Breaking News on Food & Beverage Development - Europe US edition

Euringus introduces organic pea fibre for Europe

French supplier Euringus is introducing a new organic pea fibre to its ingredient range, which it expects will help food makers meet demand for fibre-enriched products in Europe in the light of consumer campaigns.

CAP code backlash highlights UK food ad divide

Ten organisations have voiced concerns over a new code for non-broadcast advertising of food products aimed at children in the UK, claiming that it is inadequate and will not reduce children's exposure to promotions for unhealthy foods.

Early exposure to food allergens may increase tolerance

Exposing premature and low birth weight babies to food allergens early in life may boost tolerance later in life, suggests a new study from Canada.

Weekly Comment

Training the salt of the earth

On International Labour Day, workers across the world will be raising a glass in honour of the salt of the earth.

Danisco develops system for vegetable whipping creams

Danisco is launching a new emulsifier and stabilizer system for vegetable-based whipping cream, which it says has benefits compared with both with dairy cream and other vegetable alternatives.

DSM Nutrition sales on a par with last Q1

DSM has reported flat sales for its Nutrition division in the first quarter of 2007, but a new, forward looking programme is already underway to improve profitability and place emphasis on product differentiation.

Hershey and Barry Callebaut join forces

Chocolate giants Hershey and Barry Callebaut, have teamed up for a landmark partnership which will see the Swiss cocoa producer providing the raw material for Hershey's chocolate products and expanding facilities in South America.

Chitosan complex superior for emulsion flavour stabilisation?

A chitosan-containing complex was more effective at stabilising citrus flavours and could offer a cost-effective alternative to gum arabic, suggests joint Italian-US research.

WTO leaders know the cost of Doha failure, Lamy

Multilateral trade is tilted against developing countries, said World Trade Organisation (WTO) director general Pascal Lamy yesterday, but negotiations towards a conclusion to the Doha trade round are seventy per cent complete.

DSM builds Chinese process flavour capacity with new facility

DSM Food Specialities is opening a new process flavour plant in Xinghuo, China, which it says will expand its product range and double capacity to make the Dutch company becomes the largest process flavour maker in the world.

Novozymes has high hopes following strong Q1

Spurred on by a positive set of first quarter results, Novozymes has adjusted its expectations for 2007 upwards, including the effect of the recent patent dispute settlement with Danisco.

Italian fruit fraud robbed EC of 50m, claims OLAF

The European Anti-Fraud Office (OLAF) estimates that a major citrus fruit scam in Italy has defrauded the EU budget of up to €50m in EC aid for the processing of certain fruits.

Propolis to make jump from health to food preservative?

Propolis, the waxy resin collected by honeybees and currently marketed for its health benefits, could also find use as a natural food preservative, suggests new research.

FDF members on board for waste-management

The Food and Drink Federation has said that many of its members are clued up on waste- management issues, with programmes already in place to reduce waste, minimise packaging, and increase recycling.

Scientists question benefits of polyphenols

Polyphenols, antioxidants linked to a long list of health benefits, may not be so good for you when taken in larger doses found in supplements and foritified foods, researchers have said.

Fish gelatin found to protect against moisture loss

Fish gelatin might become the latest packaging advance in helping extend the shelf life of frozen foods.

Special edition: Global food trade

What's going down with Doha?

Two weeks ago world leaders extended the deadline on the beleaguered Doha trade round to the end of this year. Exhortations not to let the opportunity pass have ensued, but big barriers must still be overcome before a positive conclusion can be reached.

Food ads make fat kids eat more, study

A study at the University of Liverpool has shown up a strong tendency for children to eat more after watching food adverts on TV - a finding that lends support to recent UK curbs on junk food advertising around children's programmes.

Agricultural action needed to protect food future, FAO

A major shift in agricultural methods and their environmental impact is urgenty required to protect productivity and food security in the future, the UN's Food and Agriculture Organisation (FAO) warns today.

Rose petal extracts to see strawberry pigments bloom?

Antioxidant compounds extracted from rose petals could protect the colour of strawberry extracts during processing, says a new study.

