Archives for February 5, 2008

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Hey, big spender

With $42M to spend on research and development, Dr Robert Fisher, Tate & Lyle's head of global R&D, spent a little time with Elaine Watson. They talked core competencies

Chilling out on fresh

Juice sales in eastern Europe are in healthy growth, but manufacturers are having to innovate to tempt palates in stagnant western markets, says Michelle Knott

A bulky issue

Fibre: it sounds simple, but even the EU hasn't yet figured out how to define and quantify it, as Bill Lavers reports

Vitiva keeps prawns fresher for longer

Slovenian nutraceutical firm Vitiva has launched AquaROX 10, a new rosemary-based natural preservative designed to extend the shelf-life of fresh and...

Patent protected?

What is intellectual property (IP) - and if you've got some, what's the best way to make sure no one else gets their hands on it? Elaine Watson finds out

Smiley culture

There's huge growth in cheese and yoghurt cultures, says Peter Olesen, executive VP of corporate research at Chr Hansen. But as Elaine Watson finds, that's just for starters

A debate too far

After two decades of debate, 2008 sees the Food Supplements Directive lumber into the end game of the setting of maximum permitted levels for...

Chr Hansen: 'I did it my whey'

Probiotics expert Chr Hansen is targeting the German market with new whey-based one-shot probiotic drinks containing a cocktail of healthy...

Health claims: fast

Article 13.5 of the EU Nutrition and Health Claims Regulation is often described as the "accelerated" authorisation procedure and is applicable to...

Mustard seeds boost shelf-life

Mustard oil could help manufacturers improve the shelf-life of everything from bread to cheese, fruit and pet food without having to use modified...

A leg up on rivals

In the crowded glucosamine market, manufacturers must find new applications in order to stay ahead, says Sarah Britton

Senomyx plays it cool

Flavours giant Firmenich and technology firm Senomyx have teamed up to develop novel flavour ingredients that will provide a cooling taste...

Sharing the love?

Open innovation is the new buzzword in R&D. But have we heard it all before? Paul Gander reports

Get a sharper focus

A more structured and disciplined approach to nutraceutical product development can substantially reduce the risk of failure, says Jayesh Chaudhary of Vedic Lifesciences

JO Sims in vacuum-infused fruit launch

A new deal between Polish fruit ingredient supplier Frubella and JO Sims will see the launch of Frubella's new vacuum-infused garden fruits in the...

Stevia: the natural choice?

Amid the hype surrounding the new natural, no-calorie sweetener, John Dunn speaks to PureCircle, the company that got in first in the rush to the production line

Original sin

Full-bodied, well rounded, with fruity notes, a hint of vanilla and a dash of friendly bacteria. Just how far upmarket can chocolate go? Elaine Watson finds out

On the dark side

The chocolate market looks saturated, but consumers are showing a taste for premium and dark, says RTS Resource

Cold comfort

Vegetable fats may not be your traditional dairy farm ingredients, but they are giving ice cream makers a lot of comfort, as Catherine Quinn reports

Regime change...

The long overdue overhaul of the EU's sugar regime will affect all sorts of interests, from refiners to emerging nations, as Bill Lavers reports

WOW! Fat reduction by stealth...

The first products containing new water-in-oil-in-water (WOW) fat replacers - novel emulsions with a significantly reduced fat content - could hit...