may improve the stability of emulsion during freezing and thawing, says new research.

Raw poultry products to require labeling changes, says USDA

Manufacturers of certain uncooked chicken products must revise their labeling to ensure that consumers understand how these should be prepared, said the USDA last week in an updated guidance document to the industry.

Illegal plantations linked to major coffee firms

Some of the world's largest coffee firms have been unwittingly sourcing beans from illegal plantations inside one of the world's most important wildlife sanctuaries, a new report says.

Weekly Comment

Death to the industry conspiracy theories!

Here we go again. Industry-sponsored studies into the nutritional benefits of food and drink products are biased. Don't believe anything that has an industry sponsor.

Biotech crops increase globally, led by Asia, says report

The second decade of the commercialization of genetically modified crops has seen a strong start, with developing countries leading the growth of biotechnology in 2006, according to a new report.

Cauliflower gene could lead to more nutritious crops, says ARS

A gene from an orange cauliflower could be the key to making food crops more nutritious, according to US scientists.

Trans-fat alternatives - are they really healthier?

Interesterified fats, seen by some as alternatives to unhealthy trans fats, may also raise blood sugar levels and decrease insulin levels, as well as adversely affecting so-called 'good' cholesterol levels, says a new US-Malaysian study.

Common additive may stop acrylamide formation, suggests study

Using the common food additive calcium chloride could reduce the formation of acrylamide in potato chips and French fries by about 95 per cent, according to a new study.

USDA releases annual crop production figures

Soybean production in the US last year was the highest on record, although production of corn, sorghum and rice decreased from the previous year, according to the US Department of Agriculture (USDA).

Report highlights differing approaches to dietary cholesterol

Most national dietary guidelines put the emphasis on reducing saturated and total fat to combat high blood cholesterol, shows a new study, while the US alone sets a limit on cholesterol consumption from food.

Red meat may increase diabetics heart disease risk, suggests study

High consumption of red meat and heme iron from the diet may the risk of coronary heart disease amongst diabetics by 50 per cent, says new research from Harvard.

Rice, potato pancake good alternative to wheat, says ARS

Scientists in the US have found that a flour made from rice and sweet potatoes is a "superior substitute" to wheat in pancakes, suggesting a possible alternative for products targeting celiac sufferers.

UHT treatment may reduce cholesterol-lowering effects of soy

Ultra high temperature (UHT) processing of soy beverages may result in products that actually raise LDL-cholesterol levels, according to new research from NutriPharma.

Peanut oil production doubles with new US Golden Peanut refinery

Leading US peanut supplier Golden Peanut Company is expanding into the peanut oil market, with the start up this month of a new multi million-dollar oil refinery.

Processors find new ways to cut operating costs

US processors are seeking new ways to cut operating costs and increase competitiveness in the face of another tough trading year, says PricewaterhouseCoopers.

Firmenich expand yeasts flavour encapsulation potential

Infusion of flavours into empty yeast cells improves stability and flavour release, compared to traditional spray dry powders, researchers form Firmenich have reported.

Yeast extract cuts salt but keeps flavour

US based ingredients company Savoury Systems International (SSI) has expanded its range of salt replacers - helping bakers appeal to the growing number of consumers seeking to cut salt from their diet.

Ajinomoto, Pharmachem team up for custom amino acid solutions

Japanese amino acid manufacturer Ajinomoto is partnering up with Pharmachem to offer solutions to US customers that meet their specific needs.

FDA expands use of 'lean' label for convenience foods

A number of convenience meal products will now be able to carry a 'lean' nutritional claim, after the US Food and Drug Administration expanded the use of the term.

Fun fruit tops 2006 innovation list

Innovation in fruit products has topped Datamonitor's list of most original new product introductions last year, revealing an emerging attempt to promote fruit consumption through fun.

7UP changes label to avoid misleading 'natural' claims

Cadbury Schweppes is to change the labeling on its 7UP product following a fierce debate on the validity of new 'all natural' claims.

Food industry pushes MyPyramid into supermarket carts

The US food and beverage industry last week launched a new initiative to support the government's dietary guidelines, while at the same time promoting products that meet certain nutrition criteria.

New report examines emerging texture trends

Changing the texture of familiar food items could allow manufacturers to attract new consumers, says a report.

Orange-fibre sausages - taste like the real thing?

Replacing fat with orange fibre to improve the nutritional quality of the banger does not affect the sensorial nature of the product, Spanish researchers have reported.

Weekly Comment

There aren't plenty more fish in the sea

As a youngster I was brought up on a healthy diet of tuna fish sandwiches and Disney - making my new year's resolution for 2007 the toughest yet. That's right, I'm giving up tuna and who knows, even cod.

Kerry expands organic ingredients in US

Irish firm Kerry Ingredients has responded to the growth of organics in the United States by expanding its organic ingredient product range across the board, the firm announced yesterday.

Obesity - breakfast research points to new opportunities

Skipping breakfast and eating more fast food have again been shown to lead to overweight in late teenage years.

Corn Products acquisition expands sweeteners, ingredients business

Corn Products International today announced that it is to acquire the food business of SPI Polyols, as well as the remaining 50 percent of SPI's Brazilian joint venture.

Albumin to boost tea extract antioxidant activity in emulsions?

The stability of emulsions can be enhanced by complexing the protein albumin with green tea extracts, boosting the shelf-life and nutritional content, researchers have reported.

Regulator proposes re-opening border to Mexican pork

US food companies may soon be able to restart sending their pork supplies to Mexico for processing, if US Department of Agriculture (USDA) proposals are given the go-ahead.

