Major players in the food industry are looking for experts in commodity procurement to tackle volatile raw material prices which have eaten into profits, according to reports.
Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for men over soy consumption have been the highlights of this month's science.
Touchi, a fermented soy bean extract that has been used for centuries in Japan, China and other parts of Asia may be available to European consumers if a European Union Novel Foods application is approved.
A new study has found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm, particularly if they are overweight or obese.
A growing variety of enhanced soybeans and soybean oils becoming
available to food manufactures could increase consumer demand for
soy products, according to a new study.
SunOpta is planning to construct a new soymilk processing and
packaging plant in California, which it says will enable
it to meet growing demand for the beverage.
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.
The US market for soy foods and beverages is poised for strong
growth as consumer awareness of the health benefits of soy
increases, according to a new 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'.
The genetic traits of soybean varieties that are the most resistant to pests or produce the best oil will be stored in a new 'library' coordinated by the US Department of Agriculture's Agricultural Research Service (ARS).
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.
Solae has said that ingredients companies will have to continue
their efforts to pass on rising input costs through 2008, but the
relatively lower increases in soy costs compared to other proteins
could provide a business opportunity.
Using pectin to coat naturally occurring soybean oil bodies could
lead to stabilisation of the oil bodies and open up new
opportunities for the food industry, suggests new research.
