The Kellogg Company today announced it will adopt nutrition
standards for the products it markets to children, pledging to
reformulate those products that fall short of the criteria, or to
cease marketing them altogether.
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
A UK-based pressure group campaign against companies
that buy cocoa from the Ivory Coast has accused
the industry of funding conflict and civil unrest.
A new food contaminant testing method for melamine and cyanuric
acid decreases the time it takes to get accurate results for meats,
its developer claims.
DSM Food Specialities is introducing a new enzyme in its Let's
BakeZyme range, this time targeting dough development, crumb colour
and volume in white bread
Researchers from Taiwan are eying a combination of gelatin and
poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from
tomato pulp waste, offering alternatives for the ingredient
increasingly in the consumer's eye.
A UK food safety panel is recommending that the mandatory addition
of folic acid should be made at the milling stage rather than at
the manufacturing stage, shifting the cost burden to suppliers.
Fruit from the African baobab tree moved a step closer to approval
for use as a food ingredient in the EU yesterday, with the
publication of a positive opinion from the FSA's novel foods
committee.
The German Federal Institute for Risk Assessment (BfR) yesterday
warned consumers about buying potentially poisonous apricot kernel
snacks over the internet.
Tate & Lyle has announced the introduction of a new line of
branded fibre ingredients called Promitor, which can be used in a
broad range of food products to help consumers meet fibre intake
targets.
Archer Daniels Midland (ADM), one of the largest suppliers of cocoa
to the UK bakery market, announced yesterday the construction of a
processing facility in Kumasi, Ghana.
Nestle is eyeing organic growth in health, wellness and nutrition
of five to six per cent over the next ten years, the chief
financial officer was due to told investors at a seminar today.
Vitiva is introducing a new addition to its Inolens 4 line of
rosemary extracts, which it says can protect against rancidity in
edible and frying oils and reduce the formation of acrylamide in
the production of carbohydrate-rich foods.
Ingredients suppliers say threats by Sudan's US ambassador to cut
off gum arabic supplies from the country are not serious, and an
embargo would not have a catastrophic effect on the world supply.
The Sudanese ambassador to the US has threatened to withdraw the
supply of gum arabic, an emulsifier and stabiliser used by the food
industry, in response to a pledge to impose sanctions to help bring
an end to the bloodshed in Darfur.
Chr Hansen has announced plans to divest its coatings and
excipients business in order to focus on core activities in
cultures, enzymes, natural colours and flavours.
CSM has announced that it is selling its French frozen bread
operations to Neuhauser for €7.7m, a move that follows heavy
restructuring to improve efficiency of its European bakery supply
unit.
Novozymes is centralising its procurement facility in a bid to
ensure transparency and consistency, and make savings that it plans
to plough into more research and development.
Major setbacks for UK-based Stanleco over the past year serve as a
warning that the road to riches in the bio-degradable and
recyclable packaging market is not yet paved with gold.
Common preservative sodium benzoate, widely used in soft drinks and
other foods, is again at the centre of health concerns after
research emerged linking it to cell damage.
The UK's Department for International Development is to invest £10m
(c €14.7m) in banking seeds of essential food crops over the next
four years, as part of an effort to preserve food sources for poor
farmers and maintain crop...
Cocoa husks, a waste product from the chocolate industry, could
offer a valuable source of dietary fibre for the low-calorie food
segment, Spanish researchers report.
Testing times lie ahead for UK bakery manufacturers, according to
industry analyst group Plimsoll, who say one in four companies are
currently at risk of failure.
Tate & Lyle has reported a strong full year 2007, the third
consecutive year of sales growth and a key one for repositioning
towards value added ingredients. But despite this, EU sugar reform
continues to prove a drag.
Consumers prioritise freshness and taste over appearance when it
comes to selecting peanut products, according to a new UK study
commissioned by the American Peanut Council (APC).
Cost cutting and a drive toward greater efficiency will lead
manufacturers to demand more from their packaging machinery
suppliers, according to an industry survey.
A new oxygen barrier film designed to offer a biodegradable
alternative to existing packaging materials is undergoing testing
as it moves towards commercialisation.
Masterfoods' U-turn over its plan to reformulate its famous
confectionery brands using animal-derived whey sets a precedent
that will prevent any other food manufacturer from flying in the
face of the global trend towards the...
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...