Breaking News on Food & Beverage Development - Europe US edition

Weekly comment

Temporary workers and corporate responsibility

As ever more food companies find themselves in the position of having employed migrants who were mistreated by illegal labour providers, it may be time for firms to start taking more responsibility for the temporary workers many of them rely on.

Barentz and Sander confirm joint venture

Distributors Barentz Europe and Ernst Sander are officially launching their joint venture, called Barentz-Sander, this week, with an eye to bringing a bigger portfolio of ingredients to the tricky Swiss market.

Barry Callebaut takes majority stake in Malaysian cocoa firm

Swiss chocolate company Barry Callebaut is to purchase a 60 per cent share of Malaysia's KL Kepong Cocoa Products in a move designed to increase its sourcing capacity in Asia.

Neptune granted krill oil patent, opposition remains

A composition and matter patent granted to Canadian supplier Neptune Technologies & Bioresources for its omega-3 and antioxidants boosted krill-based ingredients last year has been validated by the European Patent Office.

Granule size link to starch blend properties: study

A new study suggests that the relative size of starch granules used in a blend could determine overall gelation behaviour and whether or not the starch components add to each others' properties or interact to deliver new ones.

EFSA nutrient profiling opinion gives no guidance, advisor

Companies need to keep a close eye on the next steps in the development of the European Commission's nutrient profiling system, says an advisor from EAS, since EFSA has failed to give an indication of foods that will be included.

Study highlights Canadian pulse cultivar differences

A new study sheds light on the healthy and functional properties of pea, lentil and chickpea flours, using different cultivars grown in Canada under the same environmental conditions.

Synergy unites operations across UK and Ireland

Synergy has adopted a new structure for its businesses in the UK and Ireland, with closer coordination of operations and development activities and the ultimate aim of providing a 'one touch' service to clients.

Industry cooperation needed for applying rice tests

The food industry is being asked to work with the European Commission to implement testing measures for rice imports from China to prevent unauthorised GM material entering the European food system.

Health continues to dominate bakery trends

The trend for healthy and functional foods will continue to dominate the bakery market this year, resulting in yet still more space for innovation in this area, a new report claims.

Biofuels policy requires focus on sustainability, says CIAA

Proposed directives for promoting the use of biofuels fail to tackle concerns within the food industry on the possible impact on food and feed supply, according to the CIAA.

Cargill launches system for chewy-creamy ice cream

Cargill has developed a new functional system for the creation of frozen desserts and lollies with a chewy-creamy texture, a concept that could engender much innovation amongst manufacturers.

Study suggests calories cause addictive brain response

A new animal study indicates that food calories, not just sweetness, can trigger a positive response in the brain - a breakthrough that could have implications for anti-obesity strategies and the food industry.

Danisco Sugar beats Q3 expectations

Danisco has reported a better-than-expected Q3 for its sugar division due, despite a challenging market and lower prices.

Mars: Sterol chocolate reduces cholesterol levels

An industry sponsored, peer reviewed study has found consuming chocolate containing plant sterols and cocoa flavanols can lower cholesterol and blood pressure levels.

British food loses export crutch

Food From Britain (FFB) is to wind down its operations as of March 2009, following the withdrawal of funding from the Department of Food and Rural Affairs (Defra).

Danisco reshuffles ingredients ahead of sugar split

Danisco is reorganising its ingredients business in a bid to target market trends like health and wellness more closely, and deal with issues that have been affecting parts of its portfolio.

Flush food industry ideal for acquisitions

Now is the time for food manufacturers to invest in acquisitions as the industry is awash with cash following many stable years, say UK analysts.

Tiny hairs could explain apple storage issues

Researchers from the UK have identified tiny hairs between the cells in Fuji apples - a trait they believe could have implications for storage of late-harvested fruit.

