Breaking News on Food & Beverage Development - Europe US edition

EXCLUSIVE INTERVIEW: PART 2

End to prescribed quantities to drive new bread loaf size in 2009

A recent law from Brussels has thrown up new opportunities for different loaf sizes for UK bakers, with 2009 set to witness an escalation in new product development related to the weight of pre-packaged breads.

Final sugar high for Danisco pending sale

Danisco has reported a good result for its 2008/9 sugar campaign, which should be the last before the sale of its sugar division to Nordzucker receives regulatory go-ahead.

Casein could be natural antioxidant for boosting meat shelf-life: Study

Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.

UK consumers buying less salt in foods, TNS

The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen as testament to reformulation efforts.

Cashing in on phosphate price hikes

The market for cheaper alternatives to phosphates used in food is expected to blossom over the next few years as prices for the ingredient are likely to remain high, according to an industry analyst.

News in brief

Danisco ranks high in openness charts

Ingredients firm Danisco has remained its position in the top three Danish firms for corporate communications in Hallvarsson & Halvarsson Webranking Denmark 2008.

Exclusive interview: Part 1

Issues facing the UK's bakery industry in 2009

Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.

‘Portion size’ may not be a good way to curb obesity: Study

Nutritional labelling may mean more to consumers than portion sizes, according to a joint study from Norway and the US.

Arla propels permeate, lactose development with new business unit

Arla Food Ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products.

FSA calls for more research on certain metals in food

A newly-released study indicates that levels of most metals in UK foods are falling or remain stable; but the FSA says there is a need for more research on aluminium, barium and manganese, which bucked the trend.

News in brief

Glanbia cuts back on 50 jobs

Irish food firm Glanbia has announced that it is cutting 50 jobs from its Consumer Foods division, so as to reduce costs and cope better with the tough economic environment.

Rising phosphate prices open up market for alternative

Jungbunzlauer is repositioning its leavening agent GdL on the back of rocketing phosphate prices, which have made alternative ingredients more competitive.

Opportunities for growth in gluten-free foods

New gluten-free rules from Brussels may well incur incremental costs for bakers and snack manufacturers but with one in a hundred UK consumers estimated to be gluten intolerant, unlocking the market for gluten-free products could reap strong financial gains for industry players.

Spruce waste extract shows beverage emulsion potential: Study

Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.

Soil Association backs down on organic air freight issue

The UK’s Soil Association has decided to allow organic air freighted food to carry its certification mark, despite proposing in 2007 that it should not be certified unless it also met fair trade and ethical standards.

Chr Hansen unveils new colouring foodstuffs

Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.

Healthy packed lunch trend drives development

New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.

News in brief

Tate & Lyle reports resilience, but not immunity, to downturn

Tate & Lyle has said that its European ingredients, sugars and sucralose businesses have been broadly in line with expectations in the last three months, and is confident of weathering the economic storm.

New test to detect fake Basmati rice

UK based laboratory, Reading Scientific Services Ltd (RSSL), claims it has developed a reliable DNA screening method for identifying adulteration of Basmati rice.

Salt reduction benefits may go beyond blood pressure: Study

Reducing the intake of salt from the diet may improve the health of blood vessels, with the effects going beyond blood pressure benefits, says a new study.

Human brain makes snap decision on fat content: Study

A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.

Flavour firm to investigate understanding of natural wording

As the industry prepares for new wording to describe natural flavours, research is underway to investigate what consumers will understand by the new terms.

News in brief

Shocking research sheds light on kebab content

A new study into the nutritional content of kebabs sold in the UK has shown that the late-night take-out could be disastrous for healthy eating, with some doner kebabs racking up as many has 1000 calories without sauce.

Industrialisation of China threatens global food supply

Global grain markets are facing breaking point because of drought and mass urbanisation in China which is diverting land-use away from crops, according to a new study from researchers at the University of Leeds.

