Breaking News on Food & Beverage Development - Europe US edition

Pectin-stabilised oil bodies to offer pre-emulsified oil

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.

Court says nein to German parmesan claims

Whether you call it parmesan or "Parmigiano Reggiano" the famous hard cheese must now come from a specific area of Italy, the European Court of Justice has ruled this week.

Scientists review acrylamide-reduction advances

Increasing demand for preventing the formation of harmful acrylamide in foods has spurred researchers to conduct a review of the various methods available to formulators.

Chr Hansen taps into dairy-free demand

Ingredients maker Chr Hansen has developed dairy-free fermentation cultures, which cater to the growing consumer demand for dairy alternatives.

Health and wellness drives Givaudan R&D

Progress in novel foods, with particular focus on the health and wellness trend, is fuelling Givaudan's R&D programme, into which it reinvests 10 per cent of its annual sales.

Taste is a matter of survival, not just pleasure

A new primer on human taste perception underscores the importance of this primal sense in life experience and gives an insight into the link between the taste of certain nutrients and compounds and our very survival.

Online guide presents Danisco cost-cutting solutions

Danisco has launched an online guide for food manufacturers in search of ingredients solutions to limit the impact of soaring raw material prices.

Enzymes designed to improve berry juice use

A new range of enzymes is designed to improve the juice volume and vitamin yield of blackcurrants for beverage use, in order to maximise the benefits of the superfruits, its manufacturer says.

Formulation boost for phytosterol in yoghurts

Incorporating heart healthy phytosterols in yoghurt formulations does not negatively impact on the starter cultures, potentially boosting their use in these foods, says new research.

Vitiva proffers rosemary solution to sausage rancidity

Vitiva is launching a new addition to its Vivox range of rosemary-derived preservatives, aimed at preventing fresh merguez and chipolata sausages from becoming rancid.

European nutrient profiling may exempt key food groups

The European Food Safety Authority (EFSA) has indicated key functional food groups may be exempt from potentially draconian nutrient profiling regulations being debated within the European Union and due to be written into law by January 2009.

Sugar companies may face compulsory quota cuts

The European Commission may have to enforce compulsory final sugar quota cuts of 1.16m tones in 2010 with no compensation, as current renunciations fall below targets.

CIAA outlines priorities to Slovenia presidency

The Confederation of the Food and Drink Industries of Europe (CIAA) has issued a memorandum outlining the industry's hopes and priorities for Slovenia's six months in the EU presidency.

Sea buckthorn berries could join natural preservative club

Extracts from the up-and-coming fruit sea buckthorn berries (Hippophae rhamnoides) could inhibit the oxidation of unsaturated fatty acids in processed meats, boosting shelf life, suggests new research.

High management turnover is unsustainable, report warns

Directors of leading UK food companies are staying in their jobs for about a year as the industry shifts from long-term vision management to quick fix solutions, a report has found.

EC not phased by 20,000-plus health claims

The European Commission insists it is on track with the process of tabulating the thousands of health claim petitions submitted to it by member states and European trade organisations, but industry sources are not so optimistic.

Soybean hulls to cut fat uptake from doughnuts

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.

France suspects industry of fiddling food prices

French prime minister Francois Fillon has pledged to weed out food companies that are using current high commodity prices as an excuse to boost their own margins, even if they don't actually affect their products.

Kerry's careful strategy overcomes cost increases

Collaboration with customers, cautious pricing, a simplified structure and innovation all helped Kerry Ingredients achieve profit increases despite soaring raw material costs.

Ulrick & Short develops new natural starch from waxy corn

Ulrick & Short is launching a new Synergie starch for use in clean-label products formulated using cold systems, like dairy desserts and cold beverages, in place of modified starch.

Row over 'deceptive' fruit flavours

A debate on flavourings has erupted over a report from a consumer pressure group that claims fruit flavourings mislead consumers into believing they contain actual fruit extract.