Meiji recalls GM sweetener in Japan

Japan's leading chocolate maker Meiji Seika has recalled a range of confectionery products, after it was discovered that they contained a novel sweetener made with an unapproved genetically modified enzyme.

Dual testing no longer needed for US rice

Rice imported from the United States no longer needs to be tested for the presence of GM material both at the point of export and on arrival in the EU, following an amendment to emergency measures following the 2006 contamination incident.

Nestle chief warns biofuels threaten food supplies

Nestle SA chief executive Peter Braback condemns proposals for increasing biofuel production as morally unacceptable, warning they will have devastating effects on food supplies.

Deal could make traffic lights mandatory, claims report

Supermarkets in the UK could be 'forced' to adopt the Food Standards Agency's traffic light labelling scheme, claims newspaper.

Weekly comment

Calm crucial for energy products

Energy drinks are a runaway success but extreme marketing and product formulation has the potential to cast a shadow over the multi-billion dollar global industry.

Grass pea could provide modified starch alternative: study

Starch from grass pea could be an alternative to chemically modified starch for the food industry, says a new study from Poland that assessed its rheological properties.

Beverages lead in low/no/reduced sugar launches

Non-alcoholic beverages saw the most low/no/reduced sugar product launches in major European markets in 2007, suggests data from Mintel, but many products use fruit rather than artificial sweeteners.

Dairy industry rubbishes 'junk food' ban

Dairy industry players have called for a reassessment of how their products are perceived under the UK's nutrient profiling system, ahead of a government debate next month on extending advertising restrictions based on the scheme.

Gleditsia triacanthos shows promise for new hydrocolloid

Gleditsia triacanthos seeds from the Americas could present a new source of hydrocolloids for the food industry, says a new study that investigated their functional properties depending on extraction methods.

Reinventing ingredients: Lessons from Litesse

Changes in industry conditions and challenges, coupled with emerging trends, can open up opportunities for manufacturers to breathe new life into old ingredients.

Traffic light scheme advances onto menus

The UK Food Standards Agency has reported the Yo! Sushi will be the restaurants to use its traffic light scheme - intended for food manufacturers - on menus, indicating progress in raising awareness for the healthier eating message.

Gene silencing tool could lead to improved rice varieties

A new gene-silencing tool could be used to develop rice varieties with specific characteristics, including improved nutritional value, according to scientists in Germany.

Growth, consumer interests on the agenda for CIAA

The CIAA has highlighted several important areas of debate and strategic consideration for food manufacturers, which it is planning to address at its annual conference in November.

New Friesland venture aims for encapsulation development

Friesland Foods has formed a new research and development division for encapsulated products that can serve processor demand for new methods of delivering typically unstable functional ingredients.

Campina to step up focus on low fat dairy

Dairy company Campina said it will increase investments into products geared towards the growing health and wellbeing trend on the back of significant success of its low fat products in 2007.

New interest in barley raises technical issues

Barley has great potential to regain its former popularity in food, says a new review, but there are some knowledge gaps about its functional properties for processing and product development.

Consumers seek new tastes from origin chocs, survey

More than a third of regular chocolate-eaters would relish more choice in the kinds of products available, indicates a new survey by Barry Callebaut that also shows growing interest in chocolate from beans of different provenance.

New starches solve low-fat but crispy snack conundrum

Tate & Lyle is launching two new additions to its Merigel line of starches which enable snack products to be oven-baked instead of fried, thus reducing fat content without compromising taste or texture.

Iodine fortification mandatory for NZ bakers

Bakers in New Zealand will now by law have to fortify bread products with iodine, as regulators in the country attempt to boost consumption of the essential nutrient.

Healthy convenience demand provides scope for innovation

A continuing consumer preference for convenience is driving demand for healthy ready meals and snacks on the go, suggesting areas for further development.

Frutarom sales grow again, profit recovery expected

Frutarom has reported a year of double-digit organic growth, in which it also acquired no less than seven other companies as part of its rapid growth strategy.

