Breaking News on Food & Beverage Development - Europe US edition

Salt Awareness Week: has progress been made?

Salt Awareness Week has reignited debate in the UK over how much success the food industry has had in reducing salt in processed food.

UK food retailers 'committed to removing trans fats'

A voluntary commitment by British Retail Consortium (BRC) members to eliminate industrially added trans-fats represents a major change of gear in the battle to make processed food products healthier.

CSM expands global bakery ingredient reach

Dutch firm CSM has acquired ADM's North American bakery ingredients division in a move designed to increase the company's global reach.

UK research casts doubt on environmental claims

A UK-government research study on the environmental impacts of food production casts doubt on commonly held opinions, such as claims that organics are greener than conventionally-grown produce or that preserved products have less of a effect than frozen ones.

Chocolate taps consumer health concerns

The results of a consumer survey on healthy chocolate suggests that the substance once considered solely as a sweet confectionery item has made huge strides towards the realm of health foods.

Novozymes continues food enzyme market growth

Novozymes's strong performance in 2006 continues the enzyme firm's impressive growth in a tight marketplace.

EC moves to withdraw quota sugar from market

The European Commission took the first steps towards a substantial withdrawal of quota sugar from the market this week.

Whey protein gel particles - the future of probiotic encapsulation?

Encapsulation of probiotics in whey protein gel particles could offer protection during processing and storage, as well as extending the food applications of the bacteria to biscuits, vegetable and frozen cranberry juice, indicates research from Canada.

FSA seeking opinions on two novel ingredients

The UK Food Standard Agency's expert advisory committee on novel foods is consulting on draft opinions on applications on the substantial equivalence of two novel ingredients.

DSM publishes fungus genome to help R&D into enzymes

Netherlands-based DSM has announced the publication of the full genome for the fungus Aspergillus niger used to produce a range of enzymes and other compounds for the food industry.

British kids are highest spenders on confectionery, sodas

Children in the UK spend more on confectionery and fizzy drinks than any of their European counterparts, according to the latest report by market researcher Datamonitor.

Weekly comment

Deja Moo: Are we ready for cloned cattle?

Here we go again. Yet another technology in its infancy is likely to be introduced into the food supply, while industry remains cautious and consumers divided.

Nestlé cuts cereal salt levels

Cereal manufacturer Nestle has announced it is to cut the salt content of one of its leading brands by 15 per cent, appeasing health-conscious consumers and giving the product a healthier image.

CASH survey shows progress in UK salt reduction

UK food formulators and manufacturers should be applauded for their progress on salt reduction, say the findings of a survey from the Consensus Action on Salt and Health (CASH).

More fat linked to less weight in kids study

Higher intake of fats is associated with lower body weight, says new research from Sweden that offers an alternative side to the role of fat intake in the rise of obesity.

EU farmers losing out in biotech revolution

European farmers are lagging behind the rest of the world in terms of access to agricultural biotechnology, according to the president of the European Federation of Biotechnology.

An economic alternative to pure pectin?

A French company has developed what it claims are two economic alternatives to pure pectin.

Low fat peanut flour promises better texture

Low fat varieties of peanut flour - a common ingredient in many baked goods - can improve food texture and efficiency during the baking process.

FAO proposals to protect commercial food

The FAO has proposed a series of changes to the management of international food aid in order to protect commercial food exports.

Danisco hits sugar targets

Danish sugar producer Danisco announced yesterday it had met its 2006/07 output forecast - processing 1.01m tonnes of sugar from the group's factories throughout Europe.

EU to vote on widespread obesity action plan

The European Parliament is next month set to vote on a report that calls obesity a "European epidemic" and proposes that all countries implement certain measures to combat the growing condition.

Scientists consider cyclodextrins as resveratrol carriers

Encapsulating resveratrol, the red wine polyphenol reported to have heart health benefits, in beta-cyclodextrin could increase the polyphenols availability, says new research.

Low-level formaldehyde in gelling agents not a problem, says EFSA

The presence of low-level formaldehyde in gelling agents like carrageenans and alginates does not pose a threat to human health, the European Food Standards Authority (EFSA) has reported.

Fischer Boel rejects EU milk quotas

Signs that EU milk quotas have outlived their usefulness grew stronger this week after the bloc's agriculture commissioner openly criticised the system in front of industry officials.

CSM sells weak French division

Ingredients firm CSM is to jettison part of its French subsidiary, Délices de la Tour, after a disappointing performance from the speciality bread maker.

