Breaking News on Food & Beverage Development - Europe US edition

Simple, low-cost microparticles could replace fat, texturise

Microparticles made from red seaweed may provide low-cost fat replacers for food and texturisers for beverages, according to new research.

Commission to be quizzed on cloning safety, ethics

The debate over products from cloned animals entering the European food chain will enter a new phase next week, as MEPs ask the Commission searching questions about the welfare of cloned animals, ethics, and consumer information.

Hot topic

What to do with waste?

By-products from food production pose a major problem to industry. FoodNavigator is seeking your views on how food companies can minimise their waste and put their leftovers to good use.

Mitsubishi-Kagaku Foods opens Chinese emulsifiers facility

Bakery firms operating in the burgeoning Chinese market can tap into further local supplies of food emulsifiers, as Japanese ingredients firm Mitsubishi-Kagaku Foods confirms it will break ground on its first Chinese factory, scheduled to be online by spring 2009.

Glanbia profits up as international ingredients business surges

Irish food giant Glanbia has turned in promising half year results with net earnings rising 26 per cent and the US food ingredients and nutritional products divisions performing strongly.

MSG linked to increased body weight: study

Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.

Global Sweeteners secures corn starch supplies through acquisition

Glucose and maltose syrup supplier Global Sweeteners receives the green light to acquire Jinzhou Yuancheng Bio-chem Technology, thereby securing supplies for corn starch, the key raw material in its sweetener production.

Rose extracts may help canned strawberries stay red for longer

An extract from rose petals may promote the retention of pigments in canned strawberries, even after processing, says new research.

DSM shuts Chinese citric acid plant

DSM will quit its Wuxi, China-based citric acid plant after being told by the Chinese government its site is required for urban development.

Olive leaf extract shows heart benefits: Frutarom study

Extracts from olive leaves may help reduce cholesterol and blood pressure levels, according to a small human study from Israel-based supplier Frutarom.

DuPont invests in sunflower and corn seed research

DuPont-owned Pioneer Hi-Bred has opened two seed research centres in Europe in an attempt to deliver higher yielding corn and sunflower hybrids to farmers and “meet growing demand for food and fuel”.

High-caffeine Cocaine ok for Euro drinkers

The controversial energy drink called Cocaine, which while drug-free, contains 350 per cent more caffeine than rival brand Red Bull, this week hit UK shelves amidst criticism from politicians over the launch.

Price actions on cost rises deliver steady H1 for Kerry ingredients unit

Food firm Kerry delivers like-for-like trading profit of €134 million at its ingredients and flavours unit for the first half of 2008, thanks in part to 'prudent price actions' that have brought good cost recovery to the group.

Beneo-Orafti bumps inulin price 25 per cent

The world’s number one inulin supplier, Belgium-based Beneo-Orafti, has jacked the price of its inulin and oligofructose offerings for the second time in less than 12 months.

Enzyme manipulation could give grape-flavored bananas

Genetic manipulation of enzymes in plants responsible for aromas in fruit and vegetable may enable fine tuning of flavours, suggests new research in Nature.

Weather is key to bread wheat hopes

Britain’s weather this week will determine not just the quantity and quality of the 2008 wheat harvest but also domestic supplies for sale in 2010, warns the National Farmers Union.

UK government stands behind GM

The UK’s environment minister has challenged claims by Prince Charles that genetically modified (GM) crops are causing environmental damage.

Weekly comment

Omega-3 reality check

The market predictions for omega-3 products are endlessly buoyant but a closer look at the state of play reveals very few omega-3 functional foods and beverages have moved beyond niche sales levels.

Temperature key for chocolate formulations "study"

Controlling temperature may be key to ensuring no oil migration from an oily filling to its chocolate coating, says a new study.

Industry still wary about nano in food: Leatherhead

Nervousness about nanotechnology in food in Britain may see the UK food industry left behind, warns an expert from Leatherhead Food International.

No cancer concerns over paprika colour for foods: study

The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.

Danisco restructures to be "first choice": Knutzen

A decade of structural changes have helped Danisco position itself as “first choice” for customers, suppliers, business partners and employers, its chairman has said.

Salt reduction adds new challenges for water control

The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.

