Breaking News on Food & Beverage Development - North America

Flatulence-free soybeans pass the prototype test

Germinating black soybeans under stress from a fungus may give food formulators soy with less flatulence-causing carbohydrates, says new research from Singapore.

Sports Beverage Company uncorks new capacity

Californian drinks firm Sports Pouch Beverage Company has confirmed the purchase of its third filling machine for the packs, which is expected to boost production capacity by an extra 20m products over the next year.

News in brief

Organic solution to food issues

A new initiative has been launched to highlight the role that organic farming can play in current health, environmental and hunger issues by changing the way food is grown.

Food flavoring agent from biofuel waste

Scientists have developed a way to transform a waste byproduct from biofuel production into a food ingredient agent using E. coli.

US election impact on GM food

Genetically modified food companies should be paying particular attention to the results of next week’s presidential election as they could face tough times ahead, according to a Soil Association report.

Explosion at ADM facility

Archer Daniels Midland Company is counting the cost after an explosion at one of its grain facilities, which ships thousands of tonnes of soybeans, corn, wheat and soybean meal, interrupted operations.

Red meat may help toxins stick in the body: Study

A molecule present in red meat may increase a human’s susceptibility to food poisoning, suggests a new study in the journal Nature.

Fruit and floral flavor pairings

GSB Flavor Creators is continuing to roll-out its unusual taste pairings with the introduction of a lingonberry and lavender fusion that is said to smell like the real thing.

Sugar cane innovation expected to reduce costs

Syngenta is developing new technology which it says will dramatically improve the cost efficiency of sugar cane planting by growing it from smaller cane segments that are less labor intensive.

Fragrance sales continue to disappoint for IFF

International Flavors and Fragrances has reported a drop in profits this quarter due to higher input costs and a shift to lower margin products.

Obesity blame game offers market opportunities

Consumers are shifting blame for obesity problems in the US on to food manufacturers, saying they should provide healthier products and holding them more responsible than fast-food firms, according to analysts.

News in brief

Organic and natural private labels

The private label trend is “on fire” according to analysts, and high on the agenda at next month’s Private Label Manufacturers Association’s trade show will be organic and natural foods.

New yeast strain could biofortify bakery with folate: study

Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.

Exploring the sweet future for stevia

As regulatory approval for stevia and its extracts gathers pace in the US, Mark Blumenthal from the American Botanical Council gives his thoughts and inside knowledge on his nominee for ‘herb of the year’.

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Tapping into the eco mindset

Insights into how marketers can better connect with environmentally and socially-conscious consumers will be explored at a US conference in December.

Demand for frozen products robust

Vegetables are the most popular frozen food among Americans, accounting for 40 percent of shopper purchases, according to a new study which comes as frozen products are expected to see a boost in tight economic times.

Campbell changes formulations just for schools

Campbell Soup has reformulated its product line specifically for schools, lowering salt and fat content to meet the nutrition standards of an alliance set up to fight childhood obesity.

Senomyx milestone in Coca-Cola flavor

Senomyx says it has made significant progress in discovering a new flavor ingredient to reduce sugar content without compromising taste.

News in brief

Engineers highlight sustainability of food processes

The role of food engineers in areas such as health and wellness and sustainability will be discussed at an industry conference next year.

New panel appointed to review dietary guidelines

A review of the current US dietary guidelines to help improve the nation’s health through proper nutrition is now underway with the appointment of a new panel, which includes experts in probiotics, prebiotics and satiety.

Whey-protein could give reduced fat deep-fried foods: study

Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.

US leading crackdown calls on caffeinated energy drinks

Pressure is mounting in both Australia and the US to crack down on the sale and availability of caffeinated energy drinks to young people, according to news reports in both countries.

New food bases said to be cost and shelf stable

Advanced Food Systems said it has launched a new line of dry bases using ingredients that can easily stand up to the rigors of the manufacturing process, as well as helping to save on energy costs.

