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30-Jun-2011
Lab grown burger could provide sustainable source of meat
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat...
Tapping into the next generation of food scientists
Food science student numbers are rising, but how can industry tap into this next generation of enthusiastic professionals? FoodNavigator-USA asked Matt Cael, 2011-2012 president-elect of the IFT Student Association.
News in brief
Mars invests in new US facility
Mars says growing demand for its confectionery products in the US has prompted the firm to invest in a new “state-of-the-art” manufacturing facility in the country.
Soluble fibre may cut levels of belly fat: Study
Increased soluble fibre consumption may reduce the amount of deep belly fat that we accumulate, according to new research.
Campbell’s restructuring slashes jobs, shuts plants
New Jersey-based Campbell Soup Company has said it will slash 770 jobs worldwide by 2013, shutter a Michigan plant and pull out of the Russian market, as part of a...
Is saturated fat really the dietary bogeyman?
The debate about just how bad saturated fats really are for our health - and whether what we are replacing them with is potentially worse - raged on at the...
29-Jun-2011
Soda tax wouldn’t work as obese people prefer diet drinks, study suggests
A tax on sugar-sweetened beverages may not work to reduce obesity – because obese people could have a stronger tendency to buy diet soda, suggests new research from Northwestern University.
Morton Salt adds to sodium reduction ingredient range
Morton Salt has said it will serve as North American distributor for K+S Group’s potassium chloride ingredient Kalisel, expanding its range of sodium reduction ingredients.
New studies question diet soda benefits
Diet soft drinks ‘may be free of calories but not of consequences,’ according to new research from the University of Texas, USA, which questions the benefits of drinking low calorie...
Is healthy food more expensive than junk food?
New research into food prices shows that unhealthy options are not always more affordable, although the relative cheapness of soft drinks, refined grains and starchy veg vs healthier alternatives means...
Extruded bran makes better bread: Study
Breads containing extruded bran could help to provide a better quality loaf than its non- extruded counterpart, according to new research.
News in brief
IDFA runs food safety training to help dairy processors with new US regulations
The International Dairy Foods Association (IDFA) is running pathogen control training workshops to help dairy processors comply with the requirements of the Food Safety Modernization Act.
28-Jun-2011
Man-made meat may be just around the corner, say scientists
Facing an ever-increasing population, and a growing demand for meat products, the world’s first in vitro meat may offer the beginning of a new solution to the problem, say researchers....
Geliko notches up double-digit growth for kosher gelatin
The New York-based firm that has spearheaded the commercialization of kosher gelatin is seeing strong double-digit sales growth, but says it has barely scratched the surface of the potential market.
News in brief
Only a third of Americans eat breakfast daily, Kellogg’s survey finds
Only a third (34 percent) of Americans eat breakfast every day, although 54 percent say they would like to, according to a Kellogg Company survey of 14,000 Americans.
Industry slams call for kids’ junk food ad ban
Industry bodies have slammed a call from an influential group of doctors to ban junk food advertising in children’s programming, claiming that it is based on outdated research.
‘Horrifying loss’ of muscle mass should serve as wake-up call, academic
Bed rest studies revealing a “horrifying” loss of muscle mass in older people after just a few days of inactivity should serve as a wake-up call for industry to put...
Nutrition Keys is ‘abuse of trust’: NEJM commentary
The Nutrition Keys front-of-pack labeling system unveiled by the Grocery Manufacturers Association and Food Marketing Institute last year is an industry abuse of trust, claims a new commentary.
27-Jun-2011
Comment
Risk, rationality and that schizophrenic beast called the food industry
If the food industry wants journalists and consumers to get real about risk, then it has to get real too.
Now Health gets FDA GRAS for enzyme-modified stevia
Now Health Group has received a Food and Drug Administration (FDA) letter of no objection that its enzyme-modified organic stevia ingredient is generally recognized as safe (GRAS), the company has...