Onion extract improves flavour, shelf life of sliced meat

Onion extract, rich in the natural antioxidant quercetin, may not only improve the shelf life of a processed meat product but also enhances the flavour, Irish researchers report.

Saturated fats study targets reduced obesity

A collaborative research project to look at ways in which saturated fats in processed foods can be controlled has been launched.

Commission adopts fruit & veg reforms

The European Commission has adopted the EU agriculture minister's proposals to shake up the bloc's fruit and vegetable sector.

Better-for-you foods top Mintel survey

Food products with lower levels of 'bad' ingredients, such as fat and sugar, have seen a sharp rise in popularity over the past year, according to Mintel.

Roquette expands sugar-free gum possibilities

French firm Roquette has developed what it claims is a unique approach to applying sugar-free ingredients to current 'deposited gum' technology.

Chilled food sector shows strong growth potential

Major opportunities exist for the European chilled prepared foods market to build on strong value-added sales, according to a new report.

Danisco gets fruity with yoghurt candy flavours

Danish ingredients giant Danisco has launched a new range of flavourings designed for yoghurt candies - allowing confectioners to give boiled sweets a healthier image.

Tate & Lyle forecasts 'lower than expected' Splenda sales

Tate & Lyle has predicted sales and profits of its Splenda sucralose product to 'only modestly' increase due to a slower than anticipated acceleration of uptake from major customers.

UK survey targets food allergy awareness

Allergy UK has come out fighting against claims that food allergy and intolerance are "all in the mind".

Scientists consider novel edible oil solidifier

Research from scientists from Unilever R&D and Wageningen University have reported a new way of structuring edible oils without the need for saturated fatty acids.

EU outlines future of food reform in 2007

The European commissioner for agriculture has outlined the sectors targeted for reform in 2007.

Biopolymer shows potential to boost emulsion stability to freeze-thaw

Combining a whey protein, carrageenan and gelatin to form a biopolymer may improve the stability of emulsion during freezing and thawing, says new research.

Leatherhead proposes microencapsulated probiotics research

Leatherhead is proposing a collaborative industry study to assess microencapsulation systems for preserving probiotic bacteria and boosting their effectiveness in the gut, a keen area of interest for companies looking to lead the curve towards next generation products.

Wild targets young Middle East consumers

Wild's focus on the Middle East underlines the growing importance of this market to European flavour businesses.

Weekly Comment

Death to the industry conspiracy theories!

Here we go again. Industry-sponsored studies into the nutritional benefits of food and drink products are biased. Don't believe anything that has an industry sponsor.

Scientists identify genes for perfect coffee beans

Scientists from Brazil and France have moved a step closer to creating the perfect cup of coffee after identifying key genes that can affect flavour in the beans.

EC approves Arla dairy acquisition

The EC has finally approved Arla's proposed acquisition of Finnish firm Ingman Foods.

Food firms to get traffic light risk rating

Suppliers of private label food and drink to multiple retailers may be given 'traffic light' ratings to show their attention to food safety and risk management, under a new project, a DairyReporter.com sister site can reveal.

Yeast encapsulation to mask bad taste of polyphenols?

Using simple brewers yeast to encapsulate polyphenols could mask the unpleasant flavour and boost stability of water-soluble antioxidants, says new research.

Barry Callebaut reports strong quarter sales

Barry Callebaut has reported strong sales for first quarter of fiscal year 2006/07, months after announcing a new organisational structure.

Traffic light risk rating for food suppliers

Suppliers of private label food and drink to multiple retailers may be given 'traffic light' ratings to show their attention to food safety and risk management, under a new project, BeverageDaily.com can reveal.

Trans-fat alternatives - are they really healthier?

Interesterified fats, seen by some as alternatives to unhealthy trans fats, may also raise blood sugar levels and decrease insulin levels, as well as adversely affecting so-called 'good' cholesterol levels, says a new US-Malaysian study.

Common additive may stop acrylamide formation, suggests study

Using the common food additive calcium chloride could reduce the formation of acrylamide in potato chips and French fries by about 95 per cent, according to a new study.

Association issues warning about toxic imports into UK

Cuts in funding and a plan by UK regulators to publish details of its testing regime for imports, could lead to toxic foods ending up on the shelves, an organic industry association claimed yesterday.

ADM adds sunseed to German crushing facility

US agri firm ADM is to expand production at its rapeseed crushing facility in Germany, which will be converted to a multi-seed crushing facility, it emerged yesterday.

FSA opens consultation over EU additives directive

The Food Standards Agency (FSA) has launched its consultation regarding the implementation of EU directives in England on food additives other than colours and sweeteners and sweeteners for use in foodstuffs.

