All news articles for July 2007

Palsgaard expands US presence with first local facilities

Danish ingredients firm Palsgaard has opened a new US office, allowing the firm to directly supply its US customers from within the country.

Canada unveils new organic logo

The Canadian government has launched a new organic logo designed to tell consumers that they are purchasing products that are federally certified as organic.

US drives global kosher ingredient need

The growing kosher market is prompting manufacturers in countries without much local demand to gain certification so they can export to the high-potential US, and some are exporing continuous kosher production to keep down costs.

DSM delights bakers and cheese makers at IFT

DSM Food Specialities is using IFT Food Expo 2007 in Chicago to introduce its taste enhancement ingredients to the US.

Cosmeceuticals next up for all-conquering NutraLease?

NutraLease, the patented nano-scale delivery system for hydrophobic nutraceuticals, could soon be entering the cosmeceuticals world, its inventor said after yet another award.

IFT: AAK launches no-trans bakery shortenings

Oil and fat manufacturer AarhusKarlsham (AAK) is introducing a number of extensions to its EsSence line of bakery shortenings, designed to respond to the trans-free requirements of niche applications in the category.

Kemin files suit for lutein patent

Kemin Health has filed a patent infringement suit against OmniActive Health Technologies for methods pertaining to the isolation and purification of lutein and lutein compositions.

One per cent can help reduce sat fat, says agency

Milk that contains only one per cent fat can be used as an ingredient in food products to help formulators reduce saturated fat levels in line with guidance targets, says the FSA - advice that could help stimulate a sector of the dairy industry.

Anthocyanin-rich corn products may benefit dieters, diabetics

Using blue corn to make tortillas and other products may offer significant benefits for dieters and diabetics, suggests a new study from Mexico and Venezuela.

Cheese taste and aroma boosted by prebiotics - study

The sensory aspects of cheese could be boosted by the addition of prebiotic ingredients, in addition to improving the nutritional profile of the product, suggests new research.

Tiny devices developed for pathogen detection

Scientists in Denmark have created two tiny devices, which they have leveraged to detect a range of contaminants, from molecules to whole bacteria, in food and water.

Syngenta sales rise as focus shifts from soy to corn

Syngenta has posted strong half-year results, with growth in the firm's corn business offsetting a decline in soybean sales.

Bunge Q2 profits soar, edible oils still volatile

Agricultural and food ingredient firm Bunge has reported solid growth in its second quarter and half year performance, indicating that the firm could be getting back on track after a difficult period.

Healthy ingredients makers court mainstream food at IFT

IFT Expo is bridging the gap between dietary supplement ingredients and mainstream food manufacturers, with companies who once focused on nutrition in a capsule now looking to supply functional food ingredients.

Antioxidants linked to better bone health for osteoarthritis

Increased intake of fruit and the antioxidants they contain, like vitamins C and E, may improve bone health and may reduce the risk of osteoarthritis.

Consumers making healthy fat distinction

Consumers are starting to recognise that some fats can actually be good for them, stimulating growth in the market for polyunsaturated fatty acids like omega-3 and CLA, says Leatherhead.

UK proposes meat ingredient labelling changes

The UK's FSA has launched a consultation on its amendment to regulations on meat products and ingredients for meat, pursuant to EU legislation that gives limits on for the level of starch and protein beyond which they should be flagged in the product's name.

IFT to examine latest food ingredients and technologies

Food professionals from around the world will make their way to Chicago this weekend as the Institute of Food Technologists (IFT) 2007 annual meeting and expo opens its doors to reveal the latest new ingredients, technologies and scientific developments affecting the industry.

Banana importers hit with EU antitrust allegations

European Commission (EC) antitrust authorities have targeted half a dozen banana import companies with allegations of violating competition laws.

Scientists look to salt to reduce acrylamide

Salt may act as a catalyst in the polymerisation, and therefore reduction, of acrylamide in foods, suggests a new study from the Slovak Republic.

Replacement ingredient cuts fat, manufacturer claims

A new ingredient replacement for margarine or oil can reduce the fat content of some baked goods by 10 to 50 per cent, its manufacturer claims.

Dairy firms merge, blame CAP

French dairy firms Sodiaal and Entremont Alliance announced Tuesday a merger of activities, a move they claim is due to financial pressure brought on by reforms to the EU's system of agricultural subsidies.

