Are Chilean food regulations changing food perceptions, norms and behaviors?

18 Feb 2019 --- A study conducted jointly by researchers at the University of North Carolina at Chapel Hill Gillings School of Global Public Health, Diego Portales University and the University of Chile has investigated how Chilean mothers understood and perceived the benefits of the country’s new policies aimed at combating childhood obesity and found that their awareness influenced their spending habits.

Gold Coast Ingredients expands tomato flavors range, amid inconsistencies and price fluctuations

18 Feb 2019 --- Gold Coast Ingredients (GCI) has expanded its variety of tomato flavors, at its new S.M.A.R.T. Center in Santa Fe Springs, California, US. With an increase in demand for everyday tomato flavors, the GCI Savory Team has developed an updated and more complex flavor portfolio with the goal of meeting and exceeding customers’ current expectations of tomato flavors, says the company.

Yolkin’ around: Egg replacement ingredients soar, and it’s not just veganism boosting demand

18 Feb 2019 --- Egg replacements have found a significant market in recent years with potential for further growth in the pipeline. There are several reasons behind this ongoing development. The availability and price of eggs are subject to seasonal fluctuations which can influence the end products’ profitability, meaning that manufacturers who use eggs on a large scale are seeking economical alternatives. Many consumers are adopting plant-based lifestyles, which avoid the consumption of any ingredients derived from animals. According to many suppliers, the rising demand for egg replacement ingredients is related to the mainstreaming of veganism and the even more popular flexitarian trend, both of which are gaining traction in consumer groups globally.

Weekly Roundup: Campden BRI launches “Brexit Hub,” Barry Callebaut places its first promissory note loan

15 Feb 2019 --- In the run-up to Brexit, Campden BRI has launched an information service to help the food industry deal with issues relating to the UK’s exit from the EU. In business news, Barry Callebaut placed its first “Schuldscheindarlehen,” a promissory note loan. SGS achieved accreditation by the American National Standards Institute (ANSI) to certify foreign food suppliers under the US Food and Drug Administration (FDA)’s Accredited Third-Party Certification Program of the Food Safety Modernization Act (FSMA). GoodMills Innovation launched two grain-based functional ingredients made from Tartary Buckwheat, which they will present at BIOFACH, Germany, this week.

Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory trends

14 Feb 2019 --- Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum. The texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection, according to the company. With Ingredion’s expertise in recipe formulation, the addition of gums seeks to aid manufacturers to market faster without compromising on mouthfeel.

In love with flavor: Valentine’s Day instigates sweet and savory, indulgent NPD

14 Feb 2019 --- Valentine’s Day offers consumers a chance to spoil their loved ones – and often themselves – with a surge of limited edition NPD including tasty treats and flavorful twists on popular products. In this space, FoodIngredientsFirst takes a look at some of the sweet and savory options on offer this year, in honor of Saint Valentine.

Snacking innovation: Almonds thrive amid calls for healthier options

13 Feb 2019 --- Consumer demand for better‐for‐you snack products is driving the growing global interest in almonds and almond ingredients, as product formulators strive to attract the increasingly health-conscious public. Consumers are pivoting towards simple, unprocessed, clean label foods and many are looking for healthier snacking options.

Crisp Sensation launches ZeroFry crust coating with reduced fat and calories

13 Feb 2019 --- Food coating company Crisp Sensation’s ZeroFry crust is enabling manufacturers to produce crispy, crumb-coated snacks without the need for any frying. According to the company, ZeroFry is suited to health-conscious consumers who don’t want to compromise on taste. “The coatings guarantee a crunchy sensation and taste as pre-fried products, but allow for a 50 percent fat reduction and a considerable reduction in calories too,” says the company.

Insect extinction threat: “Agriculture must look at its own practices,” says agri-food exec

13 Feb 2019 --- The dramatic decline in insect populations must force the agricultural sector to look at its own practices, an executive an agri-food giant Olam International admits. Ironically, a sector that relies on insects for pollination is one of the greatest contributors to their decline. An imminent rethink is required, highlighted once again by a report published in the journal Biological Conservation this week.

Ingredients consolidation: Appetite for adjacent and natural expansion still strong, says M&A practitioner

13 Feb 2019 --- M&A activity in adjacent non-traditional areas, as well as forays into natural raw materials are set to continue to top the food ingredients mergers scene, should favorable market dynamics remain. This is according to Tim Larsen, Managing Director in Houlihan Lokey’s Consumer, Food & Retail Group, who notes that a new world exists where every plant or botanical is a potential source of taste nutrition and function.