General Mills on open innovation, product failure and trust
General Mills is throwing more and more resources behind an ‘intellectual outsourcing’ project that has significantly reduced its product fail rate. But gaining the trust of start-ups has not been...
News in brief
Interactive web tool provides foodborne illness cost estimates
The US Department of Agriculture (USDA) has developed an interactive web-based tool to estimate the cost of illness caused by specific foodborne pathogens.
HFCS battle is over from a scientific standpoint, says CRA
Manufacturers are continuing to switch out high fructose corn syrup (HFCS) and promote ‘No HFCS’ products – but there’s no reason to do so from a scientific or consumer behavior...
Low calorie diet may reverse diabetes: Study
A new study has transformed thinking on type 2 diabetes by reporting that an extreme low calorie diet could reverse the condition in just eight weeks.
General Mills tries to tackle browning in chilled dough
General Mills is seeking out new technologies to block or reduce enzymatic browning in chilled dough products such as puff pastries.
24-Jun-2011
How to have your cake and eat it: Sodium reduction made easy
When it comes to potassium bicarbonate, size matters, according to UK firm Kudos Blends, which has come up with a highly innovative solution to sodium reduction for cakes, pancakes...
Canada and EU agree organic equivalency
Canada and the European Union have reached an agreement on equivalency of organic products, in a move expected to significantly boost organic food trade between the two markets.
News in brief
Ecolab gets recognition for reducing carbon footprint
US-based Ecolab Inc. has received an award at the 4th annual World Economic and Environmental Conference in Qingdao, China for its work to reduce carbon emissions and improve carbon efficiency.
Are all protein sources equal for weight management?
The scientific literature supports a role for high protein diets to boost a feeling of fullness and enhance weight loss, but the source of protein – animal or plant –...
Seed waste may be source of new fats: Study
Fat from seed kernel ‘waste products’ could provide the food industry with a new source of edible oils, according to research.
Snacks deliver a quarter of US calorie intake
A quarter of Americans’ daily calories are now consumed as snacks and drinks between meals, according to researchers at last week’s IFT expo in New Orleans.
23-Jun-2011
Cocoa shortage by 2020 unless industry acts now, warns Mars
Confectionery giant Mars predicts a major cocoa shortage by 2020 and reveals harmonization of global cocoa certification programmes to ensure meaningful income hikes for farmers is one of its sustainable...
USDA increases sugar quota (again) on supply pressure
The US Department of Agriculture (USDA) has again increased the 2011 sugar tariff rate quota to relieve supply pressure – a move the Sweetener Users Association has welcomed, while urging further adjustment.
News in brief
Pringles acquisition clears US antitrust review
Diamond Foods has said that it expects its acquisition of Procter & Gamble’s Pringles business to close by the end of the year, after the waiting period for US antitrust...
AAK: If you make palm oil claims you must play by RSPO rules
Food manufacturers are using certified sustainable palm oil in their products – and making claims about it – when they are not members of the Round Table on Sustainable Palm...
National Starch develops ingredient for no-strain Greek yogurt
Corn Products’ National Starch introduced a new tapioca starch ingredient at the IFT expo in New Orleans last week for making thick, creamy, Greek-style yogurt without the need for straining.
Simplicity trend 'is the future': Marketing expert
The convergence of food and supplements combined with other factors such as convenience is driving the move towards simplicity, a trend that is not only here to stay, but also...
22-Jun-2011
Stevia: Moving beyond the ‘holy grail’ hype
Hype about the promise of stevia created inflated expectations – but the market has evolved in response, according to stevia supplier PureCircle’s vice president of global marketing Jason Hecker.
Interview, Jeff Bellairs, General Mills
General Mills: Open innovation will move from one-to-one to ‘many-to-many’
The next generation of open innovation projects will move from one-to-one partnerships to ‘many-to-many’ collaborations involving multiple partners in a bid to bring game-changing new products to market more quickly,...
Digital technologies driving food industry growth
Digital technologies are creating major opportunities for the food industry, according to a new report from PricewaterhouseCooper (PwC) and the Grocery Manufacturers Association (GMA).
