All news articles for July 2009

New blend makes antioxidant rich chocolate easier to create, says Wild

Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.

Lecithin additive may find health niche

A component of the common food additive lecithin my help the liver process fat and glucose, opening up lecithin to a potential role in the growing health ingredients category.

Allergy specialists suggest warning symbol for foods, non-foods

Use of a common symbol to indicate the presence of individual allergens in food and personal care products could help allergy sufferers identify products to avoid – especially in multi-lingual communities, say specialists from Imperial College.

Commission offers €20m for new round of dairy promotion projects

The Commission has today approved plans to launch a special round of promotion programmes with €20m in EU funding for the struggling dairy sector.

Imported ready meals a worry for many Irish

Over 50 per cent of Irish consumers are concerned about the safety of food imported from outside the EU – and 43 per cent about food from other EU member states – a new survey has indicated.

News in brief

Irish Food Board foreign assignment to fellows

Ireland has launched new initiative to boost food exports, by assigning 25 graduates as fellows to partner with Irish food firms in 33 international markets.

Probiotics may reduce cold and 'flu symptoms for children

A daily supplement of Lactobacillus and Bifidobacterium strains may reduce the incidence of cold and 'flu-like symptoms in children by 50 per cent, says a new study from Danisco.

Organic nutrition review a call for stronger science

A new review of studies on the nutritional content of organic and conventional produce has broadly concluded that there are no differences – but the investigators raise big concerns over standard of the science.

New clean label maize starch promises greater stability

Ulrick & Short has developed a modified starch replacement made from waxy maize for sauces and ready meals that it says offers greater stability than previous versions.

Questions posed for three-pronged nutrition labelling scheme

A new consultation starts today on practical issues to developing a colour coded GDA front-of-pack labelling scheme that includes the words ‘high, medium and low’.

Emulsifiers delay staling in gluten-free bread: Study

Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.

Spend more to market healthy foods, says FSA

The UK’s Food Standards Agency has published tough draft recommendations for reducing saturated fat content and portion sizes in sweet baked goods, chocolate and beverages – as well as an increase in marketing spend on healthier products.

Baby ingredients' source more important than organic, say firms

Parents are more interested in the source of ingredients in baby foods than in whether or not they are organic, according to manufacturers questioned for a new report.

Colour-protein mix gives glimpse of functional emulsions future

Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.

Soy processors extend Amazon deforestation moratorium

Brazilian soy processor have extended their moratorium on sourcing from newly deforested areas of the Amazon, as efforts to curb destruction of the rainforest need more time to take affect.

News in brief

FSA seeks chair, molecular biologist

The UK’s FSA is seeking a new chair and an expert molecular biologist to join its Advisory Committee on Novel Foods and Processes (ACNFP).

Milk guzzling children may live longer, says study

Consuming plenty of dairy products at a young age may lower stroke risk and lead to a longer life, according to a 65-year follow up study.

Post-market food review highlights EU consumer priorities

A review of all new food and beverage product launches in Europe over the past year has revealed an increased focus on three top-of-the-mind consumer issues: The quest for all things natural, the need for speed, and the avoidance of allergens.

Scientists extend fat reducing potential of pectin-protein complexes

Combining sugar beet pectin and milk proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.

New purity criteria for food additives open for consultation

The Food Standards Agency (FSA) is calling on food additive manufacturers and enforcement authorities to comment on an EU directive laying down new purity criteria.

Organogels still out of reach for food: Review

Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.

More kosher ingredients needed in France

Opportunities are plentiful for suppliers of kosher ingredients to France, where the market continues to boom thanks to growing interest from mainstream consumers.

Chocolate cake: Leavening agent key to healthy profile

Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.

Weekly comment

Imagining a world where we eat less meat

Cutting back meat consumption is the new darling cause of pop stars. But if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune.

Managing in China: Part two

Trust and cooperation with Chinese authorities

Dealing with the Chinese authorities requires trust and working together to solve problems, says Yossi Gohary, general manager of Solbar Ningbo.

EU health claim rules cast shadow over science kingdom

The 2006 EU nutrition and health claims regulation is putting the brakes on the commissioning of trials to back claims, according to Cédric Bourges-Sevenier, PhD, general manager at French science and regulatory consultancy, Nutraveris.

Managing in China: Part One

The different language, culture and regulatory set-up may make running an ingredients company in China a daunting proposition for Western executives. But Yossi Gohary, general manager of Solbar Ningbo, says it’s all about cultural compromise.

