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

US and Mexico announce sweetener free trade deal

The US and Mexico have concluded an agreement under which access will be granted for US high fructose corn syrup exports to Mexico, a move that begins to address the decade long dispute between the two countries.

FDA accused of scant monitoring of deceptive food labeling

The nation's Food and Drug Administration (FDA) has been accused of misleading Congress by ignoring the enforcement of key regulatory provisions intended to provide accurate food labeling.

Could spices and spicy foods help in obesity struggle?

Spices have benefits beyond giving flavour to foods and drinks, say scientists from Holland and Canada, and could be considered as 'functional' ingredients in the struggle against obesity.

Lifeway swallows organic kefir competitor

Lifeway Foods is acquiring Helios Nutrition, its main competitor in cultured dairy beverages in a bid to increase its organic presence and reinforce its position at the top of the sector.

National Uniformity for Food Act

Cereal maker sued for acrylamide under Californian law

An Ohio-based cereal manufacturer is to face a lawsuit under California's Proposition 65 because its cereal product contains acrylamide, even though the US Food and Drug Administration (FDA) does not require warning labels on acrylamide-containing foods.

Bunge profits hit by Brazilian disruptions

Leading oilseed processor Bunge has reported a sharp fall in second quarter profit after farmer protests in Brazil caused a significant disruption in the company's business.

Omega-3, heart health evidence is strong, says review

Omega-3s from oily fish and supplements can reduce the risk of cardiac and sudden death, and possibly stroke, says a new review from the US.

National Uniformity for Food Act

Senate hears support and opposition for proposed bill

Senators and prominent industry figures yesterday addressed a Senate committee on the National Uniformity for Food Act, expressing both support and contempt for a bill that could standardize food safety requirements and warning labels throughout the US.

Sensitive taste buds turn kids off veggies, says study

Kids who are overly sensitive to bitter tastes, caused by genetic variations, are more likely to eat less vegetables, says a study from the US.

David Michael, SPI join forces to promote ice cream sugar replacement

Flavor firm David Michael and SPI Polyols have entered into a partnership to promote a maltitol syrup designed for use in reduced sugar ice creams.

Frozen foods need upscaling to drive market growth, says report

Frozen food manufacturers should focus on higher-quality, better-for-you options in order to boost the performance of the slow-growing category, which is increasingly threatened by fresh foods, says a new report.

Corn Products posts strong results for second quarter

Corn Products International has reported good second quarter results, with a strong performance from the company's North American operations offsetting a decline in its South American business.

More carotenoids from warmer watermelon, says study

The quantity of carotenoids from watermelon, particularly lycopene and beta-carotene, increases if stored at room temperature, says a study from US Department of Agriculture researchers.

Orange pulp ingredient targets fat reduction, moisture management

An ingredient made from orange pulp claims to allow food manufacturers to slash up to half of the fat in their products, while also acting as a moisture management tool in a number of formulations, including baked goods, salad dressings and meat products.

Could olive waste boost lard's health image?

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.

Blue California innovation for more lutein uses

Blue California is introducing a new, water-soluble form of Biolut lutein made possible by microencapsulation technology, which extends the uses of the company's branded ingredient to chewable, effervescent and uncoated supplements, foods, beverages and cosmetic products.

Family meals remain top priority, reveals survey

Family meals remain a top priority for Americans, despite today's hectic lifestyles, according to a new survey.

Weekly comment

Vanity fayre: cosmetic foods are not nutraceuticals

Functional foods are generally defined as products imbued with additional nutrients with health-promoting properties. But the industry needs to be wary of foods that present no actual health benefit from piggy-backing on the popularity of the category and watering down its reputation.

Nickelodeon characters prepare to entice kids to fruit and veg

Leading kids' entertainment brand Nickelodeon is to team up with a number of US food firms to roll out new children-friendly fruit and vegetable products featuring some of its popular cartoon characters.

Antioxidants linked to slower vision loss

The antioxidants vitamin E and alpha-lipoic acid slowed the loss of sight from retinitis pigmentosa in mouse models - yet more evidence linking antioxidants to improved eye health.

FDA publishes consumer article on sweetener safety

Artificial sweeteners have received a strong endorsement this month from the US government, which has published a fact sheet on sugar substitutes that reconfirms its position on their safety.

Scientists crack down on global impact of food borne pathogens

Scientists from around the world have been meeting in Germany this week to set research priorities on a broad range of zoonoses - food borne diseases that are transmissible from animals to humans.

