Breaking News on Food & Beverage Development - Europe US edition

Naturex acquires Chart Corporation

Naturex has acquired US-based natural flavour ingredients firm Chart Corporation, reaffirming the French company's strong position in the global plant extracts market.

Unilever and Raisio sign patent peace deal

An agreement has been reached between Raisio and Unilever to grant non-exclusive global rights to a number of plant sterol and stanol patents - a move which will allow both companies to develop their business and applications and not worry about infringements.

FSA shapes healthy consumers of the future

The UK Food Standards Agency has published a framework of core skills and knowledge to teach children and young people to make healthy food choices.

Superfruits in the news 2007

When I was a kid, my Christmas stocking always had a satsuma stuck in the toe. But this year children could well be finding some of the new superfruits that have been cropping up in supermarkets since the trend started to take off.

Chicory root examined as yet another novel pectin source

Chicory roots pulps, a by-product of the inulin production, may offer a range of pectin for the food industry, Belgian researchers have reported.

Festive magic: cooking boosts veg's nutrient content

For that extra boost this Christmas, scientists from Italy recommend steaming that broccoli because it will increase the levels of cancer-fighting compounds.

Upfront commercialised protein extracting technology

The Danish manufacturer of processing equipment Upfront Chromatography is commercialising its technology for the production of vegetable proteins on the back of a successful launch with Solanic.

Group calls for tighter salt regulations on bread

A UK campaign group has called for stricter regulations on the formulation and labelling of supermarket bakery bread, after consumer group Which? found that some fresh loaves contain twice as much salt as others.

Consumers against nanotech in food, says BfR

The majority of consumers do not think that nanotechnology should be used in food applications, according to a survey from German risk assessor BfR, and they are more likely to trust information from consumer groups than politicians and businesses.

Ingredients launch round-up 2007: Part two

In our second round-ups of new ingredients that have become available this year, we highlight launches of carbohydrates and fibres, cultures, enzymes, and fats and oils.

Whey encapsulation highlights 2007

Whey protein is increasingly hitting the mainstream. This year saw numerous studies published exploring the potential of the ingredient to encapsulate value-added ingredients. Here, FoodNavigator reviews the progress from 2007.

Think big, think nano

In an exclusive interview, Professor Niels Christian Nielsen, winner of this year's Danisco Award, shared his thoughts with Stephen Daniells on the rise of nanotechnology and gave insight on this fascinating new area of the food industry.

Friesland, Campina talk merger; CEO stands down

Friesland Foods and Campina revealed today that exploratory talks are underway to merge into a global dairy giant - and Campina CEO Justin Sanders is standing down "to give the talks more chance for success".

Callebaut acquisition increases supply in America

Swiss confectioner Barry Callebaut this week closed the acquisition of Food Processing International's cocoa factory in Philadelphia, increasing its factory network and supply chain in North America.

Ingredients launch round-up 2007: Part one

The new product pipeline's of ingredient companies have been bountiful this year. In the first of two round-ups on new ingredients that have become available for food manufacturers this year, FoodNavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils.

Lactose intolerant can still eat some cheese

Lactose intolerant Brits may be missing the high calcium health benefits of dairy goods due to the misapprehension that they cannot eat cheese, according to a new survey conducted by the British Cheese Board (BCB).

Ingredients M&A round-up: 2007

2007 has seen a slate of mergers and acquisitions across the food ingredients sector. FoodNavigator.com presents a round-up of who now owns what.

Chr Hansen strengthens probiotics with Medipharm buy

Chr Hansen has signed a conditional agreement to buy Swedish Arla Foods' subsidiary Medipharm, a deal which will strengthen the Danish firm's probiotic activities.

Moss holds key to surviving drought: study

The moss Physcomitrella's ability to survive dehydration and then regrow when watered could be applied to crops in drought-stricken areas without the addition of new genes, according to scientists who have sequenced its genome.

Apple skin powder to boost fibre in snacks

An under-utilised food-processing by-product, apple skin, could offer the food industry a novel and healthy-boosting source of fibre for bakery, Canadian researchers report.

Palm oil price fears rise with flood waters

Severe flooding in Malaysia looks likely to affect palm oil supplies for November and December, sparking a shortage that would drive up prices.

Danisco to review ingredients strategy ahead of split

Danisco has said it is reviewing the strategic direction and priorities of its core ingredients business, as a result of its decision to de-merge its sugar and ingredients operations.

Weekly comment

Time for antioxidants v2.0

'Antioxidants' crop up every where, from beverage cans to cereal packets. But industry must wake up to over use of the antioxidant tag before the term loses meaning for consumers.

Frozen culture cuts costs in soft cheese production

Danisco's new range adapts frozen cultures for the production of soft cheeses in a bid to increase efficiency in regards to cost and production while achieving creaminess and high calcium content.

FoodNavigator-USA.com seeks senior reporter

We are looking for a senior reporter to join our Food, Beverage, Nutrition and Cosmetics News Group based in Montpellier, Southern France.