Bodyweight plays no role in pleasure of eating, says study

The pleasure of eating, and the desire to stop, is not affected by bodyweight, says a new study that could help in the search for a solution to the obesity epidemic.

US gets nearly 1/4 daily calories from drinks, report

The results of a recent study on US beverage consumption could highlight opportunities for functional beverage marketers to inject more value-added beverages into a market that has become increasingly saturated with calorie-laden soft drinks.

USDA petitioned to limit salt in meat and poultry

The US Department of Agriculture (USDA) has been petitioned to set limits on the levels of salt that can be used in meat and poultry products.

Probiotics improved colic in babies, says study

A daily probiotic dose of the probiotic Lactobacillus reuteri improved symptoms associated with infantile colic, says a new study from Italy.

Givaudan launches global flavor forecast tool

Guava and miso are amongst the major new flavors expected to take off this year, according to a new trend program launched by Givaudan, which aims to provide an annual forecast for global flavor preferences.

Kraft faces lawsuit over 'all natural' drink claim

Kraft Foods could face a lawsuit for deceptive marketing, which claims that the US giant is mislabeling a fruit juice product as 'all natural'.

New product development tool promises reduced costs

Market researchers Mintel and Information Resources Inc (IRI) have teamed up to create a new product tracking service, which the firms claim will help food and beverage makers cut development costs by up to 80 percent.

Fermentation to give allergen-free whey and dairy?

Fermentation of dairy with a mix of lactic acid bacteria and a Streptococcus strain could selectively reduce the protein responsible for cows milk allergy, researchers have reported.

Sandwich spreads suffer from lack of innovation, report

Lack of innovation and consumer demand for healthier products has resulted in a stagnant US market for once popular sandwich spreads such as ketchup, mustard and mayonnaise, according to a new report.

Integrity of industry-sponsored nutrition research questioned

Nutrition studies of beverages funded solely by industry are four to eight times more likely to report favourable conclusions for the sponsors than studies with no industry funding, say researchers from the US.

Food safety risks stick with consumers long-term, survey

Food safety scares could result in a long lasting impact on purchasing decisions, with new research revealing that 15 percent of consumers stop eating a product entirely after a food safety incident.

Gluten-soy protein's potential for carb replacement

A gluten-soy protein isolate combination has significant potential as a carbohydrate replacer in cookies aimed at the low-carbohydrate diet sector, say researchers.

Weekly comment

FSA rules ok? The labelling rebellion

The battle of wills between the UK food watchdog and industry heavyweights over nutrition labelling threatens to destabilise the balance of power between industry and government.

Olive oil linked to lower blood pressure

Moderate intake of olive oil, a mainstay of the Mediterranean diet, was successful in reducing the blood pressure of healthy men who don't usually eat a Med-type diet, suggests a new study.

USDA proposes more low BSE risk meat imports

The US Department of Agriculture (USDA) last week proposed to expand its list of allowable imports of meat and meat products from countries considered to present a low risk of introducing BSE into the United States.

McCormick identifies ten new flavors for 2007

Flavor firm McCormick has identified ten new flavor pairings for 2007.

Consumers should fight cloned food, says group

An influential consumer group has urged the public to complain against plans by the Food and Drug Administration (FDA) to allow meat and dairy products from cloned animals to enter supply chain.

Salt reduction may have asthma benefits too, says review

Reducing salt intake may affect asthma severity and breathing in adults with the condition, says a joint Anglo-American review of the science.

Wal-Mart predicts record grapefruit sales

Wal-Mart has predicted record-breaking grapefruit sales, with Americans embarking on post-Christmas healthy eating habits.

Gnocchi processor hunts for US partner

Ettore Accenti, international director for Italy-based Essedue System, is on the hunt in the USfor a partner interested in producing all-natural gnocchi using the company's processing method.

Starch research targets clean label products

New research into the properties of various starches could be of use to food manufacturers developing clean label products.

Danisco develops new gingerbread flavouring

European ingredients giant Danisco has found a new way for bakers to break into the profitable holiday dessert market with the introduction of a seasonal gingerbread ice-cream flavouring.

TV's influence on eating habits re-examined

Watching television, eating family meals and the safety of the neighborhood all play a role in children's weight, according to researchers at the University of Missouri.

Synergy Flavors acquires Vanlab

Synergy Flavors has acquired New York-based Vanlab Corporation in a move designed to strengthen the company's overall product mix across sweet and savory flavours.

Sara Lee launches 100 percent whole wheat bread

Sara Lee has launched a new bread category that it claims could help increase US whole grain consumption by billions of grams per year.

Healthy trans fat oil developed?

University of Arkansas researchers have developed a trans fat oil that they claim could have health benefits.

Anheuser-Busch launches sorghum beer

Anheuser-Busch has developed what it claims is the first nationally available sorghum beer.

Low-phytate dough promises better nutrition

US scientists have been examining newly-developed varieties of low-phytate, high-phosphorus wheat in order to assess its impact on baking quality, nutritional content and suitability for industrial bread production.

US seeks views on milk from cloned cows

Plans to allow milk and meat from cloned cows to enter the food chain have moved a step closer in the US after the country's food safety watchdog issued draft guidance for the industry and opened a formal consultation.

Bunge, DuPont's high oleic soybean oil trait on track for 2009 launch

Delaware-based DuPont have announced the completion of U.S. regulatory submissions for approval of its proprietary high oleic soybean oil trait.