Food Ingredients News

Member States GM Crop Vote - But There’s No Qualified Majority

28 Mar 2017 --- The majority of European member states stood firm on their position regarding genetically modified crops yesterday (Mar 27) by voting against a proposal to authorize two new strains of GM maize.

Brazilian Beef Bans Lifted but European Farmers Warn Against Food Affected by “Fraud”

28 Mar 2017 --- European farmers’ association and agricultural cooperative Copa Cogeca is calling on the EU Commission to take stronger action against Brazilian meat imports to the EU as the aftermath of the scandal continues.

NZMP Launches Gold Whole Milk Powder for UHT Beverages

27 Mar 2017 --- NZMP, the global ingredients brand of Fonterra, have announced the launch of NZMP GOLD Whole Milk Powder for UHT. Designed specifically for UHT beverages, the new product gives manufacturers longer production runs over standard milk powders, as well as cleaner labelling on their final product and consistent shelf life stability.

KEY INTERVIEW: Cargill Targets New Routes in Sugar Reduction

27 Mar 2017 --- Clean label and sugar reduction are high on the agenda for many of today’s food manufacturers. Oliggo-Fiber chicory root fiber, from Cargill, is one potential solution to help food & beverage manufacturers capitalize on these key consumer trends. This ingredient is a naturally-sourced fructan, which is extracted from the chicory root. The versatile solution offers many functional product development benefits, as well as providing benefits to human health.

Sensient Launches Range of Natural, Fat-Soluble Flavorings for Indulgent Applications

27 Mar 2017 --- Sensient Flavors have introduced a range of innovative fat-soluble flavors for fillings in bakery, confectionery and dairy applications. Nine sophisticated taste profiles have been developed as internal concepts, either as single or dual flavors: apple & almond, banana split, butter mint, cherry, mango, orange & ginger, peanut, praline and smoked coconut. All of the flavors are natural, suitable for vegan concepts and are Kosher certified. In addition, the peanut and almond flavours are ‘nut free’ nut flavors.

Roha Launches Replacement for Carmine in Dairy Products

27 Mar 2017 --- The steadily increasing awareness about food in general and food additives in particular indicates that more and more consumers now take due consideration to find out the source of the different food ingredients before consumption. 

EFSA to Offer Added Sugar Advice by Early 2020

24 Mar 2017 --- EFSA will provide scientific advice on the daily intake of added sugar in food by early 2020. The Authority aims to establish a science-based cut-off value for daily exposure to added sugars from all sources which is not associated with adverse health effects. The work will be carried out following a request from Denmark, Finland, Iceland, Norway and Sweden.

Milk Specialties Global Launches Calcium Caseinate From rBGH-Free Milk

24 Mar 2017 --- Milk Specialties Global, the protein manufacturer based out of Eden Prairie, MN, is the first US-based company to market calcium caseinate produced from fresh US milk. The rBGH-free, non-GMO skim milk is sourced from local California dairy farms and transported to its Visalia, CA plant where the other milk components are removed to produce the calcium caseinate.

Tate & Lyle Launches Crystalline Allulose, Their Latest Sugar Reduction Solution

23 Mar 2017 --- Tate & Lyle PLC have announced a line extension to DOLCIA PRIMA Allulose, a low-calorie sweetening solution that provides the full taste and enjoyment of sugar, but without all the calories. The new DOLCIA PRIMA Crystalline Allulose offers all of the same benefits as DOLCIA PRIMA Allulose Syrup, and opens up new categories and applications such as tabletop sweeteners, dry beverage and meal replacement mixes, fat-based creams and chocolate confectionery.

CONFERENCE REVIEW: 21st Century Spice Industry – Disrupt or Be Disrupted

23 Mar 2017 --- The second international spice conference organized by All India Spices Exporters Forum in association with Cochin Chamber of Commerce and Industry was held at the Leela, Kovalam, Kerala-India from February 12-14, 2017. The theme of ISC 2017 was “21st Century Spice Industry – Disrupt or Be Disrupted.” The conference brought together several key industry players, who deliberated on the various challenges faced by the industry and recommended solutions for them.

