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

Pectin-stabilised oil bodies to offer pre-emulsified oil

Using pectin to coat naturally occurring soybean oil bodies could lead to stabilisation of the oil bodies and open up new opportunities for the food industry, suggests new research.

Scientists review acrylamide-reduction advances

Increasing demand for preventing the formation of harmful acrylamide in foods has spurred researchers to conduct a review of the various methods available to formulators.

Red cabbage study helps show all anthocyanins are not created equal

The pigment that gives red cabbage its distinctive color can also help fight cancer in humans - provided the body can absorb the right type and in sufficient quantities, according to researchers from the US Department of Agriculture's Agricultural Research Service (ARS).

High cranberry demand drives Decas expansion

Decas Cranberry Products is to expand its cranberry production facilities in a bid to meet growing industry demand for the healthy berry ingredient in foods and beverages.

Tropical fruit holds key to helping sweet-toothed diabetics

A compound that occurs naturally in fruit could hold the key to allowing diabetics to share the same sugary treats as the rest of the nation.

'Local' food: quality and freshness more important than proximity?

Consumers across the US are increasingly looking to 'buy local', but a new study from The Hartman Group suggests that this does not necessarily mean they have to buy direct from the neighborhood farmer - or indeed from the US at all.

CSM passes on higher raw material costs

Bakery ingredients firm CSM has reported strong sales for 2007, after increased raw material costs were successfully passed on to customers.

Formulation boost for phytosterol in yoghurts

Incorporating heart healthy phytosterols in yoghurt formulations does not negatively impact on the starter cultures, potentially boosting their use in these foods, says new research.

Savory spice group adds a dose of sweetness

McCormick & Company, best known for its savory spices and seasonings, has acquired the leading Canadian honey brand, Billy Bee Honey, for $75m as part of its ongoing quest to extend its flavor profile.

Nutrinova settles patent case over sweetener

Nutrinova has today said that it has settled two lawsuits against the Ingredient House relating to patent infringements and theft of trade secrets.

Corn genome holds key to improved nutrition

Unlocking the genetic blueprint of corn could help make crops more nutritious, US scientists have claimed.

Health, safety and cost drive protein sales

Sales of protein ingredients are expected to top the $18bn mark by 2010, mainly on account of their association with a healthy lifestyle, according to new research from Global Industry Analysts (GIA).

New gum blend adds fiber to foods, sauces

Gum Technology is introducing a new gum blend that helps bring fiber to a range of processed foods, while also delivering texture benefits.

Sea buckthorn berries could join natural preservative club

Extracts from the up-and-coming fruit sea buckthorn berries (Hippophae rhamnoides) could inhibit the oxidation of unsaturated fatty acids in processed meats, boosting shelf life, suggests new research.

States consider restricting dairy absence claims

A proposal by the Utah Department of Agriculture and Food to prohibit dairy companies declaring their products as free from a growth hormone has angered industry.

Soybean hulls to cut fat uptake from doughnuts

Adding micro-particulated soybeans hulls to a doughnut formulation may reduce the uptake of fat by the consumer after deep-fat frying, suggests new research.

Land O'Lakes launches trans fat-free cheese ingredients

Dairy ingredients group Land O'Lakes has reformulated some of its best-selling cheese powders to remove the trans fats.

Korea looks to GM to answer price hikes

South Korea is set to increase GM imports from the US amid rising food prices and dwindling supplies, as four leading corn starch and sugar producers enter new agreements.

Nutritionists call for more money, better breakfasts

School kids should be given more information about the benefits of eating well - and especially at breakfast time - according to the Washington, DC-based School Nutrition Association (SNA).

Cargill's barley betafiber achieves heart health claim

Cargill's barley beta concentrate is set to receive a new health claim from the US Food and Drug Administration (FDA) linking the ingredient to a reduced risk of heart disease.

Rice processor aims for greater efficiency

Riviana Foods has begun work on a new rice processing facility that it says will help it become "the most efficient rice company" in the world.

