Soya beverage makers are using more subtle marketing of their key
ingredient and merging with more traditional segments like juice
and dairy in a bid to bring their products into the mainstream,
according to industry experts.
A small study into the effects of soluble and insoluble fibre on
blood pressure indicates that individuals with slightly high
cholesterol levels may benefit from including plenty of whole
grains in their diets.
Godiva chocolates have proved sweet for the Campbell Soup Company
as the food group noted a significant increase in sales this year -
pointing to increased demand for luxury confectionery.
Leading açai berry supplier Sambazon has completed the construction
of a new manufacturing facility in Brazil, a move that is set to
significantly increase the volumes of the berry brought into the
US.
Soy-powder maker SoyLink has a new US patent for its proprietary
technology - a manufacturing process the Iowa-based company says
will expand current uses for soy in functional foods and beverages.
Drinking several cups of green tea every day could cut peoples'
risk of death from a range of diseases, but does not appear to
lower the chances of getting cancer, says a Japanese study.
People who regularly eat cured meats are 71 per cent more likely to
have symptoms of lung disease than people who never eat this type
of meat, says a new study from the US.
Proposed EU legislation would define the manufacturing practices
the bloc's processors would have to take in ensuring that packaging
materials do not migrate into foods.
Grape seed and pine bark extracts as additives in cooked meats
performed better than the synthetic preservatives in oxidation and
microbial effects, results that could be readily acceptable to
consumers seeking ready-to-eat meat products...
Europeans are more clued up than their American counterparts when
it comes to the benefits of dark chocolate, according to a US
company educating the market through their range of functional
health-boosting cocoa products.
US based confectionery maker Hershey has launched a new range of
chocolate, designed to offer consumers a more upmarket version of
the traditional indulgence.
Plans by the US Department of Agriculture (USDA) to expand the
definition of grass-fed animals, has caused concern in the industry
that the growing market for organic pastured meats could be
undermined by commercial operations.
Ireland's dairy and ingredients giant, Glanbia, reported a dip in
sales and profits for its first half of 2006, stung by cuts to EU
support for the dairy sector.
Following a £15m (€22.2m) investment in research and development at
the company, UK crisp giant Walkers has launched a new 'healthier'
range to attract snack-loving consumers worried about their
waistlines.
Edible coatings based on various mixes of milk serum proteins,
starch, and mesquite gum could be the basis for the next innovative
wave in food packaging, says a researcher in Spain.
An Argentine gum manufacturer has been granted the right to
continue making Bazooka gum, despite an acrimonious end to its
business relationship with the Topps company who own the iconic US
brand.
Cleopatra swore by it, bathing daily in asses' milk as part of her
beauty regime. But now, following the death of the world's oldest
women - another devoted fan of donkey milk - the spotlight is back
on it.
Children with lactose intolerance are missing out on essential
nutrients by avoiding dairy, and could benefit from probiotics and
aged cheeses, say a review from the American Academy of Pediatrics
(AAP).
Slovenia's Vitiva has reported sales growth in excess of 200 per
cent for the first half the year, as it continues to implement its
rapid growth strategy and reach out into new business sectors.
Work on the UK's first factory able to recycle HDPE resin from
plastic milk bottles for re-use in food packaging could start
within a year, according to a government-funded recycling agency.
Soaring obesity rates are creating opportunities for food and
beverage manufacturers to expand the number of products that
contain sugar substitutes, according to a new market report.
A "tasting" robot that can identify foods, drinks and their
ingredients through the packaging provides a glimpse into the
future direction of safety and quality control in manufacturing
plants.
Food can polarise opinion more than most issues, but can we please
have some balance and debate, rather than mudslinging and crop
burning to get to the truth?
The use of ingredients to improve the nutritional status of food
products by replacing sugar is one of the major driving forces for
new product development, according to Roquette.
Donkey milk has been hailed as the secret of long life by a family in Ecuador, but is there any science behind claims for milk that is supposedly the closest thing to human milk?