ADM and ABF strike vegetable oil deal

Archer Daniels Midland has joined with Associated British Foods in a new venture to manufacture, market and distribute packaged vegetable oil products in the US and Canada.

Weekly comment

The hour of stevia is nigh

The course of true love never did run smooth. The same could be said of stevia’s road to regulatory approval as a food ingredient. One final concerted effort is needed to ensure approval of this hot ingredient.

News in brief

Undeclared ingredients raise allergy alert

A brand of stuffed artichokes has been recalled after a routine FDA inspection found they contained milk, soy, and wheat without revealing this on the packaging.

Food safety scares help fruit and veg processors

The recent salmonella scare which affected fresh tomatoes and Jalapeno peppers could give processed fruit and vegetables a boost in difficult times as they are considered safer, according to a new report.

Hopes for new labeling program to become industry standard

A new food labeling system has been introduced by a coalition of food manufacturers, which aims to bring clarity and consistency to the market, as industry-wide consensus is still lacking.

Innovation needed to help adapt to new economic climate

Changes in the way people shop and a revival of family dining culture as households cut back on spending mean that manufacturers must innovate to preserve customer loyalty, according to IRI.

Scientists look to boost carotenoid delivery from emulsions

A combination of in vitro digestion models and experimental design could lead to the optimization of food emulsions with added health benefits.

News in brief

FutureCeuticals man leads new grains group

Members of the American Association of Cereal Chemistry (AACC) International have elected Dr Boris Nemzer, of FutureCeuticals, as vice-chair of the association's newly developed Technical Methods Committee for Bioactive Compounds.

Lutein and zeaxanthin can benefit colon cancer, say researchers

Korean researchers have found alga-extracted carotenoids such as lutein and zeaxanthin can reduce colon cancer growths.

Veteran superfruit gets taste twist

A flavor company has launched three new products combining pomegranate separately with mint, lemoncello and balsamic vinaigrette to give an added boost to the superfruit, which has now become mainstream.

Global 2020 vision of the food industry

Food companies developing new products need to pay more attention to consumer expectations as shoppers seek more information, choices and accountability over what they buy, a new study said.

Dispatches from SupplySide West

FDA should lift stevia import alert, says ABC

The American Botanical Council has called on the US Food and Drink Administration (FDA) to rescind its "outdated import alert" on stevia.

Industry opportunities amid consumer gloom

Switching to store brands and buying more staples such as rice and potatoes are among steps being taken by consumers who are increasingly concerned about rising food prices, according to a new survey.

Dispatches from SupplySide West

'Stevia is a drug', says FDA citizen’s petition

A two-man law firm from Washington DC has petitioned the US Food and Drink Administration (FDA) to prevent the addition of steviol glycosides to food.

Stevia potential bigger than we thought, PureCircle

PureCircle is reviewing its operational strategy and development plans, as high purity Reb-A, derived from stevia, is attracting attention as a potential complement to sugar as well as a replacement for existing high intensity sweeteners (HIS).

News in brief

New bee line could combat colony collapse

An enhanced-line honey bee stock has been developed which shows genetic promise in aiding industry troubles, such as colony collapse disorder where bees mysteriously abandon their hives.

Tapping into kids eating habits

Food companies need to reinvent mealtimes and promote healthy snacking so kids and teens can reap the nutritional benefits, according to a new report from Mintel.

Rise in food allergies raises labeling concerns

Worrying new statistics show that the number of young people with a food or digestive allergy has increased 18 percent in a decade, according to a new report by the Centers for Disease Control and Prevention.

New SunOpta deal expands vegetable oil business

SunOpta is continuing its march into the organic vegetable oils sector as it announces a new deal with Daabon Organic USA to distribute organic palm oil products.

Tart cherries can reduce ‘belly fat’: rat study

Tart cherries, a relatively new entrant to the superfruit category, have been shown to benefit heart health as well as body weight, in a study on obese rats.

US consumers concerned about safety of food imports: poll

American consumers believe that most food safety concerns in the country are related to imported food, according to a new survey.