Industry invites Czech involvement in sustainability roundtable

The European food industry is in discussions over establishing a roundtable on sustainable production and consumption throughout the food chain, and is inviting input from the Czech presidency.

Platinum promise for curbing trans fat formation

A new study has delivered positive results on the use of platinum as a catalyst during hydrogenisation of oils, but without the production of harmful trans fats.

News in brief

Research required on food choice drivers

The UK’s Food Standards Agency and the Economic and Social Research Council (ESRC) have issued their first call for researchers under a new food policy partnership – to investigate what makes people chose the food they eat.

ADM strengthens European position with Schokinag acquisition

Archer Daniels Midland Company (ADM) is continuing its march into the European chocolate market and moving closer to its customers on this side of the Atlantic with the acquisition of the German firm Schokinag.

Weekly comment

Time to quieten the nutrition label noise

Everyone from government to grocers seems to have their own idea of how best to inform consumers about foods’ nutritional content, but a labeling free-for-all has resulted in a clamor of nutrition labels which are actually getting in the way of comprehension.

New gluten-free labelling could mean extra costs for bakers

New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry.

Fears for frogs as leg trade leaps

The trend for eating frogs’ legs is putting frog populations in Indonesia under pressure, according to Australian scientists who are calling for better resources management and mandatory certification at the point of processing.

Comparative cost of enzymes is boon to Novozymes

The high cost of inputs that has dogged the food industry in recent times looks to have helped raise the profile of enzymes as cheaper alternatives to other ingredients, according to Novozymes’ annual report.

Magazine ads skewed towards unhealthy foods

Food manufacturers are being asked to take some responsibility for public health and make more nutritional products after a study found that magazine adverts were mainly for foods high in sugar, fat and salt.

News in brief

Scottish food awards call for entries

Food and drink companies in Scotland are being invited to enter for the 2009 Scotland Food & Drink Excellence Awards, with two overall winners: Product of the Year and Business of the Year.

Recession bites into Barry Callebaut chocolate sales

There is further evidence that the market for chocolate is not as recession proof as traditionally thought as Barry Callebaut sales in Europe saw a marked drop over Q1.

Novel Foods approval sought for nutritive sweetener

Alberta, Canada-based Bioneutra has applied to the UK Food Standards Agency (FSA) for European Union Novel Foods approval for a prebiotic, isomalto-oligosaccharide sweetener.

Enzyme technology is tool for sustainable food, report

More research is needed on innovative raw material sourcing and alternative uses, according to a new report on how chemistry can contribute to sustainable food supply, which sees novel enzyme technology is a key area of development for ingredients, processing and preservation.

Flavour regulation requires calm and communication

The new EU flavouring regulation should cause no immediate panic amongst food manufacturers, says Synergy, but there are some aspects of the law that are left open to interpretation.

Chr Hansen’s environmental performance revealed

Shifting production closer to the customer and developing products to reduce resource consumption are among the measures introduced by Chr Hansen which it says has improved its environmental record, whilst adding value to the business.

News in brief

UK to launch national food and environment agency

Plans have been unveiled for a new national Food and Environment Research Agency in the UK, to strengthen Defra’s work in plant and crop protection, safety in the food chain, risk assessment and crisis response.

Strong partnerships in cereal supply chain engender financial gains

The recent contraction of raw material supplies to the food industry, that arguably tipped the delicate balance in the cereal supply chain, may have created a climate for better 'partnership building', suggests the UK's Home Grown Cereals Authority (HGCA).

Keys to the Russian market

As Chr Hansen marks ten years of activity in Russia, regional director Jacob Paulsen explains how the market has changed and offers some advice for anyone exploring opportunities there today.

Solid turnover for Naturex as new acquisitions integrated

Naturex has reported solid revenue growth for Q4 2008, closing a year of integrating new acquisitions into its business and developing a network with new offices around the world.