Are we on the cusp of a specialty flours mega-trend?
The rise of specialty flours with nutritional and textural functionality is opening doors for food formulators in a range of applications, from bakery to soups, and the potential is impressive,...
Quality of nano toxicity data is ‘not great’, says expert
The limited nature of many toxicity studies into engineered nanoparticles used in the food and dietary supplements industry makes it very difficult to draw firm conclusions about their safety, according...
Cloned meat divides consumers in US and EU
American consumers are more accepting of cloned animal products than their European counterparts, according to new research from Kansas State University.
21-Jun-2011
Certified sustainable palm oil derivatives ‘prohibitively expensive’ in US
It could be years before certified sustainable palm oil (CSPO) derivatives are affordable for most US food manufacturers, although changes to the ‘mass balance’ option for sustainable palm could bring...
New ConAgra system tackles raw flour risks
ConAgra Mills has introduced a new treatment and delivery system for flour intended to mitigate the food safety risks associated with raw flour without affecting gluten functionality.
Dispatches from IFT
Food industry and NASA share mutual goals for enhanced food quality
The food industry and NASA share mutual goals in producing higher quality, more nutritious foods, and lessons learned on both sides could ultimately help feed astronauts on missions to Mars...
FDA outlines strategy for food import safety
The Food and Drug Administration (FDA) has outlined its strategy for ensuring the safety of imported foods in an effort to move away from seizing harmful goods to preventing their...
Gluten powder may boost pasta quality: Study
The addition of gluten powder to pasta made from poor quality flour may lead to greater quality and improved consumer acceptance, says new research.
News in brief
Kraft invests US$3.8m in fight against child malnutrition
Kraft Foods’ Inc. will sponsor a US$3.8m programme in collaboration with Helen Keller International to help families in Indonesia and Bangladesh fight against child malnutrition, the company said last week....
20-Jun-2011
News in brief
Rhodia switches to food-grade bioethanol as solvent for vanillin manufacturing
Vanillin giant Rhodia has switched to using food-grade bio-ethanol as a solvent for manufacturing vanillin and ethyl vanillin in a bid to boost its sustainability credentials and further differentiate itself...
Higher food commodity prices here to stay
High food prices and volatility in commodity markets are here to stay, according to a new report by the Organization for Economic Cooperation and Development (OECD) and the Food and...
Functional foods: How to get more bang for your buck
Consumers want to get their nutrition from a healthy diet, not from popping pills. But why do so many functional foods tick all the right boxes on paper, but fail...
Dow: High oleic canola will hold its own against next generation soy
The next generation of healthier soybean oils are impressive, but they will not blow high oleic canola out of the water, Dow Agrosciences has predicted.
Think sodium not salt to achieve success in product reformulation: Cargill
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application...
17-Jun-2011
Students turning to food science in droves - why now?
Food science student numbers at the University of Massachusetts have tripled in the past five years but food science wasn't always such a popular choice.
New low sodium soy sauce for enhanced flavor in Asian-style entrees
Kikkoman Sales USA introduced a new low-sodium soy sauce at IFT in New Orleans this week, intended to enhance flavor and allow sodium reduction of up to 50 percent in...
Biotech’s big guns gear up for battle of ‘next-generation’ soybean oils
The next generation of soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver,...
Dispatches from IFT
‘Perfect storm’ for adulteration of naturally derived food dyes
There is a perfect storm brewing for increased adulteration of numerous naturally derived food ingredients, and colorants in particular, according to US Pharmacopeia, the standards-setting firm behind the Food Chemicals...
New label to certify gluten-free goods
A new US gluten-free certification aims to meet consumer demand for genuine products that carry the claim, say the groups behind the programme.
16-Jun-2011
Greek yogurt: Beyond the dairy aisle
There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.
Dispatches from IFT
Professor: Stop lecturing the public and reformulate foods Americans actually want to eat
If more energy was expended on improving the nutritional profile of the foods Americans actually want to eat instead of doggedly trying to persuade them to change their eating habits,...
