Breaking News on Food & Beverage Development - Europe US edition

GM progress being made in Europe, says Monsanto chief

Europe is edging slowly towards GM acceptance, according to Monsanto CEO Hugh Grant, who underscored the continent's strategic importance and said his company is laying the groundwork should a policy-change come to pass.

UK proposes CO2 labelling for products

In a bid to push processors and other manufacturers to reduce their greenhouse gas emissions, the UK government yesterday unveiled a proposal to put "carbon footprint" labels on all products.

CCFRA reviews children's food choice triggers

A new review of what influences children's food choices will help food companies develop and market appealing products - and aid bodies that regulate marketing practices, says publisher CCFRA.

Food and drink prices on the rise

Prices for food and drink have risen sharply in the UK over the last year, in a sign that higher input costs are increasingly being passed down the supply chain.

Obesity white paper gives 3 years for self-regulation impact

The European Commission yesterday adopted a white paper setting out a European strategy on nutrition, overweight and obesity, including plans to review progress in three years.

Ready-meals going local, says Datamonitor

Consumer interest in eating locally-sourced produce is encouraging food manufacturers to develop ready-meals made with ingredients sourced from the same region in which the product is sold, says analyst Datamonitor.

Plant extract combos boost shelf life of encapsulated oils

The shelf life of microencapsulated high oleic sunflower oil can be boosted by combining natural plant extracts like broccoli sprout, citrus and rosemary, new research suggests.

Sarkozy threatens veto if trade talks dont suit farmers

French president Nicolas Sarkozy has reinforced his position that the outcome of trade talks must be in the interests of French farmers, and if they are not he plans to veto them.

Cows can make skimmed milk, say scientists

Cows could be bred to produce only skimmed milk within the next five years, researchers have said, offering a new way of meeting consumer demand for lower fat dairy.

Novozymes centralises procurement to free R&D funds

Novozymes is centralising its procurement facility in a bid to ensure transparency and consistency, and make savings that it plans to plough into more research and development.

Scientists identify potential new hydrocolloid

Scientists in Japan have identified a new source of hydrocolloid from jute (Corchorus olitorius) that may open up innovative applications for the industry.

Cognetas talks with AXA over Diana sale

Negotiations are underway between private-equity groups over the sale of French natural ingredients firm Diana-Ingredients, indicating a positive view of the company's potential in the marketplace.

Pakistan opts for NaFeEDTA for fortification programme

Fortitech Asia Pacific has been appointed to manufacture a vitamin and mineral premix containing Akzo Nobel's Ferrazone iron for Pakistan's National Wheat Fortification Program - a contract that underscores confidence in the science behind the ingredient.

Labour shortage breeds fear for UK strawberries

Strawberries and other seasonal fruit and veg could be left to rot in the fields this summer due to a shortage of labourers to work the harvest, the UK's National Farmers Union has warned, calling for government support for seasonal migration.

Fresh health fears hit benzoate in soft drinks

Common preservative sodium benzoate, widely used in soft drinks and other foods, is again at the centre of health concerns after research emerged linking it to cell damage.

Weekly Comment

Press releases for the press?

In a world where getting your name out there is called branding, and branding in turn equals better market share, some companies will go to great lengths to draw attention to their name. With information sources driven by open-access Internet, companies can tailor press releases not always intended for the press.

Spinach eaters may have lower ovarian cancer risk

Burly sailors like Popeye may not be the only ones to benefits from spinach, with new research suggesting that women who eat spinach may have a lower risk of ovarian cancer than women who don't.

UK grants 10m towards seed bank projects

The UK's Department for International Development is to invest £10m (c €14.7m) in banking seeds of essential food crops over the next four years, as part of an effort to preserve food sources for poor farmers and maintain crop diversity.

Soil Association mulls over ban on organics by air

The UK's Soil Association is to publish a consultation document this week that suggests a ban on labelling produce flown into the country as organic - a move that could compound the existing shortage of organic supplies.

Tereos and La Societe des Sucreries du Marquenterre announce alliance

French sugar giant Tereos is entering into agreements with La Societe des Sucreries du Marquenterre to counter the effects of sugar reform on its operations, including taking over the latter's sugar plant in Marconelle.