Pectin sourcing advances: 2007

As 2007 draws to a close, FoodNavigator looks backs on a year of continued exploration for novel sources of pectin for the food industry.

FSA supports voluntary action in limiting trans fats

The UK Food Standards Agency (FSA) will recommend to health ministers a continuation of a voluntary approach in reducing trans fatty acids in food, following its board meeting yesterday.

Germany proposes GM approval overhaul

The German agriculture minister has suggested that the EU make decisions to approve genetically-modified plants in Europe purely on the basis of science and do away with political voting on the matter.

Hibiscus extracts show extra potential as colourant powders

Freeze-dried extracts from hibiscus stabilised by trehalose or maltodextrin can provide colourants for a range of food applications with superior stability, report researchers from Thailand.

PureCircle signs Korean deal for stevia-made Sweta

PureCircle has forged an exclusive supply agreement with an undisclosed Korean company to supply its commodity Sweta sweetener on an exclusive basis - a deal it expects to deliver good growth prospects for its stevia-based portfolio.

Doctors say no concern for folic acid fortification

Two scientific papers which have raised question marks over the safety of fortifying flour with folic acid to prevent neural tube defects in pregnancies provide no concern, UK doctors have said.

Kerry ingredient tackles ice-cream cost, output issues

Kerry Bio-Science is launching a new functional system called Sherex Enlite to improve creaminess, stability and shelf life of ice-cream - and which has proved particularly effective in low-fat ice creams.

LycoRed unveils confectionery flavour-prolonging technology

LycoRed is launching a range of flavour enhancers for confectionery using a new encapsulation technology to allow slow release of the flavours, thus prolonging enjoyment of products.

New enzymes improve old wheat, says Cognis

The developer of two new enzymes claims the products can ensure a better baking performance from flour to compensate for poor wheat quality.

EFSA group formed to evaluate Southampton study

The European Food Safety Authority (EFSA) has put together a working group to provide the European Commission and EU member states with scientific advice on the effects of food additives on behaviour by the end of February.

Milk, egg allergies more than just a passing phase: study

Outgrowing allergies to milk and egg may no longer be the case, as new research from the US suggests the allergies are more persistent than first thought.

Wild taps clear fruit-juice trend with Refresher concept

Beverage innovator Wild has come up with a new concept for clear fruit-juice drinks called Refresher, to help manufacturers tap demand for near water, spritzer and water-plus products.

HFCS drinks no different to sucrose, milk for satiety

Beverages sweetened by high fructose corn syrup (HFCS) do not affect energy levels or appetite-related hormone levels any more than milk or drinks sweetened with sucrose, reports a new study from the Netherlands.

FSA considers regulatory action on trans fats

The UK Food Standards Agency (FSA) will discuss tomorrow whether to maintain a voluntary approach for food manufacturers in limiting harmful trans fatty acids or whether to introduce mandatory restrictions.

Cholesterol-busting Benecol enters Ecuador

Raisio has signed an agreement to see its branded cholesterol lowering ingredient enter the Ecuadorian market in yoghurt - a move it says will take advantage of great market potential.

FSANZ invites comments on new ingredient proposals

Food Standards Australia and New Zealand is mulling a new slate of changes to its food code, including several proposals for several new ingredients and processing aids to be allowed in the countries.

Vitiva extends prawn shelf-life with rosemary

Vitiva is launching Aquarox 10, a new variant of its line of rosemary-derived natural preservatives, to extend the shelf-life of prawns.

The carbon cost of Christmas

As Christmas draws closer, spare a thought for… the environment. Researchers from the UK have calculated that the carbon footprint of all the Christmas dinners eaten in the UK this year will be the same as driving around the world 6000 times!

Red meat again linked to cancer - study

High intake of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent, according to a new study from researchers at the USA's National Cancer Institute.

Nestle, Kellogg et al sign junk ad pledge

Major global food companies have this week signed a pledge to stop advertising 'junk' food to children under 12, in an effort to self-regulate and avoid a ban being imposed by the European Commission.

Danisco expansion boosts xylose production

Danisco has opened the doors to its expanded xylose factory in Austria, which will increase production by 50 per cent while increasing sustainability.

Weekly Comment

Infant nutrition: Too close for comfort?

Industry has to walk a tightrope between lending a benevolent hand to support infant nutrition for the good of public health, and cynical marketing that seems to cash in on sensitivities.

Further sugar production difficulties ahead, says ABF chairman

The chairman of Associated British Foods (ABF), a major European-sugar producer, says that the industry will have to weather the storm over the coming year before producers can reap the benefits of EU-wide sugar reform.

India advised to separate food and industrial guar gum

A draft report on India's guar gum industry following dioxin contamination issues earlier this year recommends a separation of food- and industrial-grade gum during manufacture and processing, say media sources.

Palm oil prices stay high despite mounting supplies

Crude palm oil production is up 4.4 per cent from October in Malaysia, according to the Malaysian Palm Oil Board, but this has not led to a fall in prices amid the current volatility of the crude and soya oil markets.

