All news articles for November 2007

Junk-free tops Mintels 2008 food trends

Cutting out the junk will be a major for manufacturers in 2008 said Mintel in its prediction of trends to shape food for the next 12 months, as consumers buy into natural and environmentally-friendly products.

Wild plays its ACE with new fruit, veg for vitamin drinks

Wild is extending offering of fruit and vegetable juice compounds by using new kinds of produce, like pumpkins and bell peppers, in a bid to halt shrinking sales in the orange-carrot drinks category in Germany.

GM rice incident showed flaws in contingency plans, say NGOs

Environmental campaigners urged the UK Food Standards Agency (FSA) to improve its emergency system at yesterday's review meeting on the unauthorised GM rice incident.

Antioxidant chestnut extracts to preserve foods

Tapping into the ever-growing search for natural antioxidants to prolong the shelf-life of foods, researchers from Portugal report that the leaves, flowers, and skins of chestnuts could be added to the list.

Tate & Lyle invests in US flavour firm

Fine chemicals firm Allylix is to get more than $3m worth of investment by a team of companies including Tate & Lyle Ventures to produce cost effective plant extracts called terpenes.

Grape-seed extract gives natural meat preservative

An extract from grape seeds could offer a natural alternative to synthetic preservatives for processed meat, according to research from the US.

Top UK scientist advocates GM future

Debate has been stirred in the UK over a future that could see GM foods on supermarket shelves, as the government's outgoing chief scientific advisor said he believes GM food to be safer than convention food.

Campina plans to buy Satro

Campina has announced its intention to acquire Satro from Germany's Humana Milchunion, to boost growth in value-added ingredients and make it stronger in the face of price issues.

Soaring food prices set to persist, says report

Food price hikes will continue and spread in 2008, remaining a key issue for European retailers as they will find it hard to pass on prices, according to a new report by Standard & Poor's.

Study reports no effect of calcium, dairy on weight loss

Increased intake of calcium from dairy or supplemental sources does not promote weight loss, reports a new study from Ohio State University.

Tate & Lyle cuts carbon footprint with pioneering biomass boiler

A new biomass boiler in Tate & Lyle's East London refinery, considered a first for the UK food and drink industry, will slash carbon emissions from energy use by 25 per cent in less than two years.

Choices makes progress as global healthy foods mark

A food industry initiative launched this year is promoting one standard, easily recognisable symbol to aid identification of healthy foods across the world and encourage manufacturers to reformulate products along healthier lines.

Europe must change food system for global supply, say experts

Scientists and policy experts this month turned the spotlight on what Europeans want from their food, and suggested ways that the supply system needs to change in the context of globalisation of markets.

New production facility ensures supreme food safety for Hahn

GC Hahn has opened the doors to its modernised production site in Lubeck, which aims to cater to the increasing demand for the very highest standards in food safety and traceability.

Exclusive interview

The inventor of omega-3

It all started with a trip to Greenland in 1970. Three Danes, a couple of dogsleds, and several years of study later and the omega-3 was born. Since then, awareness and understanding of marine omega-3 has sky-rocketed.

Sucrose, fructose link to pancreatic cancer, study

High intakes of sucrose and fructose may contribute to an increased risk of pancreatic cancer, suggest data from a cohort study, but the researchers say insulin resistance could also play a part.

Worm genome researched to save potatoes

Researchers in the UK are taking a novel approach to improving the competitiveness of the potato market - decoding the genome of a parasitic worm to find out how it can have such a devastating effect on crops.

Rhodia pushes up prices to counter costs

Rhodia Organics today announced double figure price hikes for its salicylic product range on the back of the rising cost of raw materials and fuel.

China and India play greater role in EU trade

European food and drink trade with China and India has shot up since 2000, against a backdrop of an overall growth in trade with these countries that has seen China become Europe's second trading partner after the USA.

Grain prices could rise by another 40 per cent says ING

Food and beverage processors will be fighting it out for an increasingly dwindling supply of grains sourced at ever higher prices, ING Group warned in a new forecast report for the sector.

