Breaking News on Food & Beverage Development - Europe US edition

Resistant starch may cut food intakes: Study

Adding resistant starch to breakfast and lunch meals may reduce the amount of calories consumed over a 24-hour period by about 10 per cent, says a new study.

Dispatches from FiE

Food sector at the forefront of sustainability, says Oxfam

Food and beverage manufacturers are driving sustainability in the supply chain, says an Oxfam specialist, but they face more risks in catering to demand for ethically-produced products than retailers.

Whey protein open doors to low-fat fried chicken

Including whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent, says a new study.

The food industry 'has found its mojo'

One year on from the economic crisis… three days of crowds in the packed exhibition halls of Frankfurt Messe. The food industry looks to be bouncing back, but there are some changes in its focus.

Award winners expect long-term rewards

The corks were flying for National Starch, Chr Hansen, Culinar and Fuji Oil Europe on Tuesday night. But after the hangovers have eased, they can look forward to longer term benefits of winning awards at this year’s FiE.

Food firms: cash number one barrier to innovation

More than one in two food and beverage businesses cite cash as the number one barrier to innovation, finds a survey of decision-makers.

Ethical economic model spells opportunity for food firms

Sound business sense, and not consumer demand, is driving food firms to build sustainability into their economic models.

Symrise buys into North Africa and Middle East

Symrise has acquired fragrance and flavours maker Futura Labs to tap into opportunities in the fast growing regions of North Africa and the Middle East.

Dispatches from FIE

Managing the great Southampton switch-out

The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.

Dispatches from ADICT by SIAL Paris

Food innovation success demands consumer perception of benefits

Innovation can differentiate, generate new markets and create value in a competitive marketplace but to clinch the sale the consumer must clearly understand the benefits of a new product design

Hershey and Ferrero could bid for Cadbury

Hershey and Ferrero are reported to be considering a joint bid for Cadbury that could put the brakes on a hostile takeover by Kraft.

News in brief

FSA announces GM steering group members

The FSA has named the group members of a steering group that will shape and manage forthcoming consumer dialogue work on genetic modification (GM) in food.

Dispatches from FIE

Formulation, not masking agents, holds key to stevia flavour acceptance

Clever formulation of food products may be the best way of masking the flavour profile of stevia, and not masking agents, according to the science VP of a major stevia player.

French sweet tooth holds sugar opportunities

Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.

Price pitched high for organics in France

Organic products sold at France's big retailers can cost up to 72 per cent more than their non-organic equivalent, finds fresh research that brings the price-organic debate into sharp focus.

Europeans’ Christmas food spend to remain stagnant

Food and drink makers in Europe can expect little change from last year's fallen Christmas figures but food spending could suffer less than other consumer goods, predicts a report from Deloitte.

Selenium supplements linked to high cholesterol

Taking selenium supplements may increase cholesterol levels by as much as 10 per cent, according to a new study.

News in brief

French safety agency perplexed over 'metallic' pine nut

France's food safety agency Afssa has concluded that no scientific 'hypothesis' put forward could explain the phenomenon of the metallic taste signalled by consumers in France after eating pine nuts.

No health threat from radiation in UK food chain

The amount of radiation absorbed by the UK population through the food chain remains low and poses no health concerns, said the Food Standards Agency (FSA).

Weekly comment

Alleviation of hunger should top CSR agenda

Climate change dominates the CSR agenda but new USDA figures on food insecurity are a sharp reminder that alleviating poverty and hunger should always be the top priority.

Food firms should tap opportunities in developing countries

Investment and business opportunities for global food businesses can hail from developing countries, says the FAO's director general.

Nutrition of lunchbox foods attacked

Consumer watchdog Which? is campaigning for strict rules on the sugar, salt and fat content in foods that appear to be healthy, following a study of foods commonly put in kids’ lunchboxes.

Diet rich in sulfur amino acids may aid bowel healing

A higher intake of sulfur-containing amino acids like cysteine following intestinal surgery might aid healthy intestinal recovery, claims a new study.

News in brief

Fortitech aims to develop Russian fortified foods market

Fortitech Europe said it has teamed up with distributor, KUK, to develop fortification opportunities with food and beverage manufacturers in Russia and Eastern Europe.

