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innovation is increasingly being marked out as a way for private label firms to gain market share – and for big brand players to keep it. as shoppers are seeking out cheaper deals for their food and drink supplies, private label products are accounting of ever larger proportion of sales. in its latest data & trends report, published this month, the confederation of the food and drink industries of the eu (ciaa) also noted the shift in consumer spending towards private label goods.

national starch food innovation (nsfi) has added another product to its novation clean label starch line. derived from tapioca, it is billed as an ingredient that can bestow indulgence on a product, with reduced oil, fat or cream. clean label starches are of interest as there is a swell of consumer resistance to additives listed as e-numbers or with chemical connotations.

the un’s food and agriculture organization has launched a new online tool to track food prices in 55 developing countries, as part of its food price spike response. the national basic food prices data and analysis tool gives the option of searching for various commodities in a given country either in the local currency or in us dollars, and allows for price comparisons between domestic and international markets, between different markets in the same country, and between countries.

muscle from jumbo squid can form stable gelled-emulsion products, according to mexican research, offering potential for a range of products like squid frankfurters. writing in the international journal of food science & technology , the researchers note that jumbo squid mantle muscle used to make frankfurter-type products performed well in sensory tests. the results suggest that the mantle muscle of the cephalopod could open up “a range of possibilities for product development” , wrote the authors, led by anibal felix-armenta.

a supplier of lignin-derived vanillin claims that its processes for sourcing and producing the ingredient can dramatically reduced the carbon footprint compared to sourcing from some mineral oils, according to recent testing. pointing to an independently verified study of its operations, borregaard said that its eurovanillin supreme product had been found to reduce carbon dioxide (co2) emissions by about 90 per cent compared to products derived from the phenol guaiacol.

a supply and demand imbalance within the global milk ingredient market is expected to stabilise in the next few years on the back of strengthening demand in asia, suggests a new report. in looking at the market’s prospects from 2008 up until 2011, analyst group 3a says that milk ingredient prices are proving to be volatile on the back of concerns regarding milk commodities.

a food safety authority of ireland (fsai) working group has stated there would be no public health benefit from mandatory folic acid fortification, but is waiting on data due by year’s end before making a final determination. its opinion followed a scientific assessment that found women of childbearing age receive 30 per cent more folate in their diets than three years ago due to voluntary fortification efforts by various food producers.

stressing plants to induce their natural defences could lead to a new range of functional foods enriched with a plant's natural defensive compounds, phytoalexins. researchers from the us department of agriculture report that stress can lead plants to produce higher levels of these beneficial compounds, which may possess antioxidant and anti-inflammation activity, and maybe even anticancer activity.

new research from the us has challenged recent studies that claimed irradiation treatment increased the amounts of trans fatty acids in ground beef. a report in a forthcoming issue of the journal of food science (jfs) agrees with the us food and drug administration (fda) conclusions that the use of the radiation processing technique does not induce significant changes in trans fats beyond those brought about by conventional food processing techniques.

renal specialists have called for clear labeling on products that use potassium chloride as a salt replacer because it could pose a hidden risk for dialysis patients. it has been claimed that americans get up to 80 percent of their sodium intake from packaged foods, so manufacturers have been under pressure to reduce salt content in their products. however, this presents challenges in terms of consumer acceptability, as well as in replicating the functionality of salt as a preservative or stabilizer.