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International Flavors and Fragrances reports an increase in turnover and reiterates predictions for future growth, although fragrance sales continue to disappoint.
PepsiCo is whipping up a storm in the beverage industry as it raises the stakes against its old rival Coca-Cola with the launch of a new natural sweetener from the...
In the third of a four part series on natural colors, FoodNavigator looks at the regulatory situation in the US and Europe and the challenges this poses for food manufacturers...
The organic trend appears to have reached a plateau as consumer interest is waning and attention turns to other food categories such as fresh, local and fair trade, a new...
SunOpta is catching up on filing its financial results and has announced a rise in profits in the first quarter of this year despite hefty professional fees relating to its...
In the second of a four part series on natural colours, FoodNavigator looks at challenges in finding colours that work in formulations – and ensuring the supply chain is secure...
Nutrition-based standards are needed for marketing food to children, which continues to be a billion dollar business despite progress in curbing the practice, says a new report.
The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?
Senomyx is focusing on the development of a sucrose enhancer that could be used in low-calorie products to half the sucrose content without compromising on sweetness.
FMC Corporation has strengthened its hold in the hydrocolloid market and entered into an agreement to acquire CoLiving Food Ingredients, based in Guangzhou, China to serve the rapidly growing dairy...
Parents in the US are increasingly demanding healthy products for children in a market that is worth an estimated $65bn a year, according to a new report from Packaged Facts.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
Rumour, according to the Romans, is a feathered beast with a myriad eyes and tongues. Last week she went bristling through the Danish business pages, spreading the news that Danisco...
A gene associated with obesity works by modifying appetite so that it is less likely to be “switched off” by eating, a new study suggests.
ChromaDex has licensed the technology to manufacture compounds found in super fruits using fermentation, which will allow for in-depth research on health benefits and may open up a new, stable...
Cargill has patented new taste technology which it claims will lead to flavor ingredient discoveries by allowing it to look at the interaction between different taste sensations.
A new study has suggested that the number one way to reduce energy use by US food production and supply systems is for Americans to curb their excessive eating habits.
Lipid Nutrition has confirmed its Clarinol conjugated linolenic acid ingredient has received approval by the US regulator to be used as an ingredient in certain foods and beverages in...
Fat build-up from fructose consumption may be greater than what occurs when we eat other types of sugars, such as glucose and sucrose, according to a new study.
A new study has found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm,...
There are signs of a US revival of cake-flavored dairy products with the launch of a range of new yogurts, following on from a trend which peaked in Europe a...
As the perception of health and taste benefits from organic produce drives sales across all demographics, opportunities are arising in every sector of the food industry.
Corn Products International and Bunge have demonstrated their potential as a combined force ahead of their merger as both report strong financial results for the second quarter of this year.
The American Dietetic Association (ADA) has said that a food-based approach to receiving adequate fatty acid levels is recommended, but careful supplementation is a feasible alternative if dietary intake...
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great...
Profits have plunged for the Canadian natural ingredients company SunOpta which has just announced its delayed 2007 financial results after over-valuation of its berry stocks.
The need to replace trans fats in food and beverages has spurred innovations within the industry, from new products to oilseed crop development, a new report said.
Sara Lee has changed its whole grain claim on its white bread following a settlement agreement with an advocacy group, demonstrating the current sensitivity surrounding health claims.
Consuming goji berry juice for two weeks increases feelings of general well-being and improves gastrointestinal functions, according to a new industry-sponsored clinical trial.
The number of Americans who are obese has increased by nearly two percent in two years and people need to cut down on high calorie foods and sugary drinks, according...
Cargill has introduced new flavor technology to capture consistent flavors in food and beverages which is said to be safer for food manufacturers to use than liquid alternatives.
The issue of whether high fructose corn syrup (HFCS) may be considered natural or not has been an issue of hot debate in recent months.
A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Food processers and manufacturers with tomato-based products are expected to feel the impact of a salmonella outbreak that has infected more than 1,200 people in the US.
The news that all-American brewer Anheuser-Busch is to be sold to Belgium’s InBev for $52bn has made sports bar patrons across the US weep into their Budweisers. But the idea...
