The battle surrounding the technology rights for the production of
soy isoflavones has been refired as Archer Daniels Midland files a
lawsuit against a US firm for infringing patent rights.
The unhealthy, high-fat foods we consume may not be the only
culprits when it comes to obesity and related diseases, according
to US scientists who reveal that a pregnant mother's diet may
permanently increase- or reduce- her...
A new line of functional fat substitutes claims to be able to cut
up to half the fat content of products while fortifying them with
health promoting ingredients.
The European Breakfast Cereal Association (CEEREAL) has hailed two
important pieces of European food legislation as "broadly positive'
for the future of the industry.
Researchers from the Agricultural Research Service (ARS) have
created a fat replacement additive rich in soluble fiber,
beta-glucan, to tap into the low-fat food market.
The success of soy drinks shows that the UK functional drinks
market is highly lucrative something that the dairy industry must
take full advantage of, says Organic Monitor.
The standards for infant formulations, a topic of continued
discussion with the Codex Committee, is being driven by commercial
interests and not science say two paediatricians, claims that have
been refuted by the industry.
UK company Multiple Marketing has developed a new range of
functional cereal bars in an attempt to cash in on the increasing
demand for nutritionally beneficial and innovative wellness
products that deliver functional health benefits.
Sales of a DHA-fortified children's yogurt launched last month in
Canada are already exceeding expectations, with parents keen to
improve their children's brain development through nutrition, says
manufacturer Danone Canada.
Natural oils maker Martek Biosciences yesterday announced that its
key product, the omega-3 fatty acid DHA, is to be used in a new
soymilk product, which could allow the manufacturers to stress the
product's eye and brain health...
Slovenian rosemary extract firm Vitiva has formed an alliance with
UK firm Food Ingredient Technology (FIT) in order to penetrate the
growing functional ingredients markets in the UK and Ireland.
An innovative mineral supplement could help food makers overcome
the poor nutritional value of food that is currently undermining
consumer health, claims a nutrition expert.
Foods with a low glycemic index and products containing
antioxidants will enjoy good growth this year as consumers continue
to "obsess over their health," according to a new study by
consumer tracker AC Nielsen.
Bakers may be set to benefit from the launch of a white bean
extract that claims to reduce the glycemic index of products by
reducing the amount of starch absorbed by the body.
A UK company has applied for approval of its noni juice products on
the grounds that it is 'substantially equivalent' to other products
that have already been authorised.
Aquanova's cutting edge nanotech antioxidant system for essential
oils and flavours is a signpost of where food ingredient technology
in the 21st century is headed.
The UK's Food Standards Agency has received an application for a
phytosterols ingredient to be approved as 'substantially
equivalent' to one already on the market.
In the absence of definitive action from the FDA, food
manufacturers should take the initiative to promote whole grains to
the American public, clearly indicating if products are an
excellent source or a good source of whole grains,...
Soy ingredients supplier Solae is the latest firm to be hit by
soaring costs for natural gas as the company announces price
increases for its line of soy lecithin products.
Food formulators looking to cash in on the blossoming functional
food trend could turn to black lentils for a health-busting
ingredient as new research reveals the pulse's potential heart
health properties locked in its pigment.
A family of compounds found in broccoli and other vegetables
blocked lung cancer progression in both animal studies and in human
lung cancer cells, report researchers.
The firm will focus on new technologies for dairy, beverages and
prepared food at the WWFE expo next month, showing exactly where
the industry is targeting its resources.
Fundamental research reveals two parts of a neuronal system, one
that promotes eating and another that suppresses eating, are
critical for the acute regulation of eating and body weight.
Food makers anxious to tap into the burgeoning market for
functional foods might wish to promote the use of mushrooms, with
fresh research from food scientists suggesting button mushrooms are
the number one source for the antioxidant...
Amendments to Australia's food code continue, with the nation's
food agency calling on companies and organisations to comment on a
host of new proposals, including the addition of phytosterols to
fruit juices and fruit drinks.
Edible food wraps made from fruit and vegetable ingredients could
appeal to food makers looking for nutritious, colourful and
eye-catching films for convenience foods, reports Lindsey
Partos.
A company's ability to communicate the advantages of a product can
be critical to its eventual success, a lesson that DSM Food
Specialties has clearly taken to heart.
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.
As the milk industry feels the impact of a supposed rise in lactose
intolerance, a new study from the US confirms Europeans can drink
milk because their ancestors flourished in dairy pastures, passing
on gene mutations that maintain...
Cargill argues that food and beverage manufacturers in the U.S. can
positively impact today's rising healthcare costs by developing
products that address specific health and lifestyle issues.
The health ingredients unit of Irish dairy firm Glanbia has taken a
further step to diversify away from milk-based products, adding an
oat beta-glucan to its ingredients range through a new distribution
deal, reports Dominique Patton.
Price rises for soy-related ingredients are still under pressure as
drought, high production costs and a strong real all impact soybean
production for Brazil's 2004-05 crop, writes Lindsey Partos.
The health benefits of differing low-fat diets are far from equal,
say researchers, suggesting that a low-fat diet rich in vegetables
and fruits has twice the cholesterol-lowering power of a
conventional low-fat diet.
Health benefits of the Mediterranean diet continue to gain credence
with yet another study showing a diet rich in fruit, vegetables and
olive oil could reduce the risk of heart disease.
A soy-based egg replacer developed by food scientists at Unilever
heads to the US, as Alleggra Foods, the owner of the new
ingredient, signs a distribution, manufacturing and marketing
agreement with Tate & Lyle for the North...
Knocked by an economic slowdown and the strength of the Euro
against the US dollar, growth in turnover for the European food and
drink industry rose by a 1.9 per cent wisp from 2002 to 2003,
concludes a new report from the US government,...
Understanding the most extreme conditions for food products will
bring gains for product formulation, particularly functional foods,
on Earth, says Arla Food Ingredients, the firm that has developed a
new yoghurt for consumption by...
The Whole Grains Council yesterday launched its food stamp to the
general public at the Natural Foods Expo West show taking place in
Anaheim. Cynthia Harriman, head of the council, told Philippa
Nuttall how the food industry has reacted...
Confused about prebiotics? You’re not the only one! Food developers wanting to work with prebiotic dietary fibre are faced with an abundance of products...
Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables...
