Breaking News on Food & Beverage Development - Europe US edition

Danisco debuts cheese-making aid

Danisco has launched a proprietary fermentation-produced chymosin (FPC) it says is less sensitive to price fluctuations than calf-stomach derived versions.

Arsenic in baby rice sparks calls for updated regulations

A lack of regulation means a third of baby rice on sale in the UK contains worryingly high levels of carcinogenic inorganic arsenic, according to researchers.

Low-fat foods drive emulsifiers, other ingredients

Food ingredients that are key to low-fat foods are seeing the fastest growth in their sectors as the health and wellbeing trend continues, finds a new report.

Trans-fats harm mechanism proposed

Trans fatty acids (TFA), an enfant terrible of the food industry, may promote cardiovascular disease by triggering inflammatory processes in the cells lining blood vessels, American scientists report.

Symrise results affected by high raw material costs

Symrise has reported a sales increase for the first quarter of 2008 led mainly by emerging markets but bottom line figures suffered due to higher energy and raw material costs.

Ingredia to develop European market for StarchLite

Ingredia Nutritional is introducing white bean extract Starch'Lite to the European market - an ingredient tipped for weight management foods uses since it reduces glycaemic index and caloric intake.

Pectin gels offer low-fat cheese possibilities

Pectin gels improved the taste and texture of low-fat cheese, says research from China that may offer interesting possibilities for mayonnaise formulators.

DSM results vindicate 'strategic vision'

DSM has turned in a strong first quarter, with its Nutrition cluster registering 18 per cent year-on-year growth despite a weak US dollar and rising raw materials costs.

Tesco carbon footprint labels back organic, says Soil Association

Organic potatoes have the same carbon footprint as conventionally grown varieties, shows an assessment by supermarket Tesco.

Export bans would further fuel food crisis

Countries should not use export bans to cope with the current food crisis as it would place further strains of the global situation, said the World Bank.

Food makers turn to potato proteins as clean label appeal soars

Newly- formed Dutch firm Solanic witnesses 'phenomenal response' to its potato protein portfolio, confirming growing market demand from food makers for vegetable-derived proteins as rising raw material costs continue to bite and the galloping health trend brings added appeal to clean label ingredients.

Westward ho! CEE companies with international plans

FoodNavigator.com spoke to three companies taking part in the CEE Pavilion at FiCEE about their plans to move into new markets, and new products being aired at the show for the first time.

Pomegranate sauce offers marinade potential for industry

Marinating anchovies in pomegranate juice may extend the shelf-life of the fish, and positively enhance the flavour and aroma profile, suggests new research from Turkey.

Health claim 'Chinese whispers' may haunt approval process

"Subtle language differences" may confound regulators in the midst of translating thousands of health claims ahead of a pan-European 2010 approval deadline, according to various industry sources.

Arla increases investment in Argentina

Danish dairy group Arla Foods is increasing its investment in Argentina by a further US$10 million to boost its processing capacity and target new markets.

Weekly comment

No quick fix to the food price crisis

The food crisis is neither new nor sudden. The several underlying causes have been independently, steadily gathering speed and have collided in a perfect storm not seen for generations. It is going to take a coordinated, long-term effort to untangle them.

EU warns of end to cheap food and looming global crisis

EU development commissioner Louis Michel has warned that the days of "cheap food are over" and that the world faces a major food crisis unless there is a global response to higher prices.

Flavour key to healthy foods revolution, says Unilever

A Unilever symposium at its Dutch research institute in Vlaardingen has brought together some of its food industry partners and members of academia to discuss ways companies can meet health and wellness trends with an emphasis on flavour development.

East needs education on healthy concepts: Beneo Orafti

Central and Eastern Europe represents good opportunities for healthy ingredients, but there is still a need to educate both at industry and consumer level, says Beneo Orafti.

Food Design opens new chocolate panning room

UK-based Food Design has extended its chocolate coating facilities as a means of increasing its market reach in both the UK and worldwide.

Cross-linked pectin to lead to better emulsions for food?

Using enzymes to cross-link pectin may produce new emulsions with enhanced functional properties, and opportunities for food formulators, American researchers report.

Texture of low-fat ice cream boosted by prebiotics

The prebiotic inulin may enhance the texture of probiotic ice-cream, resulting in a potentially health friendly summer snack, according to new research.

Cargill cranks up European operations with Polish expansion

Ingredients firm Cargill yesterday completed the expansion of its Polish wheat processing facility, designed to meet consumer demand across the European bloc.

SMEs step up labelling efforts in fight against obesity

Small and medium sized enterprises (SMEs) are increasingly joining larger manufacturers in embracing voluntary food labelling, developed by the EU food and drink industry.

Solae introduces new uses for soy in CEE

Solae is seeking to build sales of its soy ingredients in Central and Eastern Europe by spearheading applications that are new to the market, such as dairy and meat replacement and nutrition bars.

Rice bran tipped for debut in new European markets

NutraCea is expecting to see its first sales of stabilised rice bran in Central and Eastern Europe following this week's FiCEE trade show, where the ingredient has been warmly received for its potential to reduce manufacturers' costs.

Raspberry seed extract boosts muesli shelf-life

Extracts from raspberry seeds may protect components of muesli from oxidation, and prevent the development of off-flavours, according to new research.

Dekker ingredient makes pricey oils last longer

Jan Dekker has launched a new ingredient to extend the use of vegetable oils for frying - an innovation expected to save costs for manufacturers as oil prices soar.

Wild removes bitter taste of antioxidants

Ingredients supplier Wild has introduced a solution for adding natural antioxidants to light-coloured ice cream and baked goods products without compromising on flavour.

Nature-identical still rules for CEE flavours

Demand for nature-identical flavours in Central and Eastern Europe (CEE) remains strong, as lower prices override the Western clamour for all-things natural and organic, say exhibitors at FiCEE.

Pecan Deluxe targets health and indulgence

UK ingredients firm Pecan Deluxe last week pledged to develop bakery, confectionery and ice-cream ingredients for the health and indulgence markets.

Natural preservative from olives keeps fish fresh

Hydroxytyrosol, a natural polyphenol from olives, may extend the shelf-life of fish products to the same extent as synthetic preservatives, suggests new research.

UK firm takes soft approach to wholegrains

A new range of softer wholegrains do not need pre-soaking and so the 'hard bite' texture often associated with grain products is eliminated, the manufacturer claims.

Additive-free tops beverage claim list

Preservative and additive free knocked low sugar off the top spot of leading beverage claims in 2007, according to the Mintel Global New Products Database (GNPD).

Satiety feeds appetite for ingredient launches

Key trends for ingredient launches in 2007, such as products for satiety and weight management, will continue this year, though world economy will affect some areas of innovation, says LFI.

Syngenta sowing seeds to meet full-year sales growth

Syngenta expects to exceed its sales estimates for the 2008 fiscal year after a strong first quarter for its operations globally.

Weekly Comment

The dangers of selective science

Antioxidants are back under the microscope for all the wrong reasons. But the use of meta-analyses to pool data is controversial, and scientists need to keep perspective before publishing conclusions.

General Mills cereal goes gluten-free

Global food manufacturer General Mills last week said its US Rice Chex cereal will from now on be gluten-free, as part of the firm's plans to target the ever expanding free-from market.

Industry asks kids what they want to eat

A one-day conference will present food manufacturers with an insight into developing healthy foods for children - by asking the young consumers directly what they want.

Ireland issues multi-lingual food labelling guidance

The Food Safety Authority of Ireland (FSAI) has published new labelling guidance for food manufacturers, which it hopes will help international companies meet the nation's labeling requirements.

Efficacy of common additives against acrylamide gains more support

Addition of the common food additives L-cysteine, glycine and L-lysine may inhibit the formation of acrylamide in potato products, suggests new research from Belgium.

Internet, text messages tout bad food to kids, says Which?

Which? has renewed calls for greater controls on food marketing to children, claiming that new technologies like text messages are contributing to the 'pester power' of manufacturers.

German industry seeks clarity over food labelling

The German government is keeping industry guessing about its preferred scheme for nutrition labelling, performing about turns between favouring a traffic light scheme or guidance daily amounts (GDA).

Flavanol content of cocoa cut during manufacturing

Alkalising cocoa beans reduces the total flavanoid content by two-thirds, reducing the antioxidant potential of the product, according to new research.

