Breaking News on Food & Beverage Development - Europe US edition

Appointments roundup: Land O’Lakes, Barry Callebaut, Diamond Foods

Appointments over the last month include a new sales director at Land O’Lakes to grow its national accounts and an award-winning French pastry chef has joined Barry Callebaut’s chocolate academy. Diamond Foods has created a new sales position and Chr Hansen’s vice president of research and development of natural colors has joined the board of The Danish Council for Strategic Research.

Guest article

EFSA’s harsh health claim regime

The European Food Safety Authority recently turned in its first health claim verdicts, rejecting eight of nine. European food regulations expert Lorène Courrège explains why EFSA’s tough health claim approach may stifle product innovation.

Givaudan on-board with natural meat flavours

The trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as Givaudan launches a range of chicken, beef and pork flavours.

Crusty acquisition plunges Ruitenberg into ready fillings

Dutch ingredients firm Ruitenberg has acquired its compatriot Crusty Products, in a move that adds a range of ready-to-use bakery fillings to its product offering.

Cinnamon-essential oil shows shelf-life extension

Essential oils from cinnamon may inhibit the growth of micro-organisms by as much as 60 per cent, suggests new research from Greece.

EUFIC publishes first results of EU labelling survey

Most UK consumers are aware of guidance daily amounts (GDA) and traffic light labelling, but only one-in-four actually looks for nutritional information, according to a new survey from EUFIC.

Beverage ingredients follow taste of Africa trend

A range of African-inspired flavours for beverages are being introduced by Symrise as it taps into the growing popularity of African ingredients which offer the novelty factor as well as health benefits.

Cadbury recalls all chocolate products made at Beijing plant

British confectionery firm Cadbury has recalled all of its chocolate products manufactured at its Beijing plant as a precautionary step 'after monitoring' melamine-contamination events in China, the chocolate maker said this morning.

Weekly comment

What to do when safety studies smell a rat

Using animals, and specifically rats, to build the science behind ingredients is vital, but dismissing conflicting studies just because a rat is not a human is not acceptable.

New EU proposal aims to make mergers, divisions simpler

The European Commission has published a new proposal to simplify company mergers and divisions, thereby reducing the administrative burden, especially for SMEs.

FAO calls for tighter scrutiny of infant formula markets

Infant formula manufacturers need to invest further in safety controls in order to regain public confidence after the Chinese melamine scandal, FAO has said.

Consultancy to integrate technical and compliance advice

A new consultancy in The Netherlands has been established to give more closely targeted advice to food developers on technical issues on the one hand, and how to comply with the changing regulatory landscape on the other.

Farmers target cereal tariff reissue amidst supply hikes

The UK’s National Farmers Union (NFU) is calling for the reinstatement of European import duties on cereals to protect grain producers both domestically and in northern Europe.

ABF gets go-ahead for French yeast acquisition

The European Commission cleared the acquisition of the baker’s yeast division of Gilde Bakery Ingredients by Associated British Foods on Tuesday following ABF’s acceptance of conditions to ensure that sufficient market competition is retained.

Splenda may damage gut bacteria, boost weight gain: study

Consumption of the sweetener Splenda at doses within the US FDA’s Acceptable Daily Intake may suppress beneficial bacteria in the gut, and cause weight gain, says a new rat study.

Splenda study: Industry and academia respond

Questions have been raised concerning the safety of the Splenda brand of sweetener, and its key component sucralose, following publication of results of a rat study. Both industry and academia gave their views to FoodNavigator.com.

Kids could eat three time melamine TDI, warns EFSA

As global concern grows over the possible use of melamine-contaminated milk powder in biscuits, chocolate and other foods, the EFSA has deemed that, in the worst case, children could exceed the tolerable daily intake of the chemical by three times.

Euro snacking resilient despite festive demand fears - industry

Concerns over the potential decline of US ‘luxury’ food and snack demand during the run up to Christmas are not being shared by European manufacturers of sweet snacks, according to one industry association.

