Fw: FoodNavigator-USA.com News Headlines Week 47

[Guest guest]



FoodNavigator-USA.com News Headlines Week 47

If you are experiencing difficulties in displaying this message correctly, click here

Breaking News on Food & Beverage Development in North America

In association with

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

FINANCIAL & INDUSTRY

Does salt reduction mean taste reduction?

Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?.. Watch

General Mills taps into health trend with 2010 reformulation efforts

General Mills has reformulated products representing a quarter of its US retail sales during the 2010 fiscal year to improve their health profiles, the company has said... Read

Natural Soda to expand Colorado sodium bicarbonate production

Natural Soda has said it will incrementally increase production of sodium bicarbonate from 125,000 to 250,000 tons a year after the Bureau of Land Management approved its mining plan in Rifle, Colorado... Read

FDA warns distributor over contaminated flour

The Indiana Department of Health blocked distribution of flour from an Indianapolis firm, which subsequently destroyed flour and noodles after the US FDA found the facility to be 'contaminated with filth'... Read

General Mills most likely Yoplait winner, says analyst

Nestlé is unlikely to acquire Yoplait according to an industry analyst, who predicts that General Mills would be the eventual winner of the yoghurt business... Read

Six more companies join National Salt Reduction Initiative

Another six companies have joined the National Salt Reduction Initiative, boosting the New York City-led program intended to cut salt in packaged and restaurant foods across the United States by 25 percent in five years... Read

Kellogg and Covance enter seven-year food safety partnership

Kellogg's has entered into a seven-year food safety testing agreement with Covance, which has completed construction of its Nutritional and Food Safety Laboratory in Battle Creek, Michigan... Read

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

Multicultural America provides opportunities for targeted marketing

Marketers need to tailor their strategies to reflect the cultural diversity of the United States rather than adopting a 'one size fits all' approach, according to the Association of Hispanic Advertising Agencies... Read

Americans still struggle to meet fruit and veg goals

Goals for fruit and vegetable consumption set back in 2000 in Healthy People 2010 still look certain to be missed, as the National Fruit and Vegetable Alliance (NFVA) has found that few Americans meet recommendations for daily fruit and vegetable intake... Read

'Processed' food doesn't have to mean unhealthy food, says industry

Consumer understanding of 'processed foods' needs to expand to take into account healthier products being introduced by industry, according to a presentation at the American Dietetic Association conference in Boston... Read

Flawed practices by US processors obstacles to food safety - report

A reluctance on the part of processors to reform practices, their ageing facilities and poorly designed equipment are 'obstacles to processing food safely', according to a report from the American Academy of Microbiology (AAM)... Read

Solae raises price of soy ingredients

Solae has announced that it has raised the price of its soy ingredients globally by seven to nine percent, citing "general inflationary pressure and the current economic environment... Read

All News Headlines for: November | October | September

Upcoming Live Webinars

Givaudan ChefsCouncilâ„¢ Drives Taste Innovation

Join the Givaudan ChefsCouncilâ„¢ webinar and find out more about how Givaudan uses this ongoing collaboration between Michelin-starred chefs and our own teams of culinary experts drives flavour and taste innovation. Discover the latest Givaudan ChefsCouncilâ„¢ event in Hong Kong held in October 2010.

30-Nov-2010

REGISTER NOW

LEGISLATION

Health Canada criticized over health claim data

A former Health Canada official has criticized the agency for failing to publish health claim-backing data, after recently approving an oat fiber-cholesterol health claim... Read

FDA proposes consumer research into Nutrition Facts format

The Food and Drug Administration (FDA) has said it intends to assess consumer reactions to potential changes to Nutrition Facts panels and has requested comments on a proposed study... Read

National List not spurring innovation in organic ingredients: Study

The National List of permitted non-organic ingredients in organic foods is not encouraging innovation in organic supply, claims a new paper published in Food Technology... Read

Kellogg to pay millions in kids' attention class action settlement

The Kellogg Company will pay consumers up to $2.75m over misleading kids' attention claims for its Frosted Mini-Wheats cereals, after a federal judge reached a class action settlement... Read

