Ingredients firm Cargill yesterday completed the expansion of its
Polish wheat processing facility, designed to meet consumer demand
across the European bloc.
Alkalising cocoa beans reduces the total flavanoid content by
two-thirds, reducing the antioxidant potential of the product,
according to new research.
This week, demand for polyols is reported as experiencing
substantial growth on the back of health trend, Cargill provides
more convenient cocoa packaging, and Cadbury Schweppes moves nearer
to its beverage-arm demerger.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
Cadbury Schweppes has pledged to remove all artificial colourings
from its confectionery products by the end of the year in response
to concerns over their possible effects on behaviour.
It is hard for food companies not to get drawn into the temptation of using attractive label claims that may be shrouded by a veil of doubt. But the real risk comes when the 'if you don't know, don't ask' question is finally answered.
Tate & Lyle is expecting to report £11m less profit that
predicted for the year ended March 31, as a result of unfavourable
exchange rates against the US dollar, but is still expecting to
maintain levels seen in the first half.
Cargill has developed a new functional system for the creation of
frozen desserts and lollies with a chewy-creamy texture, a concept
that could engender much innovation amongst manufacturers.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
A debate on flavourings has erupted over a report from a consumer
pressure group that claims fruit flavourings mislead consumers into
believing they contain actual fruit extract.
A blue colorant developed by ColorMaker in partnership with D.D.
Williamson is designed to provide a shelf-stable natural blue hue
at a low pH for increased flexibility.
EU member states must recognise erythritol as an approved sweetener
by tomorrow, which is expected to increase its use in low-calorie
products across Europe.
An all-natural colouring derived from seaweed has put blue Smarties
back on the shelves following their removal two years ago in
response to concerns over artificial additives.
Lallemand Health Ingredients (LHI) yesterday announced the launch
of chewy sweets containing PACran cranberry powder, as it moves to
find a foothold in the functional confectionery market.
Hydrocolloid ingredients commonly used as gelling agents,
emulsifiers and stabilizers may also have benefits for diabetics,
suggests new research from the Dow Chemical Company.
Excessive intake of sorbitol, a widely used sweetener in
"sugar-free" products such as chewing gum and sweets, may lead to
weight loss and diarrhoea, German doctors report.
The health benefits of honey are the focus of discussions taking
place today at an international symposium bringing together
scientists to examine the potential of the natural sweetener.
Kerry is launching a new functional system called Sherex Enlite to
improve creaminess, stability and shelf life of ice-cream - and
which has proved particularly effective in low-fat ice creams.
LycoRed is launching a range of flavour enhancers for confectionery
using a new encapsulation technology to allow slow release of the
flavours, thus prolonging enjoyment of products.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Fine chemicals firm Allylix is to get more than $3m worth of
investment by a team of companies including Tate & Lyle
Ventures to produce cost effective plant extracts called terpenes.
The adoption of draft opinions on the safety of six food colours is
on hold pending EFSA's review of the Southampton study on certain
food additives and hyperactivity in children.
US ingredients company Cargill today said it will increase cocoa
product operations at the Sao Paulo plant in Brazil, as rising
incomes in the country push up local demand for chocolate.
Archer Daniels Midland Company (ADM) has introduced a new line of
cocoa powders aimed at improving visual appeal and flavour in dairy
and bakery products.
Wild said yesterday manufacturers can now use a new logo
on products containing its fruit-based sweetener, claiming it
would allowing them to promote the health benefits
of a natural low glycemic index (GI) sugar alternative.
Phytobase is introducing a new organic dark chocolate bonbon at
Whole Foods stores in the US that contains healthy ingredients at
the cutting edge of the functional foods trend.
Cargill Texturizing Solutions has expanded its lethicin offering
along quality lines, making four different grades available to
cater to manufacturers' precise needs and budgets.
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
With heart disease and obesity levels booming in Western Europe,
manufacturers and scientists are increasingly trying to make a link
between health and confectionery, traditionally seen as a 'naughty'
treat.
EU regulators and processors say they are examining the use of diacetyl for foods, following reports of hundreds of US workers falling ill from a deadly lung disease linked to the inhalation of the popcorn flavouring chemical.
The cup of hot chocolate you enjoy on a cold winter's day may now
have more functions than just taste and warmth - a perk ConAgra
Foods says could be particularly alluring to women.
Hydrocolloid supplier CP Kelco has announced it is to shutter its
xanthan gum plant in the UK, which has been squeezed by cost
pressures into an unprofitable market.
US-based Dunkin' Brands has developed a new oil in order to create
trans-free fat bakery products without sacrificing quality, flavour
and taste, the company said this week.
Ingredient firm Danisco has said that its Litesse polydextrose
ingredient has been approved by the US Food and Drug Administration
(FDA) for use in almost all food and beverage categories.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
A new multi-mineral ingredient can improve fat bloom resistance in
chocolate, while boosting the mineral content of the products,
according to the manufacturer.
Cured meat products are appearing on the market as 'naturally
cured', 'no nitrite added', 'without added nitrite' or even
'nitrite free' to promote a health image to consumers.
Industry expert...
Agricultural firm Cargill has started construction of a new cocoa
processing facility in Ghana, in an expansion move designed to meet
increasing global demand for cocoa products.