Ingredients contribute to strong ABF quarter

Associated British Foods (ABF) has posted a 7 per cent rise in profits, which includes a 3 per cent increase from the ingredients division achieved despite adverse currency translation and losses relating to the sale of the US food polyols business.

Step up obesity campaign, experts urge

The obesity epidemic has reached a crisis point, experts warn at this week's European congress, and governments and the food industry must gear up efforts to deal with it and prevent further impact quality of life and life expectancy.

Malaysian trade talks stall on GM labelling

The labelling of genetically modified (GM) goods within Malaysia has come further under the spotlight this week as the industry remains torn between its proposed bio-safety laws and free trade agreements between the US.

FSA asks: What can we learn from Sudan 1?

The UK's Food Standards Agency is planning a review of the Sudan I incident, which led to a massive recall of food products containing the illegal dye in February and March 2005, and is seeking comments from interested parties.

Soy protein from by-product to offer low-cost isolate?

Soy hypocotyls, a by-product of the soy protein industry, could offer a cheap and readily accessible alternative of protein isolates, a joint US-China study has reported.

Cosun gets green-light for CSM Suiker acquisition

Royal Cosun has received long-awaited approval for its planned acquisition of CSM Suiker, news that is welcomed not only by the companies but also by sugar-beet growers.

Tate & Lyle completes sale of Canadian sugar business

British ingredient giant Tate & Lyle yesterday completed the sale of its Canadian sugar refining business, as the firm makes another step away from the commodity end of the market.

Weekly Comment

Ditch the marketing madness

Marketing strategies - two words that incorporate everything from pseudo scientific research to shock value advertising campaigns. But shouldn't honesty be the best policy?

Frutarom buys another UK flavour firm, Jupiter

Frutarom is continuing its strategic shopping spree with the acquisition of UK flavour firm Jupiter, less than a month after an agreement to acquire Belmay.

Nestle taste research may benefit salt reduction

Scientists at the Nestle Research Center have identified a network of molecules behind our ability to taste salt, research that could aid in the push to reduce salt levels in foods without affecting taste.

Misspent CAP millions to return to EC coffers

The EU has adopted a decision to recover a total of €285.3m misspent by member states under Common Agricultural Policy (CAP), the latest indication of tightening controls over farm spending.

Ireland dishes out funds for dairy research

A range of development projects, from functional dairy proteins to cheddar cheese, will benefit from a multi-million euro investment in Ireland's dairy industry, the country's government has announced.

Solanic fosters debate on potato protein functionality

Solanic is planning a one-day debate on the potential benefits of vegetable protein and whether functional barriers that presently lead some companies to plump for animal protein may be overcome.

Study links obesity to protein in infant formula

The results of the EU Childhood Obesity Programme indicate that low-protein content in infant formula may have metabolic, endocrinal and developmental benefits for babies - which may also have an impact on obesity at a later age.

Salt reduction may slash heart disease risk - study

Cutting salt intake may slash the long-term risk of cardiovascular disease by up to 35 per cent, says a new multi-centre study from a group of leading US universities.

Danisco explores future of trans fat alternatives

Designing foods with trans-fat alternatives must be a 'multidisciplinary' approach, say Danisco scientists in a review that looks towards a trans-fat free future.

Exclusive interview

Inside Nestle's R&D brain centre

In the first of a new series of exclusive interviews, Professor Peter van Bladeren, Nestlé's director of science and research, tells Stephen Daniells how collaboration is key to innovation at the Nestlé Research Center.

Danisco targets oils and fats with trans-free Dimodan technology

Danisco is adding a new ingredient to its Dimodan NH line of emulsifiers to tap further into the move towards hydrogenation-free products - this time in oil and fat applications like as margarines and spreads.

Two years and counting: food industry fights obesity

The European food industry is this week taking stock of two-years' concerted effort to do its part in combating the rising tide of obesity, with the publication of a report illustrating achievements towards promoting healthy diets and lifestyles.

ADM develops low-carb, high-protein snack process

Ingredients firm Archer Daniels Midland (ADM) has developed a new method of manufacturing soy-based crisps - opening up further possibilities to the carb-free snack market.

