Breaking News on Food & Beverage Development - North America EU edition

Flavor trends go local, ethnic and healthy

Trends are set to combine in 2008, with Americanized ethnic flavors and healthy but indulgent products steering the market, while locally, ethically sourced food will continue to grow in popularity, says a new report.

Canadian group wants nutritional pulses on the menu

The nutritional benefits of dry beans, chickpeas, lentils and dry peas and how they can be added to foods as a health-boost took center stage at a meeting in Canada today.

Safflower rennet investigated for Argentine cheese

SemBioSys Genetics has signed an option agreement over the use of its safflower-derived protein in place of rennet in cheeses in Argentina.

Polyphenol-rich fruit protect against Alzheimer's: study

A diet rich in polyphenol-rich fruit like apples, oranges and bananas may protect against oxidative stress linked to loss of cognitive function and Alzheimer's, suggests a new study.

Nanostructures tested as beta-carotene carriers in beverages

Beta-carotene, used in foods and beverages as colourants and health ingredient, can be stabilised by novel nano-scale carriers, suggests innovative research from Germany.

Pomegranate juice boosts sperm quality: study

Regular consumption of pomegranate juice may enhance the quality and mobility of sperm, suggests a new study with male rats.

Raw material price hikes hit Kraft and Kellogg profits

Financial results released by food giants Kraft and Kellogg disclose a drop in earnings on the back of mounting costs for raw ingredients.

Soy isoflavone linked to blood pressure improvements

Genistein, an isoflavone from soy, may stimulate the expression of an enzyme linked to better blood flow, suggests a new animal study that my have implications for high blood pressure in humans.

Omega-3 formulation issues need fast resolution: study

The increasing formulation and fortification of foods with different types of omega-3 polyunsaturated fatty acids (PUFAs) could be further enhanced by better understanding of how to protect them from oxidation, states a new review.

Strong sales for IFF in Asia, Europe and Latin America

International Flavors and Fragrances (IFF) has posted a strong sales performance across Asia, Latin America and Europe for its flavors division.

Saputo seizes consolidation openings in cheese market

Dairy processor Saputo intends to acquire the activities of Wisconsin-based Alto Dairy Cooperative, saying it hopes to increase its presence in the fragmented US cheese market.

Hershey raises prices three per cent

Confectionery firm Hershey today announced an average wholesale price increase of three per cent across the US, as the company moves to improve on the disastrous profit loss posted last week for the fourth quarter.

Futureceuticals offers higher concentration beta-glucan

Momence, Illinois-based FutureCeuticals has announced the expansion of its heart healthy grain-based fiber range to include a new high concentration beta-glucan fiber.

Caffeine linked to higher glucose levels

Removing caffeine from the diet may help control type-2 diabetes, new research suggests.

Bamboo leaves again show anti-acrylamide potential

Using an antioxidant-rich extracts from bamboo leaf and green tea could reduce the formation of acrylamide in an asparagine-glucose model system heated by microwave, according to a new study.

Chiquita banana prices still on the up

Banana prices in all markets continue to rise for Chiquita as the company attempts to counter increasing industry costs.

CoQ10 market set to soar, predicts supplier ZMC

A surge in demand for the antioxidant CoQ10 has prompted ingredient supplier ZMC to predict double-digit growth in the market this year.

Hydrocolloids' health benefits extended

Hydrocolloid ingredients commonly used as gelling agents, emulsifiers and stabilizers may also have benefits for diabetics, suggests new research from the Dow Chemical Company.

ASA warns GM ban retaliation

The American Soybean Association has warned there could be "massive retaliation" on Europe if the bloc does not speed up a system for approving GM crops.

Weekly comment

Probiotics, friend or foe?

The headlines are sensationalist: twenty-four people have died in a probiotic trial. Therefore, probiotics may be fatal. Throw those yoghurt shots away!

Hershey profits continue to tumble

US-based Hershey yesterday posted a Q4 operating profit drop of 65 per cent, as high commodity costs, restructuring charges and competitive US market conditions continue to dog the confectionery giant.

