Breaking News on Food & Beverage Development - Europe US edition

Study links milk farm chemical input to nutrient kick

Lower input non-organic and organically produced milk has been found to contain significantly higher levels of beneficial fatty acids, vitamins and antioxidants compared to higher chemical use sources, a new UK study claims.

Sugar not to blame for kids behaving badly: review

A new review of studies investigating the role of sucrose in children's behaviour has concluded that it is not the root cause of behavioural problems such as ADHD.

Developing world to become food commodity hub

Global agriculture and trade for most commodities are set to centre on developing countries in the next ten years - a prediction that gives weight to food industry strategies to build a presence in emerging markets.

Clarinol closer to Novel Foods approval

Conjugated linoleic acid (CLA) has won approval for use in foods and beverages within the European Union from the Food Safety Authority of Ireland (FSAI).

Tereos confirms interest in Danisco sugar

French sugar and food solutions company Tereos has confirmed it is hoping to acquire Danisco's sugar business, and that it is bidding against Germany's Nordzucker.

Boost for corn fibre gum's emulsifying potential

USDA scientists are continuing to expand the potential of a gum produced from corn fibre to replace gum arabic as emulsifiers in beverages, with a new study pinpointing the emulsifying properties of the gum.

Chefs take centre stage in developing future foods

Chefs have long had a role to play in the food industry's development of new products, but ingredients companies are placing greater emphasis on how their sensory skills can be used to prepare foods that are more appealing to consumers, and to determine trends for the future.

Food prices will fall but remain above average, OECD/FAO

The OECD and FAO have today released their Agricultural Outlook for 2008 to 2017: Food prices will come down as temporary factors are resolved, but longer-term factors will cause them to settle above past averages.

Tate & Lyle inks 'bran' new gut health deal

UK-based ingredients giant Tate & Lyle has dipped into its independent €30+m venture capital fund to the tune of €3.5m to partner with a Belgian start-up researching the gut health and antioxidant properties of bran fibres.

Sales soar for Chinese potato starch supplier

There is evidence that European potato starch suppliers are losing out to Chinese competitors, as anti-dumping measures drive rampant growth for leading Chinese starch maker.

New hydrocolloid more viscous than guar gum: study

A new study from Japan into the rheological properties of a hydrocolloid from the leaves of Corchorus olitorius has found it to have even better viscosity than guar hum and locust bean gum, adding to evidence of its food industry potential.

Salt reduction reaches limit for biscuits and cakes

Many UK biscuit and cake products have reached their salt-reduction limit, thanks to bakers' efforts to cut salt components, according to Barbara Gallani, manager of the Food and Drink Federation's Biscuit, Cake, Chocolate and Confectionery section (BCCC).

Cognis fails to turn higher sales into profit growth

Escalating raw material prices have prevented Cognis from translating its strong first quarter sales increases into profit growth.

Wolff pledges to fight illegal honey claims

Ingredients company Alfred L Wolff is vigorously denying accusations against two of its US executives who were arrested for allegedly importing honey from China mislabelled as coming from Russia and the Ukraine.

New yeast extract helps cut salt in non-cheesy sauces

Synergy is introducing a new variant of its Saporesse lactic yeast extract, which is said to extend salt reduction possibilities to a broader range of food categories.

Italy number one for antioxidant-rich kiwi supply

Supplies to food and supplements makers for the fruit that packs a powerful antioxidant punch continue to grow as Italy, the world's largest producer of kiwis, reports strong production figures for 2007.

New sucralose supplier enters European market today

Food makers to see alternative supplies for sucralose as new manufacturer for this booming sweetener hits European markets for the first time, launching today in Amsterdam.

Sodium benzoate removed from Diet Coke

Coca-Cola is phasing out the use of the controversial additive sodium benzoate in Diet Coke on the back of consumer demand for more natural products.

EU moves to restrict Ukrainian sunflower oil imports

The European Commission has set tough import standards for Ukrainian sunflower oil following the recent discovery that some products were contaminated.

Reduced sodium ingredients contribute to salt effort

Efforts to reduce salt in packaged foods involve more than just salt replacers and flavour enhancers, as suppliers contribute to overall efforts by tweaking processes to make lower sodium ingredients.