Healthy snacks market will boom, says report

The whole grain and high fibre food market will reach $21bn (€15bn) by 2010, according to a new report by Global Industry Analysts.

Spanish production boost European crop yields

Crop yield are expected to be up this year across the European Union 27, with Spain's yields contributing to the bounty.

Companies need to regain public trust, survey shows

Public apathy has set in over the safety of the food supply due to the soaring number of scares and recalls, according to a UK survey.

Global carotenoid market to hit a new high

The world carotenoid market is expected to reach €0.77bn ($1.06bn) by 2010 as consumers continue to look for natural ingredients, a new report has predicted.

Artificial sweetener market driven by obesity concerns

Social and health concerns relating to obesity is driving market growth for the global artificial sweetener market. according to a new report.

Organic meat and dairy linked to better quality breast milk

The breast milk of mothers consuming organic meat and dairy contains higher levels of beneficial fatty acids, and has an overall improved quality, suggests new research.

Boel pushes wine reforms in Europe

Mariann Fischer Boel is on a tour of the EU to push controversial changes to the way wine makers are subsidised in the bloc.

EC to approve starch-rich GM potato

The European Commission has announced that it will approve BASF's Amflora genetically modified potato to be grown in Europe, the first authorisation for the growing of a GM crop in Europe since 1998.

Soft drinks - heart disease study sparks reaction

Drinking more than one soft drink a day is associated with a 50 per cent increased risk in metabolic syndrome, says a new study from the US.

Manufacturers urged to go 'mass-market' with food intolerance products

Food manufacturers are being urged to cash in on the growing consumer demand for specialised food intolerance products and to steer the trend more towards the mass-market.

Revolutionary emulsions to take nutra market by storm?

CRS Technologies has revealed its novel shearing process applied to fruit and vegetable waste produces stable emulsions and powders rich in phytonutrients, and with increased bioavailability.

Weekly Comment

Could the E-number be up?

The European Food Safety Authority's review of additive safety could have a bigger effect on the ingredients industry than the ejection of certain colours and flavours with a suspect safety record. It could give the natural ingredients trend an extra push, and possibly prove the death-knell for the ne'er loved E number system.

Increased health awareness drives organic food and beverage market

The organic food and beverage market has been predicted to surpass $86bn (€62bn) by 2009, with consumers increasingly turning 'organic' in search of health and safety in their food products.

Sesame lignans could be edible oil antioxidant - study

Lignans from sesame could act as an antioxidant to prolong the shelf-life of bulk edible oils, suggests a study from India.

More work needed on EU novel food catalogue

The European Responsible Nutrition Alliance (ERNA) has called for more work to be done by the European Commission as it draws up the first EU novel food catalogue, listing approved ingredients from across member states.

European Commission's hammer falls on Red 2G

The European Commission has decided that the food colouring Red 2G should be banned, following recent reports of the potential carcinogenic nature of the additive.

Dry flour can come from aroids, new study

The flour from two edible aroids could be used in baked goods, according to a new study from Venezuela.

Aromatech boards the superfruits flavours wagon

French flavours firm Aromatech has developed a new range of superfruit flavours that it says combines a popular taste trend with antioxidants and a connotation of health.

Soy beverage market depends on taste, consultancy

Volumes of soy beverages consumed in North America, Western Europe and Japan have more than doubled since 2002, according to Zenith International, but further growth will be stirred only if manufacturers rise to the taste challenge.

Cashews cause stronger reactions than peanuts - study

The allergic reaction to cashew nuts is more severe than peanuts, says a new study that deepens our understanding of food allergies and highlights the need for clear labelling.

Caragum targets Central and Eastern Europe with Brenntag

French natural additives company Caragum has signed a distribution deal with Brenntag to represent gum Arabic in Central and Eastern Europe - an area it expects will grow into a significant export market.

Cut label clutter, industry tells policy-makers

UK food manufacturers and retailers presented thoughts on the practical implications of the EU review of food labelling legislation this week, stressing the need for simple food labels and efforts to stem demands for more and more information to be included.

Soy protein hydrolysate shows promise for weight management

Consuming a soy protein hydrolysate (SPH) increases heat production compared to carbohydrate, and when the protein is eaten before carbs the glucose response may be blunted.

