A regional standard for ginseng in Asia currently being drawn up by
Codex should only cover one species of the herb, the International
Alliance of Dietary/Food Supplement Associations (IADSA) has said.
Chr Hansen has launched a new line of spray-dried dairy flavors in
the US, which the firm claims provide some of its most successful
flavors in a more convenient application form.
Making batters with methyl cellulose could remove the need for
pre-frying of fried foods and boost the healthy image of battered
foods, suggests new research from Spain.
New Zealand ingredients innovator Keratec says it has
received approval for its entire Functional Keratin products
derived from sheep's wool are suitable for use in products for the
halal market.
Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
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.
Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
The battle against cloned food has moved up a notch, with the
Center for Food Safety joining a major dairy firm yesterday in
protests against the US Food and Drug Administration (FDA).
Here we go again. Yet another technology in its infancy is likely
to be introduced into the food supply, while industry remains
cautious and consumers divided.
Legislation has been introduced in California to require the clear
labeling of all products derived from cloned animals if these are
approved for human consumption.
The battle of wills between the UK food watchdog and industry
heavyweights over nutrition labelling threatens to destabilise the
balance of power between industry and government.
Food industry and consumer groups are poles apart over the question
of mandatory nutrition labelling, according to the results of a
public consultation conducted last year, with government opinion
somewhere between the two.
A new project was launched this week by Australian food researchers
to tap bioactive compounds from agricultural and food industry
waste for use in health-enhancing foods and nutraceuticals.
Researchers in the US have found a way to genetically engineer
cottonseed to remove toxins, making it a potential source of
protein for undernourished populations.
Discoveries in nanotechnology are affecting a range of aspects in
the food industry, from food safety to the molecular synthesis of
new products and ingredients, according to a survey of current
research by scientists.
The role of nanotechnology in food processing, monitoring,
labelling, storage and distribution is the subject of a two day
meeting that kicks off tomorrow in Amsterdam, Holland.
Forbes Medi-Tech's branded plant sterol Reducol is continuing to
march though European supermarkets with the launch of
cholesterol-lowering yoghurts at Carrefour-owned Champion in
France.
The first products using sterols supplied by Advanced Organic
Materials reach Argentine retail outlets this month and are
positioned to be affordable even for price sensitive customers.
Food scientists are becoming a rare species in Britain, and things
won't change unless schools and food firms start telling young
people there is more to food than a supermarket depot.
Leatherhead Food International is proposing to conduct major market
research into the Western European industrial fruits market, aiming
to shed light on how use of fruits in packaged foods may improve
their healthy image.
China's biggest domestic cheese producer, Bright Dairy, has
invested in a new production line for sliced cheese to increase its
profits from this growing, niche market.
Scientists in Australia are "dragging food science into the 21st
century" by using neutrons to probe the molecular structure of food
and ingredients, and changes that occur during processing.
Ocean Nutrition has restored its spray drying capabilities at its
facility in Arcadia, Wisconsin, following a fire in October 2005,
and is ramping up production at its Dartmouth plant with a view to
doubling microencapsulation capacity...
Ireland is positioning to compete on food innovation on a global
basis, as Teagasc today announces that it is explaning its food
research programme in anticipation of future challenges - with a
specific emphasis on functional foods.
A study attempting to find out exactly why we prefer fatty foods
could help manufacturers to design tasty, low-fat foods that are
less likely to make people overweight.
A French investigation into daily consumption of polyphenols, the
antioxidant compounds found in all plant-based foods, will help
advance scientific knowledge on how they influence our health and
could one day lead to polyphenol RDAs.
After all the increased safety procedures put in place over the
past decade, one might have been lulled into thinking that
poisonings and deaths from food contamination would be rarer than
before. While it is true that the new regulatory...
Food companies do not yet face the ethical sourcing equation of the
clothing industry, where brands from Nike to Marks & Spencer
cannot afford a single claim of sweat-shop production. But the
moment is fast approaching for food,...
If anyone doubted that the US probiotics market's star is rising,
kefir-maker Lifeway Foods' latest results, positive in spite of
milk price vagarities, should be enough to convince them.
In among the hollers about obesity and the concerns over nutrition,
food companies now need to work hard to ensure they clinch public
trust, as a matter of insurance. This means more than compliance on
traceability and labeling. This...
Water, we save. Energy, we conserve. But food, it seems, we can
waste, junk and bin and no-one cares. Except one crusader, whose
20-year project has proven what should have been obvious in the
first place: our attitude to food is...
Leading probiotics and ingredients firm Danisco has set up a pilot
plant to develop new methods for controlling release of nutritional
and functional ingredients in foods, writes Dominique
Patton.
Nanotechnology researchers and food industry representatives are
meeting in the Netherlands next week to discuss how to the
technology may apply to processing operations, reports Ahmed
ElAmin.
Leading US supplement retailer GNC is rolling out the first product
containing the satiety ingredient Olibra, a combination of palm and
oat oil fractions developed by Sweden's LTP Lipid Technologies
Provider, reports Dominique...
D-alpha-tocopheryl acid succinate (TAS) can be safely used as a
source of tocopherol in foods for particular nutritional purposes
(PARNUTS), foods intended for the general population and food
supplements, a panel of European experts...