Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
This week, the FSA holds an event focusing on salt-reduction
initiative, Flower Foods announces its merger with Holsum Bakery,
and the American Bakers Association addresses food prices.
Bunge has announced the signature of a definitive agreement to
acquire Corn Products International for around $4.8bn, a major deal
that plunges it into the high-potential sweeteners market.
French resistance to selling the Red Bull energy drink appears to
be waning with the beverage soon to be reformulated in the country
to include the controversial amino acid taurine for the first
time.
Food industry voices are joining those of politicians in the GM debate, hailing the controversial technology as the answer to the food supply crisis. But the hearts and minds of consumers must still be won.
Danisco has stopped selling the sweetener alitame and has withdrawn
its Food and Drug Administration (FDA) petition for it to be used
in food in America, citing uneconomic production.
A UK-based breakfast cereal association says it is teaming up with
its dairy counterparts to this month kick off a new promotion
scheme playing up the nutritional benefits of consuming the
products.
A new development in zip-pack packaging for cheese and other
perishable products can offer processors high-speed resealable
flow-wrap production, according to its manufacturer.
The significance of lighting on shelf-life in photo-sensitive
drinks and food products should not be underestimated by processors
when considering how to store their products, says a new study.
The functional foods industry in France is booming, according to a
report from Invest In France that claims the sector attracted 7 per
cent of all new foreign investment projects in the country between
2002 and 2007.
Lexington Pharmaceutical is seeking global manufacturing partners
for its innovative sucralose process, which it claims is greener
than methods used by leading competitors.
Milk derived from sheep, buffalo and even camels could open up
promising new avenues for dairy processors, providing that
innovation and investment is made to squeeze their potential.
UK company Ulrick & Short has received new Soil Association
accreditation for two of its products, allowing it to market these
already clean label ingredients as organic.
Bakers designing muffin and bread formulations for the health
conscious consumer can soon access a high-fibre barley grain as
Australia's national science laboratory (CSIRO) signs a deal to
bring large scale commercial crops...
The acrylamide-reducing enzyme Preventase has been granted approval
for use in Switzerland, marking a new step down the road towards
industry-wide adoption for biscuits and other baked goods.
An ingredient manufacturer says that one of its functional
carbohydrate products can offer brewers improved texture and
stability retention in lower or no-alcohol beer, according to
independent testing.
For a little yellow flower, it's ignited a huge debate. Believe the
headlines and St John's wort won't help hyperactive kids, but last
week's study asks more questions than it answers. It's time to put
funding...
Denmark's Chr Hansen is set to launch a second-generation
Fermentation Produced Chymosin (FPC) for the cheese market,
promising cost-efficiency and better process control.
The world's number one confectionery group ups the stakes in the
gum war with the launch of Trident Sweet Kicks, a mint-flavoured
gum with a chocolate-flavoured liquid centre.
A UK-based refrigeration specialist says it is re-entering the
supply market for bulk plate freezing systems with a keen eye on
bringing greater automation and energy efficiency to its products.
The European Food Safety Authority (EFSA) said rosemary extract is
safe for use as an antioxidant in food, expanding application
opportunities and increasing its natural appeal.
Sealed Air Cryovac said they have designed, in partnership with Catelli Food Technology (CFT), a film for aseptic packs that allows high machine outputs and is robust enough to sustain handling and distribution despite reduced material.
Rising food prices are not a short-term problem so food
manufacturers must adapt accordingly, making wise strategic
choices, strengthening innovation and streamlining operations, says
a new report.
A new plastic bottle packaging system can allow processors to
perform both pressurised and pressure-less hot and cold filling to
meet demand for broader product output, according to its
manufacturer.
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
Vegetable oil prices are expected to remain high into the coming
2008/09 season as surging demand from the developing world outpaces
production, predicts the US agriculture department.
A TV advert for Nestlé cereals must not be broadcast again in its
current form because it contains misleading information about
eating wholegrain foods, said the UK Advertising Standards
Authority (ASA).
Sources for calcium, magnesium, copper and zinc have been deemed
safe for use in foods and food supplements by a European Food
Safety Authority (EFSA) panel.
Children's favourite snacks are crisps, biscuits, cakes and
confectionery but the healthy eating message is filtering through,
according to a new survey.
Wild is introducing a new version of its Fruit Up sweetener,
specially designed for use in fruit jelly confectionery products
and angled towards helping manufacturers tap the healthy
confectionery market.
Use of the commercial emulsifier lactam may help food scientists
crack how to produce emulsions that mimic traditional whipped
cream, says new research.
The trend towards low and reduced-fat food is creating
opportunities for enzyme-modified cheese flavours to create intense
cheese-tasting food without the calories.
A new study into benzene levels in soft drinks sold in Belgium has
found that some still have higher levels than drinking water, and
more research is needed into several possible contributing factors.
As ever shorter product life cycles continue to dominate the
packaging landscape for confectioners, two Bosch Packaging
Technology firms have extended their range of horizontal
pillow-pack machines.
The rare sugar D-psicose may be an ideal substitute for sucrose,
and have the added benefits of boosting antioxidant activity and
boosting shelf-life, say Japanese researchers.
Irish baker IAWS is set to merge with Hiestand of Switzerland to
create Aryzta, a €2.5bn firm that will spear the €30bn global
value-added bakery market.
The Vandemoortele Group has announced its plans to take over Group
Panavi, expanding further its presence in the European frozen
bakery products market.
French authorities have approved revisions for the production of
camembert cheese, which only allows products derived from raw milk
to carry the sought after AOC Appellation Contrôlée (AOC) Camembert
de Normandie.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
The European Commission has imposed anti-dumping tariffs of almost
40 per cent on monosodium glutamate (MSG) imported to the EU from
China, following an investigation into the effects of lower-priced
imports on EU industry.