New application for enzyme saves gluten costs

Rising wheat prices have led AB Enzymes to promote a new application for Veron HF, which it says can be used to replace gluten in bakery products.

Gene discovery provides insight into fruit shape and size

The identification of a gene that controls the shape of tomatoes provides new insights into the mechanisms of plant development, offering future opportunities for altering the size and shape of fruits.

Danisco invests in pilot ice cream making technology

Danisco has invested in pilot low temperature extrusion technology to produce high-quality, low-fat ice-cream, to enable testing of ingredients using the same systems as its customers use.

Study supports encapsulation in synbiotic ice cream

A new study has reported that probiotic bacteria used in synbiotic ice cream had 30 per cent higher survivability in storage when encapsulated in calcium alginate than 'free' probiotics.

Weekly comment

Allergen-free: time for clarity

Claiming 'free from' is not a light statement to make. Lives depend on it. As scientific progress questions the validity of such claims, it is time to establish exact guidelines and communicate these to people for whom ingredients are a matter of life and death.

Ghanaian cocoa hybrids have no nutritional drawbacks

Four hybrid cocoa species developed in Ghana to have improved resistance to pest damage during storage have similar nutritional properties to conventional cocoa, says a study that topples a barrier to commercial trade.

New evidence for diacetyl, lung disease risk

Diacetyl - a chemical used in butter flavouring - damages the lungs of mice when inhaled over a period of three months, according to a new US study.

New proposal for global, legal junk food ad ban

A new code that would restrict the marketing of unhealthy foods to children has been proposed by two international lobby groups who claim the food industry is failing to self-regulate, especially in developing countries.

Responses to EFSA Southampton verdict

EFSA's evaluation of the Southampton study on food additives and hyperactivity has drawn a mixed bag of responses, with the food industry broadly supportive of its findings and anti-additive campaigners firing strong criticism at the risk assessor.

Yearly results raise Raisio expectations

Finnish feed, food and ingredients giant Raisio Group has reported a return to the black and increased turnover in a year of change that saw it gain greater control over its activities - particularly in its ingredients division.

EFSA's Southampton verdict: No call to change additive ADIs

The European Food Safety Authority has concluded that the Southampton study gives no basis for changing acceptable daily intakes (ADI) of food additives, due to inconsistencies and the inability to attribute the effect to any additives in particular.

More people likely to accept nano than GM, say researchers

Foods produced using emerging nanotechnology are less likely to come up against consumer hurdles than genetically modified foods since they do not involve tinkering with genes, and therefore have a greater perception of naturalness, says a new paper.

Kosher demand from the west fuels Israel exports

Israel export values are growing in line with an increasing global demand for kosher food, fuelled by consumer preference for its clear labelling and rigorous requirements.

Nutrilab works towards a bright future for tagatose

Although Arla Foods halted production of the sweetener tagatose in 2006, the low-calorie, low-GI sugar replacer has not died a death. Rather Nutrilab sees a strong future and is working up to full scale production.

Nestle product price-hikes drive growth

Nestle has seen a strong start to 2008, partly thanks to its strategy of increasing product prices quickly in line with commodity price increases.

Finsbury Food revenue soars by giving customers what they want

In these uncertain times for the bakery business the Finsbury Food Group's profits have soared by giving people what they want, says Chief Executive Dave Brooks.

Budget supports SMEs but falls short on curbing prices

The UK Food and Drink Federation (FDF) welcomes the Chancellor's vow to limit regulatory burdens and assist SMEs, but regrets its shortcomings concerning green issues and food prices.

Invest in biofuels v2.0 to ease food supply issues, says EuropaBio

The use of biomass for fuel should not jeopardise the food supply, EuropaBio has proclaimed, but more European investment is needed in second generation technology that does not compete with food sources.

Citrus essential oils could be antimicrobials for food

Citrus oils - particularly those already used as flavourings - could be an ideal alternative to chemical-based antimicrobials for food applications, says a new paper.