Insufficient data to link high sugar intake to less nutrients

Researchers have said that there is not enough evidence to conclude that a high-sugar diet necessarily results in lower nutrient intake, after reviewing of scientific literature examining the possibility of a connection.

Probi signs beverage partnership as agreements continue

The agreements just keep rolling in for Probi after the probiotic company announced a new license agreement with an unnamed, but well-established European food company.

Synergy invests in Asia markets with Thai technical centre

Synergy is opening a new technical centre in Thailand - a resource intended to help it tap local Asian markets and to lend its knowledge of western markets to manufacturers wishing to export to Europe.

Purac targets salt reduction with high concentration Purasal

Purac has developed a new, high concentration and purity version of its Purasal potassium lactate, which it says will help companies meat targets for sodium reduction in processed meat products.

Nitrites in cured meat could increase lung disease risk

Days after English researchers proposed an equation to make the ultimate bacon buttie, a new study from the US has reported that frequent consumption of cured meats like bacon may increase the risk of developing chronic obstructive pulmonary disease.

UK leads the way in Europe's private label market

European private label food and beverage brands are likely to increase their penetration in most markets over the next five years, says a new report, but lessons could be learned from the UK, where the potential has been most extensively exploited in recent years.

Tate & Lyle grows value-added offering with GC Hahn buy

Tate & Lyle has signed an agreement to acquire an 80 per cent holding in German family-run specialty ingredients firm GC Hahn - the latest step in a refocusing on value-added ingredients in place of commodities.

Falling coffee prices no cause for alarm, says ICO

Coffee prices fell again last month and are expected to continue dropping in April, the International Coffee Organisation has said.

Transition period suggested for fruit and veg reform

EU agriculture minister Mariann Fischer Boal is willing to consider a transition period for the adoption of EU fruit and vegetable reforms, according to reports, which would act as a cushion for the processing sector.

Collagen could boost nutrient retention in meats

Injecting meatballs with collagen may boost the retention of key nutrients in the meat, suggests new research from Poland.

Childhood obesity on the up in Sweden especially in girls

Four-year-old girls in Sweden are six times more likely to be obese than they were 20 years ago, and 10-year-olds five times more likely, says new research that highlights a need to address recent lifestyle changes.

Leatherhead forms food industry NanoWatch group

Leatherhead Food International is forming a new working group to investigate the use of nanotechnology in the food and drink industry, with particular emphasis on ingredients and hydrocolloids.

Pumpkin pectin may offer novel gelling opportunities

Pectin extracted from pumpkin and then modified using an enzyme could offer an interesting alternative for jams and confectionery, suggests new research from Russia.

EFSA panel reconfirms opinion on nptII plant gene safety

EFSA's GMO panel has reconfirmed its opinion that the use of the nptII gene as a selectionable marker in GM plants for food or feed poses no risk to human or animal health or the environment.

Palm oil industry wary of uncertain futures

Malaysian palm oil futures hit an eight year high last week, as rampant demand by food and biofuels continues to deplete global stocks.

Weekly comment

Food contamination: time for action

At a time when so many resources are being pumped into improving consumer health through food, it is pitifully ironic that more and more people are getting sick or dying from what they eat because of safety slips.

Martek gains new Euro patent on ARA for infant formulas

Martek has added a new patent to its store of European intellectual property on ARA from Mortierella alpine microorganisms for infant formulas, reinforcing its position after an opposition hearing in 2005 narrowed the scope of the original.

Food miles awareness drives UK potato sales

Consumption of potatoes - both fresh and dehydrated - is on the rise in the UK according to Mintel, a parallel trend attributed to increased awareness of food miles and desire for convenience.

Chinese companies deny sucralose patent infringement

Chinese companies accused by Tate & Lyle of infringing its patented sucralose manufacturing technology have hit back at the allegations, pledging to vigorously defend themselves.

Understanding heat and chilling could boost flavour perception

Scientists from the University of Nottingham have reported that adding an ingredient that induces the sensation of cooling could boost the perception of fruit flavours, fundamental research that could have implications for product formulation.

CIAA launches GDA tool for producers, consumers

The CIAA has launched a new online tool to assist food and drink producers make sence of guidance daily amounts (GDAs), following the introduction of a common nutrition labelling scheme for the EU industry last summer.

