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clear signs that falling consumer demand for chocolate is starting to impact the supply chain with mars' chocolate business in france announcing contracted production in alsace. activity at its haguenau factory, that makes mars bars, milky ways and m&m’s, will be reduced by 10 per cent in comparison to 2008 following a flexi-time agreement signed with the local unions.

an extract from amaranth may extend the shelf-life of both gluten-containing and gluten-free breads, according to new research from italy. writing in the international journal of food microbiology , the researchers note that the water-soluble extract possessed anti-fungal activity that could reduce spoilage of the breads during long-term storage under pilot plant conditions.

symrise has launched a new toolkit of flavour masking solutions to help food manufacturers to overcome the off-notes and aftertaste associated with stevia-derived sweeteners. stevia sweeteners have been attracting considerable attention in the food world as manufacturers are casting about for natural alternatives to sugar. in the us, stevia sweeteners with a purity of 95 per cent purity steviol glycosides or over obtained gras (generally reconised as safe) status in december 2008.

danisco has developed a new emulsifier and stabiliser system to help food manufacturers create artisan-style ice cream on an industrial level without compromising on texture. gelato, an artisan ice cream, is generally lower in fat and softer in texture than typical ice cream and tends to be served at a lower temperature. the danish ingredients company said its new emulsifier and stabiliser system, called cremodan gelato 11, helps manufacturers achieve the same authentic soft texture as artisan ice cream but at temperatures of -18°c.

national starch food innovation has launched a new website to communicate the health and nutrition benefits of resistant starch to health professionals, academics and consumers. resistant starch is rich in fibre and has been researched for its effects on blood sugar response, digestive and colonic health and energy and weight management. as well as providing information on the latest science and sources of resistant starch, it lists events and conferences where professionals can update their knowledge; and consumers can visit a zone directed towards their information needs.

tate & lyle has indicated that some recovery of sucralose sales towards the end of its financial year, and says it is making progress in yield and process improvements. in the last year tate & lyle has been rebuilding sales of its splenda brand, which suffered a the opening of the firm’s singapore production plant as some important customers ran down stocks they had amassed.

the us fda and the california department of public health, or cdph, are investigating salmonella contamination in pistachio products sold by setton pistachio of terra bella.the company has stopped all distribution of processed pistachios and will issue a voluntary recall involving approximately one million pounds of its products. in addition, the investigation at the company is ongoing and may lead to additional pistachio product recalls.

senomyx, a company focused on using proprietary technologies to discover and develop flavor ingredients, has announced the extension of the collaborative research phase under its initial collaborative research and license agreement with campbell soup.according to senomyx, during the collaborative research period, senomyx will continue to work with campbell on the discovery and commercialization of new ingredients that improve the taste of wet soups and savory beverages.

recent research suggests that like humans, some animals and certain species of algae, mushrooms may also be able to synthesize vitamin d upon exposure to sunlight.vitamin d is synthesized by the body upon exposure to ultraviolet radiation from sunlight. synthesis of the vitamin does not appear to be possible in the absence of ultraviolet radiation. the vitamin d in the diet of fish, for example, ultimately comes from several varieties of shallow water algae that produce it from sunlight.

vitamin d is a critically important nutrient. however, with most people spending an increasing amount of time indoors, and wearing long-sleeved tops or slapping on sunscreen lotions when they do go under the sun, levels of vitamin d in our bodies are falling to dangerously low levels. and a recent study published in the archives of internal medicine has suggested that the state of widespread deficiency in the united states population may be even more staggering than most of us realize.