'Sweet tooth' could lead to more fruit, less obesity

The sweet tooth hypothesis, that people who prefer sweets eat more fruit, could be used to develop strategies to boost fruit and veg intake and tackle obesity, suggests fundamental research from France and the US.

Overweight teens more likely to die early, says study

People who are overweight as teenagers run a higher risk of dying young, according to a new study, which stresses the importance of healthy eating habits in US children.

Antimicrobial market boosted by processing trends

The introduction of novel and value-added products and additive free foods is boosting the use of antimicrobials in almost all food processing segments, according to a new report.

Food companies target children online

Eight out of the world's top 10 food brands now target children through online marketing, prompting a discussion into current self-regulatory guidelines.

Consumer trend focus

Consumers want 'familiar' new products, says market researcher

Whatever consumers say they are doing when it comes to making food choices, their actual eating habits reveal something very different, according to industry expert Harry Balzer.

USDA releases supermarket brochure to back up MyPyramid

The US government has released a reader-friendly brochure designed to back up the MyPyramid nutritional guidelines, in the hope that this will allow the guidelines to become accessible to a wider range of consumers.

HortResearch develops antioxidant-rich red-fleshed apple

HortResearch has developed an antioxidant-rich red-fleshed apple that promises to lend to a wide variety of applications in functional beverages, as well as novel marketing potential for formulators.

Health Canada approves Beneo Inulin as dietary fiber

Health Canada has approved Orafti's Beneo inulin as a dietary fiber, allowing manufacturers to advertise higher fiber content on food labels and opening the way for other brands to seek go-ahead.

Wild Oats launches nationwide initiative to promote local produce

Natural and organic food chain Wild Oats has set up a program that will promote locally grown organic products in all its stores throughout North America.

Cargill launches low fat, high protein soy flour

Cargill Texturising Solutions has launched Prolia, a defatted soy flour designed to provide cost and functional advantages to manufacturers.

Consumer trend focus

NMI pinpoints consumer segments driving healthy food sales

The market for healthy foods is being driven by two highly active consumer segments, suggesting that consumers increasingly make choices based on brand value as well as nutrition content, according to a new report.

Weekly Comment

Sex, pills and bad information

The Internet is offering a wealth of information to more and more people, but also an avenue for irresponsible businesses to exploit consumer health concerns.

US patents target costly cereal disease

The US government has patented varieties of yeast and bacteria found naturally on wheat heads, as a way to control a costly disease of cereal crops worldwide.

Healthy snacks grow at expense of less healthy options, report

The general trend towards healthier eating has resulted in American consumers turning away from carefree snacks, and opting instead for healthier products, according to Snack Food Trends in the US, a new report by Packaged Facts.

UK scientists lift lid on how taste and aroma works

Nottingham University researchers have reported improvements to the method of functional magnetic resonance imaging (fMRI) of the brain to give scientists a more "natural" insight into the perception of taste and aroma.

Childhood obesity is major problem, say most Americans

A growing number of US adults consider childhood obesity to be a major problem, but most do not believe that the food industry is to blame through its marketing and advertising, according to a new survey.

Nestlé to build new US beverage factory

Swiss food giant Nestlé has announced plans to open a $359m (€281.9m) factory and distribution centre in Indianapolis, to cater for rising demand for its ready-to-drink beverages.

Organic meat market growth sparks supply shortage

With demand for organic foods continuing to strengthenacross the globe, organic meat supply shortages and price hikes are expected to continue, according to a new report.

New carrageenan technology eliminates gelatin, cuts costs

PL Thomas has launched a new carrageenan product designed for use in gel sets, which claims to cut costs in half and eliminate the need for gelatin or locust bean gum.

Fat, calories remain top consumer concerns, reveals survey

Fat and calorie content remain at the top of the list when it comes to checking food labels, according to a recent poll, which reveals that although most consumers check labels they are still likely to purchase 'unhealthy' products.

Taste, aroma perception influenced by familiarity, says study

Being familiar with certain foods can impact on food acceptance and relates to the perception of taste, odour and aroma, say researchers from Nestlé.

Fruit genetics set to create new natural flavours

A vast bank of fruit genes identified by researchers in New Zealand is set to give rise to new nature-identical flavours for use by food makers.

