Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Eco-chic and eco-centric consumers are key to green market

Consumers who claim to be concerned about the environment are not always likely to follow through by purchasing environmentally sound goods, according to a new study from IRI which could help food manufacturers when positioning green products.

Baobab goes for GRAS ahead of 2010 World Cup

A trade association has prepared a GRAS notification dossier for its baobab fruit pulp powder in the hope that products could become available in time for the 2010 soccer World Cup in South Africa.

DSM bread enzyme targets wheat variation

DSM Food Specialties is launching its new bakery enzyme Panamore in the US market, targeting issues over wheat quality as well as emulsifier costs that have been playing on bakers bottom lines.

Study identifies optimal conditions for cranberry storage

As demand for cranberries grows around the world, a Canadian scientist has reported the optimal storage conditions to extend the shelf-life of one of nature’s super fruits.

Appointments roundup: Land O’Lakes, Barry Callebaut, Diamond Foods

Appointments over the last month include a new sales director at Land O’Lakes to grow its national accounts and an award-winning French pastry chef has joined Barry Callebaut’s chocolate academy. Diamond Foods has created a new sales position and Chr Hansen’s vice president of research and development of natural colors has joined the board of The Danish Council for Strategic Research.

Calls for breast milk in ice cream

The animal rights group Peta has written to the co-founders of Ben & Jerry’s asking them to replace the cow’s milk used in their ice cream with breast milk.

Demand for cranberries close to outstripping supply

Ocean Spray has opened what it describes as the largest cranberry processing facility in the world but it said that it could be expanded further, if only there was enough fruit to go round.

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What to do when safety studies smell a rat

Using animals, and specifically rats, to build the science behind ingredients is vital, but dismissing conflicting studies just because a rat is not a human is not acceptable.

Biscuit makers access brownie production line from Baker Perkins

European biscuit makers seeking to start, or increase, medium scale production of US style brownies and cookies can implement a mixing-to-cooling line from Baker Perkins.

Anti-competitive allegations hit egg and tomato industries

A rise in the cost of eggs could in part be down to collusion within the food industry as Federal prosecutors are called on to investigate claims of possible price fixing.

Ethical claims appeal to kids growing older younger

Children are becoming more aware of environmental issues from an earlier age, offering food and drinks manufacturers a chance to directly target them with ethical products, according to a new report.

Natreon takes functional ingredients to Asia Pacific

Natreon continues its expansion in the global market, this week announcing a new partnership that will take its nutraceutical ingredients to Australia and New Zealand.

Farmed meat main source of campylobacteriosis: study

A new study has found that nearly all of the campylobacteriosis cases in the patients evaluated were caused by bacteria in animals farmed for meat, in particular chicken and cattle.

Vitamin D again linked to breast cancer protection

Increased intake of vitamin D from the diet and from sunlight may reduce the risk fo breast cancer by over 20 per cent, says a new study.

Splenda may damage gut bacteria, boost weight gain: study

Consumption of the sweetener Splenda at doses within the US FDA’s Acceptable Daily Intake may suppress beneficial bacteria in the gut, and cause weight gain, says a new rat study.

FDA makes health claim notification estimates

The US Food and Drug Administration estimates that it will receive only one nutrient content claim notification and two health claim notifications per year, according to a notice to be published in the Federal Register.

Calls for new patent system that encourages innovation

The biotech industry has the potential to help feed the world’s poorest people but it is being held back by a breakdown in the patent system, a new study said.

Patent debate rumbles on after Tate & Lyle sucralose ruling

A sucralose manufacturer has cast doubt on the Chinese firms that this week won a case against Tate & Lyle over claims they infringed the sugar giant’s process patents for the sweetener.

Splenda study: Industry and academia respond

Questions have been raised concerning the safety of the Splenda brand of sweetener, and its key component sucralose, following publication of results of a rat study. Both industry and academia gave their views to FoodNavigator.com.

