Calcium from dairy sources, but not supplements, decreased excess
levels of fat in the blood after eating, says research from Denmark
that is yet another twist to the calcium-dairy weight loss debate.
Superchilling methods are being developed by Norwegian scientists
to extend the shelf life of fish and meat, while reducing storage
and transport costs.
Ethnic flavors are expected to expand this year, together with an
increased consumer demand for bigger, bolder tastes, according to a
new flavors and ingredients report.
Product development gurus are increasingly attempting to use
consumer trends for natural ingredients and more nutritious
beverages to drive growth in the carbonated soft drinks category.
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Glanbia's nutritionals activities were a positive force in 2006,
driving gains in operating profits for its ingredients division and
staving off the impact of another challenging year for dairy.
Bakery ingredients manufacturer Royal Cosun has added to its global
businesses with the acquisition of supplier Atlanta Dethmers -
allowing the Dutch company a bigger share of the ingredients
market.
Tate & Lyle's new Australasian subsidiary is set to assume
responsibility from Danisco for the distribution of Krystar
crystalline fructose in the region.
UK food processor Premier Foods remains undaunted by last year's
rising raw material costs and unseasonably warm summer weather -
posting a 12 per cent rise in pre-tax profits in its preliminary
results announced yesterday.
Bakers could soon be benefiting from new technology developed to
ensure high standards of product quality and appearance are met
while maximising efficiency, cutting costs and reducing waste.
Trehalose, a sugar found naturally in mushrooms, honey, lobster and
shrimp, improves the aroma and quality of dried fruit ingredients,
suggests a new study.
From double coating with soy peptides, to protection with whey
proteins, encapsulation of sensitive gut-friendly bacteria is
breaking new ground for probiotic food applications.
A new infusion technique that allows one product to do the job of
both teabag and teaspoon has grabbed interest from major companies
and is looking to usurp the teabag's stranglehold on the hot
beverage market.
Premium crisp manufacturer Kettle Chips has launched a new variety
of an old classic to tempt lovers of the traditional best-selling
cheese & onion flavour.
Sweet-maker Cadbury Adams could be set to bring new innovation to
market after being awarded a patent to manufacture a many-flavoured
chewable product with different layers and textures.
The UK baking industry has seen significant changes over the past
year, in particular in the cake market as larger food processors
jostle to consolidate their position in the lucrative sector,
according to a new report.
Australian marine fucoidan extractor Marinova has extended the
applications of its products for dietary supplements by securing
halal and kosher certification.
US cereal and snack maker the Quaker Oats company has developed a
new way of processing granola and snack-food products which cuts
time, wastage and costs.
High commodity costs and waning brand support have contributed to a
poor performance in bakery operations for UK food giant Associated
British Foods (ABF) who are hoping a relaunch of its signature
Kingsmill brand can reverse the...
A simple heat and irradiation treatment may reduce the levels of an
allergenic protein in prawns that may make the seafood accessible
to seafood allergy sufferers, Chinese researchers report.
Despite health concerns climbing ever higher on the consumer
agenda, snack and bread products dominate the top five grocery
brands in the UK as manufacturers see reformulated products gaining
in popularity, according to a new report.
Coffee, a well-established source of antioxidants, may also be a
richer source of soluble dietary fibre than orange juice,
researchers in Spain have reported.
Honey produced by bees feeding on honeydew have more than double
the radical scavenging activity than honeys from nectars, says new
research from Spain.
Adept Technology said yesterday it has shipped the first of what it
is calling the world's fastest light payload packaging and handling
robot targeted at the food industry.
US snack giant Frito-Lay has become the latest manufacturer to
invest in healthier innovation with the launch of fruit and
vegetable-based crisps under the Flat Earth brand name.
Friesland Foods is to enter a joint venture with Australian dairy
group Warrnambool as part of plans to help meet growing demand in
the country for prebiotic ingredients.
A new device that mimics human chewing could have ramifications for
food formulators by providing a more detailed understanding of
mastication and flavour release.
A new mathematical model developed by German researchers is
designed to help processors estimate the amount of plastic
packaging additives that may migrate into foods.
The practice of making smokies -- blowtorched sheep meat -- can be
done hygienically under controlled plant procedures according to a
report by the UK food regulator.