Commission allocates funds for European food promotion campaign

The EU Commission has approved 16 promotional food projects with total funding of €62.1m covering industry sectors including dairy, honey, and organic products.

Pollen extract may be encapsulator and flavour masker for foods

An extract from spores of the plant Lycopodium clavatum may encapsulate and mask the flavour of ingredients such as cod liver oil, according to new results.

Dairy innovation should encourage Swiss seniors: Survey

Swiss over-50s need appealing new dairy products to encourage increased calcium intake and reduce osteoporosis risk, says a new survey that identifies the tastes and preferences of this important consume groups.

Citric acid additive boosts flavour and shelf-life of fried foods

A proprietary citric acid-based antioxidant may extend the lifespan of frying oils, and have carry over benefits to the finished product by boosting shelf-life, says a new study.

Consumers don't trust food industry portion sizes, report finds

Consumers do not trust portion sizes given on food packages and buy extra to ensure they have enough to eat, finds IGD research has found; industry needs to communicate better the basis of portion sizes.

News in brief

GM maize decision bounced to Council

The decision on whether to authorise three genetically modified maize in Europe will now pass to the Council of Ministers, as member states have failed to reach a qualified majority.

Huge differences in salt levels found in global food brands

New research on salt levels in global products from some of the biggest food manufacturers has revealed wide and random variations.

Prebiotic follow-on formula ads censored in UK

The UK Advertising Standards Authority (ASA) has ruled against Nutricia-owned Milupa over adverts promoting its prebiotic-fortified, follow-on formula, Aptamil.

Ingredients demand is stable, says Tate & Lyle

Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.

Gummy boost for refrigerated doughs

Adding xanthan gum to refrigerated dough mix may prevent the separation of liquid and solid, boosting consumer acceptance, says a new study.

DSM completes cottage cheese testing for MaxiCurd

DSM has successfully trialled its MaxiCurd granulated protein hydrolysate in cottage cheese applications and claims it can bring yield and cost benefits to manufacturers.

Metallic pine nut taste: Industry hypotheses

Since we reported on the UK’s Food Standard Agency’s investigation of reports of a mysterious metallic taste after eating pine nuts last week we have received a number of hypotheses on the cause from the food industry.

UK authorities in the dark over aflatoxin-contaminated peanut butter

Food safety authorities in the UK have confirmed they know neither the exact quantity nor precise location of peanut butter and paste contaminated with aflatoxins up to 190 times above the legal limit.

Rock maker fined for too much colouring

A UK manufacturer of traditional seaside rock has been fined for using too high levels of Ponceau 4R, one of the ‘Southampton Six’ colours implicated a study of hyperactivity in children.

News in brief

PureCircle voted AIM Company of the Year

FT Investor Chronical readers have voted Reb 4 supplier PureCircle as the Investor Chronicle/Financial Times AIM International Company of the Year.

Snack Size Science: Monkey Methuselahs and soy sauce

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.

Omega-3 linked to lower body weight: Study

Increased blood levels of the omega-3 fatty acids EPA and DHA is linked to lower incidence of obesity, suggesting a role for fish oils in weight management.

Talk more to food industry, committee tells policy makers

More dialogue is needed between the food industry and policy makes to ensure future food security in the UK, with an increase in sustainable domestic production, says a new government report.

Fructose linked to memory problems: Rat study

High consumption of fructose in the diet may lead to spatial memory problems, according to a new study with rats from Georgia State University.

Loders Croklaan to expand product range next year

Loders Croklaan is building a new refinery and storage capacity in Rotterdam that will enable it to expand its product range with lauric products and mixtures and use greener production processes.

News in brief

Cycling celeb joins organic logo judges

The panel of judges in an EU-wide competition to design the new organic logo for organic foods has a new member: five-times Tour de France winner Miguel Induráin.

Chitosan with omega-3 boosts fillet life, nutrition

Coating frozen fish with a mix of chitosan and fish oils can boost shelf life and improve the nutritional load, according to new research on lingcod from the US.

New cheese ripening process promises to boost profits

Chr. Hansen has developed a new cheese ripening process that it claims will add €1.5m to the profits of an average-size continental dairy.

Breakthrough offers peanut allergy hope

Scottish scientists have reported a breakthrough that could slash the numbers of fatal cases of serious allergic reactions to peanuts and other foods.