Syral centre of excellence to boost innovation

Syral is building a new centre of excellence which it hopes will strengthen innovation by working directly with its customers in the application of its sweeteners and proteins, among other ingredients.

Danisco offers sustainable palm-based emulsifiers

Danisco is now offering sustainable options on its palm-based emulsifiers, as palm oil produced at certified sustainable plantations enters the marketplace.

Unrefined sweeteners bring antioxidant boost to bakery: Study

Fresh evidence from researchers in the US suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets.

Vitiva moves into UK market

Slovenian ingredients firm Vitiva has spied great potential in the natural-hungry UK market, and has set up a subsidiary office there to cater to it.

News in brief

Waitrose reports increase in New Year comfort eating

UK consumers could be hungering down with carb-rich foods this January as they ride out the cold weather and grim financial outlook, according to figures from Waitrose.

New soy concentrates for improved meat texture

A new range of functional soy protein concentrates has been launched in Europe by Archer Daniels Midland Company (ADM) to provide nutrition, emulsify fat, bind water and give structure to emulsified meat products.

Prebiotic may offer ray of light for IBS sufferers: Study

A novel mixture of prebiotic galactooligosaccharides may selectively boost levels of friendly bacteria in the gut, and ease symptoms of irritable bowel syndrome, says a new study.

News in brief

Nestle launches new research web portal

Nestle has launched a new website to provide information and news about its global R&D.

Weekly comment

In praise of pesticides

Who likes pesticides? Misunderstood by consumers and misrepresented by pressure groups, pesticides are a soft target for legislators. The latest blow to that soft target could have hard consequences for the European food industry and for developing countries.

Ungerer launches oat fibres as natural flavour carriers

Ungerer has developed a new range of flavoured oat fibre powders that are imbued with natural flavour that can add both a fruity taste and health benefits to baked goods, dairy, desserts and smoothies.

National Starch launches quillaia emulsifier in Europe

National Starch Food Innovation is making available its Q-Naturale emulsifier in Europe, and expects it could rival gum arabic in certain sparkling beverages, waters and juices.

Real Good Food combines bakery and sugar divisions

The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.

Sustainability and profits go hand in hand, says Nizo

Shareholders are increasingly looking for evidence that a food company has green projects ingrained in the management strategy, says Nizo Food Research, which is organising a workshop on how to make sustainability profitable.

News in brief

PureCircle appoints Tate & Lyle man for Reb A sales drive

PureCircle has appointed Jordi Ferre to its senior management team in the US to spearhead the commercial development of the all-natural, zero calorie stevia-derived sweetener, Rebaudioside A (Reb A).

Danisco agreement to squeeze grape polyphenol demand

Dansico says it has strengthened its hand within the market for polyphenol-rich ingredients through a new cooperation to globally supply a range of grape extracts.

Heart study to keep pressure on salt reduction targets: Study

As food formulators continue to reformulate for lower salt foods, a Harvard-led study adds further support for cutting sodium and boosting potassium intakes.

Poor pound makes good sales value for ABF

Associated British Foods looks to be dealing well with the economic downturn, especially in its ingredients division which, with the bulk of its business outside the UK, has benefited from the weak pound.

Snack Size Science: Fish oils and milk proteins drive nano-vehicle innovation

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at Israeli research into how whey protein can spontaneously bind omega-3 fatty acids to create transparent nano-vehicles for the health-boosting ingredients.

Eastern Europe offers growth momentum, report

Political and economic stability in Eastern Europe makes an attractive proposition for food and drink manufacturers, according to Leatherhead, especially as Western European markets are marked by maturity and recession.

Fibre-rich ice-cream gets formulation boost: Study

Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.

News in brief

FSA discusses calorie info on menus

The UK’s Food Standards Agency is initiating a programme to increase the nutritional information available to consumers at catering outlets, and sees calorie labelling as the first step.

Natural comes out top in new product claims 2008

‘Natural’ was the most popular claim made on new food and beverage products around the world in 2008, according to Mintel, as wholesome and pure become new ideals of healthy eating.

