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prices for bread flour have fallen from their highs of 2008, but price pressures are constant for wheat flour used in bread formulations as quality concerns remain. in april 2008, milling wheat for bread in the uk hovered at €217 a tonne, a figure that compares to this month's levels in the range of €187 a tonne. "the prices for bread flour haven't fallen that much this year, due to the wet summer and poorer protein quality of the milling bread wheat last year that led to tighter availability of good quality bread flour," explained an economist from the uk's home grown cereal authority (hgca).

the bitter taste that amino acids give to beverages could be masked by adding alpha-cyclodextrin, according to new data from brazil. writing in the journal food research international , brazilian researchers report that alpha-cyclodextrin can form complexes with various amino acids and hydrolysed soy protein, and this results in a reduction in the bitter taste of the ingredients.

the food and beverage enzyme market looks set to continue growing, says danisco chief, as food firms turn to processing aid to solve issues of cost, safety and quality, and new health and nutrition benefits are uncovered. according to two recent studies from freedonia and frost & sullivan, food and beverage enzymes are worth around us$800m globally, split between dairy, beverage and bakery enzymes.

fruit juice is still a dynamic, growing sector in france and is showing no sign of slowdown, according to trade organisation unijus – although data do belie some trading down in purchasing patterns. as the recession is causing consumers to take a hard look at their spending, some consumer categories undoubtedly lose out. but food is essential, and although people may seek cheaper sources, it is generally agreed to have some protection from the effects of economic downturn.

the institute of food technologists (ift) has announced a new event at its annual meet next month to stimulate the purchase or license of intellectual property rights. the event, called ipex, will take place on sunday june 7th, during the ift trade show in anaheim, california. the organisers say the business opportunity is “designed to connect those currently holding intellectual property (ip) rights, such as patents, with those who are looking to purchase or license ip.

purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods.

purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods.