News & Analysis on Food & Beverage Development & Technology
The organisers of the new Biodiversity Awards to be given at the HIE trade show in Madrid later this year are now seeking entries from companies with conservation-related initiatives or programmes linked to a product or supply chain.
Chestnut flour could be used in gluten-free breads to give nutritional and health benefits, according to a new study from Turkey.
The New-Zealand-based firm driving the commercialisation of an intense natural sweetener from monk fruit (luo han guo) is seeking clearance to market it in the EU following successful trials with some of the world’s leading food and drink manufacturers.
Chairman and CEO of Sara Lee Corp. Brenda Barnes has resigned from the company so she can focus on improving her health after she suffered a stroke in May, the company’s board of directors has said.
Stevia supplier GLG Life Tech’s gross profits increased 126 percent in the first half of 2010, and revenue grew 35 percent, to C$18.7m, boosted by development of its proprietary stevia leaf, the company said.
Cocoa fell to a three month low in London on signs that supplies in the world’s biggest producer countries would be boosted by the better crop husbandry initiated over the past three years.
The US Department of Agriculture (USDA) has set sugar import tariff-rate quotas for the 2011 fiscal year – including extra specialty sugar “to accommodate a rapidly expanding organic food sector”, USDA said.
Summer 2011 will see the first commercial installation of an IFT recognised and FDA approved technology which is claimed to improve flavour, nutrient retention and texture of foods as well as significantly reducing process times over conventional systems.
A new website, www.nanolyse.eu, will be launched later this month to showcase the work of the EU’s NanoLyse project dedicated to developing validated methods and reference materials for the analysis of engineered nano-particles (ENP) in food and beverages.
A UK consumer study has uncovered serious misunderstandings about what ‘organic’ food is, with one in four people admitting confusion and one in five believing organic food is lower in fat.
Symrise has seen its flavour and fragrance orders rebound to pre-economic crisis levels and has expanded its business with some key customers in the first half of this year.
South Korean firm CJ CheilJedang Corp. (CJ) has introduced new rice bran fiber and protein ingredients to boost the nutritional profile of a range of foods including baked goods, pasta products and meats.