Calorie guidance could be too low, says SACN

Scientists advising the UK government have called for an increase in recommended energy requirement levels.

EFSA lowers ADI for three Southampton colours

The European Food Safety Authority has lowered the acceptable daily intake (ADI) for three of the notorious Southampton Six food colours, but none of the scientific reasons given are associated with hyperactivity.

White bean derived supplement may lower GI of bread

The glycemic index (GI) of foods could be reduced through the intake of a white bean derived dietary supplement, claims a new study.

Barry Callebaut profits grow as chocolate market shrinks

Chocolate maker Barry Callebaut has reported increased profits and sales volumes for the full 2008/09 fiscal year, despite shrinking global chocolate consumption.

Colour ADI adjustments: What it means for industry

The new ADIs for three of the colours included in the Southampton study may mean restrictions on levels or the range of foods they are used in, says the UK’s FSA. Campaigners, meanwhile, are still calling for an outright ban.

News in brief

New CFO for Symrise

Symrise’s supervisory board has appointed Bernd Hirsch as the company’s new CFO, as of 1 December.

CASH turns spotlight on salty sauces

A new study of pasta sauces has drawn attention to huge differences in salt levels per portion between products, and big gaps in information given on the labels.

Improved monitoring of two zoonotic diseases, EFSA

Two new reports aimed at harmonising the scrutiny and reporting of a pair of bacteria responsible for zoonotic diseases have been published by the European Food Safety Authority (EFSA).

EU competition watchdog to rule on Kraft bid next month

The European Commission has set a one-month deadline to rule on the possible hostile takeover of Cadbury by US food giant Kraft, the EU competition regulator said on Wednesday.

AAK seeking acquisitions

The growth and savings made by AarhusKarlshamn (AAK) since its merger have set it up to start casting about for new acquisitions.

News in brief

Launches defy downturn, says Innova

The economic downturn has not slowed food and beverage product launches, according to the Innova Database, but companies are releasing developments in the pipeline since before the crash, and low cost products developed since.

Kraft’s bid is ‘contemptuous’, says analyst

Even if Kraft intends to increase its bid for Cadbury, its latest offer has probably managed to upset both the board and shareholders, says Andrew Wood, senior research analyst at Sanford C. Bernstein.

Low-fat better for mood than low-carb: Study

People who lost weight by following a low-calorie, low-fat regime saw longer term effects on mood than those who used a low-carb approach, report researchers in Australia – but whether its down to social chemical reasons remain unclear.

Meat processors anxious on FSA bid to cut inspection funding

Proposals by the UK Food Standards Agency (FSA) to cut its funding of meat control inspections could be a “significant blow” to the processing sector, said a leading industry body.

First shipment of UTZ cocoa reaches Europe

An initiative to improve the agricultural, environmental and social aspects of sourcing cocoa from West Africa achieved has achieved a milestone, as the first beans have arrived in Europe for processing.

News in brief

Food price crisis not over yet, FAO

Good cereal harvests this year have not ended the food price crisis in developing countries, warns the FAO, as it gears up for next week’s Hunger Summit.

Rousselot divides gelatines for functionality and healthy products

Rousselot has reorganised its gelatine offering to better illustrate the functionality of different forms of the ingredient and how they can be used to reformulate products along healthier lines.

Fructose sweeteners may promote Syndrome X

‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.

Weekly comment

Life in a European health claims wasteland

Ka-CHING! Hear that? No it’s not the sound of overflowing cash registers as consumers throw endless wads of euros at scientifically-backed, healthy foods in greater numbers than ever before.

New NI lycopene targets beverages and bars

BASF is building the use of its nature identical lycopene by introducing a new cold-water dispersible version for use in beverages and food applications.

News in brief

Debate planned on the future of agriculture

The style of agriculture that can best secure food supply in the future has been a topic of hot debate, especially since the food price hikes of 2008 put a fresh spotlight on how to feed a growing population using limited resources – and without having more of an impact on the environment.

Sucralose sales bouncing back for Tate & Lyle

Tate & Lyle has seen a new surge in sucralose sales in the last 6 months thanks to customers restocking after running down amassed supplies; and stocks at the mothballed US site are expected to run down by the year’s end.