Kellogg seeking acquisitions in Asia

Kellogg, the world's biggest breakfast cereal maker, is in talks to buy a Chinese food company as part of its plans to boost sales in Asia, according to a report.

Schwarzenegger to address school nutrition experts

California Governor Arnold Schwarzenegger is to address the nation's nutrition professionals on the strengthening of school nutrition programs at the annual National Conference of the School Nutrition Association due to take place next week in Los Angeles.

Flavor firm uses nanotechnology for new ingredient solutions

Blue Pacific Flavors has entered into an exclusive partnership with nano processing firm MicroFluides, a move the company says will allow it to create new food solutions that combine the science of taste receptor technology and nano process engineered food ingredients.

Citric acid, glycine addition could cut acrylamide, keep flavour

Addition of citric acid and glycine could reduce the formation of acrylamide, but not affect flavour, suggests a model study from the UK.

'Bad eaters' to blame for obesity, not 'bad foods', says TV host

There are no obesity-causing bad foods, only bad eaters, according to the celebrated host of the Food Network's "Good Eats" and "Iron Chef America" Alton Brown.

Weekly comment

Organic food is selfish

The rise of organic food is a knee-jerk reaction to consumer health fears, and threatens to unhelpfully steer us away from improving the quality of food generally.

Gluten-free market set to boom, says report

The US gluten-free market has soared in recent years, according to a new report, and is likely to receive another significant boost as the nation's mega food firms jump on the bandwagon after the FDA definition of 'gluten-free' is established in 2008.

Consumer trend focus

AC Nielsen examines global purchasing differences

Consumers around the world all agree that health is their major concern, but purchase behavior varies widely in different countries, according to a global, top-line survey conducted in around 40 markets.

Low-fat dairy linked to lower diabetes risk in women

A diet rich in low fat dairy could cut the risk of type-2 diabetes for women by over 20 per cent, says a new study from Harvard.

Mitsui expands into ingredients with new acquisition

International food giant Mitsui is to acquire fruit ingredient firm Hartog, in a move designed to strengthen its newly created ingredients division, it emerged last week.

IR could boost flavour perception understanding

New technology has ramifications for food formulators as Japanese scientists are pioneering the use of functional near-infrared spectroscopy (fNIRS) to monitor brain responses to flavour.

IFT addresses food safety concerns

Limited recourses when it comes to monitoring food safety could pose a threat to public health, while some consumers also put themselves at risk through the food choices they make, according to scientists who spoke at the IFT in Orlando last week.

USDA Organic seal grows with market, OTA survey

As sales of organic goods continue to rise, food and beverage manufacturers are increasingly turning to the US Department of Agriculture (USDA) Organic seal as a mark of approval, according to the nation's Organic Trade Association (OTA).

Scientists make nano-organogels for food

Fundamental research from the US suggests that an enzyme could convert sugars in the presence of olive oil to form 'nano organogels' - potentially leading to novel delivery systems for food preservatives, flavours, and bioactive functional ingredients.

Fair trade vanilla answers consumer call for social responsibility

A fair trade certified pure vanilla is due to hit the US market, as a collaboration between flavor firm David Michael and fair trade certifier TransFair USA taps into the growing consumer interest in social responsibility.

Study supports vitamin D fortification of bread

Bakery manufacturers could soon find themselves obliged to fortify bread with vitamin D, following the results of a new study.

Weekly Comment

Cadbury's mistake

Chocolate has a nice feeling to it - tasty, fun, luxurious and slightly sinful. This is comfort food, accessible to all and epitomised in the recent film, Charlie and the Chocolate Factory.

Sweetener safety major concern for most Americans, report

Almost two thirds of Americans are concerned about the safety of artificial sweeteners, a factor that could potentially impact the expected continued growth of the sugar-free market, according to a new Mintel report.

Custom turns functional after Kerry acquisition

Bakery ingredient firm Custom Industries was showcasing its products in 'functional' baked goods for the first time last week at the IFT show in Orlando, demonstrating the change in direction the company has taken since its recent acquisition by ingredients giant Kerry Foods.

MGPI to start production of new fibre enhancer

MGP Ingredients is set to start full production of its fibre enhancement product FiberRite RW, which has so far been available in limited supply during a period of market testing, said the firm.

Sweet, fat taste preference equal in men and women, suggests study

The preference of fat or sweet foods amongst obese adults is equal, and more related to personality type and eating behaviour than gender, suggests new research from Sweden.