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cargill dry corn ingredients, a subsidiary of privately-owned us agribusiness giant cargill, continues to make inroads into europe with the announcement this week that its €6.05 million state-of-the-art masa flour plant is officially up and running at its seaforth site in liverpool, uk. from the seaforth site, cargill dry corn ingredients (cargill dci) will supply its european customers with masa flour, used in snack foods, particularly tortilla chips, made from european corn.

european food manufacturers will soon have to label the complete content of all foodstuffs as the european commission's proposal for an end to the '25 per cent' rule was endorsed yesterday by the european council. the new proposal forms part of an amendment to the food labelling directive (2000/13/ec oj l 109, 6.5.200 (1)), intended to ensure that consumers are aware of all ingredients present in foodstuffs and, in particular, to enable consumers with allergies to identify any allergenic ingredients that may be present.

food additives will come under the spotlight in december in the uk as food industry representatives meet to analyse the development of this massive business - forecast to be worth €25 billion by 2010. as the demand for highly processed foods increases around the world, particularly in emerging markets, and with mature markets demanding a higher-quality prepared food product, additives and ingredients suppliers are clearly under pressure to come up with the right goods to meet the needs of the food manufacturer.

how do food preservatives work? in a recent issue of chemical & engineering news food scientist hassan gourama explains how a variety of different chemicals can be used to keep food safe and palatable. chemical preservatives cannot take the place of stronger preservation methods, like commercial sterilisation, which kills most bacteria and enzymes, but they can be used effectively to delay spoiling and to stop the growth of harmful micro-organisms.

recent research work carried out at the trollhättan/uddevalla university college in sweden suggests that, although consumers feel a commitment towards the environment, this is not enough to make them choose eco-labelled food products. according to research by researcher gunne grankvist at trollhättan/uddevalla university college, products that are eco-marked are chosen primarily by those who are 'already converted.