Glanbia develops protein ingredient for creamier frozen yogurt
Glanbia Nutritionals has expanded its OptiSol clean label ingredient range with a new high protein dairy concentrate for creamier fortified frozen yogurts and desserts.
Research project to investigate cysteine-obesity link
People with high levels of the amino acid cysteine have been found to carry between six and ten kilograms more fat than those with lower levels. Now a team of...
15-Jun-2011
Kellogg gets federal warning after Listeria found in cookie plant
Kellogg Co has been censured by the US Food and Drug Administration (FDA) after traces of Listeria monocytogenes were found littered throughout its cookie plant in Georgia.
Communicating solid science key to busting food myths: IFT president
Food manufacturers need to do a better job educating consumers about the solid science that backs the nutrition and safety of their food products, according to IFT president Dr. Robert...
Kraft taps into emotions to take sensory research up a gear
Food manufacturers need to move beyond traditional sensory testing tools if they want to gain a better understanding of what really drives food preference, Kraft has argued.
No link between ADHD and food colouring, but more science needed, says expert
There is no known link between food colouring and attention deficit hyperactivity disorder (ADHD), however wider safety issues remain, says one expert.
14-Jun-2011
Egg replacement is on the rise, says Ingredia Group
Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a...
Dispatches from IFT
Positive results from SDA omega-3 soybean oil trials
Manufacturers of everything from nutrition bars to salad dressings, pasta sauces and margarine are seeing encouraging results using soybean oil developed by Monsanto and Solae rich in the omega-3 fatty...
Special Edition: Functional Food Trends
Leatherhead: Japan lead under threat in global €16.75bn functional foods market
The birthplace of functional foods, Japan, continues to be the world’s most robust with 38.4% of a global functional food market of $24.22bn (€16.75bn), according to a Leatherhead report utilising...
Whey protein may aid low-fat yoghurt formulation: Study
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
News in brief
PepsiCo announces mid-calorie cola trial for US market
PepsiCo is planning to trial a new mid-calorie cola drink with 60 per cent less sugar in the US this summer.
13-Jun-2011
As it happens: IFT 2011 news
IFT 2011: The IFT annual meeting and food expo in New Orleans is upon us, and the twittersphere is already buzzing with news and personal insights: Stay updated with FoodNavigator-USA.com.
Special edition - Functional food trends
US Functional food market up 31% since 2006, says new report
The functional food market in the US has grown 31 percent since 2006, with beverages leading the charge, according to a new report from Leatherhead Food Research.
IFT keynote: Galileo is turning in his grave. But is Matt Damon the answer?
If food scientists really want to stop the ‘lunatic fringe’ from hi-jacking the debate on topics from nanotechnology and irradiation to GM, they should stop wringing their hands and blaming...
Comment
FDA's enforcement deserves loud applause
A flurry of seizures, criminal charges, and warning letters shows that FDA is increasing it enforcement of dietary supplement regulations. Good for FDA and good for industry!
Taurine may inhibit acrylamide formation: Study
Taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from China.
MyPlate poll verdict: It's good, but don't crack open the Champagne just yet ...
It’s attracted almost as many column inches as Congressman Weiner's - er appendage -, and is already being hailed as a monumental improvement on the unfortunate MyPyramid.
10-Jun-2011
New natural alternative preservative for cottage cheese
A new cottage cheese preservative from Danisco offers manufacturers a natural alternative to its chemical predecessor, says the firm.
Meet FoodNavigator-USA.com at IFT2011
The IFT Annual Meeting & Food Expo is upon us: The New Orleans Morial Convention Center will open its doors tomorrow to welcome attendees and exhibitors, and FoodNavigator-USA will be...
Fish enzymes show potential to boost dairy flavors: Study
Enzymes from salmon and hoki may enhance the flavor profile of dairy products, like specialty cheeses, suggests a study from Canada and New Zealand.