Less concern over salt, fat and food safety, says UK survey

The latest consumer survey conducted by the UK's Food Standards Agency points to a drop in concern about salt and fat levels in foods, which the agency says reinforces the need for awareness-raising initiatives.

Unwanted coffee beans offer natural preservatives

Low-grade coffee beans - known to adversely affect the quality of the beverage - may offer extracts with antioxidant potential to extend the shelf-life of food products, suggests new research from India.

Weekly Comment

Supplements - do we ask too much?

Taking a range of supplements from vitamin A to zinc is becoming part of everyday life. But as the latest study is published questioning their efficacy, people could be left wondering do they work?

ABF's ingredients focus, expansions and costs

ABF's ingredients division is reaping the rewards of a focus on core ingredients and expansion to meet demand, despite the impact of costs in dairy proteins.

Resistant starch does affect sensory properties of food: study

Formulating bakery products with resistant starches does result in products with modified sensory properties, Spanish researchers report.

Rash regulations threaten competitiveness, say executives

Collaboration between industry and government is crucial to the competitiveness of the food industry, according to the research published by UK Food and Drink Federation (FDF).

Italian maize growers want GM crops, survey says

The majority of maize growers in Italy would start growing genetically modified crops if a ban on their uses was lifted, a survey has found.

Price hikes benefit sales for speciality-focused AAK

AarhusKarlshamn's (AAK) strategy of focussing on speciality over bulk has pushed up sales, though the fire in Denmark is predicted to have a negative impact on 2008 Q1 results.

UK dairy reveals quota reform concerns

An industry association representing UK dairy groups says that it remains in support of the European Commission's drive to cut production quotas, though claims more must be done to ensure long-term market stability in the bloc.

FSA examines food fraud initiatives

A recent seminar organised by the UK Food Standards Agency allowed manufacturers throughout the food industry to discover the latest methods being employed to track and prevent food fraud.

Study links salt and soft drinks to childhood obesity

Reducing the salt content of foods would result in drinking fewer sugar-sweetened beverages, and may lower obesity risks, hypertension and possibly heart disease, British researchers report.

New child obesity stats inform UK strategy

The UK government has reported progress in its bid to identify children who are or who are at risk of becoming overweight, providing new trend data to help inform anti-obesity strategies.

Innovation raises Nestle above raw material impact

Repositioning on a healthy food platform and investing in research of value-added ingredients has lifted Nestle out of the reach of raw material prices and other economic encumbrances.

Campaigners reject claims GM answer to food prices

Europe must scrap its biofuel targets to combat the upward spiral of food prices, say green campaigners, discarding claiming that genetically modified organisms (GMOs) are the answer.

Dairy body claims natural trans fats not harmful

The European dairy industry says it is confident that there is significant research to back it claims that naturally occurring trans fatty acids (TFA) in milk pose no health concerns to consumers and do not need to be labelled on products.

Bunge deal to buffer Walter Rau from costs

German margarine and dressings manufacturer Walter Rau Lebensmittelwerke has been acquired by agri-giant Bunge Europe in a deal that will help it meet raw material price challenges and expand into new markets.

Consumers shun nutrition info for recycling instructions

Consumers are more interested in seeing recycling information on food labels than fat, sugar and calorie information, according to a new survey from Mintel, adding further fuel to the debate on what info should be presented and how.

GM may provide solution to rising food prices

The continuing increases in raw material costs could shine a favourable light on genetic modification as pressure mounts in Europe to boost harvests.

Xylitol's potential beyond gum explored

The use of xylitol, a natural sweetener linked to dental health, could prevent the formation of undesirable brown pigments and enhance beverage formulations, suggests new research.

TINE deal boosts Arla's whey protein concentrate supply

Arla Foods is expanding its capacity of whey protein concentrates through an agreement with Norwegian dairy firm TINE, under which it will sell WPC produced as a by-product of TINE's cheese production.

Canola proteins could boost meat succulence

Proteins from canola could boost the moisture and succulence of processed meats, suggests a new study from Canada.