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
Advances in the field of genetic engineering may produce plants with little or no allergens, but there are limits to this approach, say Australian researchers.
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
Maxx Performance has put the focus on bakery to deliver microencapsulated caffeine, with products aimed at improving memory and performance but without impacting taste or flavour.
A disease that can wipeout citrus crops is adding to the woes of an industry that has seen price hikes and supply shortages over recent years.
Probiotic bacteria may reduce the occurrence of gut complications in premature infants, suggests new research with piglets.
Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.
Cargill will demonstrate the performance of both current and future canola varieties at its new research and production centre for specialty canola oils when it opens in November.
The flavor company AM Todd has introduced two new citrus products which it has developed in response to lemon oil shortages and price increases.
Fats and oils supplier ADM Pura steps up solutions for bakers, opening a new R&D test bakery at its production site in Purfleet, Essex to look into reformulation and novel...
The role of yeast in reducing acrylamide in bread, biscuit, and cracker doughs may be underappreciated, suggests a new study from the UK.
Launches over the last month include natural flavours for confectionery from Wild, an egg substitute from Advanced Food Systems to help save costs, and a new natural emulsifier from National...
Ingredients companies may look to more consistent sources of citrus fruit outside of the US to compensate for Mother Nature, according to Blake Anderson, president of Symrise's North America flavor...
Imperial Sugar has laid out $4m to increase its stake in the Wholesome Sweeteners joint venture, a move that recognises opportunities in the organic sweetener sector.
A new dry blending company has been formed in the US to create custom blends for use in dairy products, bakery and other food that it claims will offer cost...
Consuming peanuts and peanut products during pregnancy may raise the infant's risk of developing asthma by about 50 per cent, suggests new research from The Netherlands.
July started with IFT in New Orleans - always a time for innovation. The highlights of this month's science have been novel encapsulation and controlled release, and getting more from...
The prescribing of statins for eight years-olds is tantamount to saying that food and diet have failed, and that children are incapable of changing their eating habits and lifestyle.
Symrise has expanded its site in Mexico City to drive growth in what it describes as one of the most important soft-drink markets in the world.
Appointments over the last month include a new chief research and development officer at Unilever and a sales director for Niutang UK, while the Grocery Manufacturers Association is looking for...
A healthy lifestyle should include low-fat dairy products to lower the risk of cardiovascular disease (CVD) associated with poor kidney function, suggests new research from the US.
The majority of food items aimed specifically at children have poor nutritional content and yet many of these products continue to make positive healthy claims on the label, a new...
How IFT members are helping to fight poverty in and around the food expo's host city of New Orleans.
Cardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods.
Frozen novelties are providing opportunities for growth in a mature ice cream market where there is little room for maneuver, according to a new report from Mintel.
A new fiber product that is taken from the same plant used to make tequila has been launched by the functional food ingredients company GTC Nutrition.
The potent antioxidant activity of pigments from beet and cactus pears may be the key to their potential, suggests a new review from Brazil.
DD Williamson has launched a purple sweet potato colorant as it expands its naturally-derived colors portfolio.
Weight-conscious consumers often opt for mini-versions of snacks and treats to stay trim, but it might actually have the opposite effect, say scientists.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting...
Addressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it.
Sweet and savory ingredients are being blended together to create one flavor that caters for a more adventurous consumer, according to Bell Flavors & Fragrances.
Protein hydrolysates from Pacific whiting, an abundant and under-utilised fish, produced better foams than bovine serum albumin, says new research from Mexico.
Retailers are relying on food manufacturers to come up with new product developments to help address consumer demands during challenging economic times, according to a new report.
Anheuser-Busch is suing Belgian brewer InBev for allegedly misleading its shareholders over its mooted $46.3bn takeover bid.
The 'fake' hoodia battle between supplier Stryka Botanics and customer Certified Natural Laboratories has moved up a notch, after Stryka filed papers that it says will have the lawsuit thrown...
It is highly likely that the source of the recent salmonella outbreak linked to raw tomatoes will not be traceable, claims the US Center for Food Safety and Applied Nutrition.