DMV makes global launch of non-HVO topping

DMV is formally launching its new vegetable-derived base for toppings, Aerion DP 90, on a global basis, billed it as a healthy alternative for dairy cream toppings that does not come with a compromise on taste and texture compromise.

Agrana acquires half of Studen's sugar sales operations

Leading sugar and starch producer in Central and Eastern Europe, Agrana has announced it has acquired, subject to regulatory authority approval, 50 per cent of the shares in the sugar sales operations of the Studen Group, Vienna.

Exter eyes geographical, product expansion in the mid-term

Dutch flavour firm Exter is considering investing in new production facilities in the US or Asia in the years to come, and may also expand its product offering to other ingredients that impact on savoury flavour.

EFSA gives green light to six flavouring agents

Six flavouring agents used in a variety of foods are cleared by Europe's risk assessor but industry is still awaiting the outcome for seven other agents evaluated at the same time.

Weekly comment

The GSK weight loss wake-up call

GlaxoSmithKline's petition to the Food and Drug Administration (FDA) to ban dietary supplements from making weight loss claims, has opened a cupboard and only the deluded would deny the presence of one or two skeletons rattling around in there.

Make additive removal usual for hyperactive kids, says professor

Cutting out colours and preservatives from the diets of hyperactive children should be standard part of dealing with the disorder, says a professor who takes a more stringent view than the FSA following the Southampton study publication.

Collaboration unlocks huge fermentation bacteria source for foods

The food industry has a new resource of bacteria for the development of fermentation-based foods, thanks to a collaboration between Nizo Food Research and BCCM/LMG.

French GM bill lays policy foundations

The French parliament yesterday passed a bill that sets a precedent for the development of policy on the cultivation of genetically modified (GM) crops.

Process development targets dairy cholesterol cutting

A proprietary processing development for natural dairy-based ingredients can offer a lower cholesterol alternative to regular milk, while maintaining the same taste profile, according to its manufacturer.

Whey industry hoping for innovative future

Whey's days as being viewed as a simple by-product of food manufacturer appear to be over as the industry increasingly looks to tap into the potential health and functional benefits of the protein.

Italians, women most interested in prebiotic health claims

Italians and women are the most interested western Europeans in digestive health claims while Dutch are the least, according to new consumer research funded by French fibre specialist Syral.

Too little salt may pose CVD risk, suggests study

Low sodium levels may increase the risk of cardiovascular disease, say researchers in an observational study, contradicting recent evidence from intervention trials indicating the dangers of too much salt.

Erythritol use blossoms but regulatory, technical challenges remain

Manufacturers are getting more adventurous over erythritol use since it gained EU-wide approval this year, says Cargill, but the real boom will come when they can make a low-calorie claim in Europe.

Ulrick & Short launches non-allergenic glaze for baked goods

Ulrick & Short's ready to use Eziglaze for bakery products offers a clean label alternative to egg- and milk-based ready-to-use glazes, and can help a baker's bottom line, according to the company.

Sugar and currencies blamed for Tate & Lyle profit drop

Tate & Lyle has reported an 11 per cent drop in pre-tax profits to £244m (c €307.3m) for full year 2008, a result of troubles in international sugar trading and inclement exchange rates.

New Zealand Trade and Enterprise: the power of pooling resources

NZTE is a government-backed scheme that has helped Kiwi ingredients start-ups compete with companies with much deeper pockets around the globe. Andrew Easdale, business development manager at NZTE's UK office, explains the benefits.

Soft drink behemoths attacked over global ad pledges

Coca-Cola and PepsiCo have come under fire this week for pledging to cut out promoting its beverage brands to children under twelve across the globe by the end of the year

Acquisitions pay off for Frutarom

Frutarom has seen the benefits of its seven acquisitions of 2007 on its profits in its Q1 results, and is pledging to keep profits on an even keel by adjusting selling prices in line with raw material costs.

Exter intros natural savoury flavour range

Dutch flavour firm Exter Aroma is launching a new range of natural savoury flavours to cater to growing demand for natural, clean label ingredients.

Glanbia adds science to Prolibra for weight loss

Glanbia Nutritionals is building up the science behind its Prolibra weight management ingredient, with a new study finding that it can help result in a lower glycemic index.

