DSM Nutritional Products is increasing prices of its food and
pharma-grade vitamins, premixes and citric acid, as it redoubles
efforts to cover rising raw material, energy and logistics costs.
Essential oils of sage and rosemary could offer a natural
alternative for processed meats, slowing oxidative spoilage as well
as imparting flavour and aroma, suggests a new study from Spain.
The European Court of First Instance confirmed this week that
Jungbunzlauer (JBL) and Archer Daniels Midland Company (ADM)
engaged in an illegal citric acid price fixing cartel, and has as a
result upheld the original fines imposed.
Naturex claims to have experienced a 20 per cent increase in
rosemary extract sales in 2006 compared to 2005 (year-to-date),
underlining the growing success of natural preservatives.
Changes to Danisco's ingredients division will lift the EBIT margin
for the segment to above 15 per cent, according to the firm's
announcement of Q1 2006/07 results.
Grape seed and pine bark extracts as additives in cooked meats
performed better than the synthetic preservatives in oxidation and
microbial effects, results that could be readily acceptable to
consumers seeking ready-to-eat meat products...
The world's major citric acid producers have warned that unless
reasonable price increases can be successfully implemented this
year, the market will face further consolidation and potential
supply shortages.
The FSA is seeking comments on proposed European Commission
regulations that would establish a common authorisation procedure
for food additives, food enzymes and food flavourings.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of meat products, suggests a study from Spain.
Lard, the animal fat with a poor health image, could be stabilised
by adding antioxidants from olive oil milling waste, boosting the
shelf-life and adding nutritional value, says a study from Italy.
Adding a touch of rosemary to minced meat before high-pressure
processing could stop the flavour loss associated with this
anti-microbial treatment, say Brazilian and Danish researchers.
Energy costs and supply issues have contributed to price hikes for
popular beverage ingredient citric acid, with manufacturer Cargill
announcing a price increase for its citric acid and citrate
dihydrate.
Whey permeate, a by-product of cheese production, could be a food
preserver, suggests new research, as the industry looks to
alternatives to chlorine solutions for preserving fresh-cut
vegetables.
Two Indian scientists tell FoodNavigator how they managed to
achieve round salt granules, and what this breakthrough could mean
for the future of food development.
Waste products from processing of fruit and vegetables offer a
practical and economic source of potent antioxidants that could
replace synthetic preservatives, says a Spanish-German study.
Some UK ethnic groups are at an increased risk of suffering ill
effects as a result of too much salt according to CASH, which is
making the African Caribbean population the focus of next year's
National Salt Awareness Week.
A Slovenian rosemary extracts firm plans to penetrate the South
American meat market in order to tap lucrative Brazilian and
Argentinean exports to the US and Europe.
Energy costs and European supply issues herald price increases for
the popular beverage ingredient citric acid, with major
manufacturer Jungbunzlauer announcing a price hike for citric acid
and trisodium citrate.
Number two UK supermarket Asda becomes the latest food player to
slice salt from foods, announcing plans to cut the salt from its
entire range of tinned vegetables.
German-based ingredients firm Nutrinova passes raw material and
energy price rises onto the market, announcing double-digit price
hike for its sorbate products, used increasingly by food developers
to preserve foods such as cheese...
Leading Dutch lactic acid supplier is believed to be in discussions
to expand its presence in the East with plans to build an acid
plant in Thailand that uses sugar as a raw material.
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.
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.
White adolescent and African-American girls assimilate salt and
calcium differently, say researchers, claiming this may explain why
races have different rates of high blood pressure and osteoporosis.
Condemned for contributing to the worsening health problems in the
population, food makers are under orders to slash salt levels in
their processed food formulations but replacing this cheap flavour
enhancer is a challenge for food...
Curcumin, the yellow pigment in curry spice, is to be investigated
for its potential in prevention of Alzheimer's disease after tests
on mice found it to be more effective than drugs currently being
investigated for treatment.
Only two out of over 100 'standard' food products in a recent
survey of retailers' own brand foods met with salt slashing targets
set by the UK's food watchdog, suggesting ongoing research into
reducing the content...
The announcement yesterday that DMV International and Arla Food
Ingredients could merge is a further example of how the rising
power and ongoing growth of the multiple retailers is putting
constant pressure on ingredients companies...
Increasing competition on the xanthan gum market leads Danish
ingredients firm Danisco to cut jobs at the recently acquired
Rhodia Food activities in France.
High energy costs bite into margins for the number one pectin
player CP Kelco with the company passing the prices onto the
market, announcing increases for a range of hydrocolloids in its
portfolio.
Japanese researchers explain how herbs and spices can cover the
odour of rotten food, finding that these foodstuffs seem to
activate an area in the brain's olfactory bulb that is similar to
that signalled by the smell of rotten...
The final frontier opens up opportunities for food makers and
Europe's space agency pushes its latest technologies at the massive
food fair in Paris this week.
Mitigating residual moisture is an ever-present food safety and quality goal in any food processing environment. Yet there’s a Catch-22: Most conventional...
Sugar does more than provide sweetness. It is a foundational ingredient, contributing to texture, color, and mouthfeel while also providing the necessary...