Breaking News on Food & Beverage Development - Europe US edition

Danisco cuts quota in wake of sugar reform

Danisco has said it will reduce its sugar quota by more than 10 per cent following sugar reform proposals agreed by EU agriculture ministers, and being stung with levy charges of some €20m.

Vague allergen warning is dangerous, Lords tell FSA

The UK's Food Standards Agency should ensure appropriate consideration is given to allergens by the European Commission, as part of if its review of food labelling, say peers.

Decision News Media seeks Managing Editor for Montpellier, France

Decision News Media is seeking a Managing Editor to lead the editorial team in Montpellier, France.

EFSA to speed up review of colours from hyperactive kids study

The European Food Safety Authority (EFSA) has announced it will prioritise its own review of the six colours at the heart of the recent study linking certain artificial additives with children's hyperactivity.

Isoflavone-rich pasta effective to boost heart health - study

Pasta, enriched with soy isoflavones in the aglycone form, can effectively reduce blood levels of total and LDL cholesterol by about eight per cent, new research from Italy has reported.

Purac to move lactic acid production from Europe

After recording disappointing margins last month, CSM subsidiary Purac announced yesterday it will switch lactic acid production from Europe to Thailand, the US and Brazil.

Global enzyme growth driven by innovation, says report

The global market for food and beverage enzymes is forecast to slow but remain strong, resulting mostly from expanding markets and applications, according to a new report by The Freedonia Group.

Back to the Commission for GM maize approval

The European Commission will now make the final decision on whether to allow three new GM maize's onto the EU market after agricultural ministers failed to reach a majority vote in Brussels yesterday.

Fiske becomes Univar - and a specialist industry expert

Ingredients distributor Fiske is changing its name to Univar Food Ingredients to draw on the brand recognition of its parent company, and is taking on industry experts so it can provide more technical, marketing and product development advice to customers.

Individual GI variations demand research attention - study

Individual variations in the glycaemic index (GI) of white bread, stated as 70 in the literature, may range from 44 to 132, says new research that questions the utility of the index.

DSM casein ingredient to help glucose levels in diabetics

DSM is set to launch a casein ingredient aimed at regulating glucose levels in type-2 diabetics, which can be added to a wide range of functional foods and beverages to stop post-meal spikes.

Walnut leaf extract could be natural antioxidant alternative

An extract from leaves of the walnut tree (Juglans regia) presented a potent ability to scavenge damaging reactive oxygen and nitrogen species responsible for food spoilage, new research has reported.

Nestle points towards future of cocoa research

The future of research into the potential health benefits of cocoa should focus on the mechanisms and active compounds, with well defined clinical trials key to this burgeoning segment, says a new review by Nestlé.

Peanut pregnancy advice caused consternation for UK Lords

A high level report from the UK's House of Lords has said advice on peanut consumption by pregnant women and children to reduce allergy risk could be counterproductive, and calls for urgent withdrawal pending review.

Parliament votes for more cash to sugar producers

The European Commission is poised to adopt its common position on measures to speed up sugar reform, following a vote in Parliament on amendments to increase compensation to sugar producers to avoid penalising industry.

Selenium may protect against artery furring

Selenium supplements may reduce the risk of heart disease by inhibiting the oxidation of LDL (bad) cholesterol, suggests a small study from Italy.

Danisco makes new hydrocolloid by depolymerising guar gum

Danisco is preparing to introduce a partially depolymerised guar gum to the market following a positive safety call from EFSA, tipped to bring new functionalities and a range of texture possibilities.

Sugar reform and biofuel take toll on yeast extract prices

Rising costs and shrinking supply of sugar molasses are driving up the cost of yeast extract production, says Bio Springer, which is today announcing a double digit price increase for its extracts as of next year.

Whey protein may boost citral stability in beverages

Stabilising beverage emulsions with whey protein isolate may inhibit the loss of citrus flavour ingredients, suggests new research from the US and Italy.

Exter launches flavour ranges for speed, flexibility

Exter Aroma is relaunching its flavour collection under six ranges, offering a more comprehensive range and positioning as a flexible market player that can respond to product development requirements quickly.

Weekly comment

Consumers and the confidence crisis

Consumer demand - the holy grail of any industry - is a fragile and easily manipulated treasure. But influencing consumers for anything other than their own benefit will, more often than not, carry unintended consequences.