Aroma, taste and texture drive refreshing perception: Study

A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research from Nestle.

Biodiverse pastures yield better quality meat, says report

A study has concluded that meat from animals raised on biodiverse pastures tastes better and is nutritionally superior than conventional meat, prompting calls for more place-based labelling.

Natural extract matches synthetics for meat preservation

Polyphenol-rich extracts from grape seed have potential as a natural antioxidant in meat patties, reducing rancidity but not affecting the colour of the meat, says a new study.

Draft novel foods opinion on touchi extract

A Japanese bid to introduce a new black bean extract to Europe to block the absorption of carbohydrates has received a boost, as the FSA has issued a draft positive opinion.

IFF, Barentz deal to look after smaller flavour clients

International Flavors & Fragrances is looking to extend its customer base in the UK and Ireland through a new distribution deal with Barentz focused especially on small and medium manufacturers.

News in brief

DSM gains Preventase approval in Singapore, Netherlands

DSM has added two new markets to the list for which it has expressed approval for its acrylamide-busting asparaginase enzyme, as it progresses towards global roll out.

Culture supplier gets soft on global feta needs

The manufacturer of a new range of starter cultures designed to offer white brined soft cheeses such as feta with consistent texture that can meet the needs of both traditional and industrialised producers.

Danisco-Nordzucker sugar deal delayed a month

The sale of Danisco Sugar to Nordzucker now looks unlikely to close this month as planned, as more time is required for the competition authorities to address important questions.

Weekly comment

The invincibles – recession proof food and healthy eating

There are fears that in the economic crisis consumers will put on “recession pounds” by eating unhealthily. Rightly or wrongly, food manufacturers may suffer the blame but “unhealthy” and “recession proof” do not necessarily go hand-in-hand.

Beer and red wine marinade may cut cancer risk from beef

Marinating beef in red wine or beer may reduce the levels of potentially cancer-promoting compounds, according to a study from Portugal.

A question of taste: Developing the 'adult' soft drink

As beverage groups increasingly look to launch soft drinks that can shake their often child orientated image, analysts suggest that premiumisation, packaging and health claims will be key factors in meeting this demand.

Credit crisis could lead to rice price rise, warns IRRI

Rice prices could rise again in the near future as farmers find it more difficult to secure credit and lower grain prices cause them to plant less, according to the International Rice Research Institute (IRRI).

Criticism for food firm sponsors of anti-obesity campaign

The Lancet has attacked the UK’s new Change4Life anti-obesity campaign on the grounds that it allows sponsorship from food companies whose products it says are contributing to obesity.

Turkey looks to GDA-like labelling

Draft changes to Turkish food labelling regulations would put a GDA-like scheme on products, according to a GAIN report from the USDA.

Resistant starch-enriched milk puddings pass sensory tests: Study

Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.

Sugar addiction ‘unlikely in humans’, says scientist

A recent study which claimed to suggest the existence of sugar addiction in animal studies created an unnatural circumstance and may be of little relevance to humans, according to a professor at the University of Swansea.

New agreement aims to protect Med foods

A new agreement has been signed by the FAO and the International Centre for Advanced Mediterranean Agronomic Studies to protect traditional foods from the region, as well as manage sustainability and plant disease management.

News in brief

Ulrick & Short hires consultant chef

Ingredient firm Ulrick & Short added the talents of a chef to its team, to create food samples and advice on correct use of ingredients in products to maintain flavour.

Whey protein promises nano-encapsulation of omega-3

The whey protein beta-lactoglobulin may spontaneously bind the omega-3 fatty acid docosahexaenoic acid (DHA) and offer nano-encapsulation potential for formulators.

New loaf size could help cut waste

Bread manufacturers are being encouraged to take advantage of recent changes to regulations by introducing new loaf sizes to the UK market to help cut down on waste.

