Fw: FoodNavigator.com News Headlines Week 47

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FoodNavigator.com News Headlines Week 47

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Breaking News on Food & Beverage Development - Europe

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Weekly From 19-Nov-2010 to 26-Nov-2010

TECHNICAL PAPER

Sodium Reduction in Food: 25% and beyond

Brenntag Specialties summarises the questions & challenges surrounding Sodium Reduction: Why should Sodium be reduced? How much should Sodium be reduced by? Which foods currently deliver Sodium? Which ingredients can play a role in Sodium reduction?... Click Here

FINANCIAL & INDUSTRY

Tate & Lyle agrees sale of molasses business

Tate & Lyle has agreed the sale of its molasses business to W & R Barnett for £67 million cash, a deal that is consistent with its strategy to dispose of its bulk ingredient operations and focus instead on specialty ingredients... Read

Cognis gets back in shape post recession hit

Cognis is anticipating record results in full year 2010, as higher demand, better capacity utilisation and a portfolio shift towards high-value products has delivered a bumper set of results for the first nine months... Read

Dispatches from HIE 2010 Inside Cargill's sterols and beta glucan thinking

Henry Hussell, the head of marketing, Europe at Cargill Health and Nutrition, acknowledges the development of its plant sterols and beta glucan has been slower than many expected – but that doesn't mean the agrofood giant has lost faith in them... Watch

Danisco adds clear versions to xanthan gum line

Danisco has added to its line of high performance Grinsted xanthan gums with new transparent versions opening up its use in applications like dressings and beverages where clarity is required... Read

Stevia gains foothold in French tabletop sweeteners market

The stevia industry's best guess on approval in Europe is currently around July 2010, according to PureCircle VP sales and marketing Jordi Ferre, and in the meantime the food and beverage sector is watching closely the unfolding market in France... Watch

Puratos develops new enzyme improver for frozen products

Belgian bakery ingredients specialist Puratos Group has developed a new enzyme improver for part-baked frozen (PBF) bakery products... Read

Dispatches from HIE 2010 Physically optimised flours signal clean-label shift in convenience foods

With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions... Listen

Natural colours on the rise, but synthetics not dead yet

The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources... Read

Dispatches from the CIAA CongressPartnerships and science are key to food for the future

The EU food sector can remain competitive and tackle challenges that lay ahead by forging strong partnerships, looking outside its own borders, and putting scientific advances to the best use, an expert panel on the future of food concluded... Read

Dispatches from CIAA Congress Partnerships crucial to Unilever supply chain plan, says VP

Unilever has just launched its very ambitious sustainable living plan, which includes a pledge to source all agricultural raw materials sustainably by 2020. FoodNavigator.com speaks to VP of sustainability Hamilton about how the company will go about this plan... Listen

Kievit seeks certification for palm oil-based spray dried emulsions

FrieslandCampina Kievit will soon be able to guarantee the sustainability of ingredients containing palm oil in accordance with RSPO standards, as it is seeking certification in response to customer request and consumers demands... Read

Not so naughty but still nice? The challenges of reformulation

Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that will still appeal to end consumers... Listen

Dispatches from HIE 2010Tate & Lyle pulls plug on prebiotic Stalactis Madrid launch

Tate & Lyle has postponed the launch of its new digestive health ingredient Stalactis due to the uncertain EU regulatory environment... Read

EC must reverse decision on out-of-quota sugar and release internally, CIUS

The CIUS is calling for the European Commission to act now to keep sugar supplies within the EU market rather than export the sweetener, with it claiming that EU based confectioners and other food and drink manufacturers are facing sugar supply difficulties... Read

All News Headlines for: November | October | September

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Examining nanotechnology in food production workshop

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LEGISLATION

Green S ADI unchanged, specifications may need updating

EFSA has found no reasons to adjust the ADI for Green S despite the lack of genotoxicity data, but suggests that specifications may be required... Read

Dispatches from the CIAA CongressScience needed to plug trust gap between traditional use and opinions

EFSA does not believe that a negative opinion is the end of the road for 13.1 health claims, but it expects some to be resubmitted with a new slate of data behind them, according to Geslain-Lanéelle... Read

SCIENCE & NUTRITION

Polyphenol-rich seaweed extracts may have anti-diabetic effects: Study

Polyphenol-rich extracts from edible seaweed may have anti-diabetic effects due to their ability to inhibit certain digestive enzymes, according to new research... Read

Gluten-free buckwheat crackers pass taste quality test

Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study... Read

Voluntary regs not delivering on salt cuts in bread, says Australian report

Less than half of bread products in Australian supermarkets have acceptable salt levels, according to a report published this week by Sydney based, The Institute for Global Health, and it claims enforcement might be the answer... Read

Encapsulation may slow fat digestion: Unilever R & D

Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R & D Colworth... Read

Plant extracts may act as low sodium salt replacer: Study

A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study... Read

New strategies for salt reduction

Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?.. Listen

Many unhealthy foods advertised in healthy context: Study

A new study examining the wider context in which foods are advertised on UK television has found that 'incidental' foods shown tend to be significantly healthier than the primary foods being advertised... Read

WEEKLY COMMENT

Local food doesn't mean safe food

All food, if not properly handled, has the potential to cause foodborne illness – so why does local food get special legislative treatment?.. Read

APPLICATION NOTE

How to make a delicious chocolate milk

Palsgaard lets you in on the secret of how blends of emulsifiers and stabilizers can help you make a stable and non-sedimenting chocolate milk. The article also examines the individual effects of mono- and diglycerides, carrageenan and microcrystalline cellulose. To read more... Click Here

PREVIOUS HEADLINES

Roquette's new kid on the milk replacement product block

Interest in milk alternatives is growing due to concerns about dairy allergies and a desire for alternative protein sources and additional nutritional benefits. We've seen nut milk, oat milk and even rice milk, but the leading dairy-free alternative to milk from ruminants is soy... Listen

Biodiversity award winners show food industry what's possible

Unilever and Coop Switzlerland's efforts to promote conservation and sustainable use of biodiversity serve as positive examples and can help push biodiversity up the agenda of the food industry, says the Union for Ethical Biotrade following the first Biodiversity Awards for the food industry... Read

Beneo shores up protein offering with wheat gluten

Beneo Group has added a fourth pillar to its business in the form of wheat gluten with manifold uses in bakery, pastry, cereal and meat products – and which rounds out its previously carbohydrate-oriented offering... Read

European consumers deliver verdict on food risks

Chemical contamination tops European consumer fears over food related risks, closely followed by antibiotic and hormones in meat, animal cloning and pollutants, according to a new survey commissioned by the region's top food safety watchdog... Read

Dispatches from HiEDSM, Danisco, Chr. Hansen and Innophos win at HiE awards

The awards celebrate the best innovations and companies in the ingredients community, with prizes were run over five categories, Heart Health, Digestive Health, Sports Performance, Weight Management, and Nutrition for the young and old... Read

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TECHNICAL & RESEARCH PAPERS

Sodium Reduction in Food: 25% and beyond - Technical / white paper How to make a delicious chocolate milk - Application note For more sustainable, healthier products - Research study Meriva®, a master switch of inflammation also for eye disease - Research study Explore the benefits of a new generation of leaner label cake emulsifiers - Application note Nutrition Age Ingredients - Application note Neotame Intensive Sweetener - Cost Savings & Great Taste - Application note £ 100 off Campden BRI training courses - Event programme How to improve the quality and reduce the costs of meat products by using emulsifiers - Application note Discount on Campden BRI courses - Event programme

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