Weyermann makes organic colour for beer, bakery, beverages

German malting company Weyermann is posed to tap the trend towards organic colourings by introducing an organic version of its Sinamar natural liquid malt colour.

Palsgaard counters milk costs for ice-cream makers

Palsgaard is the latest company to develop an ingredient solution that reduces the need for expensive commodities, with an emulsifier-stabiliser technology that calls for less milk solids in ice-cream.

Vitiva ups capacity, considers acquisition

Vitiva has added new production lines to its natural extracts facility, giving it 70 per cent more capacity, and is considering acquiring another company so it can support demand with a second facility.

Common food additives may cut acrylamide formation

Common food additives like calcium chloride and l-cysteine could reduce the formation of acrylamide in potato chips by about 85 per cent, according to a new study.

Symrise to predict taste changes by watching people eat

Symrise is set to learn about consumers' taste and sensory preferences by analysing data on food and drink choices made by diners at a 'Restaurant for the Future'.

UK consults on country of origin labelling

The UK's Food Standards Agency is asking for stakeholder feedback on revised guidance on country of origin labelling for foods, which is aimed at reducing misleading labels and improving consumer confidence.

High GI diets may increase fatty liver risk - study

Consuming a diet with a high glycaemic index (GI) may increase the risk of fatty liver, a condition linked to liver failure, suggests a new study with mice.

Is Asia the future for phytochemical research?

The future of research into the ability of phytochemicals to treat modern disease lies in Asia because of restrictive laws and "cynicism", a UK based research company has said.

FSA 'astonished' by slow industry action on additives

The UK's FSA has issued its harshest judgement on the food industry's use of artificial colour and preservatives yet, following the publication of the Southampton study at the beginning of the month, and is calling for action on labelling as well as reformulation.

Roundtable heralds advent of sustainable palm oil

The Roundtable on Sustainable Palm Oil (RSPO) says it is on the cusp of delivering on its promise to put sustainable oil on the market, and will be unveiling its certification system at its next meeting in November.

Responsibility rules in Heidelberg

It is not so much what is going into products, but the manner in which they are produced that dominated the debate at Wild's industry convention in Heidelberg, Germany.

Polyphenols to boost oil quality from rice bran

The addition of select polyphenols to rice bran may inhibit the detrimental effects of rice bran lipase and make the bran an interesting source of edible oil, Indian researchers report.

Emulsifiers a prime example of innovation, says Frost

Innovation in by emulsifier producers is good example of how ingredients producers can revive a mature market by catering to changing conditions and demands, says Frost and Sullivan in a new briefing paper.

Danisco bolstered by costs discipline, price increases

Controlling costs with an iron hand and upping sales prices has helped Danisco's ingredients division towards Q1 growth, against an overall profit dip as a result of ongoing sugar reform.

Vitatene hopes to expand lycopene horizons

Spain's Vitatene is looking to extend the use of lycopene by adding it into a range of food products such as drinks, and cereal.

DSM and Avebe form dream team for creaminess

DSM Food Specialities and starch specialist Avebe have entered into a strategic partnership to develop innovative ingredients to enhance creaminess in food products, particularly in the dairy and bakery sectors.

Research finds key to crumbliness in whey protein isolates

Scientists from The Netherlands have uncovered the relationship between the perception of crumbliness in whey proteins and polysaccharide mixed gels and their breakdown behaviour, findings that could help engineer crumbliness in semi-solid foods.

UK leading Europe in additive-free products, Mintel

More than a thousand new food products claiming to be additive- and preservative-free have been launched in the UK this year, according to Mintel, representing almost a quarter of all launches and nearly three times as many as any other European country.

EU regulations stymie food innovation, says economist

Novel foods regulation is presenting a serious barrier to innovation by food ingredients companies in Europe, according to a new economic review, threatening the industry's competitiveness on the global stage.

Processors move to quell health fears over additives

The biggest trend in the UK market in recent years has been for manufacturers and retailers to reduce the use of additives, as well as replacing additives used with non-artificial alternatives, says the Food and Drink Federation (FDF).

Jungbunzlauer ups citric acid, xanthan gum prices

Jungbunzlauer has announced price increases affecting citric acid, sodium citrate, gluconates and xanthan gum as it offsets its own costs, an adjustment seen as aiding economic stability in the marketplace.