French Senate passes controversial GMO bill

France's upper house of parliament has passed a bill that sets out conditions for growing genetically modified crops, despite heavy opposition from environmental campaigners.

Egyptian weed may offer novel hydrocolloid for foods

A hydrocolloid extracted from the leaves of Corchorus olitorius, a relative of jute, can enhance the strength of gels made with kappa-carrageenan, suggests new research from Japan.

EC opens investigation into ABF yeast deal

The European Commission opened an in-depth investigation today into Associated British Foods' plan to buy parts of Dutch yeast producer GB Ingredients.

Ingredients firm targets local sourcing cooperation

Cobell, a UK-based nationwide fruit ingredient supplier, is aiming to step up local sourcing for its products by teaming up with a regional promotion agency in the South-West of England.

Asian countries clamp down on rice trade

The rapidly rising price of rice continues to cause concern at government, industry and consumer level this week, as the Philippines has sought to buy in supplies, Indonesia has implemented a ban on overseas sales, and US rice futures reached an all-time high.

Natural rice bran extracts could tap healthy cookie market

Antioxidant-rich extracts from rice bran may extend the shelf-life and improve the nutritive profile of cookies, suggests new research from Pakistan.

Syngenta to establish research base in China

Swiss biotech Syngenta is investing US$65m in the construction of a new biotech centre in China for to evaluate genetically-modified and native traits in soy and corn.

Increased innovation puts Danisco in patent top 10

Long term R&D strategies look to be paying off as Danisco is recognised as being one of the strongest patentees compared with other companies in the food sector.

Peanuts and chocolate point to greater soy beverage potential

Greater acceptability for soy beverages could be achieved by formulating with peanut proteins and flavour masking with chocolate, suggests a new study from the US.

Waste tomato pulp could be cheap thickener for ketchup

Tomato pulp powder, a by-product of the tomato processing industry, could be used at low levels as a thickening agent in ketchup, in place of other hydrocolloids, says a study from Iran.

Fonterra develops online trading for dairy commodities

Fonterra is launching a new online sales channel for its dairy commodities which will allow it to respond more quickly to price changes - and may spur the development of an international dairy futures or derivatives market.

Southampton study causing supplements rethink

Food supplements manufacturers may have to reformulate thousands of products aimed at both children and adults if calls for bans on the use of certain artificial colours become reality.

Breast cancer study heaps more misery on trans-fats

An increased intake of trans-fatty acids may raise the risk of breast cancer by 75 per cent, suggest the results from the French part of the European Prospective Investigation into Cancer and Nutrition.

Rosemary preservative extends shelf-life of baked goods

A natural preservative can help extend the shelf-life of baked products as well as maintain fresh flavor profile, according to its manufacturer Vitiva.

Artificial micro-gut to help develop healthy ingredients

TNO Zeist has developed a new screening platform for food matrices, which it says can identify ways to modify production processes in order to preserve healthy components.

Roquette strengthens Russian presence with subsidiary

French ingredients company Roquette hopes to tap into Russia's growing food market with its opening of a new sales subsidiary in Moscow.

EFSA flags high intakes in lycopene safety opinion

Lycopene from natural sources and as a food colour would likely be within the ADI for most people, concludes EFSA, but its use in beverages is high and young children may consume more.

Canola protein shows anti-diabetes potential

Substituting milk proteins for proteins from rapeseed (canola) could delay the onset of insulin resistance and protect against diabetes, suggests a new study with rats.

Indian herbal provides food hydrogel advance

The production of stable, cross-linked hydrogels could be possible by using the well-known Indian herbal genipin, suggest Indian researchers.

Renewed calls for European ban on Southampton additives

Forty-two organisations across Europe have united to call for the Commission to suspend the use of the six colourings linked to hyperactivity in the Southampton study.

D-Ribose lined up for novel foods assessment

US firm Bioenergy is seeking European novel foods status for its D-Ribose ingredient, a type of sugar that is said to help boost energy levels.

New guidelines to help food industry communicate safety risk

Britain's Food Standards Agency (FSA) has published new guidelines on how it will communicate with both the food industry and the general public during "food incidents".

Cargill focuses on sustainability with wheat processing plant

Cargill's new UK wheat processing plant is aimed at ensuring market competitiveness and sustainability by localising the production of wheat glucose for sweeteners.