ADM responds to HFCS obesity claims

Ingredients giant Archer Daniels Midland has criticised media reports linking the use of high fructose corn syrup (HFCS) with the rise in US obesity levels, saying it is not the sole cause of the epidemic.

Unwanted coffee beans offer natural preservatives

Low-grade coffee beans - known to adversely affect the quality of the beverage - may offer extracts with antioxidant potential to extend the shelf-life of food products, suggests new research from India.

Weekly Comment

Supplements - do we ask too much?

Taking a range of supplements from vitamin A to zinc is becoming part of everyday life. But as the latest study is published questioning their efficacy, people could be left wondering do they work?

Devastating refinery explosion stirs new safety debate

This month's explosion at Imperial Sugar's Savannah refinery fuelled new debate over the safety regarding combustible dust, and provisions to reduce the likelihood of such incidents reoccurring.

Kerry gets 'closer to source' with organic oils partnership

Ingredients firm Kerry has clinched a new long-term supply partnership with Dierbergers Oleos Essencias, a Brazilian producer of organic fragrances, flavors and ingredients.

Resistant starch does affect sensory properties of food: study

Formulating bakery products with resistant starches does result in products with modified sensory properties, Spanish researchers report.

New cranberry protein looks to compete with soy, whey

A new cranberry protein powder can allow food and drink companies to add protein to their products without turning to the usual dairy or soy sources, says its manufacturer.

The great salt debate - not just black and white

The Food and Drug Administration is considering whether to remove salt from the list of foods it categorizes as "generally recognized as safe" (GRAS), but taking salt out of food is not as easy as it might seem, ingredients firm DSM told FoodNavigator-USA.com.

US agricultural exports predicted to rise

High raw material and energy prices, a continuing weak dollar, and growing global demand for food will push up agricultural exports, according to the US Department of Agriculture (USDA).

HortResearch - Blue Pacific team-up to deliver 'true' fruit flavors

Blue Pacific Flavors is collaborating with New Zealand research institute HortResearch to develop and commercialize new fruit flavors that are true to the taste of the original whole fruit.

Industry to examine DHA-EPA opportunities

DHA and EPA omega-3 will be the focus of two events to be held next month, which will aim to provide food and supplement makers with key issues affecting the industry.

ConAgra launches 'easier' version of MyPyramid nutrition labeling scheme

Food company ConAgra has decided to launch its own nutrition labeling system in a bid to make it easier for consumers to get useful advice about the food they eat.

Study links salt and soft drinks to childhood obesity

Reducing the salt content of foods would result in drinking fewer sugar-sweetened beverages, and may lower obesity risks, hypertension and possibly heart disease, British researchers report.

Hawaiian aspartame ban stalls on lack of science

Moves to ban the use of aspartame in Hawaii appear to have failed after the bill was deferred until further evidence could be heard.

D.D. Williamson, ColorMaker develop natural blue

A blue colorant developed by ColorMaker in partnership with D.D. Williamson is designed to provide a shelf-stable natural blue hue at a low pH for increased flexibility.

Rating system will help consumers pick nutrient-rich food

The use of independent nutrition rating systems being rolled out in scores of US grocery stores has been welcomed by the industry.

SunOpta investors file lawsuits over 'misleading performance'

Natural food group SunOpta is facing class action law suits alleging overstated earnings and lack of internal financial controls.

Xylitol's potential beyond gum explored

The use of xylitol, a natural sweetener linked to dental health, could prevent the formation of undesirable brown pigments and enhance beverage formulations, suggests new research.

Bee decline drives concern for ingredient supply

A worrying decline in the US bee population over the last few years could have a major impact on companies who rely on honey bees to pollinate plants that are widely used as ingredients.

Industry concerns follow massive US beef recall

The largest meat recall in US history has reignited fears that the US Department of Agriculture (USDA) is not taking adequate measures to ensure the safety of the nation's meat supply.