Quest acquisition enables Givaudan strategy shift

Givaudan achieved savings by integrating Quest International ahead of plan, increasing its product portfolio and allowing it to refocus on value-added ingredients.

Greencore manages food inflation through collaboration

Greencore has indicated that it is working closely with its convenience foods customers this year to offset the impact of food inflation, and still expects growth in this market.

Ghana pledges sustainable cocoa push - report

The Ghanaian cocoa board is planning to significantly step up cocoa production in the country over the next three years in a nationwide shake-up of how the crop is farmed, according to press reports.

Scientists develop new umami taste enhancers

New derivatives of the compound guanosine 5'-phosphate may enhance the sensorial impact of monosodium glutamate (MSG) and boost the umami taste to savoury-based foods, Italian scientists report.

France prioritises food quality

The French government has created a new body designed to oversee the quality of its food, and to monitor changes in food quality.

Industry fights bill on food ad watershed

The UK Food and Drink Federation (FDF) is opposing a private members bill that pushes for a 9pm watershed on advertising unhealthy foods, condemning it as 'disproportionate' and 'contradictory'.

Weekly comment

Making a meal out of saturated fat

The food industry across Europe needs to make a big effort to reduce saturated fat in food regardless of whether national agencies set targets - and it should not wait around for governments to do all the awareness-raising with its consumers.

Lactalis McLelland enters OFT price fix agreement

Dairy group Lactalis McLelland will face a reduced financial penalty from the Office of Fair Trading (OFT) after accepting responsibility for its role in the alleged price fixing of cheeses in the UK.

FSA consults on European labelling proposal

The UK's Food Standards Agency has launched a consultation on the new European Commission proposals for food labelling in which it seeks views from stakeholders that will help the government negotiate at an EU level.

Green tea extracts could be meat preservatives

Indian scientists are looking into the potential of green tea polyphenols to stop the oxidation of fat in meat products, thereby extending shelf-life and preventing off-flavours.

Selenium bioavailabilty higher from Brazil nuts, says study

Consuming only two Brazil nuts every day can raise blood selenium levels by about 65 per cent, suggests a new study from New Zealand

Leatherhead targets saturated fat reduction in bakery

Leatherhead Food International is conducting research into how to reduce saturated fat levels in bakery products, initially in short crust pastry, to help its members take action to help meet FSA targets.

Sucralose costs will affect profits, says Tate & Lyle

Tate & Lyle has reinforced its expectations that its results for the second half of 2008 will be in line with the first half, but sucralose profits will be hit by exceptional costs.

Flavoured soy proteins to enhance use as meat alternative

Flavouring textured soy protein (TSP) could lead to greater use of soy as meat alternatives, suggests new research from Iowa State University.

Time to prepare for the less saturated fat storm, says ADM

The food industry has a window to research ways to reduce saturated fat in products before the UK's FSA starts its consumer awareness campaign at the end of this year, says an expert from ADM who is anticipating a swell of interest from manufacturers.

Erythritol demand to grow with EU acceptance

EU member states must recognise erythritol as an approved sweetener by tomorrow, which is expected to increase its use in low-calorie products across Europe.

AB Enzymes launch targets improved biscuit baking

Two new proteases, designed specifically for the bakery industry, can help reduce problems such as browning and cracking, the manufacturer claims.

Commission takes emergency measures on GM rice imports

The European Commission is introducing emergency measures to prevent rice products contaminated with unauthorised GM material from China entering the EU food supply, as efforts to curtail the problem in the country of origin prove ineffectual.

Palm oil sustainability hampered by few biodiversity studies

More research is urgently needed on the biodiversity impact of palm oil production, says a new report, as food and other consumer goods manufacturers make sustainable sourcing a priority.

Onion by-products to offer functional ingredients

Tapping into the ongoing trend of sourcing novel ingredients from processing by-products, researchers from Spain have reported that onion wastes may be a source of antioxidant and anti-browning bioactive ingredients.

