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the european food safety authority recently turned in its first health claim verdicts, rejecting eight of nine. european food regulations expert lorène courrège explains why efsa’s tough health claim approach may stifle product innovation. by setting an unworkably high standard for claims substantiation, efsa is threatening r&d not to mention health claims that have long been officially approved in many jurisdictions.

appointments over the last month include a new sales director at land o’lakes to grow its national accounts and an award-winning french pastry chef has joined barry callebaut’s chocolate academy. diamond foods has created a new sales position and chr hansen’s vice president of research and development of natural colors has joined the board of the danish council for strategic research. land o’lakes land o’lakes ingredient solutions has announced the addition of denny sullivan as national account sales director.

the trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as givaudan launches a range of chicken, beef and pork flavours. according to the swiss flavour giant, consumers are demanding natural, authentic and home-cooked flavours – and this provided a spur for the development of the new line. its new meat flavours were devised after the development of gold standard recipes for different cuts of meat and different cooking styles, such as poached chicken breast, grilled entrecote, oven-roast pork, and slow-cooked beef casserole.

dutch ingredients firm ruitenberg has acquired its compatriot crusty products, in a move that adds a range of ready-to-use bakery fillings to its product offering. crusty products, which is based in peize (140km from ruitenberg’s base in twillo) specialises in ready-to-use savoury fillings for bakeries and meat and fish processors. a spokesperson for ruitenberg told foodnavigator.

essential oils from cinnamon may inhibit the growth of micro-organisms by as much as 60 per cent, suggests new research from greece. the oil was tested for its antifungal activity and the promising results suggest the essential oil from cinnamon may be used as a preservative in certain food applications. “essential oils are known to be effective against a wide spectrum of micro-organisms and leave no detectable residues,” wrote lead author nikos tzortzakis in the journal innovative food science and emerging technologies.

as demand for cranberries grows around the world, a canadian scientist has reported the optimal storage conditions to extend the shelf-life of one of nature’s super fruits. charles forney from the atlantic food and horticulture research centre in nova scotia, canada reports in hortscience that relative humidity, rather than temperature, was the key to extending the shelf-life of the berries.