Food Ingredients News

Bell inspires innovators with “craft” and botanical extracts

23 Aug 2017 --- Bell Flavors & Fragrances EMEA has announced new trend concepts and flavor creations for beverage products, including botanical extracts and taste concepts.  This year, Bell is focusing on the “craft” megatrend, covering inspiring ideas for sparkling craft lemonades, refreshing flavors of cider, as well as innovative concepts for refining beer mixers. 

Bayer-Monsanto merger faces tough EU scrutiny

23 Aug 2017 --- A comprehensive probe into the proposed merger of the two agrichemical giants Bayer and Monsanto has been launched by the European Commission, amid concerns over competition in relation to seeds, traits and pesticides. What concessions the multinationals may have to make to win over regulators is not yet clear, but it is highly likely there will be further action to allay the Commission’s fears over the competition. 

Innovators target fat reduction resolutions on multiple application platforms

23 Aug 2017 --- Trends continuing to dominate 2017 are clean label ingredients and the reduction of ingredients with negative perceptions and impacts on health. Although there are geographical differences with some ingredients, such as sugar, fat is universally being cut. Across the board food innovators and manufacturers are finding ways to use less of it, substitute it, or use healthier alternatives. You can read the first part of this report here.

UK: Hepatitis E warning from “supermarket X” sausages and ham

21 Aug 2017 --- Hot on the heels of the fipronil egg scandal, another food controversy has hit the UK as public health officials say one leading British supermarket has sold sausages believed to be contaminated with the hepatitis E virus. According to government agency Public Health England, researchers discovered that some people infected with the virus have been eating own-brand sausages from a retailer, known as “Supermarket X.” 

Fat reduction in the spotlight – the race against trans fat

21 Aug 2017 --- Many food manufacturers would say that the top priorities for the food industry are salt, sugar and fat reduction. For many years now the unrelenting advice has been to cut out the so-called “bad” saturated fats, which, in turn, has had an impact on many categories across the food industry. 

German institute estimates maximum tolerable daily consumption of foods containing fipronil

21 Aug 2017 --- The German Federal Institute for Risk Assessment has calculated various exposure scenarios for foods containing fipronil from eggs to get a better idea about what is the maximum tolerable daily consumption of foods containing eggs and where there is no acute health risk. 

VTT develops yeast strains which improve cider & wine product quality

21 Aug 2017 --- In 2015, VTT Technical Research Centre of Finland generated the first new lager brewing yeast strains in 500 years. The research organization has now applied the knowledge obtained to create new yeast strains for the production of wine and cider. New cold-tolerant hybrid strains developed by VTT enable fermentation at lower and higher temperatures than before. 

UC Berkeley creates Alternative Meats Lab for plant-based alternatives

21 Aug 2017 --- The University of California, Berkeley is creating a new Alternative Meats Lab (alt.meat lab) "to give students a leg up on a trillion-dollar market opportunity: transforming the meat industry." The lab at Berkeley will use the latest technology tools and techniques to engineer plant-based meat alternatives – with animal meat-eaters as the target market.

Nestle’s Walnut Whip not “shrinkflation,” company says

21 Aug 2017 --- Nestlé has denied that its new nut-free version of the company’s Walnut Whip product is an example of “shrinkflation,” seen as a general trend in the UK toward products getting smaller following the Brexit referendum result.

UK: Record growth for food and drink exports in H1

18 Aug 2017 --- Exports of all British food and drink products for the first half of 2017 have jumped by 8.5 percent, creating the largest growth on record. Data from the UK organization, the Food and Drink Federation, shows UK exports reached £10.2bn (US$13.1 billion), with exports to the EU27 growing at a faster rate than to non-EU markets, increasing the share of sales to the EU to 61.2 percent.

FrieslandCampina sells Riedel to Standard Investment

18 Aug 2017 --- Dutch investment company Standard Investment and Dutch dairy cooperative FrieslandCampina have reached agreement on the takeover of FrieslandCampina Riedel B.V., producer of, among others, Appelsientje, CoolBest, DubbelFrisss, DubbelDrank, Taksi and Extran. The transaction is expected to be completed before the end of the year.

Corbion launches clean label antimicrobial for meat mold inhibition

18 Aug 2017 --- Corbion has pioneered a new antimicrobial that inhibits mold growth, provides pathogen protection and increases the shelf-life of meat – and the solution is based on ingredients like vinegar, ferment blends, citrus flour and natural flavor. 

Welch’s eyes untapped consumer opportunities for "purple power"

18 Aug 2017 --- According to new research commissioned by Welch’s Global Ingredients Group, just 18 percent of Americans can name more than three types of purple fruits and vegetables. This is in spite of nearly three quarters (73 percent) claiming that they know purple fruits and vegetables are widely available, and 63 percent saying they are aware that they should eat more colorful produce.

Boesch Boden Spies launches new fruit innovations

18 Aug 2017 --- Hamburg-based ingredients specialist Bösch Boden Spies will present two innovations to its extensive range of natural fruit ingredients at Anuga in Cologne (October 7-11, 2017): wild, dried blueberries from Canada and goldenberry juice concentrate from the Andes.

Jimini’s look to take insect proteins beyond the niche

18 Aug 2017 --- French insect firm Jimini’s first launched insect energy bars in 2016 and now the company has redeveloped their insect offerings with the re-releasing of two new protein bars and two new energy bars. According to Mercedesz Bondi, Country Manager at Jimini’s UK now is a good time to re-release the insect bars. “The insect protein sector definitely hasn’t slowed down; just this week Switzerland’s second biggest supermarket chain has announced that they will begin selling insect burgers for human consumption. They have revised their food safety laws to allow this to happen,” she tells FoodIngredientsFirst

Trendsetting chefs get creative at Barry Callebaut’s first Asian studio opening

17 Aug 2017 --- The very first Barry Callebaut studio opened its doors in Asia yesterday (August 16) where creative chefs use their cocoa and chocolate expertise to showcase innovations to some of the leading food manufacturers in Indonesia. 
The confectionery giant says Asia’ inaugural BC Studio caters to the evolving needs of food manufacturers and their markets in the region and follows similar studio openings in other parts of the world.

Wageningen’s “dictionary for computers” voted the best

16 Aug 2017 --- German researchers have found the Dutch University’s ontology of measurements to be the best worldwide performer. From apps with personalized recipes to systems that predict the shelf-life of fresh fruit and vegetables, programs only work if computers know how to handle the underlying data.

UK: Search for sugar alternatives – how can ingredient companies help?

16 Aug 2017 --- Two UK food organizations are calling on the ingredients industry to help them create a database of sugar substitutes and healthier alternative ingredients as part of a public health drive in Britain to drive down obesity.
The Food and Drink Federation (FDF) and the British Retail Consortium (BRC) are asking ingredients manufacturers, product specialists, researchers and innovators to get involved. 

Pecan Deluxe launches new range of eye-popping candy

16 Aug 2017 --- Pecan Deluxe Candy Ltd has launched its newest popping candy inclusion which is set to delight consumers with its purple hue and bubble gum taste. The range is made from completely natural colors and flavorings and offers a multitude of opportunities to food manufacturers and the catering industry.

Frutarom’s 5th acquisition in 2017: Acquires UK-based F&E for US$19.5m

16 Aug 2017 --- Frutarom Industries Ltd. are continuing its momentum of acquisitions by signing an agreement for the purchase of 100 percent of the shares of the UK company Flavours and Essences (UK) Ltd. (F&E). The deal was completed for approximately US$19.5 million (£15 million) and based on F&E’s future business performance over the period of three years from the purchase date. The transaction was completed upon signing and financed through bank debt. 

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