Sugary drinks linked to Alzheimer's, says study

Researchers in the US have found that mice given a sugar solution as part of their daily diets showed increased signs of developing Alzheimer's disease.

Triple emulsions offer magnesium encapsulation options

Novel water-in-oil-in-water emulsions could offer significant potential to encapsulate magnesium, and reduce the problems associated with fortifying with this mineral, says new research from France.

AAK factory fire will delay production of confectionery fats

AarhusKarlsmann (AKK) will face a difficult start to 2008 with two months of delayed deliveries of it specialty fats after this week's fire, though no raw materials were destroyed.

Probiotic whey shots from Chr Hansen

A probiotic concept for whey drinks from Chr Hansen will help meet consumer demand for healthy foods and is also claimed by the firm to be the first of a kind aimed at drinkable whey shots.

Health-conscious Asia delivers for Ocean Spray ingredients

Ocean Spray has reported huge growth in sales of cranberry ingredients to the Asia-Pacific market in the past 12 months, as health-conscious are tuning in to the red berry's health benefits.

Nostalgia competes with novelty in flavour trends, says Datamonitor

Consumer tastes are polarised along two trends: exotic flavours, and retro flavours that conjure up memories of the good old days, according to a new report from Datamonitor.

Will you get what you need for Christmas?

'Tis the season for stocking up for Christmas. But after a year of rising food prices and other factors affecting supply certain seasonal ingredients, it may cost a little more to make the table groan under the weight edible goodies.

First steps taken to computer-assisted formulation

Scientists in France have reported the use of a mathematical model for the release of aroma in the back of the mouth to the nose during food consumption that may lead to computer-aided product formulation.

Non-GM xylanase launched to perk up bread volume

Speciality enzyme manufacturer Biocatalysts have developed a xylanase enzyme for bakery applications made without the use of genetic modification.

Carotenoid-rich tomatoes linked to cholesterol cuts

Including tomato products such a sauce and juice into the everyday diet may cut LDL cholesterol levels by 13 per cent, says a new study from Finland.

Solanic starts manufacturing protein from potatoes

Solanic has announced the official opening of its new factory for the production of protein fractions from potatoes, and start of commercial supply to the food industry.

A little less salt could save 8.5m lives: study

Reducing salt intake around the world by 15 per cent could prevent almost nine million deaths between 2006 and 2015, says a new meta-analysis covering 23 countries.

Asparaginase validated by CIAA in Acrylamide Toolbox

The CIAA has included asparaginase in the new version of its Acrylamide Toolbox, a move seen to validation the efforts of companies that have developed commercial solutions using the acrylamide-reducing enzyme.

Cognis extends non-hydrogenated Lamequick offering

Cognis is extending its non-hydrogenated fat range of Lamequick whipping agents with three new versions suited to a broader range of technical applications that meet consumers' healthy requirements.

Confectioners look to exotic, functional flavours

Manufacturers will increasingly turn to unusual confectionery flavours such as pomegranate, eucalyptus and goji in order to make their products stand out from the competition on supermarket shelves, according to a new report.

GM rice unlikely to pose health threats, says EFSA

The genetically modified LLRice62 poses no evident harm to humans, animals or the environment, according to the European Food Safety Authority (EFSA).

Gadot launches low GI, tooth-friendly sweetener

Gadot Biochemical is introducing a sweetener that is suitable for diabetics because of its low glycemic index (GI), while also prolonging energy levels and avoiding tooth enamel erosion.

Agriculture changes can buy time for climate talks

Sudden extreme weather and other complications of climate change could have a more grave effect on food supply than predicted so far, say three new reports, but the effects could be mitigated if some adaptations are made now.

Bacteria in fermented foods can give flavour helping hand

The interactions between flavour compounds and bacteria in fermented foods could enable formulators to maximise the taste of their products, suggests new research.

Timing of antioxidants key to easing oxidative stress after meals

Consuming antioxidant-rich foods during meals reduces the oxidative stress associated with eating, says a new study that highlights the importance of timing for maximum health benefits.

Malt drives Greencore ingredients performance for FY07

Irish food group Greencore has reported a strong performance for the first full year since its exit from the sugar market, largely driven by recovery of the malt markets.

You are what your mother eats: study

A mother's likes and dislikes, particularly for fruit and vegetables, is passed on to her infant during breastfeeding, suggests new research from the US.

Raisio appoints to fast-track growth of ingredients division

Finnish food group Raisio has revealed plans to reinforce the position of its ingredient division as a growth engine for its business through new products, partnerships and business development.

Exotic fruit raids to probe price fixing

European Commission antitrust authorities are investigating importers and producers of fresh exotic fruits under suspicions of running a cartel to fix prices.

Weekly comment

Industry's role against HIV/AIDS

Following World AIDS Day, the food industry should reflect on its own potential to advance the fight against a disease that continues to sweep a devastating toll.

Solbar reshuffles for business development focus

Israeli soy ingredient supplier Solbar has announced a change in its management structure for 2008 in order to strengthen its sales efforts and invest in business development.