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givaudan is introducing eight new orange flavours that it has developed using its tastetrek system, which it expects to disrupt consumers’ preferences of orange and move the market forward. the flavour and fragrance giant has a collaboration in place with the university of california in riverside, usa, under which it has access to some 1000 different species varieties, some of which are not commercially available.

the australian food authority fsanz has approved the natural sweetener steviol glycosides (stevia), as an ingredient in foods and beverages in australia and new zealand. the application, made by the plant science group at central queensland university and australian stevia mills, will be gazetted tomorrow, according to cquniversity. cqunivesity’s professor david midmore welcomed the approval of stevia as a “a safe and valuable addition to food ingredients - look for it as stevia, steviol glycosides or as ingredient number 960," he said.

a new process for producing palm oil seeds which researchers claim has the potential to triple crop yield and address both sustainability and supply issues is expected to become commercially available within 10 years. sumatra bioscience has announced that it has developed the first process to produce f1 oil palm hybrid seeds. the term f1 refers to the first-generation offspring of two closely related plants.

the uk-based food ingredient processor tate & lyle is challenging roquette’s uk patent for maltitol. the french company confirmed that it would defend itself against the action. “roquette regards protection of intellectual property as an essential means to secure its long-term innovation ability,” said the french company. maltitol is a polyol used as a sugar substitute.

france–based lactalis is shutting down production at one of its sites amidst an ongoing battle of wills in the country over the ‘traditional’ manufacture of camembert cheese. group spokesperson luc morelon told dairyreporter.com that the production plant at sainte-marie-aux-anglais, normandy, is being shut down in an attempt to improve cost efficiency of the company’s overall operations.

food companies are competing over monosodium glutamate claims as progresso announces that added msg is being removed from all its soups following a rival ad campaign. progresso, which is owned by general mills, said that it has made the announcement now in response to current competitive advertising in the category, particularly from campbell soup. kyle duea, marketing manager for progresso, said 26 of its soups are already msg free and the company would have preferred to announce the change when they had implemented this strategy across the progresso line.