Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
US food regulatory agencies are to hold a public meeting to discuss
the nation's draft positions on food additives ahead of a Codex
session due to take place in April.
Olive juice, obtained by pressing olive leaves, may act as an
antioxidant to prolong the frying life of frying oils, suggests a
study using sunflower oil.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.
Tate & Lyle has been forced to close its UK citric acid
operations in the face of intense competition from Chinese imports
and oversupply in the world market.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
UK food formulators and manufacturers should be applauded for their
progress on salt reduction, say the findings of a survey from the
Consensus Action on Salt and Health (CASH).
The presence of low-level formaldehyde in gelling agents like
carrageenans and alginates does not pose a threat to human health,
the European Food Standards Authority (EFSA) has reported.
The federal food safety inspection unit has approved an additional
batch of additives, antimicrobals and agents for use as processing
aids directly on meat and poultry products.
Onion extract, rich in the natural antioxidant quercetin, may not
only improve the shelf life of a processed meat product but also
enhances the flavour, Irish researchers report.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
The Food Standards Agency (FSA) has launched its consultation
regarding the implementation of EU directives in England on food
additives other than colours and sweeteners and sweeteners for use
in foodstuffs.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
The US food and beverage industry last week launched a new
initiative to support the government's dietary guidelines, while at
the same time promoting products that meet certain nutrition
criteria.
Encapsulating fats and fat-soluble ingredients with chitosan to
protect them during processing does not affect their availability
in the body, says new research that highlights the vast potential
of this technique.
The stability of emulsions can be enhanced by complexing the
protein albumin with green tea extracts, boosting the shelf-life
and nutritional content, researchers have reported.
Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.
Impregnating collagen fibre with rosemary extracts could boost the
antioxidant activity of the extract, and has significant potential
for processed meats, say Polish scientists.
As the makers of Perrier water absorbed the full consumer backlash
from recalling drinks containing benzene in the US, Cadbury
Schweppes quietly pulled one of its own products for the same
reason, new documents show.
Scientists in the US are looking into the potential of green tea
polyphenols to stop the Maillard reaction in thermally processed
dairy to prevent dark colours and off-flavours.
The growing number of people suffering from allergies is due to
changes in European diets over the past 30 years, says a new review
from the Global Allergy and Asthma European Network
(GA2LEN).
Mint with lamb is a favourite combination on many British dinner
tables, and could become even more closely linked after new
research has reported that the herb spares the meat from the
detrimental effects of irradiation.
Scientists from Finland have claimed that comprehensive salt
reduction would be a potentially powerful means to combat obesity,
linked to lower consumption of high-energy beverages.
Citric acid leader Jungbunzlauer has jumped on the price hike
bandwagon, announcing last week that it is to up the stake on
citric acid, GdL and xantham gum in all markets where it operates
A new meta-analysis of clinical trials of the effect of salt
reduction in children reports that a modest reduction in intake
does have a significant effect on blood pressure.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