Glutamate Association joins ‘Soup Wars’

Competing claims by food companies over the removal of MSG from their products are a marketing gimmick which will simply confuse customers and make them think that a perfectly safe product poses a health risk, according to the USA’s Glutamate Association (GA).

Stevia approvals overseas renew GRAS hopes

Two producers of stevia said they have taken heart that the natural sweetener will achieve GRAS status in the US after its recent approval for use in foods and beverages in Australia and New Zealand.

Legal challenge to new cheese regulations

Legal challenge to new cheese regulations Cheese makers including Kraft Canada have taken legal action against changes to regulations for the way cheese is made, which...

News in brief

Conference tackles food color challenges

The importance of heat and light stability when using red colorings will be among the topics discussed by industry experts at the forthcoming Global Outlook for Food Color Conference in the US.

News in brief

New MGPI officer to drive ingredients business

MGPI has appointed Don Coffey as an officer of the company, taking on the leadership of the ingredients business.

Yoghurt can benefit bladder cancer, say researchers

Two servings of yoghurt per day can reduce the risk of developing bladder cancer by up to 40 per cent, say Swedish scientists.

MGP Ingredients outsources flour supply to boost profits

MGP Ingredients has announced that it has stopped production at its Atchison flour mill in Kansas and intends to switch the sourcing of its wheat flour to ConAgra for its protein and starch ingredients.

Demand for zeaxanthin moves to drinks market

Chrysantis said it is developing its eye-health ingredient zeaxanthin for use in food and beverages as the company announced it is boosting its sales force to meet growing demand in the supplement sector.

Backing for frozen foods in nutrition programs

An industry association is calling for frozen foods to be recognized in official government child nutrition programs, highlighting the importance of a varied and healthy diet.

Cargill introduces new organic cocoa powders

Cargill has introduced a new range of organic cocoa powders suitable for dairy products and bakery in response to growing consumer demand.

News in brief

Sensient president joins the board

The president and chief operating officer of Sensient Technologies Corporation, Robert J Edmonds, has been elected to the company’s Board of Directors.

Canada bans the use of BPA in baby bottles

Canada has become the first country in the world to take regulatory action to limit the use of bisphenol A (BPA), a chemical found in baby bottles and some food packaging.

Weekly comment

Banks’ rescue package points the way for food crisis remedies

Question: When is a crisis not a crisis? Answer: When it’s a food crisis. Compare the two responses to failures in the food system and financial markets.

Soy boost after melamine scare

Companies are spying opportunities to market soy based products as a replacement to dairy following the melamine milk crisis that hit China and echoed across the globe.

Mars US adopts European-style nutrition labels

Mars is to launch a new front-of-pack labeling system on all of its chocolate, other confectionery and foods amid fresh calls in the US for a labeling overhaul.

Cost of caramel colors rises

DD Williamson is warning its customers that the price of its caramel colors could increase by up to 30 percent next year due to economic conditions.

Study backs PGMS for ice cream formulations

 The ability of propylene glycol monostearate (PGMS) to prevent ice recrystallisation in ice creams is “quite dramatic”, says new research from Canada.

MGP Ingredients announces strategy to counter market volatility

US grain-based ingredients company MGP Ingredients has outlined its new customer-focussed strategy for dealing with volatile grain markets after registering its first net loss for a decade.

Ocean Nutrition builds omega-3 awareness on Oprah

Ingredient supplier Ocean Nutrition Canada has taken the unusual step of advertising its omega-3 directly to consumers, in an attempt to build awareness of its ingredient and boost sales of co-branded fortified foods and beverages.

News in brief

Mars' new center to oversee chocolate from bean to bar

Confectionery giant Mars has opened the $70 million Dove Chocolate Center of Excellence in south-central Pennsylvania.

New ADM cocoa plant to meet growing demand

ADM has this week opened its new cocoa processing plant in Hazleton, Pennsylvania, a project it began in 2006 in a bid to expand and cater to growing demand for cocoa and chocolate materials from manufacturers.