Labeling law to protect against cloning risk

California aims to protect its consumers from the possible unknown risks of consuming food from cloned animals and their offspring by proposing a bill requiring such products to display clear and prominent labels.

Stabilized wheat bran could hold ingredient potential, NutraCea

NutraCea has filed for provisional patent protection for its technology to stabilize wheat bran, which the company says can make it a commercially viable ingredient for use in foods.

Dannon stands up to 'fraud' probiotic claims

Dannon has said that it "categorically refutes" allegations of fraudulent claims made on its probiotic yogurts.

Symrise steps up distribution in Canada

Flavors firm Symrise has picked a distributor partner in Canada to help it achieve "continued growth" in the country.

Lawsuit filed over Monsantos GM sugar beet

A lawsuit has been filed against the United States Department of Agriculture (USDA) over the approval of a herbicide resistant genetically engineered sugar beet.

Bell offers butter flavor alternative to diacetyl

Bell Flavors and Fragrances has responded to concerns over the use of diacetyl in popcorn by developing butter flavors that are free from the additive.

Dannon heads to courts over 'fraud' probiotic claims

The US arm of Danone could be forced to make a multi-million dollar refund to its customers over allegations that it has used fraudulent health claims to sell some of its Activia and DanActive branded yoghurts.

Bitter taste discovery could lead to palatability boost

American and Japanese researchers have identified how peptides in food activate human bitter taste receptors, data that could have implications for the food industry and food formulators.

Innovation needed for cereal bar growth, analysts warn

The US cereal bar market will experience relatively slow growth of 17 per cent between 2007 and 2012, emphasising the need for manufacturers to concentrate on innovations for niche markets, according to a new Mintel report.

FoodNavigator-USA.com seeks freelance reporters

FoodNavigator-USA.com is looking for freelance reporters who have experience of covering the US food and beverage industry, or the commodities markets.

Nestle looks to self-assembling structures for low-fat products

A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.

Exporters and watchdogs question US booze labelling

Proposals for new mandatory labelling requirements on alcoholic beverages in the US have come under criticism this week from foreign manufacturers and watchdogs for offering no benefit to the consumer.

Meat linked to diabetes and CVD risk

Eating just two servings of meat a day can increase the risk of developing metabolic syndrome by 25 percent compared to consuming meat twice a week, according to new research.

Guide to help industry shelve artificial colors

Color firm DD Williamson has launched a guide for food and beverage processors to help them replace color additives with natural alternatives.

Alginate encapsulation could expand probiotic applications

Encapsulating probiotic bacteria in alginate-coated gelatin microspheres could protect the friendly bacteria against the harsh conditions of the stomach and upper intestine, allowing for greater delivery of these value-added ingredients, suggests new research.

DuPont earnings down year-on-year

DuPont's fourth quarter earnings per share slipped from 94 cents to 60 cents, despite reporting sales of $7bn.

Pomegranate peel could be edible oil antioxidant: study

Extracts from pomegranate peel can stabilise sunflower oil and protect it form deterioration associated with heating, suggests a new study from Pakistan.

Fed slahes interest rate on recession fears

An international stock sell-off spurred by fears of a United States recession prompted the Federal Reserve today to cut a key interest rate.

California targets Cuba in trade mission

California, America's top food producing state, has sent its first official agricultural trade delegation to Cuba to create future food sales opportunities.

Weekly Comment

Exotic fruits or local berries? You choose

As consumer demand for exotic superfruits increases, so will the impact of transport on the environment. But as policy makers and green campaigners devise more ways of monitoring greenhouse gases, who will win the environmental tug of war?

Grape seed extract is natural antioxidant for chicken

Polyphenol-rich extracts from grape seed has potential as a natural antioxidant in chicken meat, and could reduce the pro-oxidative effects of salt, suggests new research.

Caffeine linked to risk of miscarriage

Women who consume over 200mg of caffeine per day during pregnancy double the risk of miscarrying, according to new research.

Review supports soy's weight management potential

A new review taking in animal, human populations, and clinical trials supports the potential role of soy protein to reduce cholesterol levels, and aid weight loss.