Mitsubishi Corp pulls subsidiaries into food science company

Mitsubishi Corporation is to form a new diversified food science company by amalgamating three of its subsidiaries, in order to strengthen its R&D capabilities and expand globally by combining customer bases and sales networks.

World's processed cereals should all be fortified, expert

In the interest of global public health the world's cereals should be fortified with iron, says the senior nutritionist of a US-based non-profit health organisation.

FSA tightens cheese hygiene rules

Cheese processors in the UK have been handed tougher guidance on hygiene, following EU claims that the country's food safety authority was not doing enough to protect consumers.

Organic shortage holds back high-potential market, analyst

Europe's first Whole Foods Market is set to open in London in two weeks' time, but the vast potential of the organic market is being curtailed by a shortage of organic produce, according to Organic Monitor.

Guarana extract shows promise as preservative additive

Extracts from the exotic fruit guarana showed excellent antioxidant and antibacterial properties, which could see the exotic berry making a move into food preservatives, new research suggests.

Sarkozy signals support for farmers in trade talks

Newly elected French President Nicolas Sarkozy has called on other sides to make concessions in the WTO trade negotiations as well as Europe, and said he would not allow French farmers to be 'sold at the lowest possible price'.

Ethnic foods drive innovation from manufactures, flavour cos

Growth in the retail ethnic foods in Europe is outpacing overall growth in the foods and drink sector, according to Leatherhead Food International, offers new challenges and opportunities to manufacturers and ingredient companies.

Processors may continue to pay for wheat monopoly

Food processors could continue to pay higher prices for Australian wheat after the country's government decided this week to retain its controversial export monopoly on the grain.

Groups aim to double UK vegans by year-end

Twenty-five UK groups have joined forces to form a Super Vegan Dream Team to promote the vegan diet, say the organisers of a vegan event in Bristol, buoyed by attention to the animal-product-free lifestyle in consumer media.

Scientists look to cocoa husk fibre for low calorie foods

Cocoa husks, a waste product from the chocolate industry, could offer a valuable source of dietary fibre for the low-calorie food segment, Spanish researchers report.

Salt reduction may cut stomach ulcer risk

High-salt diets may encourage the growth of Helicobacter pylori bacteria in the stomach, said to be the cause of millions of cases of gastritis and peptic ulcer disease each year, says a new study that may have added implications for salt reduction in foods.

Food and industrial ingredients drive Tate & Lyle growth

Tate & Lyle has reported a strong full year 2007, the third consecutive year of sales growth and a key one for repositioning towards value added ingredients. But despite this, EU sugar reform continues to prove a drag.

Collect wild crop seeds to protect them from climate change, CGIAR

Climate change is threatening the survival of crops such as the potato and the peanut, say researchers, and there is an urgent need to collect and store seeds from their wild relatives for future food security.

British Sugar rolls out clean-label syrup

UK ingredients manufacturer British Sugar has developed a new liquid sugar product, suitable for both bakers and confectioners and designed to re-introduce traditional golden syrup to a modern, more health-conscious, market.

Exclusive interview

Full speed ahead for Frutarom

As growing companies go, Frutarom has its foot firmly on the accelerator. Jess Halliday talks to president and CEO Ori Yehudai about the secrets of completing fifteen successful acquisitions in twelve years and the challenges facing food ingredient suppliers today.

Agrana reports fruit-based growth in annual results

Agrana has reported its first set of annual results in which its fruit segment outstripped sugar and starch as a source of revenue, following a refocus in the wake of EU sugar reform.

Philippines outlines food export plan

The Philippines agriculture department plans to boost its food export capabilities as part of a new three year programme being discussed today.

Non-GMO driving Russian food price increase

New voluntary screening and voluntary 'No GMO!' labelling is driving up food prices in Moscow, according to reports, with food manufacturers complaining that the voluntary certification is becoming mandatory for companies to remain competitive.

Mediterranean diet linked to low lung disease risk

Consuming a Mediterranean-style diet, rich in fruit, vegetables and fish, may reduce the risk of chronic obstructive pulmonary disease (COPD) by 50 per cent, says new research from Harvard.