Dispatches from China: Food Safety

New venture aims to ensure safety of Chinese exports

A new food testing centre in southern China is aiming to smooth the way for Chinese food exports to the US and other markets.

RFI gets organic certification, expands botanical extract business

Functional ingredient supplier RFI has received organic certification for its New York powder blend facility, and has also announced the acquisition of a botanical extract plant in Colorado.

Overdoing health claims can put consumers off

The health and wellness trend in food is expected to endure tough economic times but there is a danger that food manufacturers could over medicalize their products, according to a research specialist.

Self regulation of junk food ads in the spotlight again as pressure mounts

Dannon has become the latest company to sign up to a scheme against junk food ads for children, but it comes as the kids channel Nickelodeon is accused of mainly marketing products that are of poor nutritional quality.

Energy drink demand may exacerbate caffeine intoxication - study

Surging global demand for high-caffeine energy drinks has led to increased reports of negative health impacts linked to the stimulant’s use in beverages, according to a new review.

Dried plums offer natural antioxidants for beef: Study

Antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for boneless beef roasts, suggests research from the Americas.

New additive improves strength of PLA, says Rohm and Haas

A new plastic additive has been designed to modify polylactic acid (PLA) so as to make it easier to process without diminishing its clarity, says Rohm and Haas.

Digestive health leads functional product launches, Mintel

Foods and beverages marketed for digestive health have crept to the top of the list of new functional product launches so far this year, according to statistics provided by Mintel.

Tate & Lyle loses sucralose patent case

Tate & Lyle is to appeal against a court ruling which concluded that Chinese importers and manufacturers of sucralose did not infringe the sugar giant’s patents, as it had claimed.

Seaweed granules may replace salt in foods

Seaweed may hold the key to reducing salt in foods without affecting the shelf life and taste of the product, according to a new project from the UK.

Soy has staying power as healthy option

Consumers in the US are increasingly turning to soy as a healthy choice as they constantly change their eating habits to improve nutrition, according to a study from the United Soybean Board.

EU confident over melamine dairy protection

As some of the world’s leading dairy groups attempt to play down their potential involvement in the Chinese melamine scandal, the European Commission says that its existing import rules on the country’s dairy goods remain sufficient.

Analyst sees no holiday respite for price pressured processors

There is a long cold winter expected ahead for US ‘luxury’ food manufacturers as the weakest consumer spending over a holiday period since 1991 is this year expected to dent the industry’s festive spirits, says new findings.

Gum Technology targets total egg replacement in bakery

Gum Technology has added a new product to its egg replacer line, which the firm says can replace up to 100 percent of eggs used in baked goods.

Seaweed powder could give noodles formulation boost

Powder from green seaweed may offer the growing noodle market a new avenue for formulation, according to a new study from Taiwan.

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Consumers fear the packaging - a BPA alternative is needed now

“I have a bad feeling about this.” Luke Skywalker’s warning in the movie blockbuster Star Wars could equally be applied to consumers’ concerns about Bisphenol A (BPA).

Manufacturers buy land to secure organic supply

Food manufacturers are becoming landowners to ensure continuity of supply of organic ingredients as they face a volatile future.

New deal to drive sales of health and calorie control products

Jungbunzlauer aims to capitalize on new markets in the US for specialty ingredients after signing a deal with a sales and distribution company.

Consumer group critical of FDA guidance on GE animals

The proposed Food and Drug Administration (FDA) rules on genetically engineered (GE) animals are seriously flawed, claims the US Centre for Food Safety (CFS).

Tectonic shift on Wall St could impact wheat prices

Lower futures prices for wheat herald a shaving of input costs for bakers and millers, with the collapse of Lehman Brothers and the near-bankcruptcy of global insurer AIG arguably hitting agricultural quotations downwards.

Special edition: Sustainability

Sustainability science in action

In the final part of our special series on sustainability, FoodNavigator considers the value of a dedicated focus on sustainability science in the food industry.

E. coli growth may be inhibited by tomato-based edible film

Edible tomato-based, antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says US study.