New scheme for Northern food firms tap technology

A new network is aiming to boost the R&D and innovation potential of food firms in the North of England, by providing links to experts in product development, manufacturing and packaging technologies.

Weekly comment

Mainstream press ‘exposed’ for health claim sensationalism

Not again! As if industry is not struggling enough with the severity of the European Food Safety Authority’s nutrition and health claims rulings so far, the situation has not been helped by the kind of articles that appeared in the UK press today and yesterday.

News in brief

Leatherhead marks birthday with branding and discounts

Leatherhead Food International is marking its 90th anniversary this year and has unveiled new company branding a slate of promotions to mark the occasion.

News in brief

CIAA elects Pérez as president

The Confederation of the Food and Drink Industries of the EU has elected Jesús Serafín Pérez, CEO of Spanish firm Fuensanta, as the new president of its board.

Views canvassed on GM in Europe

The spectrum of opinions on genetically modified organisms is to come under new scrutiny in a European consultation project to assess EU legislation governing the controversial crops.

Natural trend drives rice foods for babies

Products made with rice ingredients are dominating new launches of baby foods, according to Beneo Remy and market researchers – a trend that fits with natural, organic and allergy concerns in the wider food sector.

Martek wins omega-3 EU Novel Foods approval

Global DHA leader, Martek Biosciences, has gained a draft European Union Novel Foods approval for its proprietary omega-3 ingredient, life'sDHA, to be used in a host of food and beverage applications.

‘Metallic’ pine nut mystery stumps food analysts

The UK’s Food Standards Agency is investigating curious reports of a lingering metallic taste in the mouth of people who have eaten pine nuts, sometimes lasting as long as two weeks.

Improved emulsion stability from protein-sugar complex

Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of liqueur emulsions, suggests new research from Ireland.

Pre-, probiotics combo may reduce food allergy: Danone study

A supplement combining a prebiotic fibre and a probiotic strain may reduce allergic responses to cow’s milk, when used in conjunction with small amounts of whey, says a new study.

Asda claims victory in aspartame ‘nasty’ case

A High Court judge has found in favour of Asda in its court battle with Ajinomoto over food and beverage ‘no nasties’ labelling, which listed aspartame as an ingredient not used. Ajinomoto plans to appeal.

Consumers prepared to pay for nutritional panel: Study

Spanish consumers are more willing to pay a premium for food products that carry a nutritional panel on packaging than for those that just make a ‘light’ claim, according to researchers.

News in brief

Urban and rural poor still hit by high food prices

The FAO has sounded a new warning that the food price crisis is far from over in many parts of the world, even if developing countries have seen reductions from last year’s highs.

Chinese flower may be anti-browning ingredient

Extracts from the Asian plant Osmanthus fragrans may prevent browning of foods, and offer an alternative to formulators looking to tap the ‘natural’ wave.

Ukrainian sunflower oil controls to ease this year, JRC

Imports of Ukraine sunflower oil to the EU look likely to resume unhampered by restrictions imposed due to mineral oil contamination; 80 per cent of laboratories can now measure levels of the contaminant.

Dairy farmers hit the streets calling for lower milk quota

Thousands of dairy farmers took to the streets of Strasbourg this week to call on the new President of the EU Parliament to take action against low prices and deregulation.

Traditional French foods falling out of favour: Study

A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.

News in brief

Lord Rooker to lead Food Standards Agency

Former Defra minister Lord Rooker has been appointed as the next chair of the UK’s Food Standards Agency, taking over from Dame Deirdre Hutton later this month.

FSA seeks views on own regulatory function

The UK’s Food Standards Agency has launched a consultation into its own performance as a regulator, a process seen as important in case of politically motivated actions.

Soy sauce may help with salt reduction in foods: Study

Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.

Weekly comment

Safety is no accident in food factories

Industrial accidents are not funny. Does anyone need a reminder? Apparently yes; judging by how some headline writers and bloggers made light of the plight of Vincent Smith who died last week after falling into a vat of liquid chocolate at a New Jersey processing plant.

Deals woo shoppers back to ethical, premium products

UK supermarket Tesco says it has seen sales of its premium, organic and fair-trade products return to growth this year, as special offers on top notch goods convince shoppers that they are good value for money.

Calorie restriction leads to longer life: Study

Restricting the amount of calories we consume, while avoiding malnutrition, may extend lives and reduce the risk of chronic disease, suggest results from a monkey study.