Unilever breakthrough could take food foams to new level

Researchers from Unilever have reported breakthrough results that proteins from fungus could produce food foams with stability that exceeds anything currently available.

Healthier products rely less on commodity ingredients

Canny formulation of structured emulsions like spreads, dressings and mayonnaise can enable manufacturers to meet two objectives: delivering healthier products and reducing high-cost commodities, according to a Unilever R&D expert.

Free from claims misleading, says charity

Technological advances in allergen detection raise questions on the thresholds for claiming 'free from' and the validity of such a strong guarantee, says the Anaphylaxis Campaign.

Green group calls for halt on nanotechnology

Environmental group Friends of the Earth (FOE) has called for a moratorium on the use of nanotechnology in the food chain, claiming insufficient research has been carried out into its effect on human health and the environment.

New Zealand launches NZ$1bn fund to boost food, farming sectors

New Zealand is to set up a NZ$1 billion (€520m) fund to boost the competitiveness of its food industry and farming sector.

Pectin, whey encapsulate vitamins for beverage

Encapsulating water-soluble ingredients in a whey protein-pectin complex could extend their use in acidic beverages, suggests new research from Canada.

White bread may bring greater disease risk

Foods with a high glycemic index (GI), such as most white breads, lead to a higher risk of certain health problems, according to researchers at the University of Sydney, Australia.

Europe proposes to test Indian guar gum for dioxins

The European Commission is proposing to test all guar gum from India for presence of the contaminant PCP as an interim measure to ensure ongoing supply of the thickening agent prior to the Indian authorities implementing tighter controls.

EFSA says GM oilseed rape unlikely to cause harm

EFSA has issued its opinion that Bayer's GM oilseed rape is unlikely to have a detrimental effect on human or animal health or the environment when used for food and feed uses.

Danisco strengthens presence in India's budding markets

Ingredients company Danisco is responding to growing markets in India with the opening of two new manufacturing units focusing on functional systems and enzymes.

The importance of quality assurance

Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.

Macphie makes non hydrogenated cream alternatives

Ingredients manufacturer Macphie has developed a range of non-hydrogenated dairy cream alternatives aimed at meeting the growing demand for healthy yet indulgent products.

Value-added churns profits for Friesland

Friesland Foods' strategy of developing value-added ingredients from dairy instead of supplying bulk commodities looks to be paying off, as its industrial division saw a 24 per cent increase in revenue in 2007.

Weekly comment

Warning signs: reconsidering shock tactics

Here's a possible new marketing angle for food and beverage manufacturers: "Food can kill".

Natural trans fats not as bad as industrial-produced: study

Trans fatty acids are not created equal, according to the results of the European-wide TRANSFACT study, with natural sources not sharing the detrimental health effects as their industrially-produced counterparts.

Scientists must communicate more on foods risk, says FSA

A snapshot survey of consumer perceptions of food risk in the UK indicates that many people are way off the mark, prompting the FSA to seek out constructive ways of engaging with the public over concerns.

DMV launches non-hydrogenated cappuccino foamer

DMV International is launching a new non-hydrogenated foamer ingredient for use in instant cappuccino and hot beverages with a healthier profile.

Fermenting takes the allergy out of soy: studies

Fermenting soy beans could lead to the removal of proteins behind soy allergies, suggest two recent studies from Spanish and American scientists.

Nutrient profiling irrelevant for supplements, says EHPM

Food supplements should be exempt from European nutrient profiling regulations because their fat, salt and sugar levels are scant enough not to warrant concern, according to an industry group.

New ripening cultures add flavour to low-fat cheese

New cheese ripening cultures can improve the flavour in low-fat products as well as speeding up ripening time, says manufacturer Chr Hansen.

Soil Association launches air organics debate part 2

The Soil Association yesterday launched a second round consultation to decide how to implement its new policy saying organic produce must only be air-freighted if it meets ethical trade standards.

