Beverage fortification solutions on display at the IFT show suggest
that manufacturers do not need to sacrifice clarity or taste in
order to meet growing consumer demand for functional products,
writes Anthony Fletcher.
ADM's promotion of two innovative ingredients at the IFT conference
this week illustrates how health awareness and regulatory concerns
have shot up the industry's priority list, writes Anthony
Fletcher.
Low-fat deep fried food could be a real possibility in the future
thanks to a novel protein coating technique developed by Proteus,
writes Anthony Fletcher.
US starch product supplier Penford Food Ingredients targets growing
demand for rice starch, for the first time adding a variety of rice
starches to its current portfolio of potato, tapioca, and corn
starch products,reports Lindsey...
Senator Tom Harkin claimed yesterday that if stringent
self-regulation in the marketing of children's food products is not
put into place soon, a backlash against the food industry is
inevitable writes Anthony Fletcher.
Proposals to put cigarette-style health warnings on soft drinks to
highlight the harmful effects of too many sugary beverages has been
called patronizing by the American Beverage Association, writes
Anthony Fletcher.
Biodar's new line of microencapsulated vitamins and minerals for
kids' chewable applications could help improve diets and even save
food makers money, writes Anthony Fletcher.
With potential impact on food makers, scientists in the US have
uncovered new details of how smelly things create signals in the
nose that eventually go to the brain.
The delicious smell of traditional baseball food - hotdogs, beer
and onions - is usually enough to quell any worries about
nutrition, but a new study suggests that these snacks are not
necessarily as bad as commonly thought.
A new laboratory designed to improve the quality of barley and oats
could have major implications for makers of breakfast cereals,
beverages and bakery goods.
Food makers looking to slice potential allergens from their food
formulations will benefit from a new allergen-free apple designed
by researchers in The Netherlands, reports Lindsey Partos.
The National Food Laboratory has developed a new test method for
the detection of Sudan Red food dye, a potential carcinogen that
has been the focus of numerous product recalls.
Mars Inc is sending out a clear signal that functional foods are
moving mainstream, with the creation of a new Nutrition for Health
& Well-Being business unit to capitalize on research into the
health benefits of cocoa, reports...
NASA satellite technology could soon be used to help food producers
distinguish between GM (genetically modified) crops and non-GM
crops, opening the door to greater acceptance of GM food, writes
Anthony Fletcher.
Drinking green tea is highly unlikely to help prevent breast,
prostate or any other type of cancer, the US Food and Drug
Administration (FDA) said last week, after reviewing the evidence
to support a health claim, reports Dominique...
It is time to draw on science to establish once and for all whether
food intolerance is just a source of succour for hypochondriacs, or
whether it is genuinely a modern scourge.
National Starch believes that enabling food companies to label
their products as containing no or minimal additives or ingredients
is set to be a highly lucrative practice in the future, write
Anthony Fletcher.
The recent evolution of supply and demand issues for non-GM
lecithin is pushing ingredients manufacturers such as Danisco to
promote their alternatives on the market, reports Lindsey
Partos.
Sales of diet candy more than quadrupled between 2000 and 2004,
fueled by better-tasting products, improved formulations and
heightened concern over weight gain in adults and children,
writes Anthony Fletcher.
Ingredients players and food makers could expect some relief in soy
ingredients prices as soybean futures on the Chicago Board of Trade
fell yesterday, reports Lindsey Partos.
A new molecular biology center could transform our understanding of
taste and smell perception and help the food industry tackle
pressing issues such as salt substitution, writes Anthony
Fletcher.
The maker of a new functional beverage that claims to burn calories
by increasing metabolism says products with net negative calories
are the next step in the evolution of the diet drinks market. But
can consumers be assured that...
A Californian environmental group has threatened to sue food
manufacturers unless they place acrylamide warning labels on
certain products, writes Anthony Fletcher.
US researchers open up potential opportunities held in the citrus
genome, helping to detect specific genes related to pathogen
resistance and to high flavonoid and nutrient levels.
Making a calcium-fortified drink could get easier for companies
participating in a new study designed to investigate which of the
numerous types of calcium ingredients perform best in which
application, writes Dominique Patton.
A raft of clinical evidence has linked consumption of omega-3 fatty
acids from fish oils to a reduced risk of sudden cardiac death, but
a new study suggests that in some patients with life-threatening
abnormal heart rhythms they may...
New technology could soon make it cheap and easy to identify food
pathogens by tagging them with color-coded probes made out of
synthetic tree-shaped DNA.
Good news for prepared meal manufacturers with a recent study
concluding consumption of convenient, nutritious frozen dinners
could help dieters control portion size, reports Lindsey
Partos.
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
A study showing that sweet drinks have overtaken white bread as the
leading source of calories in the American diet may mean that the
nutrition gap is even wider than previously thought, reports
Jess Halliday. But according to the...
Television advertising gives children the wrong message about
healthy eating and is creating a generation confused about the
meaning of nutrition, writes Anthony Fletcher.
The prebiotic activity of different fibres will be measured and
compared in a new study designed to help food makers decide which
ingredient to select for their gut health products, reports
Dominique Patton.
The Soleris system could help food firms formulate new product
lines more rapidly by detecting microorganisms in nutritional
ingredients quicker, writes Anthony Fletcher.
New research from the US backs growing evidence that food makers
wanting to slice acrylamide from their fried food products should
opt for lower cooking temperatures.
Fresh basil, the most probable source of an outbreak of
gastrointestinal illness in Florida earlier this year, is now the
target of an FDA traceback operation, writes Anthony
Fletcher.
Cranberry juice, already well-known as a remedy for urinary tract
infections, may help protect against common infections caused by
gastrointestinal viruses, reports Dominique Patton.
Ingredients firm Frutarom is targeting the growing US functional
ice cream market with a range of ingredients such as aloe vera to
"support inner beauty" and "relieve stress," writes
Anthony Fletcher.
The Centers for Disease Control and Prevention has responded to
mounting criticism that a recent report may have minimized the
dangers of obesity, writes Anthony Fletcher.
Number one culture maker Chr Hansen launches new product based on
lactic acid to help salami and fermented sausage makers fight the
common food pathogen listeria, reports Lindsey Partos.
Only one food product out of 33 tested for trans fat levels in the
state of Florida was accurately labeled, raising fears that food
makers are opening themselves up to possible litigation in the
future writes Anthony Fletcher.
The American Dietetic Association is seeking to stir up debate over
the nation's breakfast tables. Girls who skip breakfast are more
likely to miss out on dietary sources of calcium and fiber than
those who regularly eat the...
A line of wine extracts from Chr Hansen could help US food
manufacturers cut costs and improve the health profile of their
products, writes Anthony Fletcher.
It is not how much you eat, but what you eat that could influence
life span, say UK researchers, investigating how calorie quality,
not quantity, may dictate longevity, writes Lindsey Partos.