Exclusive interview

The inventor of omega-3

It all started with a trip to Greenland in 1970. Three Danes, a couple of dogsleds, and several years of study later and the omega-3 was born. Since then, awareness and understanding of marine omega-3 has sky-rocketed.

Wild helps cut salt content and maintain taste

A new powder that allows food and beverage manufacturers to halve the amount of salt used in their products, making them healthier without impairing the taste, has been launched by Wild.

Weekly comment

Why all the fuss about stevia?

Over the past half year, stevia has been the focus of attention as the search for a perfect natural sweetener continues. But why are the birds circling when the ingredient has not been approved in the two major Western markets - the United States and Europe?

Acrylamide may increase female cancer risks

Increased dietary intakes of acrylamide could raise the risk of endometrial and ovarian cancer by 29 and 78 per cent, respectively, says a new study.

Herb blend sold as sodium benzoate alternative

A blend of native Australian herbs with synergistic preservative qualities could prove a natural alternative to sodium benzoate in beverages, claims its inventor.

EFSA opens the floor on nanotechnology

Nanotechnology is up for consideration by EFSA's science brains, but certain crucial steps in introducing the technology to the market - including a clear definition of the term - must be taken before it came be used successfully and safely, said panellists at a debate last week.

Price wars force UK ingredients sales into decline

Sales in the UK food ingredients industry are falling on average as a result of increased competition, both domestically and internationally, according to a new market report by analysts Plimsoll.

Enzymes to extend pea protein potential: study

Enzymatic modification of pea protein isolates may open up the up-and-coming ingredient to new applications, suggests new research from Canada.

Chocolatiers face further cocoa market confusion

A strong increase in cocoa supply from the Ivory Coast has failed to put an end to market uncertainty over the price of the commodity, says the International Cocoa Organization (ICCO).

EU given extra time to end GMO bans

The European Union yesterday won a two month extension for ending its ban on imports of genetically modified (GMO) foods.

Campaigners applaud UK ready meal salt cuts

The salt level in UK ready meals is 45 per cent lower than four years ago, according to a new survey from the Consensus Action on Salt and Health (CASH) highlighting the food industry's progress to reduce levels.

Olive, grape extracts keep bugs at bay to keep food on the shelf

Natural extracts from olive and grape showed better anti-microbial activity against a bacteria and yeast than three synthetic antioxidants, showing their potential as food preservatives, says a new study.

EC moves to further open up trade

The EC has unveiled a set of policy guidelines that could impact the food industry by further opening up trade in the region.

EFSA colour re-evaluation pending Southampton verdict

The adoption of draft opinions on the safety of six food colours is on hold pending EFSA's review of the Southampton study on certain food additives and hyperactivity in children.

Natural trend raises Frutarom sales while profit tumbles

An increased demand for natural ingredients has led to a 23 per cent growth in Frutarom's sales for the third quarter, but profit is down because of rising raw material costs and the impact of acquisitions.

Nestle invests in research for beverages boost

Nestle intends to step up its focus on beverage production with the opening yesterday of its first research and development centre dedicated solely to drink brands destined for the food service industry.

Enzyme-modified canola protein could improve gelling

Enzymatic modification of protein from canola could enhance the gelling properties of the canola protein isolate, and boost its potential as a food ingredient, suggests a new study from Canada.

Commission sets ball rolling for CAP reforms

The European Commission yesterday outlined reforms the bloc's Common Agricultural Policy (CAP), proposing further measures aimed at weaning farmers off handouts and boosting commodity supplies.

Nano-emulsions boost curcumin as health ingredient

The health benefits of curcumin, the natural pigment that gives the spice turmeric its yellow colour, could be enhanced by encapsulation in nano-emulsions, suggests new research.

Speakers set out challenges for EFSA's future

Attracting top scientists, speed of assessment, and communication are vital in ensuring EFSA's success as Europe's food risk assessor, said speakers at the authority's fifth anniversary conference in Brussels yesterday.