Health and wellness opens doors for hydrocolloids

The increasing demand for healthy, low-fat products has provided new innovation opportunities for manufacturers of hydrocolloids.

Canola proteins could boost meat succulence

Proteins from canola could boost the moisture and succulence of processed meats, suggests a new study from Canada.

Larger portions lead to greater health risk: study

Eating more food less often can put consumers at higher risk of high cholesterol and blood pressure - a salutary warning for food companies about the need to reduce portion sizes.

Takasago to step up savory flavor development

Takasago USA has big plans for developing its savory flavors business following a major new investment at its plant in Rockleigh, New Jersey.

Scientists develop new umami taste enhancers

New derivatives of the compound guanosine 5'-phosphate may enhance the sensorial impact of monosodium glutamate (MSG) and boost the umami taste to savoury-based foods, Italian scientists report.

Frontier launches premium vanilla flavors

Tapping into the growing trend towards premium, natural vanillas, Frontier Natural Products Co-op has launched three new vanillas ideal for bakery.

Rising mood food segment led by chocolate, analysts said

Chocolate has come out on top as the star of the emerging mood food category - but its future maybe under threat if companies fail to win health claims for their products.

Weekly comment

Making a meal out of saturated fat

The food industry across Europe needs to make a big effort to reduce saturated fat in food regardless of whether national agencies set targets - and it should not wait around for governments to do all the awareness-raising with its consumers.

USDA promotes hi-tech approach to healthy eating message

Food companies and consumer electronics firms are being encouraged to join forces to help promote the government's healthy eating message.

Givaudan off-loads St Louis ingredient facility to PCI

Fragrance and flavors player Givaudan has announced the sale of its St Louis based food ingredient business and manufacturing facility, as the company continues product streamlining.

AFS replacers can cut salt by up to 50 percent

Advanced Food Systems (AFS) has said it has developed a way of reducing sodium in food products by as much as 50 percent without affecting the flavor.

Green tea extracts could be meat preservatives

Indian scientists are looking into the potential of green tea polyphenols to stop the oxidation of fat in meat products, thereby extending shelf-life and preventing off-flavours.

Leatherhead targets saturated fat reduction in bakery

Leatherhead Food International is conducting research into how to reduce saturated fat levels in bakery products, initially in short crust pastry, to help its members take action to help meet FSA targets.

Cost and innovation drive US packaging dominance

The US will continue to dominate international packaging machinery sales due to the perceived technological benefits of its products and a favorable exchange rate, a new report has said.

Bell releases top ten flavor forecast for 2008

Mango has come out as the top sweet flavor trend for 2008 according to Bell Flavors and Fragrances.

Flavoured soy proteins to enhance use as meat alternative

Flavouring textured soy protein (TSP) could lead to greater use of soy as meat alternatives, suggests new research from Iowa State University.

Coca-Cola profits from still and carbonated boost

Coca-Cola posted a 20 per cent improvement in operating revenues, amounting to $28.8bn during the full fiscal year as the company harnessed its international presence to drive growth in both its carbonated and non-carbonated brands.

New cost-cutting farm bill proposal angers industry

The American Soybean Association (ASA) argues that the new version of the farm bill proposal announced yesterday is damaging for soybean and corn farmers as well as biodiesel producers.

Valentine's attracts unusual chocolate choices

While chocolate has always been a favourite for the Valentine's Day holiday, functional and unusual chocolate ingredients will dominate sales across the US this year, according to the National Confectioners Association (NCA).

Biotech reports spark debate over potential benefits

Two contradictory reports assessing global cultivation of genetically modified (GM) crops and its impact on productivity, pesticide use and world hunger caused debate today.

Red wine heart benefits no different to other alcohols: study

The potential health benefits of a single glass of polyphenol rich red wine are no different to any other alcoholic beverage, according to new research.

Panera Bread margins as wheat costs rise

Panera Bread yesterday posted a 3.2 percentage point loss in margins, as rising wheat costs put a strain on its operations.