Special comment: China dairy crisis

Choose your joint venture partner with care

The melamine milk crisis throws up some serious questions that foreign food firms must ask before they hop aboard a joint venture to take them into China. What food safety features is it fitted with? And are they robust enough to be life-savers if disaster strikes?

Grain markets bounce back after fears of AIG offload

Corn, wheat and soy prices have made a quick recovery following emergency action by CME to prevent the market being flooded after the $85bn government bail-out of insurance giant AIG.

Kikkoman opens research lab for flavor and functionality

The soy sauce company Kikkoman has partnered with food science researchers to establish an R&D center to help develop new health products and ingredients for the American market.

Probiotic’s gut benefits get "omics" boost

Probiotic bacteria may work by beneficially changing the lipid profile in the intestine, suggests a new study from Finland.

Cargill gets Chinese seal of approval for erythritol brand

Cargill has been given regulatory approval for its Zerose erythritol to be sold in China with no restrictions on its applications.

Innovation can ease rising costs

Introducing new products can help companies alleviate the burden of high food inflation because consumers will not be so concerned about a change in price, according to a new report on the food manufacturing industry from the Conference Board of Canada.

New study links BPA to heart disease and diabetes

A new study on Bisphenol A (BPA), a chemical compound used in plastic packaging for food and drinks, has found that higher concentrations of the chemical in urine were linked with heart disease, type 2 diabetes and liver enzyme abnormalities.

Special edition: Sustainability

Locating the line between green and greenwash

In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.

Dietary ALA sufficient to raise omega-3 levels, says study

A daily 2.4 gram dose of ALA-rich flax oil is enough to raise overall levels of omega-3 fatty acids, suggests a new study that supports inclusion of ALA-rich sources in the diet.

Special edition: Sustainability

Measuring the benefit of sustainable reporting

In the first of a series on sustainability, FoodNavigator looks at the value of sustainable practices and reporting and how it can improve a company’s standing among shareholders, customers and peers.

Strides made in race to bring new bitter blockers to soy market

Senomyx and Solae said they have reached a critical milestone in the development of new bitter blockers to improve the taste of soy, but they are yet to offer a timescale for when it might reach the market.

Production costs push up Ajinomoto aspartame price

Higher production costs are taking their toll on aspartame, as Ajinomoto Food Ingredients announces a 15 per cent price hike for non-contractual customers.

Folic acid gets another awareness boost

The US dietary supplements industry yesterday launched an initiative to give folic acid another boost in the minds of consumers for its benefits for healthy infant development.

Seminar aims to make processors aware of choking hazards

Food manufacturers, in creating quality products, must be mindful of the potential choking hazards associated with their products, says Intertek.

Nano droplet CoQ10 delivery promises higher absorption

A new delivery system for CoQ10 could increase its bioavailability by up to seven times, according to its US marketer SourceOne Global Partners.

Prickly pairings offer taste of the South West

GSB Flavor Creators has announced a range of prickly pear products as part of its campaign to highlight some of the most popular flavors that are native to the US and introduce unusual taste combinations to the market.

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Dietary supplements win Olympic gold

To coin a phrase oft-used by winning athletes, Beijing was 'a good games’ for an increasingly mature dietary supplements industry.

Consumers see the benefit of fiber and whole grains

More consumers in the US are becoming aware of fiber and are trying to increase their consumption of whole grains as part of a healthy diet, according to a new survey.

New lowerator designed for easy maintenance, says Nercon

A new easy-to-clean, two-storey horizontal shelf lowerator with removable stainless steel trays is targeted at manufacturers wary of hygiene considerations, claims its US manufacturer.

Closure redesigned to lessen blow-off risk, says Bericap

A light weight closure has been redesigned to improve its safety performance, according to the manufacturer.

Sustainability alliance could help cut costs

A new sustainability alliance will provide members with a network to share best practices and provide a sustainable business model, which it is hoped will save on costs in a climate of stretched resources.

