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adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study. adding caffeic, chlorogenic and ferulic acids to liquid peanut butter could reduce the levels of major peanut allergens, ara h 1 and ara h 2, according to findings published in the journal food chemistry . si-yin chung and elaine champagne from the united states department of agriculture, agricultural research service wrote that, while the binding of he major soluble peanut allergens was achieved in this study, such peanut-based products are far from hitting supermarket shelves.

balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by waitrose suppliers in developing food products with lower saturated fat products. the uk high-end retailer rolled out its line of reduced saturated fat products in january 2008, coinciding with the food standards agency’s campaign.

the uk’s food and drink federation (fdf) has named norman soutar as the new chair of its frozen foods group, as the industry drives to remind consumers of quality and innovation in the area. soutar is managing director of william jackson food group. soutar said that the present time is important for the frozen foods sector as consumers are currently “reassessing frozen foods”.

associated british foods’ €385m acquisition of the spanish sugar company azucarera ebro has been given the go-ahead by the european commission. the commission said that the proposed acquisition had been cleared under the eu merger regulation, shoring up associated british foods’ (abf) position as the world’s second biggest sugar firm. azucarera, owned by the spanish company ebro puleva sa, produces sugar and sugar derivatives from sugar beet grown in spain and supplies them in spain and portugal.

leatherhead food international's head of innovation explains progress made towards using wow emulsions in reduced fat products, and challenges that still need to be overcome. you either have an outdated version of flash player, or flash player is not installed. please click here to get the latest version of flash player window.onload = function () { window.

the uk’s food and drink federation (fdf) has named norman soutar as the new chair of its frozen foods group, as the industry drives to remind consumers of quality and innovation in the area. soutar is managing director of william jackson food group. soutar said that the present time is important for the frozen foods sector as consumers are currently “reassessing frozen foods”.

national governments are increasingly taking the lead from scotland in looking to clamp down on the sales and marketing practices of alcoholic drinks makers, throwing further uncertainty over their livelihoods, according to one trade group. the uk-based wine and spirits trade association (wsta) suggested that a consumer needed only to look beyond the scottish border into england to see examples of the increasingly strict proposals being favoured by governments.

interest in health-positioned snacks is on the rise in asia as fall-out from the food contamination melamine crisis in china continues. a report in the korean herald suggests that consumers are turning to healthy snacks that use premium ingredients following the crisis in late 2008 that saw milk contaminated with the harmful industrial chemical melamine spread through the food chain.

a californian company is recalling over a million pounds of pistachios distributed nationwide due to possible salmonella contamination. even as the massive salmonella outbreak linked to peanut products continues, the food and drug administration (fda) has said that central-californian based pistachio processor setton farms has voluntarily recalled its entire 2008 pistachio crop due to an unrelated salmonella contamination.

foodproductiondaily.com caught up with professor horst-christian langowski, director of the fraunhofer institute for process engineering and packaging (ivv), at the anuga foodtec show in cologne to discuss the perceived risks and ongoing research into nanotechnology. the institute’s activities concerning this emerging food technology include among other areas its implications for packaging. fraunhofer is studying the interface between the nanoparticles and the polymer matrix, the development of new packaging materials using nanoscale components as well as the development of new analytical methods.