Private label peak has passed, says analyst

Branded food and beverage manufacturers are fighting back against private label, according to a Bernstein researcher, and after a switch caused by price ‘sticker shock’ many consumers go back to their favourite brands.

EFSA publishes report on pesticide residues in food

The European Food Safety Authority (EFSA) has said that a study on pesticide residues in food found 96 per cent of samples complied with legal maximum levels for the chemicals.

Puratos invites UK customers to historic innovation centre

Puratos’ picturesque innovation centre in the UK has become a hub of customer activity following a major refurbishment, able to speed product development to short deadlines and meet very British bakery tastes.

Study 'confirms' umami taste receptor

Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.

Organic sector to coordinate on key messages

The UK’s organic sector is waking up to the need to market its key messages and is planning a conference to examine consumer attitudes and share experiences.

EFSA prepares to publish omega-3 reference intake values

The European Food Safety Authority (EFSA) is due to release an opinion as early as tomorrow on the labelling of reference intake values for omega-3 and omega-6 fatty acids.

Ulrick & Short spins new wheat starch for batters

A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura batters, the company says, and is an alternative to chemically-modified or high amylose starches.

News in brief

Breakfast trial puts morning meal on policy map

Campaigners to put breakfast on the public policy agenda have held a mock trial in Brussels to raise awareness of the importance of the first meal of the day.

Med diet components linked to longer life: Study

Consuming a Mediterranean-style diet, rich in vegetables, fruits and nuts, olive oil, and legumes, may lead to longer life, according to a new study from Greece.

Reformulation on track in the tough times, data indicates

Food reformulation is not slowing down in the recession, according to figures published by the FDF, but regulators should be aware that economic factors could affect priorities going forward.

Dispatches from EUSTAS stevia symposium

German-speaking countries show huge stevia interest

Interest in stevia has remained high in Germany despite the plant being outlawed under novel foods regulations in 2000; but fringe products may contain undeclared additives due to the lack of food checks.

Modified gum arabic may boost heart health

The modified gum arabic product 'SuperGum' may reduce blood pressure, even in people with normal levels, according to a new study from the UK and Japan.

News in brief

PureCircle expects 420 per cent profit growth

Pure Circle, supplier of stevia-derived Reb A, is expecting to report a 420 per cent increase in profit in its full year results due to good reception for the first products launched in the US.

Dispatches from EUSTAS Stevia Symposium

EUSTAS prepares quality assurance scheme for stevia

The European Stevia Association (EUSTAS) is proposing a quality assurance scheme for raw stevia products in Europe, to guarantee purity and quality and build consumer confidence.

Weekly comment

Defining nano: Size does matter

The Atlantic Ocean separates continents; it also separates schools of thought on the definition of nanotechnology. In order to educate manufacturers and consumers on nanotechnology a definition is critical.

All eyes on sustainable food under Swedish presidency

The CIAA has invited the Swedish presidency to take part in the recently launched Round Table on Sustainable Production and Consumption (SPC); while Sweden has made food and the climate one of its priorities for agriculture over the next six months.

Science grows for xylitol’s tooth health benefits

Formulating products with xylitol may reduce the development of tooth decay, according to a new study from the US.

News in brief

Chr Hansen uncorks website on wine cultures

Chr Hansen is boosting awareness of its wine cultures with the launch of a new website to demonstrate its offerings, expertise, and way of working.

EU funding vital to cushion extra animal welfare costs, say meat processors

Europe’s meat processors will suffer unless the European Commission meets extra costs resulting from a new regulation on improving animal welfare at slaughter, said an industry body.

NZ company eyes European markets for venom-spiked honey

A New Zealand company has applied to the UK Food Standards Agency (FSA) for novel foods approval to market its honeybee venom to alleviate the symptoms of arthritis.

Wild introduces premium rooibos infusion concept

Wild is introducing a new rooibos infusion idea for ready-to-drink teas that complements its existing black, white and green tea offerings, and taps the market for caffeine-free kids' drinks.

Dispatches from EUSTAS stevia symposium

Early harmonisation urged for stevia standards, methods

As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.

News in brief

Cargill opens Russian animal feed mill

Cargill has invested US$12.5m in a new animal feed mill in Efremov, Russia, to handle co-products from other agro-industrial products at the site.

Vegetarians less likely to develop cancer, say researchers

Vegetarians will develop less blood, bladder and stomach cancer than meat eaters, according to new research published in the British Journal of Cancer.

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