Seaweed calcium ingredient tests well in dairy, says GTC

Independent sensory testing on the mineral ingredient Aquamin has found that it can boost the calcium content of dairy products by up to 40 percent with no negative impact on taste or texture, says GTC Nutrition.

Almond growers file lawsuit against USDA

Almond handlers and growers are taking legal action against the United States Department of Agriculture to overturn a controversial mandate which requires them to pasteurize the nuts.

Virgin olive oil polyphenols reduce platelet aggregation: rat study

Spanish researchers have shown that virgin olive oil (VOO) extracts can benefit heart and circulation health by reducing platelet aggregation in a study conducted on rats.

USDA funds soybean oils designed to replace trans fats

Asoyia has been awarded a $300,000 grant from the United States Department of Agriculture (USDA) to market its low linolenic soybean oils which offer an alternative to trans fats.

Manufacturers and consumers lose faith in natural label claims

Food manufacturers are avoiding using the term natural because consumers have lost trust in the claim due to a lack of clear regulation in the US, according to a Packaged Facts report.

Researchers say lager taste potential is all in the genes

Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.

Annatto may replace nitrites in cured meats, study

Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.

Sterol giants target US bread market

Cognis and Cargill have simultaneously launched products on the US bread market by inking deals with mainstream companies that saw clinically-backed, cholesterol-lowering, sterol-imbued breads rolled out in various parts of the country yesterday.

Companies poised for changes in stevia regulations with new deal

The march to bring stevia into the mainstream continues as GLG Life Tech Corporation has struck a deal with US-based Weider Global Nutrition to take the sweetener to mass markets around the globe.

Move to reduce soybean transport costs

Soybean producers are pooling resources to combat rising transport costs, compounded by heavy rain and flooding, in a move which could ultimately benefit food manufacturers, according to an industry analyst.

Ocean Spray highlights cranberry versatility

Ocean Spray, a major cranberry agricultural cooperative, is giving the healthy berry another marketing push, in an effort to highlight its versatility in different savory applications.

USDA may allow beef carcass irradiation as 'processing aid'

The US Department of Agriculture (USDA) said a petition it has received from a meat industry group calling for the use of low-penetration and low-dose electron beam irradiation to kill bacteria such as E. coli on beef carcass surfaces has merit.

Study adds colon cancer to list for trans fats’ harm

Increased intakes of trans fatty acids may increase the risk of colorectal tumours by about 86 per cent, suggests new research from the US.

Mobile phones to tell consumers what to eat

A new mobile phone service which sends out customized meal suggestions at the time of purchase could also encourage people to buy foods such as those high in fiber or Omega-3, according to industry commentators.

New method of tackling listeria in ready-to-eat foods

A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.

Organic supply squeeze tightens

Farmers in the US are being forced to leave the organic market because it is too costly, compounding supply shortages already faced by food manufacturers, according to a new report.

Neptune raises funds, expands krill oil capacity

Neptune Technologies & Bioressources has secured a chunk of funds through a new financing agreement, which the firm says will help to double its production capacity of krill oil.

Study identifies best colourants from blueberries

The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.

Hot Topic

What to do with waste – Your views

Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.

Frutarom eyes natural raspberry flavor boost

A new development in natural raspberry flavors can match a number of the fruit’s unique taste characteristics amidst growing demands for the product in food and drinks, says its manufacturer.

Food as old as the dinosaurs

A strain of yeast extracted from amber dating back 25 million to 45 million years could soon be used to make bread, cheese and other foods, according microbiologist Raul Cano.

Meta-analysis supports milk proteins for blood pressure improvements

Peptides from milk may help to reduce blood pressure and ultimately the risk of cardiovascular disease, according to a new meta-analysis from China.

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Hurricane wake-up call for business and boy scouts

Louisiana was holding its breath when Hurricane Gustav made landfall last week. It promised to be the mother of all storms as it roared towards the Gulf Coast but fortunately the region, along with the food industry it supports, was spared.