No let-up expected in ingredients price rises

Food ingredients prices rose at the fastest rate since 1998 in August, says a new report released just as ministers warn that the worst of the hikes is yet to come - a particularly for meat.

Low-fat veg diet may keep prostate cancer at bay

Eating a low-fat and plant-based diet could reduce the risk of prostate cancer or slow onset of the disease, a new study has found.

Positioning is key to meat-free sector growth

Vegetarian is an outmoded term for products that do not contain meat, yet meat-free does not communicate positive advantages of plant-based products, says Prosoy, which believes careful positioning could draw in more consumers.

Symrise acquires Unilever ingredients business

Symrise has acquired Unilever's UK non-branded food ingredients business in a bid to reach further into dry seasonings for the chilled foods, culinary and snack food sectors.

Med diet found to benefit arthritis sufferers

Women suffering from arthritis who adhered to a Mediterranean diet for only nine months experienced "significant" alleviations in pain, according to a new study.

National Starch warns on price increase

National Starch Food Innovation has become the latest ingredients firm to signal a price rise in the face of rising raw material costs, with starches for food, beverage and pharmaceutical use set to become more expensive.

Healthy diet confuses consumers, FSA says

People in the UK are sometimes confused when it comes to making sure they eat a healthy balanced diet, a Food Standards Agency survey has found.

Weekly Comment

Arnie and the clones

Cloned foods have not yet made it to our grocery aisles, but in the advent of such a rollout consumers must have a defined right to decide if they want to swallow the technology or not.

ASDA pledges flexibilty over food price increases

UK supermarket ASDA has declared that it will swallow some of the costs associated with rising food prices. Where increases are unavoidable it will balance these out in the shopping basket by keeping non-commodity-linked foods as low as it can.

Early heart healthy education helps avoid heart disease, study

Educating children about heart healthy eating habits can strongly influence their heart disease risk later in life, says a new study.

New funding drive for 'Eurostars'

The European Commission has named research-performing small and medium-sized enterprises (SMEs) as 'the entrepreneurial stars of Europe', and hopes to raise €800m of extra funds for them.

Confectionery giants cut use of artificial additives

In the wake of a damning scientific report on the health effects of artificial additives, Cadbury Trebor Bassett and Mars UK today said they are cutting the chemicals from their products.

Ohly shores up US yeast extract

ABF-owned Ohly has completed the expansion of its yeast-extract facilities in the US and now claims to be the only company offering the triumvirate of baker's, brewer's and torula yeast extracts to the market.

CP Kelco to close UK xanthan gum plant

Hydrocolloid supplier CP Kelco has announced it is to shutter its xanthan gum plant in the UK, which has been squeezed by cost pressures into an unprofitable market.

Chr Hansen culture combats listeria in RTE meats

Chr Hansen is adding a new culture to its SafePro range aimed at countering the threat of listeria in foods, this time targeted at killing listeria in ready-to-eat products.

Study claims alcohol-cancer link in older women

Postmenopausal women who consume two or more alcoholic beverage a day may double their risk of developing endometrial cancer, say researchers in the first prospective study to report a significant association.

GM Thai rice on sale soon?

A biotechnology boom will soon hit Thailand as the authorities move towards removing a ban on the field testing of biotech products, according to a new report.

Vetch blend shows promise as low-fat pizza topping

Researchers have reported that a pizza cheese made from a blend of vetch and cow's milk could be used as a low-fat alternative to mozzarella as a pizza topping, a conclusion that may prove helpful in the quest to develop healthier food products.

Make a living from market prices, Sarko tells farmers

French president Nicolas Sarkozy yesterday performed a partial U-turn on his country's anti-CAP stance, signalling that debate on reforms will kick off during the French EU presidency in the second half of 2008.

New aspartame review claims no grounds for concern

A new review of research on the safety of aspartame has concluded that suggestions of adverse effects have 'no credible scientific basis' - findings that add weight to the argument of those who stand by the sweetener's good name.

EFSA proposes science panel split

The board of the European Food Standards Authority yesterday said it plans to carve up the workload of its Additives and Food Contact (AFC) panel between two new panels - one for food additives and the other for food contact materials.