Hungary discusses renouncing half its sugar quota

Talks are under way in Hungary aimed at returning 50 per cent of the country's sugar quota to the restructuring fund, in light of the latest sugar reforms announced by the European Union.

Flavours innovator offers fruity beer alternative

Herb and fruit infused beers are set to become a major growth category for brewers facing dwindling sales of ale, according to the manufacturer of a new range of natural flavours.

Natural feed finalised for organic fish

The Soil Association has declared the elimination of synthetic antioxidants in its certified organic fish feeds, giving a new layer of assurance to consumers who wish to purchase organic produce.

Organic air ban raises fears for flavours

The proposed restrictions on air freighting of organic produce into the UK could have implications for the flavour industry, as some valuable raw materials are grown far way and would not survive lengthy sea freighting times.

Chr Hansen attributes growth to clear focus

Chr Hansen has reported strong growth in 2006/07, which it takes as a strong sign that its strategy of focusing on key business areas is right on the money.

Oregano, rosemary extracts promise omega-3 preservation

Extracts from oregano and rosemary could extend the shelf-life of omega-3-rich fish oil, suggests new research from the US.

Kerry considers sale of French fruit ingredients arm

Kerry Group is in negotiations over the sale of its fruit ingredients division, with a possible bidder rumoured to be Swedish private equity company Industri Kapital.

Culture cuts production time and fat in dairy

A new dairy culture can reduce the fermentation time needed for milk processing, while meeting demand for lower fat, clean label dairy products in emerging markets like Eastern Europe, its manufacturer claims.

Weekly comment

Are trade shows relevant?

The new crop of business cards yielded by another trade show season have been duly filed away. But the big question remains. Were the three days at FIE followed, for many, by another three at SupplySide West, really worth the blisters, the jet lag, and the not inconsiderable expense?

Frutarom buys RAD Natural Technologies for $4.1m

Frutarom has snapped up RAD Natural Technologies in its seventh acquisition of the year - a move that adds to its growing weight in the taste and health arena.

CP Kelco offers solutions for health and wellness trend

The rise in health and wellness, a 'sea of change' in the food industry, is creating challenges for formulators, but hydrocolloid companies can offer solutions, says CP Kelco.

National Starch brings pre-gelatinised flour to Europe

National Starch introduced an extension to its Homecraft range of functional flours to the European market at FIE this year called Express 760, aimed at building viscosity and texture in instant and ready-to-heat foods.

Row erupts in Italy over GM study results

Accusations have flown in Italy this week over the government's alleged suppression of field trial results suggesting the benefits of two Monsanto Bt maize varieties.

Vitamin C and dairy linked to less abdominal weight

An increased intake of vitamin C and dairy could reduce the accumulation of weight around the abdomen, reported to increase the risk of diabetes and heart disease, suggests a new study.

No safety concerns over neotame, says EFSA

Neotame has moved a step closer to being approved for use in the European Union as a sweetener and flavour enhancer, following a positive safety opinion from EFSA.

Banana skins could offer cheap pectin from waste

Tapping into the trend for alternative sources of pectin, researchers based in Belgium and Cameroon, have reported that pectin from banana skin could find application as a gelling agent.

Communication is vital in managing food risk, BfR

Public perception of food risk is the important factor in determining need for state intervention even if the scientific point of view says the risk is low, according to the BfR, a view that has a strong bearing on current issues like additives and ingredient sourcing.

EFSA begins assessment on nanotechnology

The growth and complexity of nanotechnology in food applications poses new challenges for the European Food Safety Authority (EFSA), which will meet next week to begin discussions on its regulation and risk assessment.

ADM launches bright and tasty cocoa powders

Archer Daniels Midland Company (ADM) has introduced a new line of cocoa powders aimed at improving visual appeal and flavour in dairy and bakery products.

Scientists develop prebiotic, low-fat sausages

Inulin, the prebiotic fibre associated with improved gut and bone health, can be used as a fat replacer in sausages to cut energy by over 20 per cent without affecting the flavour profile, suggests new research from Germany.