Food safety bill stalls in Senate

The Senate failed to vote on the Food Safety Modernization Act on Thursday, meaning that the bill could be subject to further delay as the Senate breaks for Thanksgiving on Monday... Read

SCIENCE & NUTRITION

Bran fibre shows sugar-reducing, gut health boosting potential in cookies

Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium... 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

Americans struggle to stick to added sugars advice

Despite industry reduction efforts, Americans still far exceed recommended limits for intake of added sugars, consuming an average of 475 calories' worth per day, according to the American Heart Association... 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

Functional bread won't go mainstream yet, says analyst

Functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a Datamonitor researcher... Read

MSG not found to induce asthma: Ajinomoto study

Monosodium glutamate (MSG), a flavor-enhancer, does not increase the risk of developing asthma, according to a study by Ajinomoto... 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

PREVIOUS HEADLINES

Essenta Foods unveils new divisional bosses and confirms commitment to USA

Essenta Foods, the new business to be created from the merger of Northern Foods and Greencore, will be divided into four divisions with two bosses selected from each company... Read

FDA cracks down on caffeinated alcoholic drinks

The Food and Drug Administration (FDA) in the US has launched a crackdown on caffeinated alcoholic drinks following a scientific review of their safety... Read

Senate votes to proceed with food safety bill

The Senate voted to move forward on the Food Safety Modernization Act on Wednesday, voting 74-25 to limit debate and proceed with the bill... Read

ADM expects higher sustainable cocoa output in 2011

Participation in ADM's cocoa growing certification programme - Serap - has tripled since its implementation and it has provided almost 49,000 metric tonnes of sustainable cocoa in the period, said the cocoa processor as it conducts a review of the programme established in the Ivory Coast in 2005... Read

How the food industry should act on the 2010 Dietary Guidelines

Sodium reduction, providing smaller portion sizes, and better portion labeling are key areas for food industry action in light of the upcoming Dietary Guidelines for Americans, according to the advisory committee chair... Read

PRODUCTS

ON-DEMAND WEBINARS

Shoppers and Sugars: What Consumers Buy and Why? Achieve a healthier product: The answer to eliminating trans fats and reducing saturated fats 10 Questions to Ask When Evaluating an Immune Health Ingredient Formulation Flexibility with Novel Dairy Proteins from New Zealand Talin® - modifies the taste of Stevia naturally.

TECHNICAL & RESEARCH PAPERS

New Research: Pycnogenol® Improves Symptoms of Hay Fever - Clinical sudy For more sustainable, healthier products - Research study Beta-Carotene: Colorful Nutrition for Foods and Beverages - Data sheet Caravan Ingredients - An innovative approach to reducing saturated fats in zero trans shortenings - Application note Enhance joint health and recovery with OptiMSM® - Clinical sudy WILD Talks Taste Optimizing, Flavor Innovation for Stevia - Application note Product launch – G.U.B.E, an innovative platform for low-energy density snacks - Application note Generate sales leads with a good white paper - Technical / white paper

Free Newsletters for Food, Beverage & NutritionChoose from over 20 industry e-newsletters

Free e-mail alerts

Please indicate your area of interest and receive free alerts directly to your inbox

Product Categories

Carbohydrates and fibers (sugar, starches) Cereals and bakery preparations Chocolate and confectionery ingredients Cultures, enzymes, yeast Dairy-based ingredients Emulsifiers, stabilizers, hydrocolloids Fats & oils Flavors and colors

Food safety and labeling Fruit, vegetable, nut ingredients Health and nutritional ingredients Meat, fish and savory ingredients Preservatives and acidulants Proteins, non-dairy Sweeteners (intense, bulk, polyols)

To continue to receive this newsletter in your inbox, please add newsletter@... to your address book

Update preferences | Change your email address | Unsubscribe Contact us: Advertising | Recruitment | Privacy policy | Terms & conditions | Feedback

© 2010 - Decision News Media S.A.S - Le Belem - 355, rue Vendemiaire - 34000 Montpellier - Francehttp://www.decisionnewsmedia.com