Nanoparticles could improve food safety

Silver nanoparticles could improve the safety of the world's food supply, according to a research project at Iowa State University.

European food groups edging past US rivals in obesity focus

European-based food groups are generally ahead of their US rivals in providing health and wellness products to consumers, though they must do more to ensure the focus is a core part of their business, a new report claims.

Irradiation key to fruit and veg safety, study

A new study claims that irradiation is the safest method of reducing the risk of foodborne diseases such as E. coli in fruit and vegetables.

Czech market ripe for high quality cheeses - expert

Czech demand for imported cheeses continues to grow following the country's accession to member state status within the EU, creating opportunities for exporters of the product in the bloc, according to an industry expert.

EU delays launch of organic logo

The launch of the European Commission's organic logo, scheduled for 2009, has been delayed following complaints it was too similar to a symbol used by German supermarket Aldi.

Southampton colours should be phased out, says FSA

Artificial colours linked to hyperactivity in children by the Southampton study should be phased out in Europe, said the UK Food Standards Agency today.

Pectin replaces gum arabic for better beverage stability: study

Replacing gum Arabic with low levels of pectin can lead to more stable orange beverage emulsions, suggests new research from Malaysia.

Danisco consolidates Shanghai operations

Danish ingredients group Danisco today inaugurated a new application and research facility in China, which the firm hopes will help it further expand operations in an "important growth area".

Food firms urged to help monitor imports of Chinese rice

The UK Food Standards Agency (FSA) is calling on food firms to help ensure that Chinese rice and products made from that rice being used in the UK do not contain the unauthorised GM Bt63.

Dairy flavourings designed for clean label sugar reduction

A new range of natural flavourings for use in dairy formulations offer a clean label alternative to existing products and reduce sugar content by as much 30 per cent, according to the manufacturer.

Report favours 'soft landing' approach to stabilising EU milk supplies

A 'soft landing solution' for the abolition of milk production quotas within the EU is expected to ensure a smoother transition for the industry than abruptly scrapping the system, according to a new report.

Global consumer conscience to boost fair-trade sales

Increased consumer sensitivity to ethical shopping will send the UK fair-trade market rocketing to over £800m (€1,000m) by 2012, according to a new report.

Scientists study carob as alternative protein source

Carob germ flour can yield an isolate with a protein content over 95 per cent and a well-balanced amino acid composition, suggesting their potential for the alternative protein market, Spanish researchers report.

Purac helps cut salt without raising listeria risk

Biochemicals company Purac has stepped up development in products that prevent growth of listeria bacterium as reformulation to cut salt content increases the risk of the food-borne illness.

Sugar reform and costs dog Real Good Food

Real Good Food today reported a drop in profits for 2007, which the UK-based firm blamed on ongoing EU sugar reforms as well as the escalating price of raw ingredients.

Puratos and Novozymes focus on cake freshness

Puratos and Novozymes have teamed up to develop a bio-solution to help industrial cake manufacturers increase the softness and freshness of their products, the companies have announced.

Essential oil combinations offer shelf-life prolongation

Combining low levels of essential oils (EOs) could enhance their antimicrobial power and remove adverse taste effects, suggests a new study from Ireland.

Potatoes seen as 'food of the future'

Potatoes, and ingredients derived from the crop, are set to experience growing demand as cereal prices continue to soar.

Scientists demand action on food additives

The researchers behind the Southampton study will push for a ban on food additives they found to be linked to hyperactivity at this week's Food Standards Agency board meeting.

Sime Darby plans major investment in oils and fats

Malaysian multinational Sime Darby is to channel €34m into expanding its value-added oils and fats presence in Europe, including upgrading its existing Unimills facility and setting up new palm oil facilities.

Aromatech develops cost-effective flavours for Algeria

Aromatech is targeting the Algerian market with price-competitive flavours to suit the local palate, as inflated material costs are making basic products unaffordable.

Commission proposes nutrition labelling revision

Consultations are open on proposals to define dietary fibre, update recommended daily allowances (RDAs) and change energy conversion factors in European labelling amendments.