EU-wide dietary guidelines not feasible, says EFSA

The European Food Safety Authority (EFSA) has launched a public consultation on its draft opinion on food-based dietary guidelines, in which it concluded that guidelines to span the whole of the EU would not be feasible.

Mushrooms can replace beef to help in obesity struggle: study

Formulating foods with mushroom instead of beef may reduce caloric intake by over 400 calories per day, according to new research.

Natural preservative knowledge lags behind demand, warns authority

Research on natural food preservatives is lagging behind market demand for replacements for synthetic ones that have fallen out of favour with consumers, warns an expert, and a coordinated effort is needed to bridge the gap.

Leatherhead project to analyse chewed-up food

Researchers from Leatherhead are proposing to study the effect of chewing on food structure, to gain an insight into where ingredients should be located in the product for best enjoyment.

Organics - fad or the future? Your views

Organic food was once seen as a niche market but now major multinationals are offering organic products. In fact it has been one of the biggest trends in the food sector in recent years but do organics have staying power, or will consumers lose interest over time?

Frutarom on the look-out for acquisitions by end 2008

Frutarom is ready to start casting about for new acquisitions in the second half of 2008, after another strong quarter in which it reaped the benefits of the seven businesses it acquired in 2007.

Price increases provide new marketing opportunities

AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.

ADM to acquire German rapeseed plant

Archer Daniels Midland has signed an agreement to acquire a rapeseed crushing plant in southern Germany – its first in Central and Eastern Europe region.

Oil combo to facilitate trans-fat free margarine: study

A blend of canola oil, palm stearin, and palm kernel oil can produce margarine free of trans-fats and desirable textural properties, says new research from the US.

Weekly comment

False starting in the stevia race

The Greeks have a saying that goes something like this: ‘If you’re in too much of a rush, you’ll trip up’. The food and drinks industry could well benefit from the simplistic wisdom of such traditional advice as they race to bring the natural sweetener stevia to market.

High cocoa costs continue to plague industry

Confectionery manufacturers are facing increasing cost pressures as cocoa prices reach their highest in over 20 years as cocoa futures prices soared by 3 per cent.

Wild's increased aseptic ability enables preservative-free drinks

Wild has increased its volume capacity for aseptic cold filling for its beverage flavour systems, saying that it can now meet customer requirements for preservative-free mixes even in peak season.

M&A round-up: July/August

The summer season is traditionally not a time when much ink gets spread along the dotted line. But that hasn’t stopped the rumour mill working over time, with reports that Danisco may receive a bid from Apax and speculation over potential buyers of National Starch Food Innovation.

Gelling fibres may protect against the metabolic syndrome

Obese and overweight men consuming a strongly gelled alginate drink experienced a restoration of cholesterol and glucose uptake to healthy levels, says a new study.

Brewers and emerging markets spell more sales for Novozymes

Increased use of enzymes by brewers and demand for baking enzymes in emerging markets have helped Novozymes achieve impressive sales growth in its food division in the first half of 2008.

EFSA confirms safety of Unilever GM ice protein

Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.

Soy and colours hit the science headlines in August

Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for men over soy consumption have been the highlights of this month's science.

Post-restructure Purac brings results for CSM

CSM is counting the returns from its restructuring programme, with an increase in sales for the first half of 2008 and strong performance from its Purac business.

Asparagus waste investigated as new fibre source

A new study from Spain has found that portions of asparagus spears that are unused by vegetable processors could be tapped as a source of fibre, to bring both nutritional and technological benefits to food.

AAK builds profits on cocoa butter equivalents

The high price of cocoa butter has led to greater demand for AAK’s cocoa butter equivalents (CBEs) from specialty vegetable oils, and in turn has yielded strong growth in its confectionery fat business area.

CBI fears industry impact of poor science education

The chief of the Confederation of British Industries is proposing that all high performing 14-16-year olds should study triple science – a message that resonates with concerns over building a suitable skills base for future food industry employees.

Appointments roundup: GMA, Cobell, Solbar

Appointments over the last month include a new technical and operations director at Cobell to ensure ethical, environmental and health standards. Solbar has recruited a North American business director to focus on specialty soy proteins, while the GMA secures an interim president as it seeks a permanent successor.