Ingredients and nutritionals drive Glanbia growth

Glanbia profited from higher dairy prices in 2007 to report a year of impressive growth, with the impact particularly shining through in its value-added ingredients and nutritional premix activities.

FDF urges Chancellor to support food and drink industry

The UK Food and Drink Federation (FDF) is urging the UK Chancellor of the Exchequer, Alistair Darling, to support the food and drink industry in his first budget.

Soaking French fries may cut acrylamide risk

Washing and soaking potatoes at home prior to frying them reduces the risk of acylamide formation says a new study, shifting focus away from measures to be taken by food manufacturers.

Tagatose acceptable sucrose-replacer for cookies, says study

Tagatose is suitable as a partial replacer for sucrose in cookies, according to a new study in sensory attributes, and could be used to reduce metabolized sugars in the diet and as a prebiotic.

Mango to offer fibre boost for cookies

Extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption, suggests new research.

Symrise snaps up flavour business as sales boom

Symrise has today reported a strong year for its flavour and nutrition division - good news that coincides with the announcement of its planned acquisition of part of Chr Hansen's flavours business.

Polyphenols may be the key to low acrylamide bakery

Manufacturers of bakery products looking to reduce levels of acrylamide can tap into a range of solutions, but polyphenols may be the most promising, suggests a new review.

Wolff re-focuses on added-value hydrocolloids

Hydrocolloids producer and distributor Alfred L Wolff is to sell off part of its business to concentrate on its key functional products, gum arabic and agar-agar.

Unilever invests in emulsions R&D

Unilever has invested around €3m in its R&D capabilities for structured emulsions to allow it to tap the healthy foods trend and reduce reliance on commodity ingredients.

EDA not supporting UK farmers' 'fair trade' calls

Calls by a UK-based dairy cooperative for the implementation of a "fair trade" style price system for the country's milk farmers to avoid a potential supply crisis, have not been backed by the European Dairy Association (EDA).

EFSA highlights need for flavour intake data

More accurate intake data is required for a number of flavouring substances, says the European Food Safety Authority, as the standard model for estimating consumption levels was found to be inconsistent with information provided by industry.

Danisco to split or sell sugar division this year

Danisco is bringing forward plans to spin-off or sell-off its sugar operations to the end of this year due to a better outlook for the European sugar industry.

DSM sells off sodium benzoate in strategy shift

Dutch DSM will sell its Special Products unit as it shifts its focus to fast growth and high margins by concentrating on nutritional ingredients and high performance materials.

Cancer fears delay folic acid decision

Fresh concerns over links between folic acid and cancer have forced the UK government to delay its decision over enforcing mandatory fortification of bread with the vitamin.

Triple emulsions to give low-fat cheese

Skim-milk and hydrocolloids can produce reduced fat cheese by tapping into novel triple-phase emulsions, researchers from Mexico report.

FSA rubbishes cheese health-warning rumours

The UK's Food Standards Agency (FSA) has this morning played down claims that dairy processors could face having to include cigarette-style health warnings on products like cheese and butter.

Food additives 'probably here to stay': expert

The necessity of artificial additives in foods means they will continue to be despite being found to have adverse effects on behaviour, says a nutritionist.

Tomato-enriched oil could lead to elaborate functional foods

Extracting antioxidant carotenoids from tomato waste and adding them to edible oils boosts the thermal of stability of olive and sunflower oils, reports a new study.

Weekly comment

The great food price smash-and-grab

While the world's media is bemoaning rising food prices, the French government is sniffing around the food industry for signs of gleeful profiteering. If it is right, the long-term losses of the nouveau cher will be far greater than the handful of centimes gained.

Low-fat diet reduces CVD risk: study

A diet's composition may impact on vascular health, with low-fat diets being more effective than low-carb diets in reducing the risk of heart disease, according to a new study.