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.
Solae surveys the market for soy-based products and responds to the challenge of making them taste good.
A flavor company says it has improved its pear and strawberry products to give them a more natural fruit taste to meet the demand in the US for natural foods...
Cargill has opened a new innovation center for snack and cereal products which it says will help food manufacturers create new products that drive sales growth.
Cognis has launched another ingredient in its lutein ester line, which the firm is positioning for the beauty from within market.
Using sugar beet pectin to coat proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.
High fructose corn syrup may be labeled natural when synthetic fixing agents do not come into contact with it during manufacturing, said the Food and Drug Administration (FDA), fuelling further...
Land O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products.
The 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile.
National Starch has introduced an organic beverage ingredient into the US and Canadian market that it describes as "nature's perfect emulsifier" and hopes will rival gum arabic.
A growing variety of enhanced soybeans and soybean oils becoming available to food manufactures could increase consumer demand for soy products, according to a new study.
Ingredients maker Kyowa Hakko has announced a new partnership with US-based Austin Chemical Company to market and sell its Sustamine product in North America.
Increasing demand for gelatine, coupled with consumer concerns over the mammalian variety, may open the door for fish gelatine to fill the gap for food formulators, says a new review.
Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.
Knife crime, obesity and skiffle music. Out of all the evils currently threatening the welfare of Western teenagers, recent US headlines finger the main culprit as the caffeinated alcoholic beverage.
The corn and soybean harvest in the Midwest is expected to be down by about two percent this year because of damage to crops caused by flooding, according to US...
Consumption of soy products like tofu may raise the risk of dementia, according to a new study from Britain and Indonesia.
The US honey crop is expected to see a significant improvement this year following a dismal performance in 2007, according to a spokesman for Sue Bee Honey.
Chewable probiotic supplements are emerging as an area of potential in the industry, as manufacturers broaden their scope into new categories, according to a major ingredients firm.
Ingredients group Givaudan says it is making use of in-depth knowledge on consumer preferences to drive innovation in the field of vanilla ingredient supply and taste profiles.
Barry Callebaut today opened its first innovation center in the US to focus on the development of new chocolate products meeting the preferences of American consumers.
Olam and Wilmar have entered a joint venture to acquire a 20 per cent stake in PureCircle in a partnership aimed at strengthening the supply chain and increasing sales of...
UK sweetener group Tate & Lyle reduces risk to earnings from today's volatile commodity markets, announcing the sale of its international sugar trading operations to US oilseed giant Bunge.
For the first of a new series to air reader views on controversial topics affecting the food industry, FoodNavigator is seeking comments on whether or not the sweetener high fructose...
National Starch has identified a range of different crispy and crunchy textures for crackers and snacks to help food manufacturers meet consumer demand for gourmet, indulgent and healthy products.
Ingredients group Blue California says it expects to obtain self-affirmed generally regarded as safe (GRAS) approval for its stevia-derived sweetener compound by next month.
This week, Flower Foods bakery continues its geographical expansion plans with its acquisition of ButterKrust bakery, and Kellogg acquires a major Chinese cookie company.
Frozen sauce pellets are feeding a demand for convenience foods that consumers can just throw into a frying pan from the freezer, according to Kevin Delahunt of Sargento Foods Inc.
Bunge North America has been awarded the 2008 IFT Food Expo Innovation Award for its trans fats reduction solutions.
Nutrinova is looking to move into the ready-to-drink tea market as the popularity of carbonated beverages such as energy drinks dies down, according to one of its food technology specialists.
Opportunities for global food players will flourish for products squarely positioned to beat the obesity phenomenon with the consumer staples market set to reach $1.4 trillion in expected revenues by 2012.
The controlled release of food ingredients, like bioactive compounds and flavours, is far behind the pharmaceutical world, but the balance is slowly being redressed.
SAFC has obtained Halal certification for 200 more of its raw materials for flavours to its range, bringing the total offering to 550 and acting as a platform for sales...
The Organic Trade Association (OTA) and the International Dairy Foods Association (IDFA) are fighting against the State of Ohio for its new regulations regarding growth hormone labeling.
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