Organisations accuse UK regulator of industry bias

Three consumer organisations have accused the UK regulator of having "misled" the public and of being in the pocket of manufacturers over its approach to a major study on food additives.

Danisco blends to take tortillas into new markets

Danisco believes its new range of ingredient blends called Powerflex, intended to keep tortillas soft and fresh no matter what the shelf-life requirements, could help open up new global markets for the food product.

Sugar-free impacts overall confectionery markets, says Palatinit

Palatinit is taking heart from market data indicating strong potential for the sugar-free confectionery market in Europe, as it steps out of a diet and diabetic-only niche and into the mainstream.

Could biofuels do more harm than good? OECD asks

European ministers will today discuss whether propounding use of biofuels is justified given their impact on food prices, and whether first generation technologies are causing more environmental harm than good.

Rice epigenetics project could yield hardier crops

Researchers in the US are using new technology to decode 50m rice DNA sequences in one go - a project they expect will ultimately lead to hardier strains of rice and other staple food crops.

CP Kelco to close xanthan plant as market pressures mount

Hydrocolloid supplier CP Kelco has announced it is to shutter its xanthan gum plant in the UK, which has been squeezed by cost pressures into an unprofitable market.

DSM takes big step for nutritional products in China

DSM has today announced it will restructure manufacturing at its Nutritional Products arm in China, a move it called a "big step" in its plan for Asian expansion.

Med diet found to have further Alzheimer's benefits

Adhering to a Mediterranean diet could allow sufferers of Alzheimer's disease to live longer than patients who eat a more traditional Western diet, according to new research published today.

EFSA confirms place of UK additives study in review

The European Food Standards Authority has confirmed that it will be considering the FSA-funded study on certain food additives and children's behaviour as part of its current review of additive safety.

Potato nutrient analysis could spur new markets

New methods for analysing phytochemical profiles of different potatoes could open up new markets and aid the development of new, ultra-nutritious varieties, say ARS researchers.

Research adds weight to meat-free strategy

More than a third of households have reduced their meat consumption in the past five years, according to a market assessment by Key Note, indicating that companies extending non-animal ingredients are catering to a growing market.

Weekly comment

Hooked on Es

This comment was amended to correct a statement about bans of additives in other countries. Some of the chemicals were previously banned by Norway, Austria and Australia but those bans have since been removed. Allura red AC, tartrazine and sunset yellow are allowed in the US, while quinoline yellow, carmoisine and ponceau 4R are not. None of the colour additives are currently banned by Australia, which lifted a ban on quinoline yellow in 2003. The country does not permit tartrazine to be used in medicines.

Chr Hansen continues refocus activities with US sale

Chr Hansen has announced the sale of its excipients and coating division in the US, in a move designed to further focus its business on its core food ingredients activities.

Soy isoflavones could reduce infant mortality

A soy isoflavone used in soy infant formula could reduce diarrhea in infants, according to a new study, and thereby save lives in developing countries.

Salt linked to higher blood pressure in kids

Children and adolescents consuming higher levels of salt in their diets have higher blood pressure, confirms a UK study published today.

Investigation launched into citric acid dumping claims

The European Commission has launched an inquiry into allegations that Chinese suppliers are dumping citric acid onto the market and causing material injury to the European industry.

Additives study fall-out attracts attention at the top

Concern stirred by publication of the Southampton study on food additives and children's behaviour has ricocheted to the highest echelons of British politics, with Prime Minister Gordon Brown reportedly expressing his worry on behalf of all parents.

Dow bolsters corn breeding with Duo Maize buy

Dow AgroSciences has announced plans to acquire Dutch germplasm company Duo Maize - a move expected to enhance its position in the corn breeding market.

Citric acid: industry warned of shortages as prices hiked again

Western citric acid producers are again hiking up their prices as they struggle to meet costs, but they repeat their warnings that the industry may soon be facing shortages.

Study pits fruit juice vs sugar drinks for insulin resistance

A new epidemiological study indicates that people who consume 100 per cent fruit juice instead of sugary drinks have a reduced risk of insulin resistance, providing more argument for long-term studies using direct measures.

Exceptional dairy situation drives Friesland profits

Friesland Foods has reported a strong revenue and profit story for the first half of 2007, largely thanks to higher prices commanded by its milk powder and industrial ingredients in the face of demand in excess of supply.