Saturated fat targets to stimulate ingredient development

Reducing saturated fat in foods brings challenges in the areas of taste and texture, says Cargill, but the FSA's programme in the UK could stimulate development of solutions for specific products and production processes.

Sugar-free confectionery moves to mainstream

More than half of consumers say they are willing to switch to sugar-free versions of traditional confectionery lines, which suggests that sweeteners are no longer considered a 'niche' ingredient in sweets, claims Beneo Palatinit.

Innovation drives sales for DSM nutriton unit

DSM's full year nutriton results show investment in innovation is rewarded with strong market position, but rising costs, high expenditure and damaging exchange rates compromised profits.

Superheated starch offers fat replacer for formulators

Replacing fat can be achieved by spreadable gel particles prepared by superheating potato starch and then cooling, Dutch researchers have reported.

Green tea extract's Janus Effect on stomach health: study

The green tea polyphenol (-)-epicatechin-3-gallate (ECG) may slash the risk of gastric cancer among women by 75 per cent, suggests a new study from Japan.

Genetic and agricultural data made more accessible

Researchers will be able to gain access more easily to genetic and agricultural data on a wide range of plants with the development on a new online information management system.

Transparency and science crucial for nutrient profiling, says expert

Nutrient profiling models should be underscored by sound science, be transparent, and be validated with respect to healthy diets, says a new paper that sets out the steps to developing and validating such models.

CIAA flags food and drink innovation shortfall

The European food and drink manufacturing industry is performing below average on nine out of 12 indicators of innovation, says a new report from the CIAA that highlights the need for increased investment and data protection.

Blue Smarties are back thanks to Spirulina

An all-natural colouring derived from seaweed has put blue Smarties back on the shelves following their removal two years ago in response to concerns over artificial additives.

Healthy foods hold opportunities for starch, says Frost

High costs and market maturity make food starches a tough proposition, says analyst, but there are some clear opportunities since starch is critical in creating diet products with appealing taste and texture.

Weekly Comment

The ethical cocoa confusion

While most consumers agree that ethically-sourced cocoa is no bad thing, an ever increasing number of different schemes risks muddying the issue and puzzling chocolate fans.

Lab study questions sweeteners for weight control

Sweetening foods with artificial sweeteners like saccharin may lead to increased body weight and fat build-up, suggests a study with rats that goes against intuition.

Danisco sugar production tops 1m tonnes

Record yields from sugar beet fields in several countries have resulted in a bumper sugar harvest for Denmark's Danisco group.

Sugar reform cuts back ABF UK production

Associated British Foods (ABF) will renounce permanently 165,000 tonnes of UK sugar production following the changes made to the European sugar reform.

Western diet pattern 'promotes metabolic syndrome'

The high calorie, low fibre dietary pattern associated with the Western diet is associated with an increased risk of metabolic syndrome, says new research from the US.

Jungbunzlauer cuts bread salt content by up to 35 per cent

Swiss ingredients company Jungbunzlauer has answered industry demands for ways to cut salt content amid growing health concerns with the launch of a salt substitute for bakery products.

Study backs berries for heart health benefits

A diet rich in berries may boost levels of good cholesterol and improve blood pressure, indicating their potential benefits for heart health, says a new study from Finland.

NutraCea expands processing into South America

NutraCea is continuing its global expansion with the announcement that it is to buy the largest rice bran oil processing facility in South America, located in Brazil.

Scientists test how 'organic' organics are

Fraud in organic farming may become an increasing concern as the sector experiences rapid year-on-year growth, leading scientists to develop ways to test whether synthetic fertilizers were used.

UK food industry must adapt to commodity shortages, report

The independent research organisation Chatham House has launched a project to examine how the UK can best secure its food supply in the face of global food production shortages.

Organic perceived as costly and lacking in flavour

High prices mean over half those surveyed in Ireland have never purchased organic food and confusions abound on its taste and benefits.