Study shows frustration at saturated fat info gap

Consumers in the UK have a low level of differentiation between saturated and unsaturated fat, and are frustrated at the lack of clear front-of-pack information on food products, a FSA study has found.

Soybean waste to offer cost-effective natural antioxidants

Antioxidant waste from the soy industry could offer a cheap and healthy alternative to synthetic antioxidants that prolong the shelf life of food, suggests a study from India.

Flavours drive Frutarom's Q1 growth

Frutarom has reported another positive set of the results for the first three months of 2007, driven by growth in its flavours division, integration of acquisitions and exploitation of synergies.

Weekly comment

Masterfoods and the vegetarianisation of food

Masterfoods' U-turn over its plan to reformulate its famous confectionery brands using animal-derived whey sets a precedent that will prevent any other food manufacturer from flying in the face of the global trend towards the vegetarianisation of our food.

Industry support for folic acid recommendation

The decision by the UK's Food Standards Agency to recommend mandatory fortification of either bread or flour with folic acid has met with a positive response, both from the bakery industry and medical researchers.

Hydrocolloids ideal to extend probiotic use?

The continued success of probiotics will depend on finding ways of protecting the friendly bacteria during processing, opening up opportunities for food ingredients and biopolymers, experts say.

Barry Callebaut unlocks the secrets to cocoa flavour

Leading cocoa producer Barry Callebaut has discovered the specific bacteria responsible for flavour creation during extensive research into cocoa bean fermentation - enabling the company to produce better quality chocolate in the future.

DSM enzyme offers better high-fibre bread stability

Ingredients specialist DSM is helping bakers target the lucrative health-conscious market with its newest enzyme product, designed to overcome the typical obstacles associated with producing high fibre breads.

Enzymes offer novel ginger ingredients

Scientists in Germany have proposed the use of enzymes to obtain ginger pastes with higher valuable ingredients retention, and offer industry higher value products at lower costs.

Tate & Lyle rebalances private label dairy desserts

Tate & Lyle is introducing two new ingredient systems under its Rebalance range for desserts and sauces with reduced sugar or no-added sugar.

Asda reformulates to cut out artificial additives

UK supermarket Asda said it is removing artificial colours and flavours from all of its private label food and beverage products - the biggest indication to date of the shift towards natural ingredients in lieu of artificial additives.

Rising meat, grain prices put squeeze on supply chains

It may be a lucrative time for farmers, but the continuing boom in grain and meat prices will put the squeeze on plant managers to find ways to cut costs out of their supply chains.

EFSA publishes draft health claims guidance

The European Food Standards Authority has today published its draft guidance document for the submission of applications under the new nutrition and health claims regulation, giving the clearest insight yet of the impact the legislation will have on industry.

Cereal stocks still low, says FAO

World cereal production is up this year, says the FAO - but total supplies still barely meet demand and prices are likely to remain high.

Symrise pilot plant to deliver natural beverage flavours

Symrise has completed its new €1.8m extraction and distillation plant in Germany, intended to help meet demand for natural flavourings for beverages in the light of the health and wellness trend.

CIRAD, INRA team up to promote agricultural research

Two French research institutes, CIRAD and INRA, have set up a public interest group to promote the country's agricultural research projects internationally.

Scientists explore potential of sweet potato as thickeners

Scientists from the US Department of Agriculture have proposed that spray-dried sweet potatoes may offer potential as a thickener, with similar properties to some starch solutions.

Australian processors urged to drop the salt

Australian food processors and formulators are set to come under further pressure to reformulate their products as the country's latest "Drop The Salt!" campaign kicks off in Sydney today.

FSA board prepares to issue folic acid advice

The board of the UK's Food Standards Agency is set to agree on the advice it will give to health ministers on fortifying flour with folic acid on Thursday, following a consultation with stakeholders and a positive recommendation last year from the Scientific Advisory Committee on Nutrition (SACN).

Ungerer offers savoury flavours + salt reduction

Ungerer is presenting a new solution to the problem of costly salt-replacers by bundling its salt-reduction technology in with a new range of savoury flavours based on UnSal20 salt enhancer system.