Wild natural beverage concept to boost flagging sector

Riding the trend for natural ingredients in food and drink products, Wild says its natural ACE beverage concept - which uses vitamins exclusively derived from organic sources - is boosting flagging sales in the beverage sector.

Food cravings for calories not carbs, says obesity-related study

People with food cravings want calories, not carbohydrates, says a news study from the US that may have implications for obesity.

Draft texts move Doha deal closer, Lamy

In a continuing spirit of optimism, WTO director general Pascal Lamy has said that the gap is closing on differences between participants in agriculture trade talks and he expects draft blueprints of a deal to be helpful to next week's talks.

Tate & Lyle confirms starch sale to Syral

Tate & Lyle has announced the inking of a deal with Syral for the sale of part of its European starch ingredients business for €310m, which will make it more secure in volatile markets and in context of the new European sugar regime.

Symrise brands its citrus offensive - Naturally

Symrise has unveiled a new global brand for its citrus flavours, Naturally Citrus - the next step in a 'global citrus offensive' announced earlier this year.

Friesland partnership to boost prebiotics

A partnership between Warrnambool and the Dutch company Friesland Foods has now been finalised, which will see a €30m factory producing whey-based ingredients for the worldwide food and infant nutrition market.

Novozymes to buy Indian Biocon's enzyme business

Novozymes has entered into a definitive agreement to acquire the enzyme business of Biocon, India, a move that will significantly increase its presence in the Indian market and in wine and juice enzymes in particular.

Extra fruit, veg may not affect breast cancer outcomes

Doubling the five-a-day recommendations for fruit and vegetable consumption does not provide any extra protection against the recurrence of breast cancer, says a new study.

Protein-flavour interactions explored for meal replacements

Scientists from the US have explored the interaction between whey and soy proteins and flavour, a major challenge facing the blooming meal replacement product sector.

Cereal supply shortage puts crunch on processors

A European Commission statement yesterday that the bloc's cereal stocks are at a low point, emphasises the food industry's warning that commodity prices are hurting manufacturers.

EU pledges millions to promote agriculture

The European Commission has pledged €38.9m in support of projects to promote European agricultural products to consumers in the face of a global open market, including organics, dairy, fruit and veg and honey.

Corn expectations prompt Tate & Lyle buy

Tate and Lyle is in a strong position to perform above expectation in the second half of the financial year, says Goldman Sachs, thanks to the positive effect of a large US corn crop for 2008 - and therefore lower prices - on high fructose corn syrup operations.

Amflora decision reverts to Commission

BASF's application for authorization to cultivate its Amflora GM potato in Europe looks set to be approved, after agriculture ministers fail to reach majority and the decision reverts back to the Commission.

EU sugar reform hit Agranas sugar revenues

Sales revenues for Agrana's sugar segment were down to €171m for the three months ended May 31, from €243m the same quarter the previous year, due to EU sugar reforms.

KiwiBerry Concentrate could be novelty fruit ingredient in Europe

US-based Effica has applied for authorisation to market a concentrate produced from the hardy kiwi as a food ingredient in Europe under novel foods legislation, which would pave the way for it to be used in a variety of food products.

Xanthan gum may improve tapioca stability during freeze-thaw

Addition of xanthan gum to tapioca starch gel could improve the stability of emulsion during freezing and thawing, says new research.

EPI's deal with Solarec to boost milk powder ingredients supply

France's EPI Ingredients is expanding its supply milk powders with a new deal with Belgian dairy firm Solarec, which will give it the rights to commercialise all the powders produced at the latter's Recongne-Libramont facility.

EU examines tougher biosecurity measures for food

The EU is moving closer to implementing measures to protect the food chain from a terrorist attack, by publishing a discussion paper on stepped up security measures that would affect manufacturers.

Sour taste all in the genes?

Genetics may play a large role in determining individual differences in sour taste perception, says a new study from the US that may lead to identification of the still-elusive taste receptor that detects sourness in foods and beverages.

Alland & Robert launches emulsifying gum arabic

Alland & Robert is launching a new gum Arabic ingredient that it says has exceptional emulsifying properties, allowing less to be used and reducing the need for OSA starch in beverage formulations.

Chr Hansen launches 'natural' spray-dried dairy flavors

Chr Hansen has launched a new line of spray-dried dairy flavors in the US, which the firm claims provide some of its most successful flavors in a more convenient application form.