SVZ plant will aid insight into fruit, veg tastes

SVZ International has opened a new pilot plant that will allow it to supply samples of fruit and vegetable ingredients in sufficient quantities for consumer testing.

Weekly comment

Why food is the new oil

“Food is a weapon – don’t waste it.” This message, which featured on a Second World War poster issued by the US Office of War Information in 1943, is a lesson from history we would do well to heed.

EFSA requests more data on certain flavourings

EFSA has identified information gaps relating to some flavouring substances as part of its ongoing evaluation of additives, and is asking industry to provide more information on their safety.

Calcium supply goes pearl-shaped for Galactic

Belgian lactic acid specialist, Galactic, is refining its presence in the calcium supply chain with a “pearl-shaped” ingredient it says delivers improved bioavailability, solubility and processing capabilities.

Study finds no extra nutrients in dried organic food

A new study from Denmark has added to debate about whether organic food is healthier than conventionally grown, as it concludes there is no evidence in favour of the argument.

Retailer responds to organic slowdown with price slash

UK supermarket Tesco has announced that it is drastically reducing the price of organic produce by up to 25 per cent, in response to feedback from consumers who are feeling the effects of the credit crunch.

Scientists put bergamot waste to use in juices

A study indicates that bergamot juice could be used to fortify fruit juice in place of synthetic additives, opening up a potential new use for a by-product of the essential oil industry.

Doha banana u-turn draws legal threat

Latin American counties are preparing to fight the EU decision not to implement the agreement over banana tariffs reached during the failed Doha talks in Geneva last week, according to the chief of Costa Rica’s banana organisation.

Oregano could boost antioxidant effect of edible soy-based film

Water soluble extracts from Mexican oregano incorporated into soy protein isolate (SPI) films enhance their radical scavenging capabilities, claims a new study.

Researchers make prickly pear powder for red food

A new study has devised an optimal process for spray drying the juice of betalain-rich Opuntia stricta, or prickly pear, so it can used as a natural red food colouring in yoghurts and soft drinks.

DNA data to spur new kiwifruit species

New commercial varieties of kiwifruit optimised for their flavour, colour and health attributes will become available in the next few years, thanks to the publication of a huge collection of DNA sequences from the fruit.

Givaudan reports ‘resilient’ six months

Givaudan has reported a good first half to 2008 despite the economic environment, seeing above-market growth and hassle-free integration of its recent Quest acquisition.

Study seeks optimal extraction method for lavender flavour

Supercritical CO2 and ultrasound extraction present alternatives to hydrodistillation as a method for deriving food flavourings from lavender, according to a new study.

Enzyme designed for light beer brewing efficiency

A new development in brewing enzymes can improve cost efficiency within the production of light beers to tap growing demand in the category across the globe, according to its manufacturer.

UK firm puts fruit fibres to use in flavours

Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.

Low cost texture analyser can measure food and packaging, says firm

A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.

Superfruits disturb the five-a-day balance, warns Datamonitor

The popularity of exotic fruits has contributed to increasing fruit and vegetable consumption in the UK, says Datamonitor, but the consequences of so-called superfruits muscling traditional products out of the diet could be grave.

Weekly comment

Bringing an end to the food waste shame

Have you ever scavenged through a supermarket bin looking for your next meal? It’s a strange question to put to business readers – and most would shrink at the thought. But that’s just how the ‘freegans’ decide what’s for dinner.

Special edition: natural colours

Ongoing research in natural colours

In the final part of our series on natural colours, FoodNavigator looks at the science behind potential pigments for food and beverages.

Med diet in decline on home turf, FAO warns

Populations around the Mediterranean are abandoning their traditional healthy diets, the FAO has warned, as incomes increase and consumers opt for more meat, saturated fats and time-saving processed foods.

Water levels key to keeping bread crispy

The key to maintaining a bread crust’s crispiness is in the water content, say scientists whose progress in understanding the process could help prolong the crunch.

Soft drink formulation: hard work ahead

As soft drink makers face growing criticisms over the potential detrimental health impacts of some of their ingredients, BeverageDaily.com takes a look at how the industry is adapting to ever-changing market concerns in the first of a two part article.