Brexit choking UK food industry: “We can’t cooperate with non-Brexit consultations, it’s not business as usual”

12 Feb 2019 --- The UK food industry has threatened the British Government with breaking off cooperation at this time of “potential crisis” as the countdown to Brexit continues. In an extraordinary move which signals how industry is in full Brexit crisis management mode, business leaders of more than 30 trade organizations within the UK’s farming and food and drink supply-chain, have come together to write a warning letter to Environment Secretary Michael Gove. It says that businesses are now “totally focused on working to mitigate the catastrophic impact of a no-deal Brexit” with large amounts of time, money, people and effort being diverted to that end – and it cannot be “business as usual” within government.

Food safety: Computer decision-support program aids foodborne pathogen testing

12 Feb 2019 --- An innovative computer program could be of significant help to food safety professionals working to keep production facilities free of food-borne pathogens. Cornell University scientists have developed a computer program, Environmental Monitoring With an Agent-Based Model of Listeria (EnABLe), that can simulate the most likely locations in processing facilities where foodborne pathogen Listeria monocytogenes might be found. Food safety managers can then test those areas for the presence of the bacteria, adding a valuable tool to prevent food contamination through tainted food.

The finishing touch for cultured meat? Spanish start-up scores in fat replication

12 Feb 2019 --- Creating cell cultured meat with a fat-like mouthfeel could be much closer than previously thought with Spanish-based start-up Cubiq Foods being the first European producer of cell-based fat for a healthy and sustainable diet. Cubiq will develop and commercialize cell-based fat of animal origin to enhance the flavor of food, to enrich it with essential fatty acids (omega 3) and to help reduce the use of trans fats and palm oil.

Alginate-based casings: Hydrosol solution can address plant-based demands

11 Feb 2019 --- Stabilizers innovator Hydrosol has developed a new casing solution based on alginate for various sausages, whether meat or plant-based. SmartCasings, which are suitable for hot dog, currywurst or salami stick, are presented as “a small revolution in sausage-making.”

Adventures in flavor: Coca-Cola launches two new orange vanilla-infused flavors in the US

11 Feb 2019 --- Coca-Cola is launching two new trademark flavors, Orange Vanilla Coke and Orange Vanilla Coke Zero Sugar. The new flavors will be released in the US on 25 February and are the first trademark flavor innovations the company has released in over ten years. The launch follows the introduction of new Diet Coke Blueberry Acai and Strawberry Guava and is proof that Coca-Cola is listening to what consumers want, says the company. The new flavors will be available in 12-oz. cans and 20-oz. PET bottles.

Something fishy going on? Canadian food fraud paper finds “evidence of unscrupulous behavior and mislabeling”

11 Feb 2019 --- Researchers have been examining how widespread fish mislabeling is in Canada and what the country needs to do to combat food fraud. Canada has an issue with fish mislabeling, but those problems persist throughout the supply chain, according to a first-ever study of its kind from University of Guelph researchers.

Cargill’s Red Seaweed Promise: “The next step in our sustainability journey”

08 Feb 2019 --- Cargill has launched its “Red Seaweed Promise,” which the company hopes will ensure a long-term sustainable supply chain. The program is designed to address key sustainability challenges for the harvesting and cultivation of red seaweed, while also enhancing producer livelihoods, supporting local communities and conserving marine environments. The program also addresses food industry and consumer needs for sustainable food ingredients, with a commitment to sourcing 60 percent sustainable red seaweed by 2025.

Tate & Lyle CEO: “Food and Beverage solutions performing well,” but North American sweetener demand weak

08 Feb 2019 --- UK-based ingredients group Tate & Lyle has reported its adjusted pre-tax profits in the last three months of 2018 were “ahead of the comparative period” in a trading update yesterday which also saw the company’s Food & Beverage (F&B) Solutions performing well. CEO Nick Hampton described that sucralose volumes were higher due to an Optimization program at Tate & Lyle’s facility in Alabama, while lower volumes were reported in North American sweeteners, mainly driven by weaker demand by larger carbonated soft drink customers.

Organic green light for red colors: IFF’s Frutarom Division secures certification for annatto extracts

08 Feb 2019 --- Frutarom Natural Solutions Ltd., a division of International Flavors & Fragrances Inc. (IFF), has received organic certification for its natural annatto color. The ingredient was granted organic certifications from both the US Department of Agriculture and The European Organic Certifiers Council. The move comes amid rising consumer demand for fairtrade, sustainable and organic products.

Kröner-Stärke: “Organic farming is a key driver in creating sustainable structures”

07 Feb 2019 --- European starch producer Kröner-Stärke is reacting to consumer concerns over sustainability and transparency in the food chain with an enhanced range of organic starches and gluten, as well as texturized proteins. According to Kröner-Stärke, the starches are designed to allow food producers to extend their organic product ranges while also guaranteeing the integrity and reliability of key supply chains.

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