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a research laboratory has developed new tests that enable processors to identify pine nuts and chestnuts in food, which could help protect consumers with allergies. food processors are becoming more concerned about nut contaminants in their products due to increasing regulations and the serious health risks exposure can induce in allergy sufferers. with new regulations designed to protect sensitive consumers, a labelling error can result in costly product recalls and loss of consumer trust.

frutarom has signed an agreement to acquire flavours firm belmay - a strategic move said to position it as the leader in uk flavours and bolster its global position in the market. the israeli flavours and fine ingredients firm presently has a rapid growth strategy in place, and the belmay acquisition, for a cash payment of us$17.1m (c €12.8m), follows its acquisition of acatris health in october 2006 and before that the savoury solution activities of nesse group (70 per cent of the share equity).

the uk's food standards agency has launched a three-month consultation on ways to reduce saturated fat in the diet and make healthy eating easier. high intakes of saturated fat are known to raise cholesterol levels in the blood, thereby increasing the risk of cardiovascular disease. according to the latest nutrition diet and nutrition survey, men in the uk consume and average of 33g of saturated fat per day and women 23g - around 13.

the modified gum arabic product 'super gum' could stabilise water-in-oil-in-water emulsions, opening up opportunities for fat reduction and novel encapsulation, researchers from new zealand have reported. the research taps into growing interest in the development of water-in-oil-in-water (w/o/w) emulsions. these 'double' emulsions involve water-based droplets dispersed inside oil droplets further dispersed inside an aqueous phase.

flavours giant givaudan has entered into a research and licensing agreement with taste technology developer redpoint bio corp, which is expected to build the company's tastesolutions programme for health and wellness. introduced in 2005, givaudan's tastesolution programme provides maskers, modulators and flavours that allow food formulators to develop products that taste good as well as contributing to healthier lifestyles - as well as the expertise to use them.