Danisco emulsifiers to counter commodity prices

Danisco is developing a range of emulsifiers aimed at reducing the need to use commodity products such as wheat, gluten, and vegetable oils in food formulations, as manufacturers feel the pinch of soaring prices.

Pepsi and others settle benzene lawsuit

PepsiCo and several other soft drink manufacturers have agreed to a settlement in a lawsuit brought against the companies alleging their products contained cancer-causing benzene.

Fat tax - proposed again by academia, dismissed by industry

If the British government imposes a "carefully targeted fat tax" on food, over 3,000 deaths from cardiovascular disease could be prevented every year, UK academics have said.

Frutarom opens doors of European R&D hub

Frutarom has announced the opening of a new R&D facility in Switzerland, which will be the centre of innovation efforts in Europe for both flavours and fine ingredients.

Nestle invests in low-fat noodle technology

New technology to produce noodles with lower fat and salt content will form part of Nestle's Malaysian RM100m ($29.1m) investment plans to upgrade some its manufacturing facilities.

Chr Hansen makes novel cultures for sausages

Chr Hansen is introducing two new starter cultures for dry and semi-dry fermented sausages, intended to deliver good flavour even when products are produced with an eye on health and sustainability.

EU Parliament votes for tougher additives regulation

The European Parliament this week voted through four regulations relating to food ingredients - on authorisation procedure, additives, enzymes and flavourings - with notable amendments aimed at providing a heightened level of consumer protection across the bloc.

New natural ingredient may extend chocolate life

A new ingredient extends the shelf life of chocolate products by up to 30 per cent, its manufacturer claims.

Corn syrup, cane sugar affect appetite equally - study

Beverages sweetened with cane sugar or high fructose corn syrup may affect hunger, satiety, or short-term energy intakes, suggests a new study from the US.

Progress towards gaining shoppers views on labelling

The specification has been drawn up for a new study to assess shoppers' views on front-of-pack nutritional labelling schemes, which could drive a strategy that suits both consumer and industry needs and help quell disagreements.

National regulators move fast to remove Red 2G from products

Food safety authorities in the UK and Ireland have issued guidance to industry on the use of suspect food colour Red 2G (E128), strongly urging reformulation in the light of EFSA's damning opinion on safety.

DSM develops enzyme to ease juice filtration

DSM Food Specialities is introducing a new enzyme for apple, pear and berry juice processors that improves the results of the filtration process and complements the existing Rapidase range.

New Zealand invests to facilitate food exports

New Zealand today launched a major initiative to boost its food and beverage exports, including NZ$19m earmarked for new market development and a roadmap for innovations.

Danone eyes Numico for healthier future

Danone yesterday tendered a €12.3bn offer for nutrition group Numico in a bid to dominate the growing market for high margin, added-value products.

EFSA condemns Red 2G colour as carcinogen

EFSA has issued a damning opinion on the safety of food colour Red 2G (E128), the first under its reassessment programme and a strong indication of a sea-change in the use of additives in processed foods.

Codex adopts standards, sets risk analysis principles

The adoption of 44 new and amended food safety standards by the Codex Alimentarius Commission signals the coming changes that member countries will make to their legislation over the next year.

Western diet pattern may raise breast cancer risk

Asian women eating a Western-style diet, rich in red meat, starches and sweets, may raise the risk of breast cancer, according to new research from China.

Weekly comment

The aspartame science kerfuffle

The publication of a new animal study on aspartame last month has - as expected -sparked yet another bout of head butting from the two opposing sides of the debate. But it also highlights a bigger issue: one of transparency.

All-African GM maize to make its debut

The first ever genetically modified maize developed and tested exclusively in Africa will make its debut in trials in the continent's fields soon, scientists have reported.

AAK UK continues to expand specialist focus

Specialist fat and oil manufacturer AarhusKarlshamn (AAK) UK has acquired Croda Food Services in a bid to expand its specialist product range.

Danisco to buy South African bakery enzyme company

Danisco has agreed to acquire South African bakery enzymes company Innovative Ingredients, in a bid to build local knowledge and strengthen its position in a promising market.

FAO fears long-term food price hike due to biofuels

The burgeoning use of cereals and other commodities to satisfy appetite for biofuels could keep food prices high for the next decade, says the FAO, impacting developing countries, the urban poor, and farmers' livelihoods.