Onion by-products to offer functional ingredients

Tapping into the ongoing trend of sourcing novel ingredients from processing by-products, researchers from Spain have reported that onion wastes may be a source of antioxidant and anti-browning bioactive ingredients.

Fats and oils will increase in price, report predicts

Large price increases for fats and oils have been predicted in a 10-year forecast by the United States Department of Agriculture (USDA).

Flavors and colors help boost Sensients coffers

Sensient Technologies Corporation is toasting an "outstanding" year after revenue reached $300.9m - up more than 10 per cent from 2006.

Superheated starch offers fat replacer for formulators

Replacing fat can be achieved by spreadable gel particles prepared by superheating potato starch and then cooling, Dutch researchers have reported.

Genetic and agricultural data made more accessible

Researchers will be able to gain access more easily to genetic and agricultural data on a wide range of plants with the development on a new online information management system.

Sterols play major role in dietary portfolio for hearts

Almost one-third of cholesterol reductions achieved by consuming a heart-healthy diet are due to plant sterols, suggests a new study from Canada that supports the ingredient's efficacy.

Asoyia launches stable soybean oil free from trans fats

Soybean oil with less that 1 percent linolenic acid and a high oleic content has been brought onto the market by Asoyia, reducing trans fats, increasing stability and extending shelf life.

Caravan bumps up prices to counter raw material costs

Caravan Ingredients has announced price increases to a range of products to cope with rising raw material costs across the food industry.

Weekly Comment

The ethical cocoa confusion

While most consumers agree that ethically-sourced cocoa is no bad thing, an ever increasing number of different schemes risks muddying the issue and puzzling chocolate fans.

Anthocyanins show potent anti-obesity potential: study

Anthocyanins, antioxidant pigments from fruit and vegetables, have a "significant potency" against fat cells and could be used for the prevention of weight gain, suggests a new study from Japan.

Lab study questions sweeteners for weight control

Sweetening foods with artificial sweeteners like saccharin may lead to increased body weight and fat build-up, suggests a study with rats that goes against intuition.

Sugar stocks may be diverted after disaster

A tragic explosion at Imperial Sugar's Savannah refinery last week could leave the plant out of action for some time, possibly requiring sugar to be diverted to competitors' facilities.

Sabinsa positions itself as full-service contract manufacturer

Nutritional ingredient firm Sabinsa has said its new manufacturing and distribution facility is fully operational, which the company hopes will allow it to take its ingredients into international markets.

Canadian food groups reiterate responsible kids ad pledges

A number of the leading food and beverage groups operating in Canada have this week revealed plans to adapt their marketing amidst growing consumer and regulatory concerns over obesity levels in the country.

MGP earnings drop amid high material costs

Low prices for ethanol and the rising costs of corn led to a fall in second quarter earnings for Kansas-based MGP Ingredients.

News briefs: Parmalat, Saputo and Fonterra

This week, Fonterra reveals its milk supply concerns, Saputo posts profit growth from its North American focus, and Parmalat says it is meeting its financial expectations for the year.

Study backs berries for heart health benefits

A diet rich in berries may boost levels of good cholesterol and improve blood pressure, indicating their potential benefits for heart health, says a new study from Finland.

Bunge eyes further profit push in 2008

Bunge posted a 71 percent increase in full year earnings amounting to $44bn on the back of strong global demand for its edible oils and commodity products, a pattern it expects to continue into 2008.

Scientists test how 'organic' organics are

Fraud in organic farming may become an increasing concern as the sector experiences rapid year-on-year growth, leading scientists to develop ways to test whether synthetic fertilizers were used.

Coca-Cola takes Honest approach with innovation drive

Coca-Cola will acquire a 40 per cent stake in US-based organic beverage group Honest Tea, as part of an ongoing drive to focus on non-carbonated alternatives for its brands.