Danisco confirms record sugar outlook

Danisco has confirmed its positive outlook for this year's sugar harvest following second field samples, thanks to favourable weather conditions in Europe.

Eliminating colours, additives could help hyperactive kids, says FSA

The FSA has issued new advice on certain artificial additives following research into a link with children's behaviour: that eliminating them from the diet could have some benefits for hyperactive kids or those with ADHD.

Enzyme threat to emulsifiers is limited, says Frost

Enzymes, which are finding uses in bakery and dairy products, do not pose a serious and long-term threat to the emulsifiers market since most are produced through genetic modification and those that are not are expensive, says Frost & Sullivan.

Orafti to pass on escalating costs for Beneo

Orafti has announced a price increase for its Beneo fibre ingredients in response to increasing raw material and energy costs - a measure it says it has tried to stave off as long as possible but which is now inevitable.

Weight management next stop for Danisco and probiotics

Danisco has signed a licensing agreement with the Dutch Research Institute (TNO) to use probiotic strains aimed at the weight management market.

FDF to help SMEs play greater role in shaping policy

The UK's Food and Drink Federation has launched a SME Forum to provide small and medium enterprises with timely information on matters that could affect competitiveness and help them to play a more active role in the organisation's decision making.

Probiotics may make safer pork products, say scientists

Probiotics have shown promise in reducing incidence of salmonella in pigs, say researchers from the UK, which could lead to safer pork products - particularly in the light of the EU ban on antibiotics in animal feed.

Weekly comment

Food prices and the death of the productionist model

Last week saw a string of communications about food price rises: first warnings were aired about wheat, then meat, then dairy. It's a vertiginous view from the heights of the commodity markets, and it's clearer than ever before that we need to re-jig our basic food supply systems if we are to feed the world in the future.

Kerry outwits costs with robust ingredients performance

Cost recovery and the on-going development of a stream-lined, customer-oriented working method led Kerry's ingredients division towards a first half 2007, on both sides of the Atlantic.

Salt reduction does not reduce food safety, say scientists

Cutting the salt content of processed foods has no impact on the risk of food contamination, report scientists today.

Health focus drives whey and lactose demand

The global market for whey and lactose ingredients will increase by 20 per cent as the dairy industry focuses more on healthy and nutritional products, a new report forecasts.

Friesland and Nandi make whey for low-fat products

Freisland Foods Domo and Nandi Protiens are introducing a new range of whey protein concentrates for low-fat yoghurt and other food categories - the fruit of a partnership to leverage new protein technology to quickly meet new market demand.

DEFRA to review organic standards committee

The UK's Department for Environment, Food and Rural Affairs has announced a review of its Advisory Committee on Organic Standards (ACOS), which is expected to pave the way towards future development and governance.

Tuna tax to boost sardine intake, report says

A tax on tinned tuna could lead to an increase in consumer health benefits when implemented in conjunction with a subsidy for canned sardines, a study has said.

Scientists create stronger wheat with gluten fortification

Researchers in Texas are working on the development of stronger gluten flours, designed for use in more resistant bread products.

Novozymes targets acrylamide-reduction with Acrylaway

Novozymes has today announced the launch of an asparaginase enzyme aimed at reducing the formation of acrylamide called Acrylaway - another landmark along the road to reducing levels of the carcinogen in baked and fried foods.

Sweeteners struggle to replace sugar says new report

Sweeteners struggle to act as a sugar replacement in bakery products, according to a study of 13 lower-calorie and no-calorie versions.

Good-for-you ready meals drive category, Mintel

The ready meals market is anything but on its way out, as manufacturers tap into healthy trends and revitalise products once seen as favoured by 'couch potatoes' and people with no time to pay attention to proper healthy eating.

Timing wrong for Danisco sugar-ingredients split

Danisco's board yesterday rejected a proposal to cleave the company into two businesses, one for sugar and the other for ingredients, because of on-going EU sugar reform. But the plan remains on the table for the longer term.

DSM claims end-product first for acrylamide-reducing enzyme

DSM has announced that its PreventASe acrylamide-reducing enzyme is the first to be used in a retail products, with a Christmas biscuit manufacturer launching biscuits with 70 per cent less acrylamide in German supermarkets next month.