ISP signs deal to promote more alginate uses

New Jersey's International Specialty Products (ISPs) has formed a partnership with the Center for Advanced Technology & Innovation (CATI) to expand the use of ISP's alginate in restructured foods.

Growth hormone free milk labels adopted by Pennsylvania

Pennsylvania has reached a compromise on labelling milk free from the artificial growth hormone rBST, which may enable processors to up the price.

New dairy replacement range cuts calories and cost

Advanced Food Systems has developed new ReadiCream and Milk Plus ingredient systems that act as dairy replacements to reduce fat and cut costs.

How consumers see functional foods

The new wave of functional foods need to be based on ingredients already well-established in consumers' minds as inherently healthy, according to the Hartman Group.

Cloning animals for food not ethical, says EU body

Using cloned animals for production of food such as meat and milk is not justified, say experts on ethics reporting to the European Commission.

New research boosts vitamin A content in maize

Researchers have identified the genetic markers in corn that are associated with high levels of vitamin A, providing a simple and cost-effective way to cultivate maize rich in the nutrient.

Brazilian flavors focus on imitating the natural

Research and development is crucial for continued success in the Brazilian flavors market, to meet the challenge of imitating natural tastes, according to a new report.

Trans-fats harm may extend to prostate: study

Increased intakes of trans-fatty acids may increase the risk of non-aggressive prostate tumours by about 100 per cent, suggests new research from Harvard.

Soy's cholesterol-lowering mechanism identified

The cholesterol-lowering effects of soy protein may by located in the liver, suggests new research from Korea University and Nestlé Research Center that fills in the gaps in our understanding of the heart healthy benefits of soy.

Industry is taking healthy eating seriously, poll finds

The majority of food companies have already make considerable efforts to make their products healthier in the wake of rising obesity figures, a survey has found.

Whole grains still popular, but market stabilizing

Whole grains continued their strong growth last year, with the number of new whole grain products launched almost matching the peak of 2006.

New R&D plant to focus on low-cholesterol dairy

Construction has started on a new plant that will focus on the production of a "healthy" dairy ingredient, announced the Center for Advanced Technology & Innovation (CATI).

Novel whey protein to boost formulation options

A modified whey protein concentrate (mWPC) combined with calcium could enhance the control of food formulations, especially under cold processing conditions, says new research.

Innovation needed in mature frozen dessert market

Frozen desserts manufacturers must continue to develop innovation to get ahead in this mature but competitive market, according to a new report from market research publisher Packaged Facts.

Soybean program could help growers harvest more cash

Soybean producers can take part in a trial program organized by BASF and the American Soybean Association (ASA) aimed at increasing profitability with high yield harvests.

Fierce responses to FDA cloning safety report

The FDA's scientific conclusion that meat and milk from cloned cows, pigs and goats and their offspring is safe has elicited a flurry of responses from both sides of the fence, raising issues such as financial gain, trade opportunities, and organic standards.

FDA gives safety thumbs-up for cloned meat, milk

The FDA will today issue its long-awaited final risk assessment on the safety of meat and milk from healthy cloned animals and their offspring, which concludes that they pose no risk to human health.

Cyclodextrin tested for flavonol protection to add value

The flavonols quercetin and myricetin, compounds associated with significant health benefits, can be encapsulated in beta-cyclodextrin (beta-CD), researchers have reported.

Robertet focuses on soft drinks in flavor expansion

Robertet Group is growing on its strong market performance and sales growth in the US market with a $20m expansion of its American flavors facility.

Cargill reports earnings up more than 40 percent

Cargill has posted net earnings of $954m for its second quarter results, an improvement of 44 percent from last year's takings.

Sustainable manufacturers reaping consumer rewards

US consumers are becoming increasingly concerned over social and environmental implications when choosing packaged food and beverage brands, according to a new report by Information Resources, Inc (IRI).

Apple extracts show promise for cooked meats

Extracts from apples may reduce the formation of heterocyclic amines (HAs) in foods, especially processed meats, suggests a new joint Chinese-American study.