Environment committee votes on additives amendments

The European Parliament Committee on the Environment, Public Health and Food Safety yesterday voted through amendments to upcoming new legislation on food additives aimed at making the laws more transparent.

Fruit fans create a stink over odourless durian

A scientist in Thailand has reported success in a decades-long quest to produce an odourless variety of the infamous durian fruit - but aficionados claim this amounts to removal of fruit's most appealing quality.

Could algal biomass be green food colouring?

Scientists in Portugal are experimenting with algal biomass as a novel source of green colouring for food, with tests in cookies indicating excellent stability.

Symrise starts international citrus offensive

Symrise has unveiled plans to expand its citrus fragrance and flavour activities, with building underway for a new centre located close to the source of high-quality, natural fruits in Brazil.

Nestle Nutrition acquisitions continue with Gerber

Swiss food giant Nestlé has acquired iconic US baby food brand Gerber as the group's transition to a nutrition, health and wellness company continues.

Cargill culture makes ripened cheese smell fruity

Cargill is introducing a new aromatic cheese culture to create subtle fruity aromas in the rind and mould of ripened cheese, a quality said to be sought after by consumers.

EU food R&D spend behind competitors

While overall spend on research and development is increasing, the EU food and drink sector as a whole remain behind their global counterparts, according to the lastest figures.

ADM to build new oils and fats R&D centre in Hamburg

Archer Daniel Midland has announced plans to build a European R&D Centre in Germany to develop new oil and fat technologies for the food and bio-fuels sectors and help improve existing ones.

Mars seeks to protect cocoa extract from Spanish competition

Chocolate giant Mars has filed a lawsuit against Natraceutical, alleging that the Spanish company is infringing its patents on polyphenol-rich cocoa extracts by selling CocoanOX extracts in the United States.

Scientists look to hibiscus as ingredient source

Oil extracted from the seeds of hibiscus plants is rich in linoleic and oleic fatty acids, and could offer interesting applications for industry, says new research from Spain.

Barentz grows bakery ingredients with MDB Twello buy

Barentz Europe is strengthening its position bakery ingredients with the acquisition of family-run MDB Twello - a move expected to boost distribution for the latter's ingredients and may thus introduce more manufacturers to lupin as an alternative to soy.

Weekly comment

You cannot judge a juice by its cover

Have you heard this one before? There are two blackcurrants, one has a high vitamin content and the other - well it doesn't.

AB Enzymes extends Rohalase to boost vegetable oil process

AB Enzymes has developed a new enzyme product in its Rohalase line to enable higher yield of vegetable oil processing with a reduced need for chemicals - an innovation the company says will save energy and costs.

Chips are down for potato producers

Potato processors are feeling the pinch as supplies dwindle due to last year's poor harvest.

Modified tapioca to find use as encapsulation material?

Acid modified tapioca starch may offer significant advantages as an encapsulation material, producing better results than native starch, says new research.

Marigot mineral complex improves gluten-free bread texture

Irish mineral specialist Marigot's Aquamin complex appears to have benefits beyond enhancing the mineral content of certain specialist bakery products: it has also been seen to improve the texture of gluten-free bread.

Health claims need urgent attention, says food law expert

Food companies should divert resources to auditing health claims for their products and putting in place transitional arrangements in advance of the new EU legislation becoming applicable on July 1, advises an Eversheds lawyer.

FSA airs draft opinion on Unilever GM ice-cream protein

Low fat ice-creams made using a GM yeast to form of small ice crystals moved closer to set to be approved for the European market, as the FSA published its draft opinion on Unilever technology under novel foods regulation.

Seaweed bead to offer novel encapsulation potential

Furcellaran, a co-polymer of beta and kappa-carrageenan extracted from red algae, has been identified as a novel new encapsulation material, researchers from Estonia report.

National salt guidelines ignore WHO advice, says professor

Global salt intake is still too high, according to a leading academic, and many countries ignore the WHO's advice on a maximum intake of 5g/day by issuing guidance far in excess.

