UK bakery ingredients firm Bakemark UK continues the drive into
value-added products, launching a new addition to its Diamond range
of bread improvers that it claims will slice away costs for bakers
making the 9 million loaves a day...
The battle for market share in the growing zero trans fats oil
marketplace has gathered pace after a small US co-operative joined
the large commercial players by rolling out its first batch of
trans fat-free soybean oil.
Despite acknowledging last week that considerable investments in
R&D and production facilities, designed to support the low carb
surge, would impact sales in the first quarter of 2005, wheat
protein and starch supplier MGP Ingredients,...
A low-carbohydrate diet improved cholesterol levels of severely
obese people and may also curb markers of inflammation better than
a reduced-fat diet, suggests a six-month study.
UK whey proteins firm Volac International has opened a major new
plant in the Netherlands, significantly increasing its output of
highly concentrated dairy proteins for the health foods market.
DSM Nutritional Products has launched its purified green tea
extract Teavigo in Italy, its first European market. The move is
likely to help the roll-out of the product in other member states.
In a move that has split the government, Italian ministers block a
motion put forward by the agriculture minister aimed at regulating
the future introduction of genetically modified organisms (GMOs) in
Italy, reports CORDIS.
UK food watchdog warns this week it will bump up prevention actions
for food pathogens as salmonella cases are on the rise, but
contamination focus on Spanish eggs seems likely.
Wine players are getting bigger and exposing their businesses to
greater risk as consolidation in the industry continues and to
ensure quality remains constant, Danish ingredients firm Chr Hansen
claims to offer the solution through...
Soy products firm Solbar Industries is to set up a new company
specialized in sugar analysis, which will market its technology for
use by manufacturers of dairy products, protein-rich foods and
probiotic products.
Food makers alert to the levels of a potentially carcinogenic mould
commonly found on crops as scientists back an extension barrier
levels for ochratoxin A to grape juice, coffee and wine.
Risk assessment and market predictions translate into new pectin
opportunities for Danisco that will break ground on a new pectin
plant in Brazil, to be up and running by 2007, reports Lindsey
Partos.
An expert group in Brussels backs a Commission proposal for tighter
levels of the potentially carcinogenic compounds Polycyclic
Aromatic Hydrocarbons (PAH) found in grilled meats.
The battle for market share in the growing zero trans fats oil
marketplace has gathered pace after a small US co-operative joined
the large commercial players by rolling out its first batch of
trans fat-free soybean oil.
Breakthroughs in the lab provide food makers with a competitively
priced technology designed by Danish enzyme leader Novozymes to cut
the artery-clogging trans fats out of food products, writes
Lindsey Partos.
A meat preserver, a gel-forming additive and an anti-microbial
agent face tougher European rules as Brussels adopts a proposal to
change the current food additive directive.
Soy appears to deliver tangible health benefits for the heart,
brain and kidney health but more research is needed in many areas,
heard a large audience attending this year's Soy and Health
conference.
Ending months of speculation, the flavours and texturants units at
Degussa, Germany's third largest chemicals group, are up for sale
as the firm looks at selling the food ingredients arm or finding a
partner for its business.
Food companies around Europe are adding heart-healthy omega-3 fatty
acids to traditional products as they seek to meet increasing
consumer demand for healthy food.
Tackling the ongoing issue of risk assessment in the food chain the
US food safety agency plans to release two draft risk assessments
related to the harmful food pathogen salmonella.
Natural Foods Group Hain Celestial has confirmed it will purchase
the new natural vanilla flavor created by Technology Flavors &
Fragrances (TFF) for use in its products.
Scientists at the Emory University Health Sciences Centre are
hoping to widen the understanding of an enzyme that breaks down
caffeine into theophylline, using bacteria that need the breakdown
product of the enzyme for survival.
Recent North American media reports claiming that parts of the
BSE-positive cow discovered in Canada in May 2003 may have been
turned into feed and mistakenly fed to cattle have been pounced on
by US beef industry groups.
A rise in global stocks of wheat after a 30-year low will offer
continued relief to the tighter prices experienced by the food
industry in previous years, but the food chain still needs to stay
on the alert.
Identifying the gene responsible for natural defense mechanism in
tomatoes could save costs for tomato producers and ultimately food
processors using this common food ingredient.
A change in attitudes to dairy products is helping to turn around
sales in Australia, according to a survey by the country's dairy
industry association.
Ending months of delays the upper house in Brazil has cleared the
biosafety bill, paving the way for new rules to regulate the
planting and sale of genetically modified (GM) crops in the
country.
The US food safety agency plans to release two draft risk
assessments in order to help manufacturers tackle the problem of
salmonella in pasteurised shell eggs and egg products.
A new bakehouse to be used exclusively to make gluten-free products
for those with special dietary needs has been opened by US-based
natural and organic supermarket Whole Foods Market, giving the
company a lead in providing fresh...
Plant extracts company Frutarom Switzerland has carried out new
research to support the weight-loss effects of its mate product, a
herb becoming increasingly popular in the supplements category.
Irish ingredients company Glanbia Nutritionals has formulated a
fruit juice beverage with whey protein isolate, thought to be the
first of its kind for the Irish market.
Findings from a new study on trans fats in UK food products drives
consumer group to call on food makers to cut these artery-clogging
fats out of processed food formulations, while industry declares it
is 'fully committed'...
Fundamental research on the perception of odours finds that in a
food rich environment worms pay better attention to an 'irritant'
than their starved counterparts, leading to the supposition that a
well-fed human is more...
The beef industry's ability to accurately breed cattle for specific
traits such as increased meat or milk yield has been significantly
improved with the release of the first draft of the bovine genome
sequence.
The UN-backed Food and Agriculture Organisation (FAO) singles out
two scientists from China and Japan respectively for their
contribution to the advancement of rice research.
A drop in the order book for low carb ingredients will impact sales
in the first quarter of 2005 for wheat protein and starch supplier
MGP Ingredients that has up to now enjoyed soaring revenues on the
back of the fad US diet, that...
Food scientists continue to roll out tools in the fight against
foodborne pathogens as researchers in the US design a new biosensor
to detect the potentially deadly bacteria Listeria
monocytogenes.
Resources are being poured into research on a health promoting
ingredient used widely in the food industry as scientists set to
sequence a portion of the gene-rich regions of 12 tomato
chromosomes.
Cargill, the largest private firm in the US, will link up with
biotech giant Monsanto to bring food makers an alternative source
of soybean oil, used to reduce the artery-clogging trans fats in
food products.
Food makers need to be alert to nutritional claims as UK
advertising watchdog comes down on number one breakfast cereal
supplier Kellogg's, claiming a recent cinema advertisement for its
Frosties brand was 'misleading'...
An editorial in the British Medical Journal this month that
concludes criticisms of aspartame are 'unfounded' adds fuel to the
ongoing debate surrounding this popular sweetener used widely in
food and beverage applications.
Number one flavour group Givaudan sees beverage and dairy sales
pulled down in Europe but despite slow-down in flavour operations
sales for the division offset a dip in fragrance for nine months to
September.
Foods of the future may well be anchored in individual taste
profiles as fundamental research by scientists at the Swiss food
giant Nestlé details the diversity of bitter taste receptors in
monkeys, chimpanzees and humans, writes...
Taking combined HRT can sharply increase the risk of developing a
blood clot for some women, according to new research, that adds to
the other risks associated with the therapy.
Latest research from market analysts Mintel highlights a day in the
life of the global consumer. In the future, British shoppers could
be using curry flavoured toothpaste, feasting on collagen soup,
banana mayonnaise or green tea...