Brenntag buys Italian ingredients firm

Brenntag this week announced its acquisition of Italy's Natural World, in a bid to increase its presence in Europe and in the bakery and dairy ingredients markets.

ASDA combines GDA and traffic light labelling

UK supermarket ASDA has adopted a 'best of both worlds' approach to food nutrition labelling on its own-label foods, combining the Food Standards Agency's traffic light scheme with the CIAA's (GDA) guideline daily amount system.

Study finds no link between sugar drinks and kiddie obesity

A new study from the UK suggests that children consumption of soft drinks between age five and seven is not linked to obesity later in childhood, challenging previous studies that have targeted soft drinks as a major driver in the obesity epidemic.

Soy protein in China 'a Wild West show'

The Chinese soy protein market needs to consolidate to have fewer players in order for anyone to make money from the market, according to Solbar, which has had a production facility in China since 2005.

Sugar prices expected to stabilise, forecasts FAO

A rising global demand for sugar is set to be met by an increase in production, leading to a more stable market and prices, forecasts the Food and Agriculture Organisation (FAO).

Poor weather puts pea processors under pressure

The UK's pea crop has been devastated by the poor weather and flooding in recent weeks and a shortage of peas for freezing and as ingredients looks inevitable, according to the Food and Drink Federation.

Are organic tomatoes more nutritious?

Organically grown tomatoes contain higher levels of beneficial flavonoids, says a new study from the US that fans the flames of the debate between conventional and organic foods.

Guide helps processors avoid allergen risks

An allergen management and labelling guide, revised for 2007, has been published to help Australian and New Zealand processors recognise potential risks and avoid contamination.

More magnesium-rich food for less diabetes - meta-analysis

Eating more magnesium-rich foods, like green leafy vegetables and nuts, may reduce the risk of type-2 diabetes, suggests a meta-analysis of observational studies.

FSA consults on labelling principles

The UK's Food Standards Agency has launched a consultation on key principles governing labelling requirements of pre-packaged foods, which it intends to help the European Commission in its review.

Commissioner looks forward to strong, flexible CAP

Mariann Fischer Boel, Europe's agriculture commissioner, has highlighted key area for the upcoming CAP 'Health Check', as the EU gears up to making the common agricultural policy stronger and more flexible.

Cadbury pleads guilty to all salmonella charges

Cadbury yesterday is to plead guilty to six additional salmonella charges over an outbreak in the Herefordshire factory last year.

Frutarom continues acquisitions with US Abaco

As part of a rapid growth strategy, Frutarom announced its second acquisition in the space of two weeks - this time for US ingredients maker Abaco.

UK FSA consult on infant nutrition

A major round of consultation has begun by the UK's Food Standards Agency on a European directive governing baby milk, which aims to improve how infant nutrition is regulated.

AAK signs deal for largest Nordic rapeseed facility

Scandinavian groups AarhusKarlshamn (AAK) and Lantmännen Energi have signed an agreement to invest in a new rapeseed oil crushing plant, in a move designed to meet the growing demands of the food and biofuels industries.

Health drive lifting UK soft drinks

Carbonated beverage sales may slowly going flat within the British soft drinks industry, but they still continue to dominate the market with a 41.8 per cent share according to consumer analyst Zenith International.

Kerry launches trans-fat free emulsifiers

Kerry Bio-Science has launched a new generation of trans-fat-free emulsifiers for low-fat spreads, tapping into two of the quickest growing areas of the food industry.

Danisco completes flavours sale to Firmenich

Danisco yesterday announced that the much-anticipated sale of its flavours division to Firmenich has been completed, but the firm said it has entered into a partnership with the buyer, which allows it to continue supplying certain products.

Nestle deepens taste understanding

Scientists from Nestlé Research Center have identified the molecular basis behind why artificial sweeteners taste sweet at low levels and metallic at higher levels.

More support for Med diet's heart benefits

Consuming a Mediterranean-style diet, rich in fruit, vegetables and fish, may decrease oxidative damage to LDL cholesterol and protect against coronary heart disease, suggests a new study.

Danisco makes soy creamy like dairy

Danisco has launched a line of ingredients it says enables manufacturers to offer up soya desserts as a viable alternative to dairy desserts by giving them an equally creamy texture.

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