Food and the Czech presidency

The Czech presidency of the EU Council has published its work programme for the next six months, pledging progress on the food labelling regulation proposal, debate on food quality issues, simplification of the CAP and discussions on the policy’s future.

National Starch launches ingredient for reduced-fat cakes

National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.

Cargill's first base in Algeria - for texturizers

Cargill Texturizing Solutions has set up the global corporation’s first office in Algeria, as it spies growing opportunities for its ingredient range in the high growth North African market.

News in brief

CIAA, APCO awarded for healthy communications

The CIAA and APCO Insight have received a European Excellence Award for their communication of the work food and beverage industry to develop healthier products.

DSM strikes new deal for Italian distribution

As time-pressed Italians and Mediterranean interest from abroad are driving growth in the Italian food sector, DSM Food Specialties is positioning to grow sales of its bakery enzymes and savoury ingredients with the appointment of Azelis as its distributor.

Chocolate could lose its ‘recession-proof’ reputation, warns ICCO

London cocoa prices hit a 23-year high at the end of December, but emerging questions about consumer demand could see prices fall in 2009, according to the International Cocoa Organisation (ICCO).

Frozen foods benefiting from recession

The frozen foods market is showing signs of a revival in the tough economic climate, with indications that consumers are switching back from higher-priced chilled foods to frozen alternatives in order to save costs and reduce waste.

Ready meal ingredient origin labelling unworkable, FDF

Creating different labels to reflect the changing origin of the ingredients used to cook ready meal products would be a logistical nightmare and would not be cost effective, claims the UK trade industry body, the Food and Drink Federation (FDF).

FSA consults on fish eating advice

The UK’s Food Safety Authority has launched a new consultation on the advice it should give consumers on eating fish, with a view to balancing sustainability issues alongside nutrition and food safety issues.

Frutarom starts year with Oxford acquisition

Frutarom has made a confident start to 2009, putting its rapid growth strategy into action once more with an agreement to acquire UK flavour and fragrance ingredients firm Oxford.

HortResearch merges with sister institute to keep 'competitive edge'

As 2008 drew to a close, New Zealand’s HortResearch and Crop & Food Research merged, as the country aims to stay competitive and innovative.

Animal study draws phosphate link to lung cancer

Careful regulation of inorganic phosphates in the diet could aid lung cancer prevention and treatment, researchers have concluded from a study in mice that could call into question the high use of phosphate additives in the diet.

New distribution for DSM enzymes in the UK

DSM and S Black are extending their distribution arrangement in the UK to cover beverage enzymes, which are now being offered to targeted customers or alongside other ingredients in S Black’s beverage portfolio.

News in brief

FSA seeks researchers on climate change and food

The UK’s Food Standards Agency is planning a review of the effect of climate change on food, and how this will affect its remit – and is advertising for researchers to conduct it.

High fat diet linked to body clock disruption

Researchers in Israel have observed a link between a high fat diet and disruption to circadian rhythms in mice, which could have a bearing on metabolic disorders.

Researchers propose ‘Venus flytrap’ working of umami receptors

Progress has been made in pinpointing the mechanism of that most mysterious of taste sensations, umami, with potential implications for understanding taste preferences and undercovering the workings of other proteins.

Falling pound value may aid UK-Euro dairy woes

British dairy groups are proving to be particularly sensitive to the bleak new year outlook facing European processors, though the falling value of Sterling may cushion the nation’s producers ahead of an expected long-term pickup.

UK anti-obesity ad campaign swings into action

The UK’s nationwide New Year’s Resolution, to curb obesity, swung into action over the weekend; the health minister has hinted at drastic actions for the food industry if it proves unsuccessful, say reports.

News in brief

FrieslandCampina awarded royal title

The new dairy firm formed out of the merger of Friesland and Campina is to be known as Royal FrieslandCampina, following an official award of the title by Queen Beatrix of The Netherlands.