Europe's first polydextrose production planned

Tate & Lyle has announced plans to build a new polydextrose line in The Netherlands, which it says will be the first facility for the manufacture of the prebiotic fibre and bulking agent in Europe.

Leading retailers investigated for price fixing

A number of leading UK consumer goods retailers and suppliers are being investigated for price fixing.

Dispatches from China: Food safety

Booming economy requires better controls, say experts

China must build a climate of responsibility among its food producers to protect consumers around the world from unsafe products, experts said today.

Vitiva positions rosemary extracts for acrylamide reduction

Vitiva is aiming at a new market for its rosemary-derived anti-oxidants, after test have shown positive results for the reduction of acrylamide in fried foods.

Brown rice bioactives identified by researchers

A joint US-Japanese study has identified the compounds in pre-germinated brown rice responsible for the potential health benefits of this emerging health food.

IFF studies chicken stock users in their natural habitat

Consumers are not aware that they could be enjoying more authentic chicken flavours and more intense flavour profiles than in many market products, according to a consumer and sensory specialist.

Dried plums offer natural antioxidants for beef: Study

Antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for boneless beef roasts, suggests research from the Americas.

FSA seeks research for allergy labelling changes

The UK’s Food Standards Agency is working on improving allergen labelling and control practices used by industry, with investigations set to kick off in November at an open meeting with researchers.

Omega-3 and soy may protect against pollution harm: Study

Supplements of omega-3 or soy may protect the heart against certain damaging effects of air pollution, according to a new study from an international team of researchers.

Seaweed granules may replace salt in foods

Seaweed may hold the key to reducing salt in foods without affecting the shelf life and taste of the product, according to a new project from the UK.

No additives or preservatives lead label claims: Mintel

Food products with ‘no additives/ preservatives’ claims are leading the way in European and international launches, according to data from Mintel.

Manufacturer plans global rollout for ‘convenient’ cheese cultures

An ingredients supplier is spying a gradual global rollout for its new thermophilic cultures designed as a higher yield means of processing low maturation cheeses like pasta Filata without compromising taste or quality.

Which? demands tougher action for TV junk food ads

Bans on advertising HFSS foods (high in fat, sugar and salt) to children in the UK are not working, according to consumer watchdog Which?

Predicting trends to stay a step ahead of market needs

Maintaining a portfolio of market-relevant ingredients requires a certain amount of trend and price-prediction, say executives at Cargill Texturizing Solutions.

Weekly comment

Consumers fear the packaging - a BPA alternative is needed now

“I have a bad feeling about this.” Luke Skywalker’s warning in the movie blockbuster Star Wars could equally be applied to consumers’ concerns about Bisphenol A (BPA).

Western breads bring fresh opportunities to Russian bakery market

New high-margin opportunities for bakers continue to open up in Russia as the economy flourishes, fuelling consumer purchasing power and raising demand for western-style breads and confections.

Seaweed powder could give noodles formulation boost

Powder from green seaweed may offer the growing noodle market a new avenue for formulation, according to a new study from Taiwan.

Special edition: Sustainability

Sustainability science in action

In the final part of our special series on sustainability, FoodNavigator considers the value of a dedicated focus on sustainability science in the food industry.

Food agency seeks industry secondments for staff

The UK’s Food Standards Agency is introducing a programme of industry secondments for its staff, so it can have better understanding of how compliance might work when it is developing or negotiating regulations.

Tectonic shift on Wall St could impact wheat prices

Lower futures prices for wheat herald a shaving of input costs for bakers and millers, with the collapse of Lehman Brothers and the near-bankcruptcy of global insurer AIG arguably hitting agricultural quotations downwards.

New Cargill plant increases rapeseed oil supply

Cargill has opened a huge new rapeseed plant in western France, said to provide a new outlet for local farmers and bring a new source of rapeseed oil for the food and fuel industries.

Chr Hansen thinking local in global cultures approach

While many Danish multinationals such as Carlsberg and Lego have opted to shift production abroad to drive their global success, Chr Hansen believes a domestic approach holds the building blocks for world dairy culture domination.

