Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
The European Parliament has adopted a legislative package that will
see products containing any of six artificial colours labelled with
a health warning for children.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
Food businesses have suffered from confusing government policies,
said the UK's Food and Drink Federation (FDF), which hopes Prime
Minister Brown's new strategy will provide greater clarity.
A manufacturer of bottle closures says its latest cooperation with
a leading German brewer reflects the growing demands within the
industry to adapt to a new lightweight standard.
Increasing demand for gelatine, coupled with consumer concerns over
the mammalian variety, may open the door for fish gelatine to fill
the gap for food formulators, says a new review.
Ingredients group Danisco has announced that it has completed a
major expansion of a Kefir culture plant in Poland as part of
attempts to meet new global demand for the fermented product as a
functional ingredient.
Knife crime, obesity and skiffle music. Out of all the evils
currently threatening the welfare of Western teenagers, recent US
headlines finger the main culprit as the caffeinated alcoholic
beverage.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new low-temperature sealing biaxially oriented polypropylene (BOPP) grade film can increase output for bakery and chocolate manufacturers, while reducing their environmental impact, claims Wipak.
Supplements of the lycopene, the carotenoid that give tomatoes
their red colour, may be as effective as statins to reduce the
formation of plaques in the arteries that cause atherosclerosis,
says a new study with rabbits.
New disinfection and disinfestant food technology using radio frequency (RF) heating can eliminate microbes and insects without the use of chemicals, claims US investment firm Allied Minds.
The improved functionality of a packaging system following a customer led redesign improves machine uptime, reduces maintenance requirements and simplifies operations, claims Standard-Knapp.
The need for new European legislation on nutrition labelling has
been called into question by the CIAA (Confederation of Food and
Drink Industries in Europe), as a survey indicates that uptake of
its voluntary scheme has been significant.
Swelling domestic stocks for Malaysian palm oil, widely used by
bakers, left crude palm oil futures closing lower on Monday,
offering a slight relief for prices.
New guidelines concerning the recycling of plastics intended for use in the packaging of foods have been published by the European Food Safety Authority (EFSA).
Ingredients group Blue California says it expects to obtain
self-affirmed generally regarded as safe (GRAS) approval for its
stevia-derived sweetener compound by next month.
This week, Flower Foods bakery continues its geographical expansion
plans with its acquisition of ButterKrust bakery, and Kellogg
acquires a major Chinese cookie company.
Improved barrier protection against water and oxygen, through the
ultra-sonic application of nano materials to bio degradeable films,
is the focus of a $140,000 research project due for completion
this September.
SAFC has obtained Halal certification for 200 more of its raw
materials for flavours to its range, bringing the total offering to
550 and acting as a platform for sales on a global basis.
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
The controlled release of food ingredients, like bioactive
compounds and flavours, is far behind the pharmaceutical world, but
the balance is slowly being redressed.
The Miller Brewing Company will not be following in the footsteps
of rivals by reformulating its caffeinated alcohol brands in the
US, claiming the products are fully compliant with regulatory and
labelling guidelines in the country.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
Nutrinova has announced progress in its mission to identify
compounds that could yield new natural sweeteners for the food and
beverage industry, in collaboration with BRAIN.
The enzymes market is experiencing some increased popularity among
manufacturers because of their desired functionality and ability to
help save costs, says a new report.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
A new UK recycling centre will be able to convert polyethylene terephthalate (PET) and high density polyethylene (HDPE) plastics back into food grade raw materials for use in new plastic packaging, says Closed Loop.
German ingredients company Nutrinova has increased the price of its
sorbate products by an average of 10 per cent, effective from next
week or "as contracts allow".
Natural ingredients are undefined in almost all global
jurisdictions and no resolution is in sight for a category gaining
attention as consumers turn away from the synthetic production of
foods and beverages and the ingredients used...
The cottage cheese industry is turning back to direct vat cultures
rather than the cheaper bulk starter method which replaced it as
costs are reduced, according to Chr Hansen.
A new study provides a roadmap for consumers, food manufacturers and government through potential US regulatory issues for nanotechnology-enabled food packaging, claims the report's author.
Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
Danisco's emulsifiers sector is getting back on track after being
affected by rising cost prices, but global supply issues have
impacted heavily on its sweeteners division.
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
Tate & Lyle has developed a new soluble corn fiber in its
Promitor line, expanding the toolkit at manufacturers' disposal for
easy formulation of products with added fiber.
Hydrocolloids can be added to tortilla formulations containing bean
flour to extend the product's shelf life and improve texture while
increasing its nutritional content, say researchers.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
Unilever's new global Centre of Excellence Ice Foods is aimed at
increasing ice cream innovation by developing healthier products
that are more exciting and provide varied sensory experiences.
Cargill has started production of two new xanthan gum products out
of its facility in China, after implementing technology transfer
from France and ensuring quality and safety standards meet
requirements.