Putting the designer into pectin
Recent breakthroughs have given us a better understanding of the
functionalities of pectin, a high value food ingredient widely used
as a gelling agent and stabiliser.
Baking sector responds to salt criticism
The UK's Federation of Bakers has responded to criticism that the
sector has not done enough to meet food standard targets on salt
Retail sector pushes for self regulation
The retail sector is to show how it plans to direct consumers
towards healthier lifestyles within the context of the EU Platform
for Action on Diet, Physical Activity and Health.
UK moves towards environmental food labelling
The UK has outlined its commitment to developing environmental
labelling for food.
CASH maintain pressure on UK bakers
Over 35 per cent of commercial bread in the UK does not meet FSA
targets for salt levels, says a new survey from the Consensus
Action on Salt and Health (CASH) that looks set to maintain
pressure on UK bakers to reduce the salt content...
US holds food additive meeting ahead of Codex
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.
Are UK consumers becoming more health-conscious?
Increasing consumer awareness in the UK over healthy eating
suggests that government messages are finally getting through.
Olive leaf juice could be edible oil antioxidant
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 appoints new R&D head
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.
Wine waste could boost shelf life of fish
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of fish meat, suggests a study from Spain.
More protein and sugar from soy
Scientists in the US have developed a new technique that could
enhance the release of protein and sugar by about 50 per cent, a
potentially big boost for the soy industry.
Vitiva expands European rosemary extracts operation
Vitiva has expanded its sales operations into Cannes, France in
order to better tap Europe's food ingredients market.
Study identifies top performing food sectors
AC Neilsen's latest market report, which examines the
fastest-growing categories and product areas across 66 key markets
around the world, provides an insight into the future direction of
global food development.
Solubilised proteins may offer phosphate-free meats
Using solubilised proteins to replace phosphate to enhance the
colour and texture of meat during storage may offer an alternative
to phosphates, says new research.
Danisco launches green tea 'flavour protector'
Danisco is looking to benefit from growing interest in natural
antioxidants with the launch of Guardian green tea extracts.
IFST publishes salt information statement
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 to close UK citric acid plant
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.
Asda salt reduction plan ahead of schedule
UK supermarket Asda claims it will hit salt reduction targets
across all its own label food categories nearly three years ahead
of the 2010 deadline.
Salt Awareness Week: has progress been made?
Salt Awareness Week has reignited debate in the UK over how much
success the food industry has had in reducing salt in processed
DSM publishes fungus genome to help R&D into enzymes
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.
CASH survey shows progress in UK salt reduction
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).
An economic alternative to pure pectin?
A French company has developed what it claims are two economic
alternatives to pure pectin.
Low-level formaldehyde in gelling agents not a problem, says EFSA
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.
FDA approves more meat additives
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 improves flavour, shelf life of sliced meat
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.
Common additive may stop acrylamide formation, suggests study
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.
FSA opens consultation over EU additives directive
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
Yeast extract cuts salt but keeps flavour
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
Food industry pushes MyPyramid into supermarket carts
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
Chitosan microcapsules get bioavailability boost
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.
Albumin to boost tea extract antioxidant activity in emulsions?
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.
Birds Eye challenges consumer perception of food additives
Birds Eye has published the results of a survey aimed at countering
common consumer perceptions that frozen food is full of artificial
Salt reduction may have asthma benefits too, says review
Reducing salt intake may affect asthma severity and breathing in
adults with the condition, says a joint Anglo-American review of
Bamboo leaf extract to stop acrylamide formation?
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.
Collagen to boost rosemary's antioxidant activity in meat?
Impregnating collagen fibre with rosemary extracts could boost the
antioxidant activity of the extract, and has significant potential
for processed meats, say Polish scientists.
Use of nisin in liquid eggs 'not a safety concern'
Extending the use of the additive nisin to cover the preservation
of liquid eggs does not pose a safety concern, says EFSA.
EC comments on Codex draft food additives standard
The EC has commented on Codex's draft standard for fat spreads and
blended spreads - food additives section.
Cadbury's secret benzene recall
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.
Unilever announces major food R&D reshuffle
Unilever plans to reshape its European foods R&D organisation
in order to 'further enable differentiated innovation'.
Green tea flavonoids: Anti-browning additives for dairy?
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.
UK food ad ban a 'public health fudge'
Food and advertising groups might be up in arms about stringent new
UK food ad regulations but some believe the measures don't go far
DSM promotes salt-reducing taste enhancer
DSM was at the HIE show in Frankfurt to demonstrate how an
innovative flavour enhancer could help manufacturers cut out salt.
Experts address measures to curb rise in food allergies
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
Chr Hansen positive about ingredients future
Chr Hansen, which experienced growth in all business areas and
regions in 2005/06, expects to continue its upward trend.
Limagrain promotes salt-free snack pellet breakthrough
French firm Limagrain Cereales Ingredients was at the HIE show in
Frankfurt to promote its patented method of making salt-free snacks
Mint additive could extend shelf life of meat products
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.
Finnish study links salt intake to obesity
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.
Galactic raises global lactic acid prices
Lactic acid producer Galactic has announced a round of price
increases designed to cope with rocketing production costs.
Jungbunzlauer increases ingredients prices globally
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
Meta-analysis of cutting salt in kids to pile pressure on food industry
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.