Breaking News on Food & Beverage Development - North America

Global divide over natural color regulation

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 and ingredients companies.

IFF results suffer from weak fragrance sales

International Flavors and Fragrances reports an increase in turnover and reiterates predictions for future growth, although fragrance sales continue to disappoint.

PepsiCo sparks stevia wars with Coca-Cola

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 stevia plant.

Exclusive interview

Nurturing the next generation of food scientists

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?

Special edition: Natural colours

Sourcing natural colours is no easy feat

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 once a source has been identified.

FTC calls for nutrition standards for food marketed at kids

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.

SunOpta announces profits for first quarter

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 berry division write-down.

Organic market shows signs of a slowdown

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 report claims.

Special edition: Natural colours

Natural colours catching up with synthetic

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.

Health trend strong in the kids and tweens market

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.

FMC announces latest hydrocolloid acquisition

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 market there.

Senomyx seeks to halve sucrose content

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.

Weekly comment

Can we believe the Danisco – Apax rumours?

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 could be bought by a private equity firm.

New taste technology to drive flavor innovation

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.

Obesity gene disrupts appetite signals

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.

License opens route to fruit antioxidants through fermentation

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 source of natural pigments.

CLA achieves US approval for use in foods

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 that country, a move that comes as the firm continues to anticipate the equivalent approval in the EU market.

Fructose again linked to fat build-up: study

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.

Eat less to use less fossil fuel, researchers suggest

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.

Food better than supplements for omega-3, says ADA

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 falls short.

CPI in great shape pending Bunge merger

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.

Cake flavored yogurt back in favor

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 few years ago.

Study links low sperm with high soy consumption

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, particularly if they are overweight or obese.

Prospects flourish within organic industry: expert

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.

Resistant starch raises fibre in gluten-free bread: study

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 impact on rheological properties.

Disappearance of trans fats drives innovation

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.

SunOpta profits shaken after troubled year

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.

Goji berry juice improves energy, happiness: study

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.

Organic nutritional advantages questioned again

A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.

Hot topic

HFCS – natural or not? Your views

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.

Health trend continues as obesity rates rise

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 to a new report.

Technology to extend flavor shelf-life

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.

Sara Lee clarifies whole grain claim

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.

Oyster-friendly microalgae may colour food blue-green

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.

Weekly comment

Budweiser to be Belgian? Big deal

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 that an American firm must remain American for all time runs counter to the world of global commerce.

Allergen-free GM plants may boost food safety: experts

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.

Established market player to snap up National Starch

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.

Industry fall-out from salmonella link to tomatoes

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.

Grape fibre boosts shelf-life and taste for fish: study

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.

Early probiotic consumption stops gut problems: study

Probiotic bacteria may reduce the occurrence of gut complications in premature infants, suggests new research with piglets.

Nervous citrus industry faces new woes

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.

Bakery products developed as caffeine carriers

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.

Flavor enhancer to reduce costs and salt

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.

Ingredients round up: refreshing sweets and cost cutting alternatives

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 Starch.

Yeast the key for low-acrylamide bakery: study

The role of yeast in reducing acrylamide in bread, biscuit, and cracker doughs may be underappreciated, suggests a new study from the UK.

Saturated fat solutions for bakers speared at new ADM baking facility

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 fats.

Center to showcase canola performance

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.

Oil extenders designed to cut lemon costs

The flavor company AM Todd has introduced two new citrus products which it has developed in response to lemon oil shortages and price increases.

Imperial Sugar ups Wholesome Sweetener investment

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.

Encapsulation and fish dominate July's science

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 fish.

New company for dry blending formulations

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 and time savings.

Steady citrus supplies whatever the weather

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 division.

Asthma study may reignite pregnancy-peanut debate

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.

Weekly comment

Diet better than statins in kids' cholesterol control

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.

Recruitment roundup: GMA, Unilever, Niutang

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 new president.

Symrise poised for beverage growth in Mexico

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.

Low-fat dairy again linked to healthier hearts

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.

Claims on children's food mislead, says study

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 study claims.

IFT Cares project gives something back to New Orleans

How IFT members are helping to fight poverty in and around the food expo's host city of New Orleans.

New fiber derived from inulin launched for digestive health

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.

Mini snack portions make you munch more, study

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.

Colour and health driving rise of betalains

The potent antioxidant activity of pigments from beet and cactus pears may be the key to their potential, suggests a new review from Brazil.

Alternative red hue from purple sweet potato

DD Williamson has launched a purple sweet potato colorant as it expands its naturally-derived colors portfolio.

Novelties grow despite lackluster ice cream performance

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.

Anheuser-Busch sues takeover suitor

Anheuser-Busch is suing Belgian brewer InBev for allegedly misleading its shareholders over its mooted $46.3bn takeover bid.

Stryka rises to defense of its hoodia ingredient

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 out.

Sweet and savory fusion drives flavor innovations

Sweet and savory ingredients are being blended together to create one flavor that caters for a more adventurous consumer, according to Bell Flavors & Fragrances.

Dependence on product breakthroughs to meet health expectations

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.

Fish protein hydrolysates beat alternatives for foods

Protein hydrolysates from Pacific whiting, an abundant and under-utilised fish, produced better foams than bovine serum albumin, says new research from Mexico.

The hydrocolloids squeeze

Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.

Cooking with hydrocolloids

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.

Cognis targets beauty foods with new lutein

Cognis has launched another ingredient in its lutein ester line, which the firm is positioning for the beauty from within market.

FDA unlikely to trace 'smoking gun' in salmonella outbreak

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.

New Cargill center focuses on snacks and cereals

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.

Improved fruit flavors to taste more like the real thing

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 and beverages.

Sugar beet pectin-protein nanoparticles show encapsulation potential

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.

Recent advances pave way for fish gelatine for food

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.

Enhanced soybeans to meet health demands

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.

New emulsifier an alternative to gum arabic

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.

Kyowa Hakko extends US dipeptide focus

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.

HFCS is natural, says FDA in a letter

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 debate on the controversial sweetener.

Impact of Midwest flooding assessed

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 Department of Agriculture statistics.

Hope for improved honey crop

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 probiotics gain momentum

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.

Soy products may raise dementia risk: study

Consumption of soy products like tofu may raise the risk of dementia, according to a new study from Britain and Indonesia.

Weekly comment

A half measure of alcohol reforms

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.

Consumers key to Givaudan vanilla progress

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.

New Callebaut center focuses on US tastes and functional products

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.

PureCircle sells 20 per cent to Olam and Wilmar

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 natural high-intensity stevia sweeteners.

Hot topic

HFCS - natural or not?

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 corn syrup should be considered natural.

Tate & Lyle spins off sugar trading unit to Bunge

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.

Blue California nears self-affirmed GRAS stevia launch

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.

Bunge leads innovation with low-trans fat technology

Bunge North America has been awarded the 2008 IFT Food Expo Innovation Award for its trans fats reduction solutions.

Sauce pellets for added convenience

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.

New crisp and crunch snack textures for value added products

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.

News briefs: Bakery acquisitions

This week, Flower Foods bakery continues its geographical expansion plans with its acquisition of ButterKrust bakery, and Kellogg acquires a major Chinese cookie company.

Obesity: opportunities for food players to hit $1.4 trillion in revenues by 2012

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.

Sweetener to follow tea trend

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.

Options abound for controlled delivery of ingredients

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 expands Halal raw materials for flavours

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 on a global basis.

Ohio rBST rule comes under attack

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.