Flavours consolidation a spur to the industry

Consolidation is no bad thing for flavours, says analyst, since it allows large players to serve multinationals, spurs R&D, and makes regulation compliance easier.

Pea protein seen as promising microencapsulator

Researchers in Brazil have identified pea protein as a possible novel encapsulator after results showed the protein capable of encapsulating vitamin E at high concentrations.

Syngenta eyes Chinese corn potential with Sanbei investment

Syngenta is to acquire a 49 per cent take in Chinese seed company Sanbei with a view to jointly developing corn seed products to meet growing demand driven by changing food patterns and agronomic trends.

Mars maker angers vegetarians with product reformulation

Confectionery company Masterfoods has come under fire in the UK for altering the formulation of some of its best-known chocolate brands.

Splenda ad slogans banned in France

A European court has said that the marketing of the sweetener Splenda is misleading to consumers, and has ordered that its advertising slogans be ceased.

FAO looks to organics for food security

Leading proponents of the benefits of organic agriculture put their heads together last week to discuss how organic methods could help preserve food security for the future.

Industry needs to wake up to adulterated bilberry extracts

Bilberry extracts mixed with mulberry or black bean skins are reported to have hit the Japanese market and elsewhere, duping the industry into creating cheaper alternatives and undermining quality.

UK farmers bitter over altered sugar reform

Farmers in the UK have condemned the newly amended EU sugar restructuring scheme saying it will benefit processors rather than growers struggling to compete at the lower end of the supply chain.

Indian scientists explore alternative edible oil sources

Scientists from India's Indian Institute of Technology have reported the potential of bahera as a novel source of edible oil to help the country make up its short-fall in supply.

Danisco backs superfruits with acai flavour

Danisco is making the most of the superfruit trend - and may even help perpetuate it - by developing a new acai berry flavour for use in dairy, ice cream, beverage and confectionery products.

Farm milk may reduce asthma and allergy

Regular consumption of unpasteurised farm milk may offer protection from range of allergies, but the researchers cautioned against drinking raw milk until more research is carried out.

GM crucial to combat global warming impact

As agricultural conditions change as a result of global warming, genetically-modified crops will have an increasing role to play in safeguarding food supply for the future, says a leading researcher who thinks the issue will increase pressure for consumer acceptance.

CASH maintains pressure on UK soup formulators

Almost 50 per cent of commercial soups in the UK do not meet targets for salt levels, says a new report from the Consensus Action on Salt and Health (CASH). They look set to maintain pressure on UK soup formulators to reduce the salt content of their products.

Tate and Lyle talks sweeteners and starch sale with Syral

Tate & Lyle is in advanced talks with Syral SAS regarding the sale of certain food and industrial ingredients facilities in the UK, Belgium, France, Italy and Spain.

Palm oil industry defends environmental record

Indonesia's booming palm oil market is playing its part in ensuring a sustainable supply of the product, as scrutiny over the environmental impact intensifies, according to an industry insider.

Gene foods could lead to consumers ruling the food industry

The emergence of foods based on nutrigenomics could spark a shift in the landscape of the food industry, says HortResearch's Karl Crawford, and the industry needs to start considering how it is going to cater for consumer demands.

EU customs agreement to cut out the paperwork

A new EU customs agreement in the making will cut out the paperwork and reduce the costs of importing and exporting goods, according to officials.

EC proposes new incentives to sugar-addicted producers

The European Commission has proposed new incentives to encourage sugar producers who will be uncompetitive at new lower prices under the recent restructuring spur to leave the sector.

Food policy crucial to obesity fight

Obesity has become the scourge of modern living - and amending food policy is crucial to government efforts in tackling the problem, says a UK expert.

New filtration enzyme targets beer

The Novozymes group claims that their new enzyme can help brewers increase capacity at little extra cost by offering longer and more consistent filtration cycles.

Additives back in the public spotlight

Growing use of natural ingredients in the UK food and drink industry took on greater importance this week in anticipation of a new study again linking widely used additives to behavioural problems in children.

Meta-analysis supports CLA's anti-obesity potential

A meta-analysis of human studies supports claims that conjugated linoleic acid (CLA) has the potential to help reduce fat mass, highlighting it as a possible aid in the fight against obesity.

