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modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from brazil. karina rossini and co-workers from the universidade federal do rio grande do sul in brazil report that enzymatic hydrolysis of casein produced smaller peptides, which could prevent the spoilage of meat products.

the market for cheaper alternatives to phosphates used in food is expected to blossom over the next few years as prices for the ingredient are likely to remain high, according to an industry analyst. prices for phosphate rose more than 120 per cent in 2008 to around $1000 (€ 777) per tonne by end of the year, which has been blamed on “skyrocketing” demand from the fertilizer industry.

ingredients firm danisco has remained its position in the top three danish firms for corporate communications in hallvarsson & halvarsson webranking denmark 2008. the rankings are made according to companies’ websites. danisco features both investor and media relations prominently on its website. it considers ongoing communication, proactivity, and a quick response to enquiries as “crucial”.

a recent law from brussels has thrown up new opportunities for different loaf sizes for uk bakers, with 2009 set to witness an escalation in new product development related to the weight of pre-packaged breads. european directive 2007/45/ec, set to enter uk law this april and that came into force in the eu on 5 september 2007, effectively abolished prescribed quantities for bread sizes that for centuries have been the rule of thumb.

danisco has reported a good result for its 2008/9 sugar campaign, which should be the last before the sale of its sugar division to nordzucker receives regulatory go-ahead. the agreed sale of the division was announced in july 2008. norduzcker agreed to pay an enterprise value of dkk 5.6 bn, with the addition of around dkk 600 m from sale of eu sugar quota. this amounts to a total of around €750m.

the average uk household bought buying 1.3 per cent less salt in food products in september 2008 than two years before, according to new data from tns worldpanel, data seen as testament to reformulation efforts. the reduction of salt in packaged and processed foods has been a major target for food manufacturers, especially as the food standards agency set salt reduction targets for various food categories by 2010.

d.d. williamson has introduced a naturally derived beta-carotene coloring which it expects to appeal to manufacturers looking to capitalize on the growing trend for natural foods and beverages. the coloring varies in hue from yellow to orange depending on concentration, and the company says it is particularly useful for beverage applications – although it is also suited to a range of others, including yogurt, confectionery, baked goods and condiments.

foodproductiondaily.com takes a look at the stories dominating the processing and packaging news headlines this week, with contamination from both bacterial and chemical sources looming large. .

reliable accelerated tests are proving invaluable in enabling food processors to have a confident assessment of shelf life before a product launch, says leatherhead food international (lfi). the food research group said that it has recently formed a partnership with binder gmbh, a producer of climatic chambers for environmental simulation, to strengthen and extend shelf-life and to offer accelerated shelf-life testing services to manufacturers.

according to the company, the new product touts a peanut butter filling, a, chocolate-flavored cookie and a chocolaty coating on the outside.tory johnston, vice president of marketing at chattanooga bakery, said: "we're really excited to be launching some truly new and different items under the proven moonpie trademark. for over 90 years, we've stayed true to our original design - soft cookies with marshmallow filling.