Asian firm to boost corn sweetener supplies

Hong-Kong listed firm Global Sweeteners has delivered mixed results for the first half of 2008, but escaped a potential hit from the price hike in corn by passing on costs to the market.

Special comment: China dairy crisis

Choose your joint venture partner with care

The melamine milk crisis throws up some serious questions that foreign food firms must ask before they hop aboard a joint venture to take them into China. What food safety features is it fitted with? And are they robust enough to be life-savers if disaster strikes?

New research project to unlock complex food structure

Academia and industry in Australia have united to explore the molecular structure and functionality of a variety of food proteins.

E. coli growth may be inhibited by tomato-based edible film

Edible tomato-based, antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says US study.

Danisco confident xylitol will pick up

Danisco has charged an internal task force with identifying new applications for xylitol, as the sweetener continues to blight its otherwise positive financial results – but has reduced production in the meantime.

Special edition: Sustainability

Locating the line between green and greenwash

In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.

EU project to reduce biogenic amines in fermented foods

The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.

Omega-3 in infant formula world first

Friesland Foods Kievit has launched what it is calling a world first omega-3 (DHA) and omega-6 (ARA) encapsulated combination ingredient that can be incorporated into hypoallergenic infant formula.

New DSM enzyme slashes emulsifier costs for bakers

In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.

FSANZ considers reinstating erythrosine for icings

The Australian and New Zealand food safety regulator is mulling a part reversal of a 1990s restriction on the use of coal-based dye erythrosine, after receiving a petition for its use in colourings for bakery icings.

Initiatives for SMEs need better coordination, Commissioner

Initiatives to aid SMEs with research efforts need better coordination to improve their impact, the EU science Commissioner – remarks that resonate with the food industry’s wish to see more networks and access to funding for small players.

Special edition: Sustainability

Measuring the benefit of sustainable reporting

In the first of a series on sustainability, FoodNavigator looks at the value of sustainable practices and reporting and how it can improve a company’s standing among shareholders, customers and peers.

Naturex forms foundation to support sourcing communities

Naturex has set up its own corporate foundation to support local communities in parts of the world where it sources plant raw materials, as it looks to long term sustainability and putting its corporate values into action.

Chocolate industry spears opportunities in booming Russian market

Two major confectionery players have this month announced inroads into Russia, demonstrating that cocoa ingredients suppliers and their customers are seeking to spear fresh wins in Russia's emerging, and burgeoning, confectionery market.

Corn fibre gum emulsifier edges closer to commercial beverages

USDA scientists are continuing to expand the potential of corn fibre gum as an emulsifier in beverages, with a new study pinpointing the emulsifying properties of the gum.

Beta-glucan can aid pasting properties of rice starch: study

A new study by Thai researchers has found that beta-glucan from various sources could improve the pasting properties of rice starch and reduce gel retrogradation.

EPI develops yoghurt granules for low-fat crunch

EPI Ingredients is launching a new yoghurt ingredient called Yoggets – granules of skimmed milk yoghurts that seek to address the need for innovative, yet health-oriented products.

Impulse snack buys contradict healthy intentions, study

New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.

AB Enzymes ups prices by 10 per cent

AB Enzymes is to pass on some of the increased costs of raw materials, energy and overheads, upping the price of its baking, food and specialty enzymes by up to 10 per cent.

Weekly comment

Dietary supplements win Olympic gold

To coin a phrase oft-used by winning athletes, Beijing was 'a good games’ for an increasingly mature dietary supplements industry.

High food prices spur more Eastern European cereal production, FAO

Higher food prices have led to larger areas planted with cereals in Russia and Ukraine, which is expected to result in higher agricultural output this year, according to the UN’s Food and Agriculture Organization.

DSM claims higher heat, bigger yield cheese advance

The manufacturer of a new peptide-based processing aid for cheese production claims its product can provide improved yields for dairy groups without compromising product texture or quality.