CAP proposals cut aid and maximise production

The Common Agricultural Policy (CAP) health check proposals made by the Commission yesterday are directed at streamlining the policy and helping farmers respond to increasing demands.

Tapping into changing consumer preferences

Peter Wennstrom, president of HealthFocus Europe, and a leading branding consultant, says the next big change in the nutrition industry is not about taste or convenience, but change it self.

Wheat genetics research could benefit bakers

UK research group Campden and Chorleywood Food Research Association (CCFRA) lead a six year research project to identify links between wheat genetics and key baked product quality characteristics.

Russian growth trickles down to opportunities for ingredients

Increasing consumer power in Russia is drawing food and beverage manufacturers to set up base in the country - which, in turn, is opening opportunities for ingredients suppliers to do more business in the emerging market.

Zinc bound in yeast promotes superior bioavailability, claims study

The bioavailability of zinc organically bound in yeast is superior when compared to zinc gluconate salts, claim two recent studies backed by Lallemand Health Ingredients.

Smoothies cause rift between dieticians and dentists

A recent review that casts a rosy glow on the trend for fruit smoothies because they can help consumers meet five a day fruit-and-veg targets has caused uproar amongst dentists, who say the sugar and acid content can cause tooth erosion.

Trade deficit means UK to suffer under rising food costs

The UK is badly positioned to cope with rising food prices because of its trade deficit causing concerns of a recession, according to a report by Ernst & Young.

Study deepens emulsion-flavour release understanding

Understanding how flavours and aromas are released from food is key to formulating successful products, and new research from Greece may deepen our understanding.

Weekly comment

Time for an organic-GM peace treaty

The war between the GM and organic movements has been bitterly fought. However in the midst of a global food crisis the time has come for these old enemies to bury their differences and concentrate on the benefits an alliance may bring.

Salty veggie products cause concern

The salt content of vegetarian sausages and burgers can often be the same as, or even higher than, their meaty equivalents, according to a recent survey.

New EU rules for enzyme market one step closer

Rules authorising enzymes need to be updated and simplified, and enzymes should be authorised only where the consumer benefits, said Europe's Environment committee, clearing the next hurdle in a new legal framework for enzyme players.

Institute proposes policies to tackle food prices

Tackling the global food crisis requires emergency measures, including a possible freeze on grain-based biofuels - and a longer-term strategy to secure supply for the future and establish global trade systems, says institute.

ADM Cocoa starts supply of organic chocolate ingredients in UK

ADM Cocoa has introduced new procedures in its cocoa facilities in the UK so as to be able to supply a new range of certified organic chocolate to its food industry customers.

ABF-GBI competition review extended

The European Commission has extended its competition review of the planned acquisition by Associated British Foods (ABF) of some parts of GB Ingredients' business by one month.

More of the same for EU grain, says bakers group

Expected hikes in EU grain production will provide some encouragement for bakers in the bloc, but are not significant to turn around current supply concerns, an industry expert has said.

Culinary inspiration crucial to Givaudan R&D

Givaudan's Chefs' Council demonstrates a significant part of the international flavour company's strategy to seek culinary inspiration for the development of future flavours.

Amino acids may extend sweet potato starch's gelling possibilities

As interest in potato starch increases due to clean label pressures, US scientists report that the gelling and paste-forming properties of starch from sweet potatoes can be controlled by using amino acids.

Italy seeks protection for world's most costly spice

In a move to protect a slice of its spice market, the Italian government has asked the European Commission to rubberstamp saffron from Sardinia with Protected designation of origin (PDO) status.

Nitrate additives may protect stomachs from ulcers

Nitrites and nitrates, much maligned additives in processed and cured meats, may help protect the stomach from damage, suggests research from Sweden.

Legislative round-up

The UK's food agency highlights how industry could make cost savings in the event of food scares, and provides details about labeling of food allergens

Cocoa prices bounce back, stay buoyant

The International Cocoa Organisation (ICCO) monthly review of the cocoa market suggests that a decline of the monthly average ICCO daily price in April compared to the previous month could be misleading as far as futures markets are concerned.

