The salt level in UK ready meals is 45 per cent lower than four
years ago, according to a new survey from the Consensus Action on
Salt and Health (CASH) highlighting the food industry's progress to
reduce levels.
Natural extracts from olive and grape showed better anti-microbial
activity against a bacteria and yeast than three synthetic
antioxidants, showing their potential as food preservatives, says a
new study.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
Nitrites and nitrates, much maligned additives in processed and
cured meats, may help heart attack survival and recovery, suggests
a new mice study from the US.
Natural extracts company Vitiva has announced its global launch of
a clean label preservative for processed fresh meat that protects
it from rancidity and undesirable organoleptic changes.
Danisco is taking its natural food protection services to a new
level with the launch of a new label called Care4U, which combines
ingredients with advice and analytical support.
The US Food and Drug Administration (FDA) may consider revising its
regulations on salt, and has set a public hearing to examine the
possible implications of tighter limits.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
Traditional herbal medicines from India may also offer a novel
source of antioxidants for the food industry for boosting both the
shelf-life and nutritional content of food, according to a new
review.
Tea, seemingly always in the headlines for its potential health
benefits, could also offer an interesting source of food
preservatives, Chinese researchers report.
DSM has become the latest citric acid producer to announce a price
increase, at a time when industry fears a shortage of Western-made
material unless costs can be passed on.
Soup sales in the US have slowed over the past year, prompting
Mintel to suggest that manufacturers and marketers need to rethink
their level of innovation and their market strategies if they want
to grow sales over the next five...
An extract from leaves of the walnut tree (Juglans regia)
presented a potent ability to scavenge damaging reactive oxygen and
nitrogen species responsible for food spoilage, new research has
reported.
The UK's FSA has issued its harshest judgement on the food
industry's use of artificial colour and preservatives yet,
following the publication of the Southampton study at the beginning
of the month, and is calling for action...
More than a thousand new food products claiming to be additive- and
preservative-free have been launched in the UK this year, according
to Mintel, representing almost a quarter of all launches and nearly
three times as many as any...
Danisco USA is introducing a new cultured dextrose for use in place
of chemical preservatives in refrigerated, heat-and-eat foods,
giving manufacturers greater scope to make clean-label products.
Jungbunzlauer has announced price increases affecting citric acid,
sodium citrate, gluconates and xanthan gum as it offsets its own
costs, an adjustment seen as aiding economic stability in the
marketplace.
The European Commission has launched an inquiry into allegations
that Chinese suppliers are dumping citric acid onto the market and
causing material injury to the European industry.
Western citric acid producers are again hiking up their prices as
they struggle to meet costs, but they repeat their warnings that
the industry may soon be facing shortages.
The Maillard reaction product of chitosan and glucose extended the
shelf-life of lamb in laboratory tests by two weeks, and may offer
industry with a novel and efficient preservative for meat products.
German ingredients firm Aquanova has found a way to extend the use
of preservatives sorbic and benzoic acid into foods with a high pH
using its NovaSOL nanotechnology.
US-based agro and ingredients giant Cargill has launched a new salt
reduction system, which claims to allow food manufacturers to cut
the sodium content in their products by up to 50 percent.
European ingredients firm Cognis is using the IFT event in Chicago
this week as a platform to launch a variety of new products on the
US market, including emulsifiers, aerating agents and a 'natural'
mold inhibitor.
The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
New technology to produce noodles with lower fat and salt content
will form part of Nestle's Malaysian RM100m ($29.1m) investment
plans to upgrade some its manufacturing facilities.
The European Parliament this week voted through four regulations
relating to food ingredients - on authorisation procedure,
additives, enzymes and flavourings - with notable amendments aimed
at providing a heightened level of consumer...
European bakery supplier CSM has sold the customer base for its US
gluconic acid business, a move due to be followed by the imminent
shutdown of its production facility.
Fungal species of Rhizopus could offer a valuable alternative
source for lactic acid production, with significant advantages over
bacterial production, says a new review from Australia.
The shelf life of microencapsulated high oleic sunflower oil can be
boosted by combining natural plant extracts like broccoli sprout,
citrus and rosemary, new research suggests.
Common preservative sodium benzoate, widely used in soft drinks and
other foods, is again at the centre of health concerns after
research emerged linking it to cell damage.
Extracts from the exotic fruit guarana showed excellent antioxidant
and antibacterial properties, which could see the exotic berry
making a move into food preservatives, new research suggests.
High-salt diets may encourage the growth of Helicobacter
pylori bacteria in the stomach, said to be the cause of
millions of cases of gastritis and peptic ulcer disease each year,
says a new study that may have added implications...
UK supermarket Asda said it is removing artificial colours and
flavours from all of its private label food and beverage products -
the biggest indication to date of the shift towards natural
ingredients in lieu of artificial additives.
Gadot is taking its first ever step outside Israel with a joint
venture to build a new citric acid plant in China - a project that
it expects to yield significant cost advantages thanks to the
fermentation technology of partner Jiangsu...
The energy drink market has gotten further stimulus from club
crowds who mix these functional beverages with alcohol, according
to market researcher Mintel.
Propolis, the waxy resin collected by honeybees and currently
marketed for its health benefits, could also find use as a
natural food preservative, suggests new research.
Cutting salt intake may slash the long-term risk of cardiovascular
disease by up to 35 per cent, says a new multi-centre study from a
group of leading US universities.
Days after English researchers proposed an equation to make the
ultimate bacon buttie, a new study from the US has reported that
frequent consumption of cured meats like bacon may increase the
risk of developing chronic obstructive...
The trend for 'clean label' foods containing few E-numbers is
emanating from the UK market but it is not yet a keen priority for
consumers, retailers and manufacturers in every country, says GC
Hahn.
Slovenian plant extract supplier Vitiva is extending its line of
SyneRox 4 rosemary-based ingredients with an oil-based formulation
aimed at extending the shelf life of high-fat meat products such as
chilled pâtés.
Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