Imperial Sugar enters Cargill cooperation talks

The Imperial Sugar Company says it has entered discussions with joint venture group the Louisiana Sugar Refinery (LSR) over joining forces to construct and operate a new refinery in the US.

Low cost, high purity fish protein isolate hits global market

Advances with membrane technology means lower price protein from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.

News in brief

UC Davis opens $73 million wine and food science institute

The Robert Mondavi Institute for Wine and Food Science has opened at the University of California, Davis. The 130,000-sq-ft complex houses wine and food sensory labs, a food innovation kitchen, and the administrative offices for the institute.

Chr Hansen gives Nordic superfruit extract global debut

Chr Hansen has launched an extract from a red Nordic berry it says has the nutritional payload to be the “new cranberry or bilberry”.

Fructose may exacerbate obesity with high-fat diet

Consuming too much fructose may disrupt the effects of leptin in the body and promote weight gain and obesity overweight when combined with a high-fat, high-calorie diet, according to a new study with rats.

Finished product groups are next target in whey functional push

With dairy companies increasingly looking to push whey as functional ingredient, the industry says it must do more to court and target leading food manufacturers to make use of the additive’s potential benefits.

Taking starch into the future

Cargill gives an insight into evolution of the starch market, and trends that are driving the development of new technologies.

Rousselot to increase prices for gelatins and hydrolysed collagens

European gelatin company Rousselot has announced that it is increasing prices for all its gelatin and hydrolysed collagen products.

Maple Leaf to tackle Listeria with newly approved preservative

Canadian meat processor, Maple Leaf Foods, said it plans to use a recently approved preservative that stops the growth of listeria for its meat products, following a listeria-related outbreak attributed to one of its plants and linked to 20 deaths, according to a report on news site, AHN.

News in brief

Science editorial challenges world cancer research fund conclusions

Conclusions from a 2007 World Cancer Research Fund (WCRF) report have been challenged by an editorial by French researchers in the Annals of Oncology.

Taste enhancers to give impression of premium for liquor

A new range of taste enhancers have been introduced to try to improve the taste of liquor and provide mouth warming sensations that give the impression of a more premium product.

MSG may reduce body weight gain: Ajinomoto study

Consumption of the flavor enhancer monosodium glutamate (MSG) may reduce weight gain and fat deposition, suggests a new study.

Solae, Novozymes soluble soy protein gets closer to market

Solae and Novozymes are expecting the publication of some patents related to the joint development of new soluble protein isolates, brining the products one step closer to commercialization.

Open innovation: Food industry needs better strategies, says review

The food industry should embrace the possibilities offered by open innovation if they are to succeed in an increasingly competitive market place, says a new review.

Confectioners may benefit as speculators exit commodity markets

Turmoil in the global financial markets could, ironically, offer relief to prices in the commodity exchanges, where leading confectioners lock in key raw materials for their formulations, with evidence this week suggesting a wave of non-commercial speculators are selling their positions.

News in brief

Cargill calls time on Missouri shortening plant

Agrogiant Cargill will close its Carthage, Mo. shortening facility in December 2008, with production to be moved to its Charlotte, NC facility.

FMC announces across-the-board price increases

FMC BioPolymer has announced a 15 per cent increase in all of its products as of next month, to off-set costs that its savings program does not cover.

Manufacturer targets starch with clean label development

A manufacturer of functional food ingredients and dietary fibers is seeking demand for cleaner label products with the launch of new fiber technology it claims offers a natural alternative to starch.

Study expands additives' effects on gelling properties

Food additives in alginate-based gel will affect the characteristics of the resulting gel, with new information from the US sure to help food scientists optimise formulations.

Colour trademarks: a powerful weapon in the war of food brands

Strong brands are a powerful weapon in a company's armoury, and when new rules emerged in the 1990s allowing colours to be registered as a trademark, the fight for brand recognition stepped up a gear, encapsulated in the ongoing case in Australia that sees confectionery giant Cadbury defending the colour purple.