Obesity largely determined by genetics, says study

Genetics and heritability may account for 77 per cent of obesity, while environmental factors make up less that 25 per cent, suggests new research.

Scientists probe food structure's effects on aroma release

The release of aroma from a starch-containing food is dictated by interactions of the volatile compound with the carbohydrate, suggests new research from France.

Beetroot juice may lower blood pressure: study

Drinking just 500ml of beetroot juice a day can significantly reduce blood pressure, suggests a new study from London.

The significance of the EU labelling proposal

Owen Warnock, partner and food law expert at international law firm Eversheds, unpicks the new EU labelling proposal and assesses what it may mean for food manufacturers.

Consumers demand guilt-free indulgence

There is increasing scope for healthy yet indulgent products as consumers refuse to sacrifice taste for nutrition, according to a new Datamonitor study.

Supercritical CO2 to offer novel whey ingredients for food?

Food formulators looking for novel gelling agents may soon be offered whey protein isolates and concentrates modified by supercritical carbon dioxide, suggests a new study.

Potato is best tolerated food, says tester

The potato is well-tolerated by more than 99 per cent of people, according to a study by YorkTest which has dubbed the humble spud, the 'safest food in Britain'.

Low folate levels may increase dementia risk: study

Folate deficiency may increase the likelihood of developing dementia by 3.5 times, suggests a new study from the UK and Korea.

VKL plans acquisitions with private equity funding

Indian spice producer Vallabhdas Kanji Limited (VKL) has received unspecified investment from Argonaut private equity firm, which will let it pursue acquisition opportunities on a global scale and further boost its manufacturing capacity.

Saturated fat harder to cut than salt, says FSA

The UK's Food Standards Agency today published its saturated fat and energy intake reduction programme, in which it accepts that cutting back will pose technical challenges for food manufacturers, but it plans to work in partnership with industry and increase consumer awareness.

Protein-rich flours offer potential for gluten-free foods

Adding soybean and pea proteins isolates and transglutaminase to rice flour may find potential in the rapidly growing gluten-free market, suggests new research.

Cosucra highlights its dairy replacers amid high milk prices

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.

Weekly comment

Branding Vs label info: who's the enemy?

Product branding and information provided to consumers on food labels are again at loggerheads, and industry doesn't seem likely to accept new EU labelling proposals without a fight.

Probiotics may ease gut problems in people with HIV/AIDS

Probiotic supplements may ease the suffering from diarrhoea and nausea amongst people with HIV and AIDS, suggests a joint study by African and Canadian researchers.

Fickle European GM policies stifle competition, say experts

The unstable political situation surrounding the cultivation of genetically modified (GM) crops is restricting university research and pushing small companies out of the arena, thereby restricting competition, said a GM expert.

Lost African fruits would benefit from technology, says report

The application of modern horticultural techniques could revive cultivation of traditional fruits in Africa like baobab, butterfruit and tamarind, according to a new report.

Trehalose boost fruity aroma in strawberry creams

Trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp, improves the fruity aroma and the levels of healthy polyphenol compounds in strawberry cream, suggests a new study.

EFSA reports progress on flavour evaluations

The European Food Safety Authority is expecting to complete its evaluation of the safety of 2,800 flavouring substances by April to allow for a positive list to be established, but is seeking for more information from industry.

More work needed for fatty acids role in brain health

Research is urgently needed in the area of nutrition and its effect on behaviour, a parliamentary inquiry in the UK has said.

3mm proposal pits label info versus brand

The stipulation in the new proposal on food labelling that the smallest text for mandatory on-pack information be 3mm is unworkable, says the industry, which maintains other aspects should also be taken into consideration.

Soft drinks linked to rising gout statistics

An increased intake of soft drinks and fructose consumption may increase the risk of gout in men, suggests a new study.

LFI researches texture solutions for low fat foods

Leatherhead Food International (LFI) intends to tap into a very pressing technical challenge for manufacturers looking to produce low fat foods that maintain an indulgent appeal.