Gluten Free Rice-Flour Could Revolutionize Future Bread Production

23 Mar 2017 --- Hiroshima University researchers have resolved the science behind a new bread-baking recipe. The method for making gluten-free bread, developed by Japan’s National Agriculture and Food Research Organization, NARO - uses rice-flour to produce bread with a similar consistency and volume to traditional wheat-flour loaves.

SPECIAL REPORT: Seaweed and Microalgae Driving New Product Development

22 Mar 2017 --- Seaweed is making waves in nutrition-rich NPDs and with its many varieties is tipped to become the next super green “superfood”, and this staying true to its title, seaweed is finding new product applications in Western markets due to its wide ranging health benefits.

AkzoNobel Rejects Raised $24 Billion PPG Takeover Offer

22 Mar 2017 --- AkzoNobel has announced it has rejected a second unsolicited, non-binding and conditional proposal of 20 March from PPG Industries Inc. for all of the issued and outstanding ordinary shares in the capital of AkzoNobel. The Dutch paint and chemicals firm AkzoNobel said it had rejected a raised 22.37 billion euro ($24.19 billion) takeover proposal from rival PPG Industries, continuing the trans-Atlantic standoff between the two industrial giants.

Dalziel Ingredients Serves up “Customized” Veg

22 Mar 2017 --- According to Dalziel Ingredients, green veg is on trend – the company has created some quirky new techniques to meet demand for innovative vegetable products.

Tiki Beverage Trend Inspires New Symrise Flavor Concepts

21 Mar 2017 --- Symrise’s Marketing and Consumer Insights Group has been exploring the exciting Tiki beverage trend that has become a major draw across the nation, resulting in the launch of a line of beverage concepts known as “Tiki Time.” From traditional bars and clubs to Tiki-themed hot spots, these fun cocktails are currently enjoying a major resurgence. 

Barry Callebaut Expands Cocoa Nurseries Program in Indonesia

21 Mar 2017 --- One of Barry Callebaut’s primary goals in Forever Chocolate is to lift more than 500,000 farmers out of poverty. To get there, we can improve farm productivity and increase the yield of high-quality cocoa. Doing this will enable farmers to sell their cocoa at higher prices and gain access to a better quality of life.

International Taste Solutions Predicts Flavor Trends for 2017/18

21 Mar 2017 --- ITS (International Taste Solutions)’s team of experts has developed on-going, intensive research towards defining the main flavor trends that will lead the market in the near future. In this way, ITS stays one step ahead and develops new flavors that adjust to market needs. With this information, ITS can advise customers on which new flavors to use in their products. Here are the main trends that, according to ITS marketing and product development teams, will emerge during 2017/18:

MGP’s Specialty Starches Provide Multiple Benefits Across Food Spectrum

21 Mar 2017 --- MGP’s specialty wheat starches provide multiple options and benefits to customers based on desired end product results.With a focus on delivering a combination of nutritional, functional and sensory qualities, these ingredients have continued to expand and evolve in alignment with major trends in the marketplace. 

Trump’s Aggressive Budget Blueprint

20 Mar 2017 --- US President Donald Trump has set out his “America First” budget proposal which involves massive cuts worth around US$54 billion to non-defense services including the Food and Drug Administration, Department of Agriculture, the Environmental Protection Agency (EPA).

FrieslandCampina Kievit Launches High Performance Whipping Agent, Effective for Middle Eastern Climates

20 Mar 2017 --- FrieslandCampina Kievit have launched Vana-Monte DP570, an attractive alternative to current toppings in the bakery market. Vana-Monte DP570 is very simple to apply, using a baker’s knife to top and fill cakes and bakes. The result is a cake with a smooth appearance and the swirls have beautiful clean sharp edges. It’s key benefit is that toppings retain their supreme firmness and stability, enabling bakers to create attractive displays to tempt consumers. Collapsing creams and watery whipped toppings are no longer a problem, according to FrieslandCampina Kievit.