News in brief
‘Frenzied lifestyles’ prompt US consumers to snack more than ever, report
US consumers are snacking more than ever, thanks to less frequent restaurant dining, “frenzied lifestyles” that encourage on-the-go eating and a tendency to replace meals with several smaller snacks, according...
Launches on ethical platform have almost doubled since 2008
The percentage of new foods and drinks launched with an ‘ethical positioning’ has almost doubled since 2008, despite the premium price tag often attached to these products, according to Innova...
FDA on nanotechnology: Size matters, but it's not everything ...
The Food and Drug Administration (FDA) will take size and functionality into account when it considers whether a product contains nanomaterials or involves nanotechnology, according to a new draft guidance...
09-Jun-2011
US and Latin America markets target of new stevia-based chocolate
Leading pod-to-pallet chocolate supplier, Barry Callebaut, is targeting manufacturers in the Americas with a stevia-based dark chocolate for use in multiple applications, including moulding, enrobing and inclusions.
News in brief
Cargill opens innovation center in Brazil
Cargill has opened a new 20,000 square meter innovation center in Brazil, which includes laboratories for flavors, application development and sensory analysis.
Meatless Monday campaign reaches more than half of America
Awareness of the ‘Meatless Monday’ campaign has reached more than half of Americans, according to an online tracking survey conducted by FGI Research.
“High-quality” protein demand set to boom: Report
The rise of protein as a nutrient that can assist weight management will drive the quality protein market to new heights, according to a new report.
GOED: US food manufacturers want clarity on omega-3 DRIs
Global omega-3 EPA and DHA organization GOED has heard positive signs that if and when a new Institute of Medicine (IOM) dietary reference intake (DRI) project is commissioned in the...
CDC reports no progress on salmonella in 15 years
The incidence of salmonella has not decreased in 15 years – and has increased by 10 percent in recent years, according to a new report from the Centers for Disease...
08-Jun-2011
What’s hot in dairy? From rBST-free to water-buffalo milk
US consumers are increasingly equating health and wellness in dairy with high-quality, local or more ‘natural’ products rather than low-fat products per se, according to market researchers at The Hartman...
News in brief
DuPont takeover prompts resignation of Danisco top brass
Danisco chief executive officer Tom Knutzen and chief financial officer Soren Bjerre-Nielsen have resigned their posts in the wake of DuPont’s €4.44bn takeover that was finalised last month.
Bell Flavors warehouse acquisition to aid long-term expansion
Bell Flavors and Fragrances has acquired an 85,000 square foot warehouse adjacent to its corporate headquarters in Northbrook, Illinois, which it says is logistically well-placed for long-term business expansion.
PureCircle introduces flavor modifier for sweetness enhancement
Stevia supplier PureCircle has developed a natural flavor modifier that enhances the sweetness of stevia, sugar and high fructose corn syrup (HFCS) to allow larger calorie reductions, the company has...
Chengdu Wagott to more than double stevia capacity
Botanical extract manufacturer Chengdu Wagott is to open its second stevia facility in China, which it says will boost its Reb A capacity from 200 tons per year to 500 tons.
FAO says food prices stuck at “stubbornly high levels”
Crop production may be rising but not enough to bring down high and volatile agricultural commodity prices this year, according to the latest analysis from the FAO.
07-Jun-2011
Solbar seeks to strengthen position in US health and nutrition market
Israeli soy ingredients company Solbar is looking to expand its presence in the United States, where it sees particular opportunities for non-GM and hexane-free protein isolates in the health and...
Ganeden: Food licensing business to 'more than double' in 2011
The Ohio-based company behind an ultra-resilient strain of bacteria capable of taking probiotics into completely new territory predicts its food and beverage licensing business will more than double in size...
Scientists claim ‘serendipitous’ discovery of bitterness blocking compound
Scientists from Monell Chemical Senses Center and Integral Molecular in Philadelphia claim to have discovered a compound that works to inhibit bitterness, in a study published in the online journal...