Omega-3 carrier key to boosting children's attention: study

Esterified omega-3 fatty acids may improve the attention scores for children, says a new study from France and Israel's Enzymotec that appears to highlight the importance of the omega-3 carrier.

Superfruit success not grown on trees, say authors

Superfruits are created by progressive product strategy and have little to do with the far-flung location in which they might be grown or even their nutritional payload, according to a new book.

Vitiva improves Inolens 4 for oil stability, colour

Slovenian natural extracts supplier Vitiva is introducing a new version of its Inolens rosemary extract, targeted at increasing the shelf-life and stability of food grade oils and fats.

Scientists extend potential of flaxseed gum-starch use

Mixing maize starch and flaxseed gum, a lesser used hydrocolloid with properties similar to guar gum, may offer food formulators a new way of control texture and improving stability, suggests fundamental research from China and Turkey.

JAMA questions sense of sweeteners for weight loss

A growing body of research is questioning the usefulness of low-calorie sweeteners in stemming weight gain, according to an editorial in JAMA, which could have an impact on diet food development.

Nestle and GE team-up to tackle nutrition-body composition issues

Understanding the associations between body composition, metabolic status, diet and lifestyle habits could be key to the struggle against obesity, and gaining an advantage in formulation.

Rumours suggest no need for nano regulations

Forthcoming advice will be against establishing regulations specific to nanotechnology, suggest rumours circulating in the political press.

Fairtrade awareness yields opportunities - and not just for farmers

Awareness of fairtrade produce in the UK has mushroomed in the last two years, according to a Fairtrade Foundation-sponsored survey that indicates growing potential food companies to attract consumers through ethical practices.

Natural pigments from prickly pear get procedural boost

Fermenting the fruit juice of prickly pear Opuntia stricta could produce concentrated betalains for use as food colouring, according to new research from Spain.

China takes big step forward in nutrition labelling

China has introduced new guidelines for nutrition labelling on packaged foods which, although not mandatory, will standardise presentation of information on products that already state nutrient levels.

Lignans' prostate cancer protection gets study boost

The lignan metabolite enterolactone may prevent the spread of prostate cancer by acting at the genetic level, suggests new research that deepens our understanding of the topic.

Tate & Lyle secures seven year supply with Fiji

Ingredients firm Tate & Lyle has entered an agreement with Fiji Sugar Corporation for the supply of 300,000 tonnes of raw sugar per year till 2015, amid developments in the EU sugar regime.

Risk tool from Commission detects aflatoxin in food supply chain

European food industry must continue its crack down on food safety as the European Commission identifies six food alerts in just seven days.

Callebaut links origin chocolates to wine varieties

Barry Callebaut has linked its origin chocolates with different wine varieties, in an effort to tap into a growing premium chocolate market by highlighting the 'sophisticated' connection.

Acrylamide linked to higher kidney cancer risk

Increased dietary intakes of acrylamide could raise the risk of kidney cancer by 59 per cent, says a new study from the Netherlands.

Weekly comment

Innovation: the fast before the feast

Last week's Vitafoods trade show highlighted a drop in ingredient innovation with many companies placing the blame at the door of Europe's evolving health claims legislation.

EU seeks further safety advice on GMOs

The European Commission remains cautious over genetically modified organisms (GMOs), returning to its safety advisors for a third time for a verdict on three biotech products.

Irish foods low in trans fats, high in saturated: survey

The results of a survey by the Food Safety Authority of Ireland (FSAI) on the fat content and fatty acid composition of pre-packaged food products reveal that generally, levels of trans-fatty acids in the surveyed products are low.

EU sugar set for leaner and fitter future, Fischer Boel

The ambitious EU sugar reforms is on track and progressing at good speed, says Mariann Fisher Boel, confirming the positive outlook expressed by firms presently planning next steps for their sugar divisions.

Nestle collaboration to target genes and taste perception

A better understanding of how genes affect a person's sensitivity to taste could enhance the development of foods that meet specific consumer preferences and individual nutritional needs.

FrieslandCampina may be operational by end 2008

Members of Friesland Foods and Campina have voted in favour of the proposed merger, marking a major step forward in bringing the two dairy cooperatives and companies together.

