Breakfast food manufacturers that offer the convenience factor as well as health and wellness could see the most growth in a market that is increasingly competitive, according to a new report.
The Obama effect and concerns about food safety could help boost US brands overseas which appear to be falling out of favor, according to a new report from Euromonitor International.
Food manufacturers will find it harder to pass on rising costs to consumers next year and, in a shaky economy, competition will remain intense, according to a new report.
The FDA has stepped up its import controls for dairy products from China following the melamine scare and extended its investigation into non-dairy protein products.
US companies and dairy industry representatives are sending delegations to China to boost trade following the melamine scare which has led to an increase in demand for alternative milk sources.
Burcon NutraScience Corporation said it has developed a new soy protein isolate for food which it claims offers a competitive alternative to high-priced dairy proteins.
Advanced Food Systems said it has launched a new line of dry bases using ingredients that can easily stand up to the rigors of the manufacturing process, as well as helping to save on energy costs.
Solae and Novozymes are expecting the publication of some patents related to the joint development of new soluble protein isolates, brining the products one step closer to commercialization.
Cargill Texturizing Solutions is bringing its line of textured soy protein flakes which mimic the structure and chewing qualities of meat to the US market following their success in other regions across the globe.
Private label products are experiencing rapid growth, with health and wellness categories proving strong, as consumers look to make savings in tough economic times, according to new research from Nielsen.
Ingredients companies and food manufacturers in the US are taking pro-active measures to reassure customers of the safety of their products amid the melamine contamination scare which has now spread to certain tea and coffee products.
Consumers in the US are increasingly turning to soy as a healthy choice as they constantly change their eating habits to improve nutrition, according to a study from the United Soybean Board.
Senomyx and Solae said they have reached a critical milestone in the development of new bitter blockers to improve the taste of soy, but they are yet to offer a timescale for when it might reach the market.
Eating more protein in the morning helps create the feeling of being full throughout the day and could help dieters lose weight, according to a new study.
Agricultural giant Cargill has announced a 55 percent increase in profit over the last year, despite operating in what it describes as “the most volatile agricultural and energy markets in decades”.
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
A new dry blending company has been formed in the US to create
custom blends for use in dairy products, bakery and other food that
it claims will offer cost and time savings.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new production process that makes the most of every scrap of corn
in the face of rising prices could turn biofuel producers into food
producers within two years, says its developer.
Beneo-Remy has announced a price increase of 40 per cent across its
rice-derived ingredients portfolio to help counter the pressure of
greater demand on rice supplies and higher costs.
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.
Agro-chemical giant Monsanto has ended a long-running dispute with
Syngenta over soy and corn seeds by entering into a licensing
agreement that will allow its Swiss rival to use its technology in
its soy seed activities.
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.
Solbar is introducing a new isolated soy protein with about a
quarter of the sodium usually found in isolates, contributing to
manufacturers' quest to lower levels in finished foods.
Demand for fat replacers is set to increase as health trends
continue, with particular growth experienced in the meat and dairy
sector, according to a new report.
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.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
Carob germ flour can yield an isolate with a protein content over
95 per cent and a well-balanced amino acid composition, suggesting
their potential for the alternative protein market, Spanish
researchers report.
US-based Solae has said it will raise prices of its soy protein
ingredients around the world by as much as 30 percent in order for
it to be able to maintain its R&D activities.
Legacy Foods has been acquired by energy- and grain-based foods
company CHS, in a move that is expected to take the textured soy
protein supplier 'to the next level'.
Distributors Barentz Europe and Ernst Sander are officially
launching their joint venture, called Barentz-Sander, this week,
with an eye to bringing a bigger portfolio of ingredients to the
tricky Swiss market.
Changes in industry conditions and challenges, coupled with
emerging trends, can open up opportunities for manufacturers to
breathe new life into old ingredients.
Solae has announced price increases for a broad range of its
soy lecithin products from April 1 - just days after warning
of the need for ingredients firms to pass on higher input costs.
Ingredients manufacturer Macphie has developed a range of
non-hydrogenated dairy cream alternatives aimed at meeting the
growing demand for healthy yet indulgent products.
Soy could form the base of future high-protein, low-fat breakfast
cereals following new developments that received increased consumer
acceptance, say researchers.
Adding micro-particulated soybeans hulls to a doughnut formulation
may reduce the uptake of fat by the consumer after deep-fat frying,
suggests new research.
A new cranberry protein powder can allow food and drink companies
to add protein to their products without turning to the usual dairy
or soy sources, says its manufacturer.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
Cargill is stepping up its sales capacity in the Middle East with a
new base in Dubai for Texturizing Solutions that will allow it to
collaborate more closely with customers in the region.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
Solanic has announced the official opening of its new factory for
the production of protein fractions from potatoes, and start
of commercial supply to the food industry.
Israeli soy ingredient supplier Solbar has announced a change in
its management structure for 2008 in order to strengthen its sales
efforts and invest in business development.
Sales in the UK food ingredients industry are falling on average as
a result of increased competition, both domestically and
internationally, according to a new market report by analysts
Plimsoll.