Weekly comment

Waking up to smell the caffeine

Before reading this you’re probably going to need a coffee, in fact why not have a few? After all who’s to say when enough is enough in our hunt for a caffeine kick.

Cargill profits jump 62 percent despite ingredients drop

Cargill has turned in a healthy first quarter for the 2009 financial year, partly driven by increased demand for its high yield crops and “exercising fiscal discipline”.

US stevia approval may spice up sweetener demand - report

While the jury is still out on the safety of sweetener stevia in US food and beverage formulations, approval of the plant-derived extract could significantly shake up the market for sugar substitutes in the country.

Vanillin alternative targets active ingredient applications

Symrise is highlighting its aldehyde-free vanillin flavor, which it said can be used in functional food, nutraceutical and pharmaceutical applications without compromising active ingredients or causing browning in products.

Scientists deliver key info about soy-stabilised soy emulsions

Modifying the ingredients and manufacturing parameters may enhance the stability of soy stabilised emulsions for food, says a new study from Ireland.

Study pinpoints cashew allergens which survive processing

Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.

Food taxes and subsidies could combat obesity

A subsidy on healthy food could help tackle obesity and other conditions which can be prevented through nutrition strategies, according to the American Dietetic Association.

Snacks are fourth meal of the day

The perception that snack foods to eat between meals has changed as snacking has become an additional meal and in some cases a replacement, according to a new report.

US study claims BPA induces chemotherapy resistance

A new US study shows that the exposure to Bisphenol A (BPA), the chemical compound used in the linings of metal food and beverage cans and baby bottles, may reduce the efficacy of chemotherapy treatments.

Wild blueberries take antioxidant crown

Wild blueberries have greater antioxidant content than common fruits such as apples, bananas, red grapes and strawberries according to Cornell University researchers.

Red wine linked to lower risk of lung cancer amongst men

Moderate consumption of red wine may slash the risk of lung cancer in men by as much as 60 per cent, suggests a new study from California.

Latino diet needs healthy boost

The benefits of healthy food such as grains need to be promoted among the Hispanic community which is at greater risk of suffering the impact of a poor diet than any other ethnic group, according to an industry body.

Products with local label enhance taste perception

The trend for buying local goods is not just about fresh produce as it also provides marketing opportunities for manufacturers of processed foods to add a mark of distinction, according to a report.

Stevia gets Australian approval for food and beverages

The Australian food authority FSANZ has approved the natural sweetener steviol glycosides (stevia), as an ingredient in foods and beverages in Australia and New Zealand.

GRAS status for commercial canola proteins

A company which produces two canola protein isolates claims to have become the first to achieve GRAS (Generally Recognized As Safe) status for use in food in the US.

Weight watchers become health watchers

Dieters in the US are moving away from the bathroom scales and weight reduction regimes to health management, according to a report.

Ingredient group turns to testing amidst irradiation fears

A manufacturer of food and nutritional ingredients says it is taking a stand against irradiating raw materials to remove harmful microbes with a new in-house testing system for its products.

Soup wars over MSG content

Food companies are competing over monosodium glutamate claims as Progresso announces that added MSG is being removed from all its soups following a rival ad campaign.

Private label potential boosted by US drink diversity drive

While branded beverages continue to dominate the US drinks industry, private label manufacturers are now catering for more health focused product segments such as juices and waters, according to a new report.

PNI strengthens marketing platform for berry concentrates

Proprietary Nutritionals Inc (PNI) has grouped together its berry concentrates under one line, in an effort to highlight the ingredients’ antioxidant properties for condition-specific applications.

Wheat products back in favor after diet fad

Wheat flour consumption is increasing in the US following a dip that was driven by a trend for low-carbohydrate diets, according to the USDA, as demand for higher fiber, protein and whole grains rises.

