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arla foods ingredients has introduced a new milk protein designed to replace skimmed milk powder in meat formulations, which it claims offers better texture for less cost. the company, based in denmark, said it combined its knowledge of milk components and its experience of working with the meat industry to develop the functional milk protein, called psmd t45, for “cost optimisation of processed meat products” .

european union novel foods applications will be processed more quickly and the definition of what constitutes a novel food broadened, if a proposal for a new novel foods regulation is accepted by the european parliament (ep). the controversial regulation made it through an ep first reading after which, on march 25, the report by rapporteur kartika liotard was accepted by majority vote, according to brussels-based consultancy, european advisory services (eas).

this year’s food ingredients europe (fie) trade show in frankfurt, germany, will focus on key trends such as fat, sugar and salt reduction, global sourcing, and satiety. registrations have just opened for the show, which takes place from 17th to 19th november. organiser united business media has said it is taking the themed approach in response to industry’s need for “tailored, accessible content”.

danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality. the denmark based company said its grindsted meatline stabiliser systems give cooked, emulsified, ground and restructured meats a “satisfying flavour and texture and good slice-ability”. it also helps to turn meat trimmings into “high-value” whole muscle medallions, and ground meat can be turned into burgers or nuggets.

ohly is launching an upgraded version of its torula yeast extract provesta 512, following improvements to its processing and increased free glutamic acid level. the yeast specialist, which is an abf ingredients company, launched the flavour enhancer in the early 2000s. since then it has been amassing more data about its benefits. at its new plant in wisconsin, usa, opened in 2007, it has optimised the process to increase the level of free glutamic acid, the amino acid responsible for the umami savoury taste.

the wheat futures market, used by wheat farmers and processors to manage price risk, could lose its relevance unless efforts are made by the chicago board of trade to bridge the wide gap between futures and cash prices, finds a new study. agricultural economists at the university of illinois suggest outdated grain delivery locations in cbot futures contracts could be behind the gap in price that has seen futures prices topping the simultaneous cash price by as much as $2 a bushel.

there has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. foodnavigator.com summarises the science so far. interest in the sweetener has been intense, particularly since the fda issued its non-objection in december that the stevia-derived sweetener reb a is generally recognized as safe (gras) as a food additive.

teenage boys who eat fish regularly score higher on intelligence tests than those who eat fish less often, according to a study conducted by researchers from goteborg university in sweden and published in the journal ars pediatrica . "a number of studies have already shown that fish can help neurodevelopment in infants, reduce the risk of impaired cognitive function from middle age onwards and benefit babies born to women who ate fish during pregnancy" researcher kjell toren said.

this interview is an excerpt from kevin gianni`s rawkathon, which can be found at http://www.rawkathon.com . in this excerpt, gabriel cousens shares on individualized diets and life changing transformations including reversing diabetes. rawkathon with gabriel cousens. gabriel cousens is a holistic physician and family therapist. he is the author of spiritual nutrition and conscious eating. kevin: let`s first start very briefly explaining a little bit to people who may not have seen you before who you are.

vegetarians and vegans often find it difficult getting enough protein in to their diets. they are usually stuck eating beans and soy products most of which do not actually contain all the necessary amino acids, or what is known as complete protein. a diet lacking in protein can cause many health problems ranging from lethargy and irritability to serious skin conditions, wasting muscles and a weakened immune system.