Weekly comment

How natural is 'natural'?

The refusal by regulators to provide a formal definition of the term 'natural' will ultimately lead to confusion for consumers and a legal headache for manufacturers.

Sweet and savory patents help secure new flavors

Senomyx has added five new patents covering the use of the human bitter and savory taste receptors to its belt, which will help it develop new flavor ingredients.

Agar and carrageenan set to lose organic classification

Agar and carrageenan are set to lose their status as organic ingredients later this year, pending a review by the National Organic Standards Board (NOSB), which would impact on the status of foods using them.

Naturex brings weight loss ingredient to US foods

French ingredient firm Naturex has said it is positioning a number of functional ingredients to enter the US food and beverage arena.

Novel food waiting may reduce to one year

Changes to the European novel food regulation could bring the waiting time for approval down from around three years to just one, according to the European Advisory Service.

Harvest report shows slump for sugar, soybean

Harvests for sugarcane, flaxseed and soybean were all down last year but canola and corn production was up, according to the US Department of Agriculture (USDA).

Let's innovate together, Canola Council tells industry

The Canola Council of Canada has said it wants to work with the food industry to develop an improved form of the oil to increase its appeal, amid international fears over its cost.

News focus: folic acid

Global mandatory flour fortification increases

The number of countries requiring wheat flour to be fortified - primarily with folic acid - has increased from 33 to 54 in the last three years, according to the US Centers for Disease Control and Prevention (CDC).

Concerns raised by sorbitol weight loss reports

Excessive intake of sorbitol, a widely used sweetener in "sugar-free" products such as chewing gum and sweets, may lead to weight loss and diarrhoea, German doctors report.

Organic group funds 'seed to shelf' sustainability schemes

A leading organic dairy processor in the US has announced a new research initiative for reducing its carbon footprint, as part of a new funding program designed to improve efficiency in sustainable production.

Scientists could bring more exotic fruits to market

Ingredient innovators looking for inspiration from exotic fruits may be able to cash in on an Agricultural Research Service project which is looking into ways to bring even more tropical fruits to the US.

Edible antifreeze to offer ice cream advances

Tasteless and edible antifreeze proteins could prevent the formation of ice crystals in ice cream, and maintain the smooth, silky texture, reports research from the US.

Review backs oats' heart health benefits

An up-to-date review of the recent science behind oatmeal supports its cardiovascular benefits, and supports the FDA's decade-old conclusions.

High-pressure flavor encapsulation tipped for tea and baked goods

Flavours Inc is exploring uses for its new Spun Matrix microencapsulation technology in teas and baked goods, and expects to launch a next generation liquid version later this year.

Enzymotec achieves GRAS for PS in foods

Israeli firm Enzymotec has received GRAS status for its PS cognitive health ingredient, opening up the US functional food and beverage market for the product.

Researchers develop high protein wild rice

American scientists have reported the development of a variety of hybrid rice with improved cooking quality and double the protein content of normal rice.

Krispy Kreme adopts zero trans fat label

The US branch of Krispy Kreme has finally decided to remove trans fat from its products, following similar moves by the company's divisions in the UK and Australia last year.

Science boosts asparaginase efficacy for acrylamide cuts

Using the asparaginase enzyme to treat French fries could reduce the formation of acrylamide by 60 per cent, a joint Chilean-Danish study has reported.

Working together will boost soybean future, ASA says

The majority of soybean producers have said collaboration with legislators is underscoring the future of the industry, according to a survey.

High-fibre banana powder offers health and wellness options

A fibre-rich powder from banana powder could boost the fibre content and nutritional content of food, report researchers from Mexico and Venezuela.

FMC expands cellulose production amid growing demand

FMC BioPolymer, an operating unit of chemical company FMC Corporation, will expand microcrystalline cellulose (MCC) production to meet growing demands from the food industry, particularly for low fat products.

Legumes linked to lower diabetes risk

An increased intake of legumes like peanuts and soybeans could reduce the risk of developing type-2 diabetes by over 40 per cent, suggests a new study.

