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naturex has introduced new fruit and vegetable extracts to its natstabil line, extending the options for manufacturers looking for natural stabilisers for food products. the plant extract specialist has been supplying rosemary extracts for a number of years, which it markets as natural alternatives to synthetic antioxidants for a broad spectrum of food applications.

a beverage containing alginate-pectin and calcium forms a stable gel in the stomach and boosts the feeling of fullness, report researchers from the university of buffalo in collaboration with mcneil nutritionals. the novel formulation produced an immediate effect in the 29 overweight and obese women taking part in the study, with a 10 per cent reduction in energy intake between lunch and dinner reported as a result of consuming the beverage.

danisco is predicting that soy ice will move out of the dairy intolerance niche and into the mainstream and has developed a concept that overcomes some of the common problems in developing this kind of product. although soy ice has been available for some time, finn hjort christensen, group manager, ice cream told foodnavigator.com that there are two main factors that are driving it into mainstream supermarkets.

tate & lyle has completed its sale of its mexican sugar business, removing itself from volatile commodity markets and allowing it to refocus on value-added ingredients. the ingredients giant announced the move in october and has since received clearance under the mexican federal economic competition law to complete the sale of its 49 per cent shareholding in its mexican business, grupo industrial azucarero de occidente.

polyphenols from wine may reduce the negative impact of high-fat foods, according to a small study from israel that suggests a role in the formulation of healthier food products. the development of healthier foods to meet the growing concerns of consumers is a major target for the food industry. while r&d efforts are currently focused on ingredients and technologies to reduce fat without impairing taste or texture, the new findings could point the way to a future where the fat is left in, but with other ingredients are added to reduce the fat's ill effects.

the company has opened the retail bakery portion of the restaurant on december 30, 2007. the full restaurant is expected to open on january 5, 2008. the restaurant contains approximately 17,300 square feet and 400 seats. david overton, chairman and ceo of the cheesecake factory, said: "this opening marks our 21st new restaurant opened in fiscal 2007, in-line with our targeted development goal for the year.

among other things, cloetta fazer said that the acquisition of fennobon oy will give the company expertise in sugar-free products and a strong position in a fast-expanding product segment. fennobon's brands include xylident- and mumin xylitol chewing gum. in 2006, fennobon reported annual sales of approximately e6 million. of the total sales volume, around 40% is exported to countries like japan, the us and germany.

the company reported net income of $184,000 for the fourth quarter ended september 29, 2007, compared with $102,000 for the same period in 2006. earnings per diluted share were $0.10, as against $0.05 in the corresponding period of 2006. flanigan's stated that for the 52 weeks ended september 29, 2007, total revenues stood at $61.1 million, compared to $55 million for the corresponding period in 2006.

earlier in 2006, pepsico had introduced some oat meal products in india. the range was later extended to include flavors like apple, strawberry and saffron. conventionally, oats are believed to support the nourishment of infants and sustenance of adults. they also help control blood sugar levels. emerging research indicates that, if taken regularly, oats can control weight and help lose it as well.

the baton rouge restaurant is located in perkins rowe, a 400,000 square feet shopping and lifestyle center. when fully completed, perkins rowe will include more than 60 upscale stores and restaurants, as well as a medical center, a hotel, movie theater and residential units. marcus jundt, ceo and president of kona grill, said: "our baton rouge restaurant reflects our optimism in the future of this city and we are delighted to be a part of its development.