MEPs vote for ban on unnecessary colours for kids

Sweeteners and colourings in food aimed at children should be banned, while additives ought to be used in other products only if they provide an advantage to the consumer, said the EU Environment Committee.

More accurate data needed on dietary intake

Policymakers need to know more about actual dietary intake levels of nutrients before they make hasty decisions on recommended maximum and minimum consumption levels.

Brussels hosts long anticipated GM debate

The approval process of genetically modified organisms (GMOs) and the future of three GM products are up for discussion today by the European Commission.

Solbar aids manufacturers with low-sodium soy isolate

Solbar is introducing a new isolated soy protein with about a quarter of the sodium usually found in isolates, contributing to manufacturers' quest to lower levels in finished foods.

Dairy foods not impacting on weight issue: study

Claims that consumption of dairy products and other high calcium goods may play a key role in weight loss or gain are not sufficiently supported by scientific testing, according to a new review of existing research.

Unexpected result on iron levels in infant formulations set to spark debate

Food makers face fresh research on optimal iron levels in infant formula as new study suggests extra iron may delay development in infants that already have sufficient levels.

India may ban food futures, reports

India is mulling a temporary ban on trading in food futures, according to reports, as it looks at ways to mitigate the effect of rising food prices on its population.

Plant closure underway for CP Kelco

CP Kelco is exploring alternative uses for its UK xanthan gum plant having completed the first phase of its closure after cost pressures compromised its viability forcing it to cease production.

Naturex offers polyphenols from lettuce

Dietary supplement makers are offered new source of polyphenols from cost-effective raw materials as French natural ingredients firm Naturex buys into new patented technology that produces polyphenols extracted from onion and lettuce.

Naturex offers polyphenols from lettuce

Dietary supplement makers are offered new source of polyphenols from cost-effective raw materials as French natural ingredients firm Naturex buys into new patented technology that produces polyphenols extracted from onion and lettuce.

Create makes true-to-life ginger flavour

Create Flavours has launched the first in a new range of natural 'fresh' spice flavours - ginger that is said to replicate the warm, authentic taste of the real spice.

Edible oils may be upgraded with tomato peel waste

Enriching edible oils with tomato peel may enhance their bioavailability and upgrade their quality by increasing beta carotene and lycopene content and inducing better thermal stability, say researchers

Chocolate may help reduce pre-eclampsia risk

Confectionery makers will welcome the latest study to proffer the potential health benefits of chocolate as US researchers report that pregnant women who consume ample servings of this popular confectionery may reduce the risk of pre-eclampsia.

Ajinomoto and Asda draw battle lines over aspartame

Ajinomoto Sweeteners Europe has launched a defamation law suit against US supermarket Asda over labelling on own-brand products that calls aspartame a 'nasty'.

Weekly comment

Adjusting to Mars' centre stage ambitions

While in the Hollywood stratosphere, it seems that you are not anyone these days unless you're a duo, in the glamorous world of food manufacture, the team-up route to success may not be quite as simple.

Ebro proposes sale or spin-off of sugar business

Spanish food group Ebro Puleva has proposed to sell or spin-off its sugar business at a time when stability has returned to the European sugar industry.

Peanut allergy gone within five years?

Genetically modified plants or immunotherapy may eliminate allergies to peanut within five years, suggests a prominent scientist from Duke University.

Citrus essential oils could be anti-fungal additives for food

Essential oils from citrus like mandarins and lemon could be natural anti-fungal agents for food, tapping into the search for natural alternatives to synthetics, suggests new research from Spain.

Unilever commits to sustainable palm oil

Unilever has pledged to use only palm oil certified as sustainable by 2015, while also supporting calls for a moratorium on further deforestation for palm oil in Indonesia.

GLG signs 10-year stevia supply contract with Cargill

Chinese ingredients company GLG Life Tech has signed a 10-year agreement to supply Cargill with extract from the stevia plant to make its rebiana sweetener.

Barry Callebaut completes KLK acquisition

Barry Callebaut has successfully closed its acquisition of a 60 per cent stake in Malaysia's KLK Cocoa - a strategic move expected to give the Swiss firm leverage to expand in the high-potential Asia-Pacific region.