Two new soy-based ingredients could allow
processors to replace higher-priced dairy
counterparts without significantly affecting nutrition and
taste, their manufacturer claims.
Soup sales in the US have slowed over the past year, prompting
Mintel to suggest that manufacturers and marketers need to rethink
their level of innovation and their market strategies if they want
to grow sales over the next five...
Cargill's vegetarian glucosamine hydrochloride ingredient, for use
in dairy and beverage products, could face further approval delays
in Europe, pending a risk review by the European Food Safety
Authority (EFSA).
Vegetarian is an outmoded term for products that do not contain
meat, yet meat-free does not communicate positive advantages of
plant-based products, says Prosoy, which believes careful
positioning could draw in more consumers.
A soy isoflavone used in soy infant formula could reduce diarrhea
in infants, according to a new study, and thereby save lives in
developing countries.
The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
Scientists from the US have explored the interaction between whey
and soy proteins and flavour, a major challenge facing the blooming
meal replacement product sector.
The Chinese soy protein market needs to consolidate to have fewer
players in order for anyone to make money from the market,
according to Solbar, which has had a production facility in China
since 2005.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Quinoa, dubbed the mother of all grains, is starting to put in an
appearance as a meat analogue in vegetarian foods, with Israeli
company Soglowek launching quinoa-based patties to the
international market.
Brazilian soy crusher Imcopa has set up operations in The
Netherlands with the aim of supplying the European market with
non-GM soy lecithin directly and building awareness of its own
brand amongst food manufacturers.
Organic products containing certain non-organic minor ingredients
are now officially in non-compliance with US government organic
certifications, following the implementation of a new rule last
week.
The European meat-free foods category is ready to enter growth
phase following a period of consolidation, says Prosoy, just as
consumers are becoming more aware of health benefits of soy and are
more prepared to meat-free meals on...
It does not matter so much whether protein is sourced from animals
or vegetables as whether it is of sufficiently good quality and has
the functional characteristics that enable it to be used in food
applications, scientists said...
Researchers in Brazil have identified pea protein as a possible
novel encapsulator after results showed the protein capable of
encapsulating vitamin E at high concentrations.
The US Food and Drug Administration (FDA) said it will begin
to inspect food manufacturing facilities and test protein
ingredients following the recent news that the chemical melamine
may have entered the human food chain.
MGP Ingredients (MGPI) plans to expand its wheat gluten capacity in
the US, as demand for the product increases following the recent
move away from imported ingredients due to contamination scares.
The energy drink market has gotten further stimulus from club
crowds who mix these functional beverages with alcohol, according
to market researcher Mintel.
Soy hypocotyls, a by-product of the soy protein industry, could
offer a cheap and readily accessible alternative of protein
isolates, a joint US-China study has reported.
Solanic is planning a one-day debate on the potential benefits of
vegetable protein and whether functional barriers that presently
lead some companies to plump for animal protein may be overcome.
The results of the EU Childhood Obesity Programme indicate that
low-protein content in infant formula may have metabolic,
endocrinal and developmental benefits for babies - which may also
have an impact on obesity at a later age.
Barentz Europe is strengthening its position bakery ingredients
with the acquisition of family-run MDB Twello - a move expected to
boost distribution for the latter's ingredients and may thus
introduce more manufacturers to lupin...
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.
Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
Ethnic flavors are expected to expand this year, together with an
increased consumer demand for bigger, bolder tastes, according to a
new flavors and ingredients report.
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.
Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
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.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
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.
Irish firm Kerry Ingredients has responded to the growth of
organics in the United States by expanding its organic ingredient
product range across the board, the firm announced yesterday.
A gluten-soy protein isolate combination has significant potential
as a carbohydrate replacer in cookies aimed at the low-carbohydrate
diet sector, say researchers.
Food and retail group Associated British Foods (ABF) is actively
looking for opportunities to increase its presence in China's
ingredients market, and could make an acquisition in the coming
year, according to the unit's...
Modifying wheat gluten protein with transglutaminase enzymes
improves the gelling, rheological and textural properties, claim
Chinese researchers - a result that may offer value-added solutions
for a wide range of food products.
Researchers in the US have found a way to genetically engineer
cottonseed to remove toxins, making it a potential source of
protein for undernourished populations.
Peanut protein concentrate (PPC) could provide the food industry
with a cost-effective and alternative emulsifying ingredient,
suggests a study by US scientists.
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.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.