Talking point

Are EU health claims dooming innovation – Your views

NutraIngredients asked its readers for their views on whether the EU health claims regulation is stifling innovation in Europe. And we received a lot of responses...

Smart salt distribution can cut salt without extra additives

Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.

New stabiliser systems target fermented dairy

Hydrosol has developed two new series of stabiliser solution for use in fermented dairy products, as starch is falling out of favour and clean labels are the order of the day.

News in brief

Private-sector forum seeks solution to world hunger

In an effort to find a lasting solution to eliminating world hunger, a private-sector forum gathering high-profile food industry players will be held in Milan on November 12-13.

Gelatin plus soy protein may mask bitter taste of caseins

Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil.

Danisco makes xanthan gum to suit applications

Danisco has developed a new range of xanthan gum for use in specific applications, tipped to increase efficiency and allow for lower levels to be used.

Antioxidant levels in chocolate show stability - study

The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.

Taura takes tiny fruit bits to market

Taura Natural Ingredients is introducing a new line of tiny fruit pieces, opening up new possibilities for moulded chocolates and biscuits to boast real fruit content.

Symrise results show recovery in third quarter as destocking slows

Symrise third quarter sales show a marked ‘upswing’ as destocking came to an end with both flavour and fragrance segments showing positive growth.

News in brief

Report indicates drop in child obesity stats

A new report from Oxford University has found a drop in forecast obesity rates for children in the UK, which the government has interpreted as indicating obesity is “levelling off”.

Barry Callebaut to buy Spanish chocolate maker

Barry Callebaut has signed an agreement to acquire Spain’s Chocovic, in a deal that will give the chocolate giant its first manufacturing plant in Spain.

Move away from Western diet to reduce disease risk, says study

Compounds produced by frying, grilling, or pasteurizing may be driving inflammation and ageing, according to a new study from the US.

Colour specialist branches into burnt sugar flavour

Specialist food colouring company DD Williamson has developed a natural acid-stable burnt sugar flavour, which it says responds to demand for clean-label flavours in beverages and sauces.

Supply chain waste map for meat and fish

A resource map outlining where and how much meat and fish – as well as it associated packaging – is wasted in the supply chain is to be developed in a bid to cut all three and save cash for industry players.

Bioscience brings growth for Chr Hansen

Chr Hansen’s refocus on bioscience over the last four years, and a pipeline of new products, has yielded yet another year of growth in both sales and profits that defies the economic downturn.

Walnut-rich diet may boost diabetic heart health

Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.

ABF acting on enzymes and yeast potential

ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity coming on board this year or next. But for the last year, growth was driven largely by currency benefits.

‘Lumpy micro-rods’ to enrich and structure food foams

Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.

Three speedy GM maize approvals ease soy imports

The European Commission last week approved three varieties of genetically modified maize for import and processing for food and feed uses, as soy imports into the EU were held up by the bloc’s zero tolerance policy.

News in brief

ADM shuffles oilseeds management

Archer Daniel Midland has appointed Brent Fenton as the new managing director of European Oilseeds, replacing Joe Taets.

Weekly comment

Clinical trials are EFSA’s fool’s gold

There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.

EFSA publishes draft guidance for flavours assessment

EFSA has given the first indication of the data it sees as necessary for approval of new flavourings, under the new regulation and common authorisation procedure that came into force this year.

Salt reduction may also benefit bone health

Switching over to low-salt products may also benefit bone health by reducing calcium loss, suggests a new study from Australia.

Arla announces three-step product development programme

Arla Foods Ingredients has announced a new three-step hands-on programme for working with food manufacturers on product development, from conception to large-scale trials and commercialisation.

Processed food could have role in depression, says study

People reporting a high consumption of processed foods could be more likely to experience depression in middle age, says a new study that suggests food should play a greater role in preventing depressive disorders.

News in brief

Sale of Yogho! Yogho! and Choco! Choco! approved

The acquisition of the Yogho! Yogho! and Choco! Choco! brands from RoyalFrieslandCampina by Belgian Dairy Cooperative, Inza Cvba, has been approved by the European Commission.