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food safety and health and wellness concerns mean microbiology is playing an ever increasing role in the food industry says danisco cultures’ innovation chief, as the company opens a new bioscience development center in france. the dangé saint romain site has been a pole of research since the1960s, as it was the main centre for rhodia, which danisco acquired in 2004.

replacing sodium chloride with potassium chloride does not affect the sensory quality, or shelf-life of fish fillets, says new research. writing in the international journal of food science and technology , korean researchers report that potassium chloride can partially replace sodium chloride in mackerel fish fillets, with ascorbic acid (vitamin c) added to ensure antioxidant preservation.

slovenian extracts firm vitiva is gearing up for the launch of a new rosemary extract for clear, hot filled beverages next month, which it says has a neutral taste and colour. vitiva launched its first aquarox ingredient four years ago, and last year it introduced aquarox 80, a version that contains a minimum of 80 per cent rosmarinic acid for use in clear liquid applications, tables, soft gels, and some food applications.

danish ingredients firm danisco has announced that three of its longstanding board members will not stand for re-election at the agm in august. anders knutsen, the current chairman, peter højland and matti vuoria have had seats on the board since 1997, 1998 and 1999 respectively. their planned vacation of their positions means danisco is now identifying new candidates to fill them, whose competencies fit with the new strategic direction.

many consumers remain confused about just what prebiotics are and what they do, but they are responding to the general gut health messaging surrounding various prebiotic forms, and seeking prebiotic products, according to frost and sullivan. in some cases consumers may not know the difference between prebiotics and probiotics and may purchase one rather than the other, but they are buying into the health messaging, even if much of it is coming from the more market visible probiotics camp.

more than 70 companies have signed a pledge promising to avoid using sugar from genetically modified sugar beets "wherever possible." genetically modified sugar beets, engineered by the monsanto corporation to be resistant to its herbicide roundup, were first harvested in fall 2008. by now, sugar from those beets has likely entered the food stream. critics of genetic engineering have raised concerns that the modified beets could produce food allergies, threaten wildlife and spread herbicide resistance or other modified traits to closely related species, including chard or table beets.

washington, d.c. - grocery manufacturers association (gma) president and ceo pamela g. bailey today announced that robert e. rich, jr., chairman of rich products corporation, and jeff noddle, chairman of the board and chief executive officer of supervalu inc., have been selected to be recipients of the gma 2009 hall of achievement award. “the hall of achievement award is gma’s most prestigious honor.

the grocery manufacturers association (gma) issued the following statement by its president and ceo pamela g. bailey in response to draft food safety legislation released today by house energy and commerce committee chairman, congressman henry waxman (d-ca): “food safety is our number one priority and we share the broad goals of the draft legislation released today by chairman waxman. the bill contains many of gma’s food safety proposals, and we look forward to working with the chairman to enact food safety legislation that makes prevention of contamination the foundation of our food safety strategies.

as the weather begins to heat up, americans turn to cool comfort foods like frozen yogurt to turn a lazy hot day into a tasty food experience. however today’s upscale frozen yogurts are vastly different from the swirls that hit the market in the early 80s. samuel nahmias, chief operations officer at research firm studylogic, estimated that the upscale yogurt is the fastest-growing segment of the overall $8.

teagasc announce the establishment of a new suckler beef research demonstration farm at its beef research centre in grange, county meath. the unit is a ‘stand-alone’ 120 cow spring-calving suckler unit, and is being set up to demonstrate the most innovative technologies in beef production to improve productivity and profit levels on irish farms. this is a new initiative, the main aim of which is to transfer knowledge out onto a greater number of beef farms.