Danone, Yakult grants to advance probiotic science

The field of probiotics research is set to receive a boost by two new grants announced yesterday by the Global Probiotics Council (GPC).

Scientists probe food structure's effects on aroma release

The release of aroma from a starch-containing food is dictated by interactions of the volatile compound with the carbohydrate, suggests new research from France.

Whole grain stamp adapted for Canadian market

The popular Whole Grain Stamp is to be launched in a bilingual version for use on food products in Canada, expanding its reach to more consumer groups as awareness of the healthy grains increases.

Industry concerned over FDA food safety budget

The FDA has requested a budget increase of $42.4m for food safety initiatives in the 2009 fiscal year, but food industry and consumer groups say this will still leave administration under resourced in this area.

Higher yield soybean approved in Pacific markets

Monsanto has been given permission to use a new herbicide resistant soybean crop which offers improved yield in Japan, Taiwan and the Philippines.

Supercritical CO2 to offer novel whey ingredients for food?

Food formulators looking for novel gelling agents may soon be offered whey protein isolates and concentrates modified by supercritical carbon dioxide, suggests a new study.

Citrus expansion takes Takasago close to source

Takasago has unveiled plans to open a new citrus center in Florida, the USA's largest citrus-producing state, in a bid to increase product quality and innovation.

Pharmline implements quality control in Chinese production

Nutritional ingredients supplier Pharmline is set to restart operations in China, following the implementation of new quality control measures.

Sugar producers accused of going against free trade

US and Mexican sugar industries are working under "private arrangement" which goes against a new free trade agreement, it has been alleged.

TIC develops alternative to costly emulsifier PGA

Hydrocolloid supplier TIC Gums has launched an emulsifier that offers a cost-effective alternative to the more expensive propylene glycol alginate (PGA).

Ecolab buys into wastewater management

Ecolab, a global supplier of hygiene and safety systems, hopes to step up its focus on sustainable water and energy supply for the beverage and food industries with its latest acquisition.

Protein-rich flours offer potential for gluten-free foods

Adding soybean and pea proteins isolates and transglutaminase to rice flour may find potential in the rapidly growing gluten-free market, suggests new research.

Stabilizing gum creates rich texture to chilled foods

Gum Technology has launched a new natural, cold soluble carrageenan blend said to offer an instant rich texture for products ranging from smoothies to frozen pizza crust.

Weekly comment

Branding Vs label info: who's the enemy?

Product branding and information provided to consumers on food labels are again at loggerheads, and industry doesn't seem likely to accept new EU labelling proposals without a fight.

Lost African fruits would benefit from technology, says report

The application of modern horticultural techniques could revive cultivation of traditional fruits in Africa like baobab, butterfruit and tamarind, according to a new report.

Sweeteners and starches suffer blow, ADM said

Archer Daniels Midland (ADM) today reported an increase in net earnings by 7 percent from $441m to $473m for the second quarter results - but operating profit for sweeteners and starches were stung.

Trehalose boost fruity aroma in strawberry creams

Trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp, improves the fruity aroma and the levels of healthy polyphenol compounds in strawberry cream, suggests a new study.

Proposed US hormone growth-milk law slammed

A new bill on milk labelling standards up for consideration in the Indiana House of Representatives has come under criticism this week by some organisations and producers, which claim it would prevent informed consumer choice if passed.

Frutarom eyes organics with flavor site expansion

Frutatom has announced new investment in its US flavor operations, this time radically expanding its New Jersey facility to house new R&D capabilities.

Higher vitamin D needed for diabetes benefits?

Combined supplementation with vitamin D and calcium may not reduce the risk of diabetes, suggests new research that challenges previous studies.

Agropur heightens presence in competitive US cheese market

Canadian dairy cooperative Agropur has set its sights south of the border with its acquisition of Trega Foods to enable company growth, impossible in Canada where competition is stifled.

Soft drinks linked to rising gout statistics

An increased intake of soft drinks and fructose consumption may increase the risk of gout in men, suggests a new study.