Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

‘It’s just hard cheese’: Tine clarifies import duty call to arms

22-Feb-2012 - Norway’s largest dairy processor Tine has attacked what it claims is an incorrect press report stating it wishes to raise import tariffs for all foreign cheeses.

Natural mouthfeel is key for reduced-calorie formulations: Givaudan

22-Feb-2012 - Swiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not compromise on taste or mouthfeel.

Inulin could help slash fat in cakes, say researchers

22-Feb-2012 - Replacing fats and oils with fibre in the form of inulin could lead to 70% reductions in fat, whilst maintaining good taste and functionality, in bakery products, according to new research.

Fructose consumption not linked to blood pressure, finds review

21-Feb-2012 - Prolonged consumption of a fructose rich diet does not lead to increases in blood pressure, according to the findings of a new systematic review of the evidence.

First lab-grown meat moves one step closer, say researchers

21-Feb-2012 - The World’s first burger made entirely from laboratory grown test-tube meat could be ready 'by fall' say the team of Dutch researchers behind the project.

Phosphate in food is ‘health risk’ that should be labelled, claim researchers

20-Feb-2012 - Food products with high phosphate contents are damaging to the health of the general public, and as such should be labelled, say researchers behind a new study.

Cutting out ‘unperceived’ salt could slash sodium in snacks: Study

20-Feb-2012 - Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.

Low-cholesterol, low-fat mayo to taste like the real thing

17-Feb-2012 - A combination of soy milk with guar gum, xanthan gum and select emulsifiers could produce low-fat, low-cholesterol mayonnaise that ‘closely matches’ commercial full-fat alternatives, suggests new research.

Major strides in fat reduction claimed as algae-based flour released onto EU market

16-Feb-2012 - An algae-based flour targeted at fat reduction in foods, the first product to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme, has just been released onto the European market.

News in brief

Commerically feasible processes or products? Vitafoods 2012 wants to hear about them

16-Feb-2012 - Vitafoods Europe 2012 will see posters sessions for the first time, with the organisers claiming such a development allows scientists to demonstrate their original research for a potential new product or process that is commercially feasible.

Cyclodextrins may boost flavour of goat’s milk products

16-Feb-2012 - The addition of cyclodextrins to products made from goat’s milk could help mask ‘goaty’ flavour notes, leaving consumers more able to benefit from the nutritional advantages of such products without compromising on taste, say researchers.

Tereos claims protein-rich wheat gluten gives added chew for healthy cereal bars

15-Feb-2012 - Using wheat gluten as a texturiser in cereal bars can produce products high in protein that are fit for the healthy snacking market, according to ingredients firm Tereos Syral

Scientist challenges Commission to reconsider saturated fatty acid reduction targets

15-Feb-2012 - A leading scientist has challenged the European Commission to reconsider its current targets aimed at cutting saturated fatty acids in foods upon the basis of the latest science.

Research highlights importance of sensory labelling cues

15-Feb-2012 - Increased expectation and perception of a foods sensory properties will increase consumer taste acceptance, according to new research which highlights the importance of effective sensory labels.

News in brief

Mars to set 250 chocolate calorie limit worldwide by 2013

15-Feb-2012 - Mars is to reduce the calories in its chocolate sold globally to 250 or less by the end of 2013.

Researchers identify new mechanism for iron absorption

14-Feb-2012 - A newly discovered mechanism for the absorption of iron from vegetables and legumes could provide a solution to iron deficiency problems, say researchers.

Law professor: Sodium reduction only works if there is a level playing field

13-Feb-2012 - If consumers are not demanding lower-sodium products, and the government does not mandate reductions, the food industry has “no incentive to be at the forefront of change”, according to one legal expert.

Nestlé study shows 'on-the-go' eating habits on the rise in Germany

13-Feb-2012 - ‘On-the-go’ food and drink consumption has increased significantly in recent years in Germany, finds new research from Nestlé.

Tomato by-products provide sustainable source of bioactives: Study

13-Feb-2012 - Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods, say researchers.

EFSA sets recommended EU protein intakes at 0.8g/kg per day

10-Feb-2012 - The European Food Safety Authority (EFSA) has published population reference intakes (PRIs) for protein, the latest stage of its work on dietary reference values (DRVs), with a particular focus on levels needed during pregnancy and childhood.

One step microcapsules will provide new opportunities and benefits for industry, say researchers

10-Feb-2012 - An innovative new technology platform could provide manufacturers and food formulators with greater control and speed when producing encapsulated ingredients such as flavours and bioactive ingredients, say its developers.

Dispatches from Feeding the World

GAIN ups micronutrient fight against global malnutrition

09-Feb-2012 - Ten years ago the Global Alliance for Improved Nutrition (GAIN) was established to fight rampant malnutrition in the developing world via micronutrient fortification programmes. But for a long time, it struggled to effect change in the face of logistical, financial and educational challenges.

Monthly Career Insider

From dishwasher to dairy innovator - the road to enzyme and culture development

09-Feb-2012 - In the second installment of the new FoodNavigator series - Monthly Career Insider - where we we profile leading industry lights, asking them how they got to where they are and their key insights into the sector we talk to the VP of dairy innovation at Chr. Hansen.

Dispatches from Feeding the World conference in Geneva

'It shouldn't all boil down to yield,' says food systems activist in call to action

09-Feb-2012 - How to tackle obesity and hunger remains a two-pronged challenge for the agri-food industry, but increasing crop yield is not the answer - instead the focus should be on boosting the nutritional value of crops, claims a sustainable food systems activist.