News Headlines Formulation
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Major HFCS users unlikely to ditch it for sugar, expert
07-May-2008 - Some food and beverage manufacturers may switch from high fructose corn syrup (HFCS) to sugar as a result of high corn prices, but this is only likely to be the case for relatively small scale users, according to a consultant.
Fibre-rich chews could join healthy confectionery market
06-May-2008 - Cargill has filed a patent application to the US Patent and Trademark office for a fibre-filled confectionery chew.
Chocolate may help reduce pre-eclampsia risk
05-May-2008 - Confectionery makers will welcome the latest study to proffer the potential health benefits of chocolate as US researchers report that pregnant women who consume ample servings of this popular confectionery may reduce the risk of pre-eclampsia.
Barry Callebaut completes KLK acquisition
02-May-2008 - Barry Callebaut has successfully closed its acquisition of a 60 per cent stake in Malaysia's KLK Cocoa - a strategic move expected to give the Swiss firm leverage to expand in the high-potential Asia-Pacific region.
Danisco sponsors research on dietary fibres
30-Apr-2008 - Food ingredients, sugar and industrial bioproducts firm Danisco is sponsoring a professorship in healthy dietary fibres, which could help to develop foods with health-promoting benefits.
Low-fat foods drive emulsifiers, other ingredients
30-Apr-2008 - Food ingredients that are key to low-fat foods are seeing the fastest growth in their sectors as the health and wellbeing trend continues, finds a new report.
Cargill cranks up European operations with Polish expansion
24-Apr-2008 - Ingredients firm Cargill yesterday completed the expansion of its Polish wheat processing facility, designed to meet consumer demand across the European bloc.
Solae introduces new uses for soy in CEE
24-Apr-2008 - Solae is seeking to build sales of its soy ingredients in Central and Eastern Europe by spearheading applications that are new to the market, such as dairy and meat replacement and nutrition bars.
Flavanol content of cocoa cut during manufacturing
18-Apr-2008 - Alkalising cocoa beans reduces the total flavanoid content by two-thirds, reducing the antioxidant potential of the product, according to new research.
Senomyx and Nestle collaborate beyond savory flavors
16-Apr-2008 - Senomyx has announced a two-year extension to its collaborative research and license agreement with food and beverage giant Nestle, focusing on developing new flavor ingredients for use in dehydrated, culinary and frozen foods.
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