Sustainability should guide innovation, says Symrise VP

It is no longer enough for ingredients firms to look at their water and carbon footprint, says Symrise’s innovation chief, but sustainability should be a primary consideration for new product development.

Suppliers and manufacturers seek to manage seaweed shortage

A shortage of seaweed from Asia Pacific is having a serious affect on supply and pricing in the hydrocolloids market, and may ultimately prompt some users to reconsider formulations or seek new assurances from their suppliers.

Maja Foods bring natural butter flavours to Europe

Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.

Use unspent subsidies to aid food security, says MEP

A proposal to send unspent EU subsidies to developing countries worst hit by food price rises would have knock-on benefits for the EU, according to the rapporteur leading a Development Committee debate yesterday.

Opportunities for cocoa powder as study shows antioxidant levels

Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting antioxidant resveratrol.

Annatto may replace nitrites in cured meats, study

Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.

Researchers say lager taste potential is all in the genes

Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.

Too soon to see toolbox effect on acrylamide in snacks, FSA

A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.

Study adds colon cancer to list for trans fats’ harm

Increased intakes of trans fatty acids may increase the risk of colorectal tumours by about 86 per cent, suggests new research from the US.

‘Can the colours’ campaign goes Down Under

Calls to ban the Southampton colours are reverberating around the world, as week campaigners in Australia called on FSANZ to phase out the additives implicated in hyperactivity like its UK counterpart.

Food scientists need not shy away from GM, says IFTS

Safety, environmental and ethical concerns surrounding genetically modified foods are being addressed, says the Institute for Science and Technology; and although more work still needs to be done, GM techniques will bring significant benefits in the future.

Authorities play down Italian cheese scandal fears

As another scandal involving Italian cheese production hit the headlines this week, authorities in the country claim there is no danger to the public from their products and consumer protection has not been compromised.

Bakers' woes may continue despite UK inflation dip

An overall decline in manufacturing costs appears unlikely to shift food processor concerns over higher prices for their goods, according to new UK statistics out this week.

Hot Topic

What to do with waste – Your views

Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.

Consumers’ moods can inform flavour development, says analyst

Food manufacturers are well aware that, in order for a product to succeed, they must understand consumer wants and needs. But according to a new paper from Frost & Sullivan, they need to delve even deeper into the link between flavours and emotions.

Study identifies best colourants from blueberries

The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.

Cost relief for bakers as bread-making wheat price dips

Costs may ease up for bakers and snack makers as the price of bread-making wheat moves downwards on the back of strong yields.

Funds pledged to boost UK manufacturing competitiveness

The UK’s pledge of ₤150m (c €186.8m) in mid-term support to help the manufacturing sector deal with new challenges and global trends has been welcomed by the food industry which, nonetheless, says it is ‘not standing still’.

Mars braced for ongoing reformulation battle

Mars says it will continue to reformulate its products to remove artificial colours, additives and saturated fats where feasible, as it launches a new advertising campaign to play up its ingredient commitments.

Yeast fermentation helps cut acrylamide in bakery: study

Fermenting wheat flour with yeast helps reduce the levels of a precursor to acrylamide by almost 90 per cent, suggests a new study from Denmark.

Industry can help climate by reducing meat in products

As a UN expert urges a reduction in meat consumption to help tackle climate change, food manufacturers can help by using less meat in products and ensuring what meat they do use is reared with higher welfare standards.

EU sugar woes are not yet over at ABF

While there has been more optimism hovering over the post-reform EU sugar industry this year, ABF cites the new regime as having an on-going effect on the profits of its sugar division.

Weekly comment

Hurricane wake-up call for business and boy scouts

Louisiana was holding its breath when Hurricane Gustav made landfall last week. It promised to be the mother of all storms as it roared towards the Gulf Coast but fortunately the region, along with the food industry it supports, was spared.

Indian firm eyes Europe with new onion paste

A new onion paste has been launched which claims to offer a natural caramelized flavor with low moisture content, making it particularly suitable for frozen foods.