Red meat may increase diabetics heart disease risk, suggests study

High consumption of red meat and heme iron from the diet may the risk of coronary heart disease amongst diabetics by 50 per cent, says new research from Harvard.

FSA launches traffic light labelling ads

The FSA is pushing on with its traffic light labelling system for consumers with TV advertisements, poster campaigns, and ads in the national press.

EU lifts extra GMO controls on US corn

The European Commission has lifted extra controls on imports of US corn products for unauthorised genetically modified material, claiming that these are no longer necessary.

EU states agree on clone food plan

There will be no special measures to cover food products from cloned animals in the EU, member states have agreed, following news the offspring of a cloned cow was growing up in the UK.

US, EU pledge to complete Doha trade talks

US president George W Bush and commission president Jose Manuel Barroso have reaffirmed their commitment to breaking the deadlock in the Doha round of WTO trade talks.

Firmenich expand yeasts flavour encapsulation potential

Infusion of flavours into empty yeast cells improves stability and flavour release, compared to traditional spray dry powders, researchers form Firmenich have reported.

Yeast extract cuts salt but keeps flavour

US based ingredients company Savoury Systems International (SSI) has expanded its range of salt replacers - helping bakers appeal to the growing number of consumers seeking to cut salt from their diet.

EU cereal sector plans groundbreaking summit

AACC International's European section plans to hold its first-ever spring meeting in order to tackle the EU cereal sector's most pressing concerns.

Sugar solution targets organic apple growth

The application of vinasse, a fermented waste product obtained from sugar processing, could help the organic apple industry eradicate a major source of disease.

AB Enzymes expands presence in EU food sector

Gamma Chemie has become fully integrated into AB Enzymes, a leading player in the growing European enzymes market.

Orange-fibre sausages - taste like the real thing?

Replacing fat with orange fibre to improve the nutritional quality of the banger does not affect the sensorial nature of the product, Spanish researchers have reported.

ICO forecasts sustained strong coffee prices

The recovery in coffee prices recorded in November 2006 became more pronounced in December, according to ICO executive director Nester Osorio.

Parmalat settles with Deloitte

Parmalat has reached a settlement with Deloitte & Touche and Dianthus over their role in the accounting scandal of 2003.

Weekly Comment

There aren't plenty more fish in the sea

As a youngster I was brought up on a healthy diet of tuna fish sandwiches and Disney - making my new year's resolution for 2007 the toughest yet. That's right, I'm giving up tuna and who knows, even cod.

Can an agreement over global agriculture be achieved?

The European Commission has used its latest Monitoring Agri-trade Policy (MAP) report to assess the current debate on the potential impact of agricultural trade liberalisation in the context of the Doha Development Agenda.

DNA pathogen test will produce results within hours

A DNA-based pathogen detection system, that will provide test results within hours, is being developed through funding from Tate & Lyle.

Chitosan microcapsules get bioavailability boost

Encapsulating fats and fat-soluble ingredients with chitosan to protect them during processing does not affect their availability in the body, says new research that highlights the vast potential of this technique.

Nutrition labelling evaluation aims to break deadlock

An independent evaluation of front of pack nutritional labelling in the UK could help break the deadlock over which labelling system is most effective.

EFSA approves QPS approach to microorganisms in food

EFSA has recommended a Qualified Presumption of Safety (QPS) approach in order to assess the safety of microorganisms used in food.

Irish food exports strong, domestic pressures remain

Irish food and drink exports exceeded €8 billion for the first time last year, though domestic pressures still exist.

FSA publishes 'metals in food' findings

A UK survey of the concentrations of metals elements in a variety of ingredients suggests that estimated intakes do not pose a health threat.

Givaudan launches 'mega-trend' flavour programme

Givaudan has launched FlavourVision, an initiative designed to consolidate information from a number of internal research programmes.

Good agricultural practices key to stable future

Good agricultural practices could help developing countries cope with globalisation while not compromising their sustainable development objectives.

Albumin to boost tea extract antioxidant activity in emulsions?

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.

Research project targets disease-free strawberries

A new research project into strawberry wilt disease could have important repercussions for a fruit that remains the most popular flavour in numerous food and drink categories.

Bodyweight plays no role in pleasure of eating, says study

The pleasure of eating, and the desire to stop, is not affected by bodyweight, says a new study that could help in the search for a solution to the obesity epidemic.

Brussels red-faced after health claims mix-up

Hammering out the health and nutrition claims regulation has not been easy - and in December the wrong version was published.