New industry group aims to safeguard bottom line success

A new forum has been set up to help food, beverage and consumer products companies adapt to market changes and share ideas to ensure continued financial success amid economic challenges.

Color and flavor rule consumer preferences: Study

The intensity of color and the flavor are the key drivers behind consumer acceptance of beverages, says a new study involving Dannon.

Weekly comment

Bringing organic back down to earth

Organic has an image problem. As some consumers fear they are, quite literally, priced out of the farmers market, it’s time to stir up more debate about organic as a set of principals, not as a status symbol.

Proposed new cacao classifications may boost disease resistance

Reclassification of cacao trees into ten distinct genetic sets may lead to enhanced cultivation and cross-breeding, according to research from confectionery giant Mars.

Pressure to cut calories from school vending machines

A new study has added weight to calls for juices, drinks with added sugar and candy to be removed from all school vending machines.

Growers seek science behind almond ruling

The Cornucopia Institute has filed a Freedom of Information Act request with the United States Department of Agriculture and the Almond Board of California seeking public documents that justify the merits of the almond pasteurization rule along with the science supporting it.

Protein flakes introduced to meet US demand

Cargill Texturizing Solutions is bringing its line of textured soy protein flakes which mimic the structure and chewing qualities of meat to the US market following their success in other regions across the globe.

Caloric overload may disrupt brain functions: Study

Consuming too many calories may disturb the pathway in the brain that directly affects food intake and body weight, according to a new study.

Cereals for kids still high in sugar, consumer report

Driven by consumer demand, formulators are cutting the sugar and salt content from a host of products for kids, but a recent cross-nation report that honed in on breakfast cereals for children suggests more work is required, particularly in the US.

Sweetness enhancers offer greater mouth feel

A new range of natural sweetness enhancers have been introduced to try and recreate the syrupy mouth feel that comes with sugar but tends to be lost in low-calorie products.

Asian vegetables an untapped market

The market for processed or value-added Asian vegetables has tremendous potential in the US where such products could become commonplace on shop shelves, according to an academic.

Stores’ own-label products capture greater wallet share

Private label products are experiencing rapid growth, with health and wellness categories proving strong, as consumers look to make savings in tough economic times, according to new research from Nielsen.

Sweeteners and seaweed science stand out during September

Studies reporting stevia’s photo-stability in beverages, Splenda’s effect on gut bacteria, and seaweed’s potential as a salt replacer, dominated September’s headlines.

Chromium picolinate may boost satiety, reduce hunger: Study

Daily supplements of chromium picolinate may reduce food intakes, hunger levels, and cravings for fat, according to a new study from the US.

Fonterra launches improved protein range for nutrition bars

Fonterra has launched a new range of concentrated dairy proteins for the nutritional bar market which it claims solve the discolouration, texture and shelf-life issues associated with traditional proteins.

Ethnic trend adds spice to US palate

The Hispanic and Asian influence on the US food and beverage market is growing stronger as ethnic flavors become mainstream and the spending power of these cultural groups increases, according to an industry expert.

Labels for nutrients food contains, not what it lacks

The nutrition panel on food packaging should reflect the product as a whole rather than just ranking the single ingredients they contain or the unhealthy ingredients that have been taken out, according to an expert.

New ingredients round-up: September

With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.

Science expands caseinates' potential for gluten-free foods

A calcium-fortified caseinate ingredient may lead to a single ingredient for gluten replacement, according to preliminary findings from Australia and Ireland.

Manufacturers should help parents make healthy choices

Food manufacturers need to work with retailers to make it easier for parents to choose more nutritious food and tackle childhood obesity, according to a new study.

Industry eases customer concerns over melamine scare

Ingredients companies and food manufacturers in the US are taking pro-active measures to reassure customers of the safety of their products amid the melamine contamination scare which has now spread to certain tea and coffee products.

New natural color technology offers increased stability

Sensient has launched new technology which offers a wide array of natural colors that can be developed to exact shade specifications and are sustainable, whilst meeting the health and wellness trend.