Formulation

26-Aug-2010 - Cargill is launching a new service in Europe to offer food manufacturing customers its solid chocolate products in smaller quantities.

Red palm oil shows functional chocolate potential

23-Aug-2010 - Adding red palm olein to chocolate spread could boost its antioxidant power and nutrient availability, according to new research published in the journal Food Chemistry.

Study warns of limitations to chocolate's heart health benefits

17-Aug-2010 - An observational study analysing the eating habits of 31,823 women suggests that only moderate consumption of high quality chocolate has a positive impact on heart failure risk.

Puratos launches chocolate-based healthy snacking recipes

17-Aug-2010 - Puratos has combined ingredients from its three sectors – bakery, patisserie and chocolate – to develop new ‘healthy snacking’ concepts for its customers in the food industry.

Comment

‘MacStatins’ are not the answer to unhealthy food

16-Aug-2010 - Do you want a statin with that cheeseburger and milkshake? Touting pharmaceuticals as the neutralisers of fast food is not the answer to unhealthy diets and even the suggestion sends out the wrong message.

Persica based chewing gum could boost gum health

09-Aug-2010 - The use of Salvadora persica extract chewing gum may have benefits for gum health, according to Iranian researchers.

Soluble cocoa fibre could replace muffin fat

09-Aug-2010 - Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.

Almonds on the up in new products

29-Jul-2010 - Almonds were the most popular nut used in new products launched in the EU last year, Mintel data indicate, with over 50 per cent of almond-containing foods in the confectionery and bakery categories.

Comment

Nanotechnology in food: What’s the big idea?

26-Jul-2010 - Let's get talking about nanotech. The science of the very small has filled the food industry with big ideas – but industry is torn on how to present nanotechnology to consumers, stalling product development.

UK and Irish confectioners target of gold pigment release

26-Jul-2010 - UK and Irish confectionery manufacturers can have shelf stand out appeal with a gold pigment, based on silicate combined with titanium dioxide, claims ingredients supplier Azelis/S. Black, which is now distributing the Merck developed colour in those markets.

Ethylcellulose can enhance the flow of reduced fat choc, finds Nestlé

22-Jul-2010 - Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of lecithin to enhance the flow of reduced fat chocolate.

PureCircle gains FDA GRAS for Reb D and F

21-Jul-2010 - Major stevia player PureCircle has won a GRAS (generally recognized as safe) letter of no objection from the Food and Drug Administration for a blend it is aiming at products seeking partial sugar and calorie reduction.

Dispatches from IFT

Spotlight falls on stevia blends and omega-3 at IFT

20-Jul-2010 - FoodNavigator-USA's team on the ground at IFT in Chicago give their impressions of the trade show so far on award-winning innovations, new omega-3 and gluten-free ingredients, and great taste improvements in stevia sweeteners.

Wild expands colour range for new EU rules

20-Jul-2010 - Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.

How stevia reshaped a family business

16-Jul-2010 - In an interview with FoodNavigator-USA.com, Dr. Luke Zhang explains why he thinks the future looks sweet for stevia - and for his company, GLG Life Tech, one of the world's major stevia suppliers.

New probiotic yoghurt covered raisins for confectionery

15-Jul-2010 - Ganeden Biotech and Tropical Nut & Fruit have developed probiotic yoghurt covered raisins for confectionery as a part of a partnership deal.

Rosemary extracts proposed to boost dairy shelf life

15-Jul-2010 - Vitiva is proposing a new application for its rosemary-derived antioxidant, to extend the shelf life of milk powder and other dairy products by as much as 50 per cent.

UK firm set to enter US market with disintegrable gum polymer

12-Jul-2010 - A degradable chewing gum polymer is poised for a 2011 launch in the US and Europe as developers, Revolymer, announced US self-affirmed GRAS approval for the product.

Industry rejects call for food colorings ban

06-Jul-2010 - The Center for Science in the Public Interest (CSPI) called for a ban on food colorings last week – but food industry experts insist there is overwhelming evidence of their safety.

Redpoint Bio and IFF sign deal for Reb-C sweetness enhancer

02-Jul-2010 - Redpoint Bio has signed a 5 year exclusive license with IFF for the further development and commercialisation of its Reb C sweetness enhancer, which could enable the development of lower calorie foods for children.

New technology delivers omega-3 chews for private label

30-Jun-2010 - UK-based Oxford Nutrascience has teamed up with Ocean Nutrition Canada (ONC) to develop omega-3 chews, which it plans to supply to dietary supplement firms around Europe for their own-label lines.

Stevia-added chocolate needs high DP inulin for sensory appeal, study

29-Jun-2010 - Blends of stevia rebaudiana extract with inulin and polydextrose as bulking agents can produce sucrose free chocolate with little differential noted between it and sucrose sweetened milk chocolate in terms of sensory attributes, finds an Australian study.

No risk posed from magnolia bark extract in gum and mints, says ACNFP

28-Jun-2010 - Magnolia bark extract could be used in chewing gum and mint confectionery and is unlikely to pose any risk to consumers at the use level specified by the manufacturer, according to the draft opinion of the UK Advisory Committee on Novel Foods and Processes (ACNFP).

Seaweed extracts could offer edible flavor films

25-Jun-2010 - French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.

EFSA publishes data guidance for flavour approvals

25-Jun-2010 - The European Food Safety Authority has published its final guidance for data required to assess new food flavourings, and is looking to build on experience gained during evaluations to establish a positive list.