Extrusion method developed for tasty lentil snacks

Researchers from the US Agricultural Research Service (ARS) claim to have stabilised a process of using extrusion technology to make healthy and tasty snacks out of legumes.

Kefir grain sugars eyed as healthy gelling agent

A polysaccharide from kefir grains, kefiran, is able to form gels after freeze-drying and may offer a novel gelling agent for industry, suggests new research from Argentina.

Wild launches healthy sweetener logo

Wild said yesterday manufacturers can now use a new logo on products containing its fruit-based sweetener, claiming it would allowing them to promote the health benefits of a natural low glycemic index (GI) sugar alternative.

Cognis expands plant for odourless sterol esters

Cognis has expanded its sterol ester plant in Germany, enabling the global chemicals supplier to produce the functional foods ingredient in a finished form without any further processing needed.

Flavour company creates natural division

UK flavourings company Create Flavours is restructuring its business to incorporate a division dedicated to the production of natural flavours, adapting to the growing trend for clean-label ingredients.

ADM offers soy as dairy protein alternative

ADM has launched a new line of soya proteins for use in place of expensive dairy ingredients or to extend milk supply, in the light of high prices that caused manufacturers' costs to escalate this year.

Pea protein poised as soy alternative

Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.

Enzymatic process yields creaminess enhancer

Starch player Avebe launches novel based potato starch and creaminess enhancer for range of food applications.

Ingredients innovations provide new routes for beverages

Henry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products.

Health and wellness drives stabilisation solutions from CP Kelco

CP Kelco reacts to changes in the market with a range of solutions for the solubility and stabilisation for health-orientated functional ingredients.

Adaptable natural concepts target geographic taste profiles

WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.

CNI brings healthy fibre to food makers

Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.

Cognis launches whipping agent for light foods

A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.

Food ad watershed would be premature, says FDF

The UK's Food and Drink Federation has responded to calls from consumer watchdog Which? to impose a 9pm watershed on TV advertising of HFSS foods, saying the new rules should be given time to take effect.

PureCircle plans flotation to fund Reb-A sweetener supply

Malaysia-based PureCircle is to float on London's AIM in a bid to raise US$50m, which it will use to expand Rebaudioside-A sweetener production from Stevia and secure an advantage in anticipation of an explosion in demand.

Friesland ups capacity for healthy whey

Friesland Foods Domo has invested €6M in its whey protein plant in Workum, The Netherlands, allowing it to increase production of infant formula ingredients and produce its new low-fat ingredient for dairy applications.

Nitrite, nitrate-rich foods may not be so bad after all

Nitrites and nitrates, much maligned additives in processed and cured meats, may help heart attack survival and recovery, suggests a new mice study from the US.

Refocus and innovation lift Avebe out of the red

Dutch potato starch group Avebe has moved into the black this year after suffering a significant loss in the previous financial year, as a result of a three pillar strategy.

Nestle uses physics to explain complex food interactions

Scientists from Nestle and the University of California have developed a model which could help explain the texture as well the transport of flavours and nutrients in foods.

Danisco consolidates Lithuanian sugar production

Danisco has announced that it will close its sugar production plant in Panevezys, Lithuania, as part of a plan to give up a slice of its quota.

Kids ad restrictions are ineffectual, finds Which?

New UK restrictions on television 'junk' food advertising to children are ineffective, says consumer watchdog Which?, since a survey has shown that half the most popular programmes watched by the under-10s fall outside the rules.

IADSA fights for higher recommended levels of additives

Proposals on the suggested amounts of artificial colourings in food supplements are being drawn up for Codex because the current limits are too low, according to the International Alliance for Dietary/Food Supplement Associations (IADSA).

Galam in new deal to handle fructose demand

Fructose supplier Galam has formed a partnership with Tat Nisasta, a Turkish starch, glucose and isoglucose manufacturer, to meet the increasing global demand for fructose.

Barry Callebaut launches probiotic chocolate

Barry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods.

Improved taste for healthier chocolate formulations, claims Cargill

Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.

Purac tackles acrylamide and flavour with calcium salts

New business strategy at Purac pushes preservation, fortification and flavouring.