Vitiva promotes anti-racidity properties of rosemary

A Slovenian company has launched an oil-soluble solution that it claims offers anti-rancidity protection for nuts and seeds.

Birds Eye challenges consumer perception of food additives

Birds Eye has published the results of a survey aimed at countering common consumer perceptions that frozen food is full of artificial additives.

Cargill seeks EU novel foods approval for sweetener

Cargill is seeking EU approval for its sweetener Xtend Sucromalt, which it claims can bring slow energy release and low glycaemic response to a wider range of applications.

Fonterra appoints European dairy distributor

Univar food ingredient brand Fiske has been appointed the European distributor for international dairy giant Fonterra.

Denmark targets increased fruit consumption in kids

Denmark is again setting a healthy nutrition standard in Europe by providing free fruit in over 250 schools for the first two months of 2007.

Fermentation to give allergen-free whey and dairy?

Fermentation of dairy with a mix of lactic acid bacteria and a Streptococcus strain could selectively reduce the protein responsible for cows milk allergy, researchers have reported.

Compromise vital if EU nutrition labelling to survive

Food industry and consumer groups are poles apart over the question of mandatory nutrition labelling with government opinion somewhere between the two.

UK food sector has a strong future, says NFU

NFU president Peter Kendall is confident that UK food producers will overcome the numerous challenges they face in a rapidly changing world.

European banana reforms come into force

The EC has welcomes the introduction of a new aid scheme to European banana producers.

Gluten-soy protein's potential for carb replacement

A gluten-soy protein isolate combination has significant potential as a carbohydrate replacer in cookies aimed at the low-carbohydrate diet sector, say researchers.

Weekly comment

FSA rules ok? The labelling rebellion

The battle of wills between the UK food watchdog and industry heavyweights over nutrition labelling threatens to destabilise the balance of power between industry and government.

Lycopene microcapsules for milk's vitamin protection

Lycopene, microencapsulated in gum arabic-sucrose capsules, slowed the degradation of vitamins A and D3 in skimmed milk by 45 per cent, says new research.

EFSA advises that cassia gum 'not of safety concern'

EFSA has concluded that the use of cassia gum - complying with newly defined specifications as an additive for proposed food uses - is not a safety concern.

Live webcam puts cheddar in every home

Less than a week into 2007 and already there is a contender for the year's most bizarre story: a webcam that allows consumers to watch a block of cheddar cheese ripen in real time.

EC outlines future of globalised food ingredients market

European agriculture commissioner Mariann Fischer Boel has outlined how a future globalised food ingredients market might look.

Salt reduction may have asthma benefits too, says review

Reducing salt intake may affect asthma severity and breathing in adults with the condition, says a joint Anglo-American review of the science.

EU food and drink industry trends review

The CIAA end of year review of the European food and drink industry's performance underlines again how significant the industry is to the EU economy.

Ocean Nutrition researches marine carotenoids, CoQ10

Ocean Nutrition Canada (ONC) is looking beyond its current focus of omega-3 ingredients, investigating marine microbial species to produce carotenoids and co-enzyme Q10.

Food labelling debate on a collision course

Some of the UK's biggest food manufacturers are launching a £4m campaign next Monday to promote GDA labels - a move that will reignite the debate over food labelling.

Starch research targets clean label products

New research into the properties of various starches could be of use to food manufacturers developing clean label products.

EFSA calls for data on furan food contamination

EFSA has invited the food industry to submit data on furan contamination in food and beverages from 1 January.

Bamboo leaf extract to stop acrylamide formation?

Using an antioxidant-rich bamboo leaf extract could reduce the formation of acrylamide in potato chips and French fries by about 75 per cent, according to a new study.

Parmalat reaches 'satisfactory' settlement

Parmalat has reached settlements with a number of European financial institutions in its ongoing fight to recoup the billions lost in 2003.

Could algal cellulose be an alternative gelling agent?

Cellulose from the green algae Cladophora may be a "useful alternative" to commercial gelling agents, says new research from Sweden.

Low-phytate dough promises better nutrition

US scientists have been examining newly-developed varieties of low-phytate, high-phosphorus wheat in order to assess its impact on baking quality, nutritional content and suitability for industrial bread production.

Tate & Lyle operational Down Under

Tate & Lyle's new subsidiary in Australia and New Zealand is operational as of 1 January.

Codex sets agenda for oils and fats

The 20th session of the Codex Committee on Fats and Oils an international meeting that establishes guidelines on fats and oils kicks off next month.