Weekly comment

HFCS and the battle for natural

It is hard for food companies not to get drawn into the temptation of using attractive label claims that may be shrouded by a veil of doubt. But the real risk comes when the 'if you don't know, don't ask' question is finally answered.

Wine waste could boost stability and health profile of ice cream

Wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice cream and slow the melting time of ice cream, suggests a new study from Taiwan.

Wine and tea compounds linked to diabetes benefits

Antioxidant-rich red wine and tea could help regulate blood sugar levels in diabetics, suggests a new study from the University of Massachusetts.

Rice prices to remain high for two-three years, economist

World rice production is expected to rise almost 2 per cent this year, easing the current tight supply and bringing downward pressure on prices, the FAO said this week, but it will be two or three years before prices drop significantly.

Frutarom enables additive-free fruit and veg preparations

Frutarom is launching new premium fruit, vegetable and herb preparations made with a unique process, which is said to retain their natural characteristics and reduce the need for additives.

Peruvian berry offers natural pigments for yoghurt: study

The Peruvian berry Berberis boliviana Lechler is a rich source of pigments that could naturally colour products like yoghurts and replace synthetics, suggests new research from the US.

Quest integration boosts Q1 for Givaudan

Givaudan has reported strong sales for the first quarter ending March 31 with results significantly boosted by the continuing integration of Quest International.

Cyclodextrins to boost shelf-life of fresh-cut fruit

Mexican researchers are evaluating the use of cyclodextrins as carriers for anti-microbial ingredients in fresh-cut products, as the industry looks to alternatives to chlorine solutions for preserving fresh-cut vegetables.

Review raises questions over aspartame and brain health

Excessive intake of aspartame may inhibit the ability of enzymes in the brain to function normally, suggests a new review that could fan the flames of controversy over the sweetener.

Cosun defies sugar conditions to report growth

Cosun is expecting its recent acquisition of CSM Suiker to prop up its margins somewhat in the coming year, as conditions remain tough for the European sugar industry.

SunOpta seals purchase of Tradin Organic

Canadian specialty foods firm SunOpta has completed the acquisition of Dutch organic ingredients company, Tradin Organic Agriculture, it announced yesterday.

Profits remain flat for Barry Callebaut

Barry Callebaut today said profits for the first half of the year remained stable as high input and expansion costs offset overall sales volume increases for the Switzerland-based firm.

Tate & Lyle takes a hit from dollar rates

Tate & Lyle is expecting to report £11m less profit that predicted for the year ended March 31, as a result of unfavourable exchange rates against the US dollar, but is still expecting to maintain levels seen in the first half.

UK firm adopts US whole grain stamp

Bakels claims to be the first UK company to use the popular US Whole Grain Stamp, and will launch its new revamped packaging at the Bakery Industry Exhibition in Birmingham next week.

GM rape seeds last at least 10 years, say researchers

The seeds of some genetically modified crops appear to remain in the earth for at least a decade, finds a new study, which may further increase resistance to planting of GM crops.

Smaller firms top UK food innovation charts

While innovation is fundamental to growth for food and beverage manufacturers, smaller companies are maintaining more momentum in product launches than their bigger counterparts, says OC&C Strategy Consultants.

Naturex targets margin growth after year of consolidation

Naturex is targeting an operating margin of 11 per cent in 2008 as its acquisitions of Chart and Berkem's Actifs Innovants yield profits, but it will take longer to turn loss-making Hammer Pharma into a positive contributor.

Coloured sugars aim to bring a spark to biscuits

A new range of coloured sugars could brighten up baked goods, either incorporated into a formulation or used as a topping, says manufacturer Food Design.

UK retailers urged to step up developing world suppliers

UK supermarkets are being urged to ignore the controversial issue of 'food miles' when it comes to supporting developing world farmers.

Hairy vetch makes tomatoes tastier, say scientists

Growing regular tomatoes in a mulch of hairy vetch activates the same flavour and nutrition-boosting genes and metabolic pathways as in transgenic tomatoes, report ARS scientists.

Rice bran offers health benefits over wheat flour

Using stabilised rice bran (SRB) in battered and fried products in place of wheat flour cuts fat, calories, sodium content and cost, according to new research.

China makes non-spread GM rice

Genetically modified rice that can be killed if it accidentally spreads to conventional fields has been developed by a team of Chinese scientists.