Codex committee mulls fibre definitions

Two different definitions of the term 'fibre' are currently up for comment by the Codex Committee on Nutrition and Foods for Special Dietary Uses, and may have an impact on nutrition claims for certain ingredients in food and supplement products.

Arla to establish Russian JV for butter, cheese

Arla Foods is establishing a new joint venture with Russian distribution partner Artis, which will allow it to better tap opportunities in the country's growing cheese and butter market.

Which? criticises complicated sugar labelling

Consumer watchdog Which? has hit out at confusing labelling of sugar content in foods, placing the onus on manufacturers to put full nutritional information on packs after a survey found high levels in savoury foods that were not immediately apparent.

Scientists fill in encapsulation knowledge gaps

Encapsulation of peppermint essential oil as a model flavour in a variety of modified starches is helping scientists fill in knowledge gaps that could further enhance encapsulation of flavours and aromas.

Mind genomics identifies products for standard global marketing

Researchers from Northeastern University in the US have developed a system for evaluating whether a food product is suitable for marketing to consumers in several different geographical and cultural markets, using an approach known as 'mind genomics'.

Givaudan reports sales growth post Quest buy

Givaudan's flavours division reports sales growth across all geographic markets bar North America, with Q1 results including revenues from Quest since the acquisition was finalised in early March.

Palsgaard develops stress-resistant cake emulsifier

Danish ingredients manufacturer Palsgaard has developed a new instant cake emulsifier which safeguards cake quality throughout the stresses inflicted on batter during processing.

Rootworm-fighting corn trait receives positive safety opinion

EFSA has reported a positive opinion on the safety of Pioneer Hi-Bred's rootworm resistant GM corn trait, according Pioneer Hi-Bred - news regarded as a significant step towards gaining EU import approval.

Australia, NZ putting final touches to health, nutrition claims

Food Standards Australia New Zealand (FSANZ) is ironing out the creases before finalising its proposed health and nutrition claims standard with nutrient profiling and percentage daily intakes up for comment.

Red, processed meat may double breast cancer risk - study

High consumption of red and processed meat may double the risk of breast cancer amongst women of a certain age, suggests a new study from England.

Lycopene's new lease of life as functional food ingredient

The European market for lycopene as a functional food ingredient looks to be opening up, since Vitatene gained novel foods approval for its ingredient derived from the Blakeslea trispora fungus last year.

Whey tops formulation, cost list as meat ingredient

Modified whey protein could be the additive of choice for processed meat, with Canadian researchers reporting it is the most functionally effective and cost-efficient of five dairy proteins tested.

Clean labels: A growing but not yet global trend

The trend for 'clean label' foods containing few E-numbers is emanating from the UK market but it is not yet a keen priority for consumers, retailers and manufacturers in every country, says GC Hahn.

Groups hail Euro vote to keep GM out of organic foods

Organic food and environmental groups have welcomed a European Parliament decision to set the threshold for genetically-modified organisms (GMOs) in organic food at the lowest level possible - quelling fears that higher levels in some countries could destroy the market.

Barry Callebaut profits from outsourcing trend

The trend towards food manufacturers outsourcing their chocolate ingredient needs translated into impressive volume and sales growth for Barry Callebaut's industrial business segment for the first six months of the fiscal year.

Junk food ad ban comes into force in UK

Stage one of controversial new restrictions on advertising of foods to children came into force in the UK yesterday after much heated debate; the FSA will review the impact of its nutrient profiling model in 12 months.

Unilever, Provexis collaborate for healthy products

The identity of the mystery multinational with which Provexis has been exploring new formats of its Fruitflow technology is unveiled as Unilever; and the two companies also plan to collaborate over new IP on related products and processes.

Max values for tea extracts for bread formulation reported

Scientists from the University of Singapore have reported threshold levels for formulation of green tea extracts in bread, above which sweetness, brightness and hardness are affected.

Can elections boost France's depressed consumers?

Food firms should be crossing their fingers that a new French president can blow away the black cloud hanging over consumer confidence in the country, says a new survey.

Weekly comment

Wanted: testing for supplements

The dietary supplement industry needs an independent testing program that is recognizable to consumers in order to enhance the credibility of its products as well as encourage solid science and sourcing.