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as pressure on food manufacturers continues with regards to food allergen labelling, research companies are coming up with new techniques to test for a variety of allergens. in the uk, reading scientific services announced this week that it has added more nut varieties to its recently developed testing method for potential nut allergens. the company reports that it has formulated a dna based testing methods that can detect and differentiate trace amounts of peanuts, hazelnuts, brazil nuts, almonds and macademia nuts in all kinds of foods.

specialty chemicals and nutritional ingredients company cognis announced this week that it has signed a memorandum of understanding with norwegian research and development company, natural asa. the agreement grants cognis an exclusive license to natural's conjugated linoleic acid (cla) ip knowledge and trademarks. under terms of the agreement cognis will have the rights to the worldwide marketing and manufacturing of natural's products and technology for dietary supplements, functional food, personal care, and pharmaceuticals.

as savoury marinades and cooking sauces gain in popularity, some industry forecasters are predicting that the next product to fly off grocery shelves will be dipping sauces. meeting the trend, food ingredients company danisco has developed a line of savoury fruit-based sauces designed for meat, vegetable, seafood and a variety of appetisers. "these new and unique sauces are perfect line extensions for those currently manufacturing with fruit," said steven mallory, group leader for culinary and meats with danisco.

spanish food consumption increased by 1.9 per cent last year compared to 2001, according to the latest data from the country's ministry of agriculture (mapa) announced this week by agriculture minister, miguel arias cañete. the figures confirm the continuing increase in annual food consumption which began in 1997. the figures are based on food consumption and expenditure data from 6,000 households, 700 hotels and restaurants and 200 catering organisations.