Drinks companies told to limit soft drink advertising

The Center for Science in the Public Interest (CSPI) has spearheaded a group of organisations across 20 countries calling on Coca-Cola and PepsiCo to limit soft drink marketing to help fight obesity.

Scientists examine health in honey

The health benefits of honey are the focus of discussions taking place today at an international symposium bringing together scientists to examine the potential of the natural sweetener.

Celery extracts offer flavour-enhancing properties

Volatile extracts from celery can enhance the flavour of chicken soup, and could offer novel flavour enhancers for food formulations, suggests new research.

Cargill applies stabilizing system to ice cream beads

Cargill has helped MolliCoolz develop cryogenically frozen ice cream beads that do not melt and fuse together during distribution and storage using its proprietary Daritech stabilizer.

GLG ramps up stevia production for Rebiana supply

Ingredient firm GLG Life Tech Corporation will construct two new stevia processing plants in China, in a bid to meet the supply demands of Coca-Cola and Cargill.

Weekly comment

Back to tap: bottled water's enviro-woes

It looks set to be a vintage year ahead for Chateau Eau De Source Public - or as it is more humbly known, tap water - as consumers find themselves encouraged to shun the mineral variety of the product to reduce packaging waste.

Soup ingredients to go wild and exotic

Pork belly, watermelon and goji are amongst some of the more unusual soup flavours predicted to be popular in 2008, according to Campbell's Kitchen and Swanson Broth.

'Natural' will remain undefined, says FDA

The US Food and Drug Administration (FDA) has no plans in the near future to establish a definition of the term 'natural', saying it has other priorities for its limited resources.

Plant sugar study could lead to more CO2 intake

Scientists in the US have shed light on how sugars are transferred from a plant's leaves to other parts of its structure, findings that could enable genetic engineering in the future to help plants cope with climate change.

FDA expected to declare cloned meat and milk safe

The Food and Drug Administration is expected to declare that meat and milk from cloned animals safe to enter the American food supply, according to the Wall Street Journal.

Corazonas claims first with sterol-containing chips

Functional snack company Corazonas is launching potato chips containing plant sterols for cholesterol reduction, and claims to be the first manufacturer to take the healthy ingredient into this kind of snack product.

US dairy linked to listeria deaths

Four cases of listeria contamination in the US are increasingly thought to have come from a Massachusetts dairy although officials say they still have not found a source of the bacteria at the processing plant.

Global cocoa deficit increases, says report

The International Cocoa Organisation (ICCO) estimates that the world's current cocoa shortfall is now 55 per cent larger than previously thought, after adverse weather conditions led to crop reductions over the 2006/07 season.

Senomyx and Firmenich unite for cooling taste innovation

Senomyx and Firmenich have entered into a partnership to develop novel flavor ingredients that provide a cooling taste effect.

Premium tops 2008 trend list

The overarching trend that will continue to dominate the marketplace in 2008 is the consumer quest for premium, according to a recent report by the Hartman Group.

Snack firms up marketing campaigns after Xmas binge

The post-Christmas period often sees consumers tightening their purse strings as well as their belts; however several US food companies are coming up with increasingly inventive methods of persuading snackers to part with their cash.

Beta-cyclodextrin tested for encapsulation

Extracts from plant essential oils (terpenes) can be stabilised by encapsulation in the polysaccharide beta-cyclodextrin and modified starch, suggests new research from Greece.

Wine polyphenols may reduce effect of fatty food: study

Polyphenols from wine may reduce the negative impact of high-fat foods, according to a small study from Israel that suggests a role in the formulation of healthier food products.

Cargill, Coca-Cola prepare to bring stevia to global markets

Coca-Cola and Cargill will move to introduce their stevia sweetener product in countries where the ingredient is already approved, the firms have confirmed.

Food security assessment tools available to industry

The FDA has unveiled a new set of self-assessment tools to help the food and cosmetics industries minimize the risk of their products being intentionally contaminated.

Poultry workers may spread antibiotic-resistant E. coli

Poultry workers may be spreading antibiotic-resistant bacteria to those who do not work in the sector, say researchers in the US.