Tara gum may turn milk protein into locust bean gum alternative

Using the sugar tara gum to improve the gelling of the whey protein beta-lactoglobulin may offer industry with a more cost effective alternative to locust bean gum, suggests new research from Portugal.

Food biotech will benefit from cross-section approach, says DIB

The food sector will remain the biggest biotech employer in Germany by 2020, according to a new study, but German industry must make use of synergies between sectors to remain competitive.

Weekly Comment

Ingredients for cheap?

As recent incidents of food contamination demonstrate, the cheapest source for ingredients may not turn out to be so cheap after all.

Whole grains and health claims: time for action

The new health claims regulation has rekindled interest in exploring the benefits of whole grains, said consultant Prof David Richardson, but there is a need for action to ensure grains do not miss out in the implementation process.

Health concerns drive latest Danisco range

Danisco claims it latest pectin-based ingredient ranges will cater for the growing demand amongst sweet-toothed consumers for healthier and nutritious confectionery.

Barilla's strategy for making grains more relevant

The image of grains needs a fundamental makeover in order to encourage consumption globally, according to the R&D director of pasta firm Barilla, who said the enduring perception of grains as 'empty' energy is the major hurdle that needs to be overcome.

Danisco names flavours buyer: it's Firmenich

Danisco has cut a deal to sell its flavours division to Firmenich that will let it focus resources on its bioingredients, texturants and sweeteners competencies - while still keeping some interest in flavours through a partnership with the buyer.

Raisio pruning measures make for positive Q1

Raisio is starting to see the results of rationalisation measures with a Q1 result that was back in the black - though work still remains before its food division regains profitability.

Whole grain consumption will increase with better taste

Not surprisingly, perceived healthiness and pleasantness are the best predictors of whether or not consumers are willing to use functional food products, consumer behaviour specialist Dr. Richard Shepherd told attendees of an AACC International conference in Montpellier, France.

Smoked, BBQ meat linked to breast cancer

Postmenopausal women who regularly consume smoked and barbecued meats may be increasing their risk of breast cancer by at least 50 per cent, suggests a new study.

Investor group buys controling stake in Solbar

A group of investors has acquired a 51 per cent stake in the share capital of Solbar, a move expected to improve the Israeli soy protein company's financial position and balance sheet.

Vitiva targets Russian meat sector with Elite deal

Slovenian ingredients firm Vitiva is seeking to tap potential for its rosemary markets in the Russian meat sector, with a new strategic alliance with Elite Food Ingredients of Moscow.

Epax lowers dioxin, dioxin-like limits yet again

Norwegian omega-3 supplier Epax has introduced new maximum limits for environmental pollutant levels in its oils, which it expects will further boost consumer confidence in products.

Danisco discusses sale of flavour division

Danisco has confirmed the truth of market rumours that it is involved in negotiations over the possible sale of its flavours division.

Healthy reformulations must not forget microbes

Food reformulations to remove salt and sugar and improve the health profile of food must factor in the effect on pathogens in the food, Irish researchers have said.

ADM posts modest increases in 'challenging' Q3

Archer Daniels Midland (ADM) has reported a modest third quarter increase in income, with a strong performance from its corn processing segment boosting flagging profits in other divisions.

AACCI meets in Europe for grain science exploration

The American Association of Cereal Chemists International (AACCI) is meeting this week in Europe, where experts from the international cereals and grains industry are discussing latest developments in grain-based science and technology.

Protein-pectin complex eyed as ingredient encapsulator

A protein-pectin combination could be effective for encapsulating water-soluble ingredients like some vitamins for use in acidic foods, Canadian scientists have reported.

US-EC trade framework may point way to Doha success

The outcome Doha trade talks may still be up in the air, but the two giants of the developed world, the US and Europe, this week reaffirmed their commitment to finding a happy conclusion - and adopted a new framework to foster trade with each other.

Gadot forges Chinese joint venture for citric acid

Gadot is taking its first ever step outside Israel with a joint venture to build a new citric acid plant in China - a project that it expects to yield significant cost advantages thanks to the fermentation technology of partner Jiangsu Nuobei Biochemical, as well as doubling its existing capacity.