Chinese aspartame firm makes UK move

SinoSweet is stepping up its activities in the UK this month with the opening of a new sales office for aspartame, which it believes will help sales of the sweetener in the face of rival sucralose.

Low GI pasta with banana flour, scientists report

A resistant starch-rich powder from banana powder could boost the nutritional content of pasta, report researchers from Spain and Mexico.

News focus: Omega-3

Markets: Who is buying omega-3 - and in what form

NutraIngredients examines the omega-3 marketplace in the final instalment of a series that has scanned the scientific, regulatory and supply issues surrounding an ingredient that would appear to have everything.

Sedge extracts may be natural additives for food

Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.

Research associations CCFRA and BRI merge to improve efficiencies

Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their products.

Pack and functional innovation to drive candy growth

Innovation in the use of functional ingredients and packaging is expected to dominate worldwide growth in the confectionery market, according to a new report.

EC powerless to push Scottish age limit proposals

As Scotland moves a step nearer to potentially adopting new proposals on raising the legal drinking age at off-trade retail outlets, the European Union says it cannot impose similar mandatory regulation across the bloc.

Create Flavours favours nut-free nut flavours

Budding UK-based flavour house, Create Flavours, has debuted a range of natural, nut-free flavours that include the notoriously difficult peanut and hazelnut.

Stevia is photo-stable in beverages, says Coca-Cola

Stevia, the natural sweetener causing a whirlwind of interest around the globe, does not degrade in beverages on exposure to light, says a new study from Coca-Cola.

ABF may be interested in Ebro sugar buy

Associated British Foods is not discounting rumours that it is interested in acquiring Ebro Puleva’s sugar division, saying it is a logical market conclusion that it would be in the frame.

EU regulations attract global attention

Imperfect as they may be, the European Union’s regulatory efforts in the food area have attracted the attention of regulators around the world, some of whom view what is being done in the bloc as a legislative template.

Honey supply strain requires urgent attention - industry

Urgent action is required by the UK government to help prevent drastic declines in bee numbers, amidst global concerns over a possible honey supply shortage for consumers and industry, says a leading supplier of the product.

Oat and fruit focus for new Cadbury granola launch

Cereal, cocoa and fruit ingredient prices may have soared in the past year, but these building blocks in confectionery formulation hold sway, evident in the recent swathe of product designs that boast a health and wellness twist.

TV watching breeds snack attacks?

Watching the television may well influence our snack attacks, finds a new study. And while these findings suggest opportunities for snack makers continue to lie in the TV snacking domain, all signs point to health and wellness snack products as the road to broader margins.

Industry decries too complex labelling proposal

The proposed regulation on food labelling is too complicated, makes unrealistic demands on font size, and will be burdensome for SMEs, a hearing has heard.

Wild brings bake-stable fruit fillings to Europe

Wild is introducing a range of bake-stable fruit fillings in Europe, as the trend for fruit-filled snack bars that started in Australia catches on in more countries.

Honey replaces additives in French salad dressing: study

Antioxidant-rich honey may protect against spoilage in salad dressings, and naturally sweeten the condiment, according to new research from Chicago.

Stores slammed for unhealthy food promos

Claims that UK supermarkets are promoting more unhealthy foods than they were two years ago have met with criticism from the retail sector, which has been working with private-label and branded food manufacturers to improve the health profile of products.

Weekly comment

Rising to the health claims challenge

Europe’s health claim assessment process kicked off with the rejection of almost 90 per cent of the first bunch. But industry must accept its shortcomings if credibility is to be the winner.

Branded ingredients need equity, says analyst

The success of branded food ingredients should be measured by their ‘brand equity’, not just their market share, according to a new market insight from Frost & Sullivan.

Green challenge to new pesticide residue rules

Green organisations have instigated legal action over the new maximum legal limits on the level of pesticides allowed in food items sold in the European Union.

Starfruit fibres offer control-release potential: study

Insoluble fibres from starfruit could offer industry potential carriers for nutrients, or for the slow-release of other ingredients, suggests new research.