Caravan Ingredients is the latest company to announce price increases due to rising raw material costs, which in some cases have surged by as much as 300 percent in a matter of months.
Swiss ingredients firm Jungbunzlauer is to invest €50m in
increasing capacity of its plants in Europe and improving the
efficiency of its production lines.
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.
CSM has announced plans to sell its Purac gluconates production
plant in The Netherlands to Avebe, as part of a broader
restructuring of manufacturing and focus on core competencies.
Experts have gathered for the Institute of Food Technologist 2008
Annual Meeting and Food Expo in New Orleans to share research and
discuss the current status of food science and technology.
German ingredients company Nutrinova has increased the price of its
sorbate products by an average of 10 per cent, effective from next
week or "as contracts allow".
Cargill has launched a new sea salt with larger crystals the size
of peppercorns, which can be seen when mixed with other seasoning
and can give food an added crunch.
The European Food Safety Authority (EFSA) said rosemary extract is
safe for use as an antioxidant in food, expanding application
opportunities and increasing its natural appeal.
The lactic acid bacteria strain Enterococcus faecalis
CECT7121 can provide a natural preservative for craft dry-fermented
sausages, according to a new study.
A new study into benzene levels in soft drinks sold in Belgium has
found that some still have higher levels than drinking water, and
more research is needed into several possible contributing factors.
The European Union has slapped anti-dumping duties on Chinese
imports of citric acid after an investigation concluded two
European producers have been injured by unfair competition.
Natural sulphur containing-compounds may prevent the browning of
fresh-cut fruit, and offer a more potent alternative to vitamin C,
suggests new research from Spain.
A new study adds to existing evidence that orange essential oils
could prove useful in the formulation of all-natural and organic
ingredients that live up to stringent food safety standards.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
Cutting out colours and preservatives from the diets of hyperactive
children should be standard part of dealing with the disorder, says
a professor who takes a more stringent view than the FSA following
the Southampton study publication.
Low sodium levels may increase the risk of cardiovascular disease,
say researchers in an observational study, contradicting recent
evidence from intervention trials indicating the dangers of too
much salt.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Essential oils from citrus like mandarins and lemon could be
natural anti-fungal agents for food, tapping into the search for
natural alternatives to synthetics, suggests new research from
Spain.
Marinating anchovies in pomegranate juice may extend the shelf-life
of the fish, and positively enhance the flavour and aroma profile,
suggests new research from Turkey.
Hydroxytyrosol, a natural polyphenol from olives, may extend the
shelf-life of fish products to the same extent as synthetic
preservatives, suggests new research.
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
Three major ingredients companies are alleging that Canadian and
Chinese citric acid producers are 'dumping' the ingredient onto the
US market at unfair prices, causing damage to the US industry.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Biochemicals company Purac has stepped up development in products
that prevent growth of listeria bacterium as reformulation to cut
salt content increases the risk of the food-borne illness.
Combining low levels of essential oils (EOs) could enhance their
antimicrobial power and remove adverse taste effects, suggests a
new study from Ireland.
EFSA's evaluation of the Southampton study on food additives and
hyperactivity has drawn a mixed bag of responses, with the food
industry broadly supportive of its findings and anti-additive
campaigners firing strong criticism...
The European Food Safety Authority has concluded that the
Southampton study gives no basis for changing acceptable daily
intakes (ADI) of food additives, due to inconsistencies and the
inability to attribute the effect to any additives...
The globalization of food poses risks on the safety and quality of
ingredients said the US Pharmacopeia (USP), which is providing
advice on overcoming new challenges.
Dutch DSM will sell its Special Products unit as it shifts its
focus to fast growth and high margins by concentrating on
nutritional ingredients and high performance materials.
The necessity of artificial additives in foods means they will
continue to be despite being found to have adverse effects on
behaviour, says a nutritionist.
Progress in novel foods, with particular focus on the health and
wellness trend, is fuelling Givaudan's R&D programme, into
which it reinvests 10 per cent of its annual sales.
Vitiva is launching a new addition to its Vivox range of
rosemary-derived preservatives, aimed at preventing fresh merguez
and chipolata sausages from becoming rancid.
Extracts from the up-and-coming fruit sea buckthorn berries
(Hippophae rhamnoides) could inhibit the oxidation of
unsaturated fatty acids in processed meats, boosting shelf life,
suggests new research.
Low-grade coffee beans - known to adversely affect the quality of
the beverage - may offer extracts with antioxidant potential to
extend the shelf-life of food products, suggests new research from
India.
The Food and Drug Administration is considering whether to remove
salt from the list of foods it categorizes as "generally recognized
as safe" (GRAS), but taking salt out of food is not as easy as it
might seem, ingredients...
Reducing the salt content of foods would result in drinking fewer
sugar-sweetened beverages, and may lower obesity risks,
hypertension and possibly heart disease, British researchers
report.
Tapping into the ongoing trend of sourcing novel ingredients from
processing by-products, researchers from Spain have reported that
onion wastes may be a source of antioxidant and anti-browning
bioactive ingredients.
The increasing formulation and fortification of foods with
different types of omega-3 polyunsaturated fatty acids (PUFAs)
could be further enhanced by better understanding of how to protect
them from oxidation, states a new review.
The microalgae Chlorella vulgaris could be a rich source
of extractable antioxidants, and provide potent alternatives to
synthetics like butylhydroxyanisole (BHA) and butylated
hydroxytoluene (BHT), suggests new research form Spain.
The food industry can expect to see progress in novel foods
regulation, the Food Improvement Agents Package (FIAP) and the
labelling regulation during Slovenia's presidency of the European
presidency, according to an advisor.
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