Coca-Cola VitaminWater class action to go to mediation
A class action lawsuit brought against Coca-Cola by advocacy group The Center for Science in the Public Interest (CSPI) over Coke’s VitaminWater range is set to go to mediation, FoodNavigator-USA...
Comax Flavors targets energy drinks with natural flavor range
Comax Flavors has introduced a range of new natural flavors specifically designed for use in energy drinks, the company has said.
06-Jun-2011
Rate MyPlate. Give us your verdict on USDA's new food icon
It makes more sense than a striped pyramid with a stick man running up the side, but does USDA's new food icon tick all the right boxes? Tell us what...
Herbamed seeks a bite of US nutrition bar market
Herbamed has launched a new consumer functional food brand called Nutravida, and has plans to take its heart health nutrition bars to the United States, the company said at a...
E. coli outbreak ‘has not affected the US food supply’, says FDA
In an exceptional move, the US Food and Drug Administration (FDA) has issued a statement on the E. coli outbreak gripping Europe, telling American consumers that they do not need...
Hawaiian health department warns against sugary drinks
The Hawaiian health department has launched a campaign to discourage consumption of sugary beverages, which it claims is strongly correlated with obesity.
From pyramid to plate: Evolution of USDA's food guides
On June 2nd, the USDA replaced the food pyramid with a plate. We look back at the use of diagrams to display food guidelines, from the Basic 7 of 1943...
News in brief
Olam merges spices, tomatoes and vegetable ingredient units
Olam International has merged its spice, vegetable ingredient and industrial tomato businesses into one unit called Olam Spices & Vegetable Ingredients, the company has said.
First UTZ cocoa shipment in US, sustainable cocoa boom expected
Cargill has received the first ever shipment of UTZ cocoa in North America, a move which will be followed by other sustainable cocoa developments in the region, said the certifying...
Study finds answer lies in glutamate for tastier low salt soups
Calcium di-glutamate (CDG) could be used make soups with reduced salt levels more palatable, claims new research.
03-Jun-2011
MyPlate: Fruit, veg, grains, dairy – and protein?
One thing pretty much everyone appears to agree on is that a plate makes more sense than a pyramid if its aim is to help people work out what to...
Review highlights genetic variations in sweet taste
Better understanding of the genetic factors behind the considerable variation in sweet taste perception and preferences may help to create foods that are better accepted by consumers, say scientists.
News in brief
Firms should review insurance cover in wake of FSMA, say lawyers
Food manufacturers should review insurance policies to ensure they have adequate cover in the event of a product recall as new food safety legislation comes into force, lawyers have warned.
02-Jun-2011
Omega-3 in food & drink set to ‘boom’, says Packaged Facts
US retail sales of food and drink products making omega-3 claims shot up 11 percent in 2010 to approach the $4bn mark and are predicted to be worth almost $7bn...
Healthy eating made simple: Goodbye MyPyramid. Hello MyPlate ...
The US Department of Agriculture (USDA) has ditched its MyPyramid food icon and replaced it with a plate in a bid to make it easier for Americans to work out...
01-Jun-2011
‘Healthy blood sugar’ more meaningful than 'glycemic index'
Consumers and food manufacturers alike remain confused about the concept of the ‘glycemic index (GI)’ and ‘glycemic load (GL)’, according to National Starch, which is urging both parties to think...
Soy may boost texture of microwave dough products
Substituting wheat with soy in microwavable pocket-type dough products may improve the food’s texture and reduce the detrimental effects of microwave cooking, suggests a new study.
Major cereal firm turns to Dow for palm-oil replacement
Dow Agrosciences is confident sales volumes of its omega-9 mono-unsaturate-rich oils will triple in the next two-to-three years as manufacturers making everything from breakfast cereal to microwave popcorn try to...
60-second interview: Pat Conroy, Deloitte
Deloitte: Kraft/Cadbury deal will stimulate more M&A
Food and drink M&A activity is predicted to pick up this year, but who’s selling, who’s buying, and what is top of the shopping list? Elaine Watson caught up with...
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