Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
Switzerland-based machinery manufacturer Buhler has developed a new
cold stamping process to help chocolatiers increase production
times, efficiency and flexibility without compromising on chocolate
shell quality.
Swiss chocolatier Lindt & Sprungli is continuing its innovation
in premium, dark chocolate with a new range boasting 70 per cent
cacao content and a unique mousse-filled centre.
Consolidation is no bad thing for flavours, says analyst, since
it allows large players to serve multinationals, spurs
R&D, and makes regulation compliance easier.
A European court has said that the marketing of the sweetener
Splenda is misleading to consumers, and has ordered that its
advertising slogans be ceased.
Danisco is making the most of the superfruit trend - and may even
help perpetuate it - by developing a new acai berry flavour for use
in dairy, ice cream, beverage and confectionery
products.
Dairy group Arla Foods and packaging firm Constantia Packaging are
looking to sell off their joint venture on the Danish market to
focus on their core businesses.
Politicians in Holland have called on government to set maximum
consumption limits for acrylamide, potentially leading to
legislation that would force processors to reduce the potential
carcinogen in their products.
Independent testing of trans fat oil alternatives has revealed that
the performance and taste of the more 'heart-healthy' oils matches
or exceeds those of partially hydrogenated oils.
The Novozymes group claims that their new enzyme can help brewers
increase capacity at little extra cost by offering longer and more
consistent filtration cycles.
A new potato peeler uses a centrifugal chamber to improve product
control, which helps processors increase yield and reduce cleaning
costs, its manufacturer claims.
Using the sugar tara gum to improve the gelling of the whey protein
beta-lactoglobulin may offer industry with a more cost effective
alternative to locust bean gum, suggests new research from
Portugal.
Danisco has cut a deal to sell its flavours division to Firmenich
that will let it focus resources on its bioingredients, texturants
and sweeteners competencies - while still keeping some interest in
flavours through a partnership...
Sweden-based Tetra Pak will invest €32.6m in two new centres in
Lund to develop new processing and packaging equipment for food and
drink manufacturers.
The European Food Safety Authority (EFSA) has called on industry
and other groups to submit scientific information as part
of its review on cloned meat.
Whey produced by the dairy industry could have added value as a
prime ingredient in the next wave of biodegradable packaging and
other materials, according to new research.
Japanese firm Yamazaki Baking is the world's largest bakery firm,
heading a list dominated by Europe-based food groups, according to
a new report from industry analysts Leatherhead Food International
(LFI)
French supplier Euringus is introducing a new organic pea fibre to
its ingredient range, which it expects will help food makers meet
demand for fibre-enriched products in Europe in the light of
consumer campaigns.
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
Gum-chewers hoping their habit will protect them from dental plaque
and tooth decay would be better sticking to brushing as scientists
reveal the preventative effects of sugar-free gum may have been
overstated.
Barry Callebaut is funding research aimed at discovering the
component in cocoa butter responsible for an observed improvement
in insulin sensitivity, with the ultimate aim of developing
chocolate products for diabetics.
A modified atmosphere packaging (MAP) sensor just introduced in the
UK market speeds up the process of testing that the correct mix of
gasses have been used in a product.
Marketing strategies - two words that incorporate everything from
pseudo scientific research to shock value advertising campaigns.
But shouldn't honesty be the best policy?
The US Food and Drug Administration (FDA) has reaffirmed its
position on the safety of aspartame, following a review of a
European study that had linked the artificial sweetener to cancer.
UK sugar processor British Sugar has developed a new line of
moisture-resistant sugar to its dry ingredients range for bakers,
which it claims can prolong shelf life and improve product quality.
According to the Center for Science and the Public Interest, the
Quaker Oats Company is dropping certain claims from its labeling,
underscoring the sensitive nature of health claims for the
functional food industry.
Designing foods with trans-fat alternatives must be a
'multidisciplinary' approach, say Danisco scientists in a review
that looks towards a trans-fat free future.
In the first of a new series of exclusive interviews, Professor Peter van Bladeren, Nestlé's director of science and research, tells Stephen Daniells how collaboration is key to innovation at the Nestlé Research Center.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
Consumption of potatoes - both fresh and dehydrated - is on the
rise in the UK according to Mintel, a parallel trend attributed to
increased awareness of food miles and desire for convenience.
Symrise has unveiled plans to expand its citrus fragrance and
flavour activities, with building underway for a new centre located
close to the source of high-quality, natural fruits in Brazil.
Archer Daniel Midland has announced plans to build a European
R&D Centre in Germany to develop new oil and fat technologies
for the food and bio-fuels sectors and help improve existing ones.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.