Ajinomoto sales up for enzymes and flavourings

Japan-based Ajinomoto has experienced an increase in sales and income, particularly for its enzymes and flavour seasonings, according to its interim financial results released today.

Crush candies to crack Europe, predicts Beneo-Palatinit

Beneo-Palatinit is predicting that crush candies, hard-boiled sweets with fine cracks, could be a new confectionery trend in Europe and open up a new market for its Isomalt sweetener.

Fruit anitioxidants develop with ripeness

Compounds in ripe fruit have been found to be highly active antioxidants, making them a potential source of health-promoting ingredients.

Wild leads the way in Middle Eastern beverage market

Ingredients supplier Wild has this week opened its first beverage ingredients manufacturing site in the Middle East, building on the growing demand for soft drinks in the area.

Cargill Texturizing offers choice in lecithin quality

Cargill Texturizing Solutions has expanded its lethicin offering along quality lines, making four different grades available to cater to manufacturers' precise needs and budgets.

Cargill rises to the natural flavour taste challenge

Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.

Dohler taps into superfruits trend

Herald Krug, head of ingredient systems at Dohler, delves into health claims, research and the role of superfruits in health and wellness.

DSM launches new ingredient for glucose control

DSM announces the roll-out of InsuVital, a new ingredient that actively attacks glucose peaks after meals.

New markets for appetite suppressant from pine nuts

Lipid Nutrition announces new markets for its satiety ingredient PinnoThin.

Tate & Lyle platforms target re-formulation issues

Texture, taste and nutrition are pivotal to Tate & Lyle's Rebalance and Enrich platforms.

Palm oil production may trigger climate bomb

Major food companies are contributing to increased carbon emissions through the destruction of Indonesia's peat swamp forests to produce palm oil, claims a report released today.

Ocean Spray puts the cranberry into mooncakes

Ocean Spray's Ingredients Technology Group (ITG) claims its success in marketing cranberry-related food and drink ingredients in Asia has led to the launch of cranberry-flavoured Chinese mooncakes.

Emerging markets boost Symrise results

Newly industrialised countries contributed over-the-odds to a strong growth story for Symrise's Q3, particularly in flavours and nutrition.

Mouse brain imaging helps understand appetite

A new imaging technique that shows increased neuron activity in mice's brains when they are hungry could be a key to understanding appetite, satiety, and why some people become obese.

FSA plans review of unauthorised GM rice

The Food Standards Agency is to review the handling of last year's GM rice incident, when unauthorised grain was found in samples of commercial batches on the UK market.

Beneo brand for Orafti, Palatinit and Remy

New Beneo group combines Orafti, Palatinit and Remy as it eyes up opportunities in the functional food market.

Danisco CEO on the power of adding value

Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.

National Starch invests in textures

Terry Thomas, divisional vice president for National Starch, talks the language of texture and how to bring textural meaning to consumer palates.

Vitiva extends meat life with natural preservative

Natural extracts company Vitiva has announced its global launch of a clean label preservative for processed fresh meat that protects it from rancidity and undesirable organoleptic changes.

Associated British Foods reports profit gains

UK-based Associated British Foods (ABF) today reported real operating profit increased by 11 per cent in 2007, despite EU sugar reforms and the weak US dollar's effect on margins.

New tool predicts sweet corn quality

Researchers in the US have developed what claims to be the first tool that can predict the timing, quality and weight of sweet corn crops, a move that is expected to help the industry meet consumer demand for the vegetable.

Manufacturers make big sales growth for Callebaut

Barry Callebaut has reported growth in full year 2006/7 that outstrips the chocolate sector at large, largely driven by sales to food manufacturers with which it has several big new deals.

Asian convenience demand spurs ABF expansion

ABF Ingredients is expanding its Ohly yeast extract business into Asia with the construction of a new yeast plant in China, the company has announced.

Chr Hansen plant targets Euro cultures demand

Work is underway on construction of a dairy cultures production plant that ingredients firm Chr Hansen claims will be the largest of its kind when it becomes operational in spring 2008.

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