BioCell turns to courts for collagen ingredient infringement

Californian ingredient firm BioCell Technology has filed a suit against the contract manufacturer ProTec Laboratory, which it claims has been selling supplements falsely marketed as containing BioCell’s joint health ingredient.

Kraft calls for biofuels policy overhaul

The biofuels policy in the US is resulting in soaring global food prices, along with unprecedented high input costs for the food industry, and needs to be changed, according to chairman and CEO of Kraft Foods, Irene Rosenfeld.

New stock bases said to cut sodium by a quarter

Advanced Food Systems has introduced a new range of stock bases which it said have been formulated to meet demands for reduced levels of fat and salt as well as costs.

Survey finds food groups pledging to keep out clones

While European and US risk assessors play down safety concerns over using food sourced from cloned animals, the fledgling industry appears set for tougher times in convincing manufacturers, according to a new survey.

Interactive packaging lends brand appeal, claims US firm

An interactive tag incorporating the use of mobile phones enhances the promotional aspect of packaging while delivering additional information to consumers, claims US developer.

New transatlantic network created to share expertise

Companies and research organizations within the US food industry will soon be able to benefit from the expertise of their counterparts in Europe through a new partnership initiative.

Functional ingredient supply unharmed by Gustav

Manufacturers of ingredients for functional foods and dietary supplements this week confirmed that their facilities have escaped damage from Hurricane Gustav, resulting in little or no interruption to operations.

Campbell Soup's new labels give wordy ingredients footnotes

Campbell Soup has launched a new product range to appeal to more label-conscious consumers by spelling out on the tin ingredients that may be unfamiliar.

US scientists express concerns over Bisphenol A exposure

In its final evaluation of the chemical bisphenol A (BPA), the US National Toxicology Program (NTP) has expressed concerns for potential exposures to foetus, infants and children.

Vitamin B deficiency causes cognitive impairment in mice: study

American researchers have found a diet deficient in vitamin B can cause cognitive dysfunction and significantly reduce learning capacity.

News focus: Omega-3

Regulation: Omega-3 ready for RDIs and further health claims

Regulations governing the omega-3 market vary greatly between regions but in common is the fact there is no official, government-recommended dietary intake (RDI) anywhere in the world and approved health claims are few.

High protein breakfast could aid weight loss

Eating more protein in the morning helps create the feeling of being full throughout the day and could help dieters lose weight, according to a new study.

LycoRed tomato extract gets US heart health patent

Israel-based LycoRed has received a US patent for the atherosclerosis-inhibiting properties of its tomato extract, which the firm says adds to the network of support for its ingredient’s heart health benefits.

Chocolatiers dip into cocoa bank to identify flavor profiles

The owner of the confectionary company Chocolove has joined an expert taste panel to identify the unique flavors of different cocoa plants as part of a preservation project which could see old varieties of cocoa re-introduced to the market.

Stevia is photo-stable in beverages, says Coca-Cola

Stevia, the natural sweetener causing a whirlwind of interest around the globe, does not degrade in beverages on exposure to light, says a new study from Coca-Cola.

Honey replaces additives in French salad dressing: study

Antioxidant-rich honey may protect against spoilage in salad dressings, and naturally sweeten the condiment, according to new research from Chicago.

Global study spies functional soft drink shift

The global market for non-alcoholic beverages will remain dominated by more perceivably healthy soft drink options, amidst a growing population concerned with well being in what they drink, according to a new report.

Hurricane threat to industry passes

Sugar, coffee and other industries based in Louisiana under threat from Hurricane Gustav could breath a sigh of relief today as they appear to have escaped a pounding.

Tommango flavor fusion meets sweet/savory trend

A new tomato and mango flavor for beverages and smoothies has been launched by GSB Flavor Creators which said it is looking to combine unusual flavors for different end uses.

Firm expects FDA approval for new heat exchanger

A German manufacturer of heating and cooling technologies says it has replaced the metal in its spiral plate heat exchangers with a high performance polymer in a bid to improve hygiene efficiency as well as reducing weight and costs.