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cargill is targeting the asian market with new formulations for the stabilisation of high calcium chocolate milk and acidified dairy drinks. the formulations are part of a new range of texture solutions from cargill called protex which is specifically aimed at the growing asian markets for functional dairy and bakery products. for dairy applications, the international ingredients company has developed the protex abn functional system which enables the suspension of calcium and cocoa particles in the milk.

cargill is introducing three new functional systems to help manufacturers meet growing demand for asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile. two of the new functional systems under cargill’s asian ingredients brand, protex cf 6205 and protex cf 6206, are intended for use in mochi buns and donuts, japanese delicacies traditionally made from pounded and shaped glutinous rice but which can also be made from rice flour.

the european commission (ec) has approved basf\'s acquisition of cognis, with the takeover is expected to be finalised this month. a basf statement said the chemicals giant had won approval subject to the “divestiture of [cognis] businesses that accounted for sales of significantly less than €100m, which is less than 3 per cent of total sales”. the chinese authorities also approved the acquisition on monday, meaning that the transaction now has, says basf “approval from all relevant competition authorities”.

a greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims german ingredient specialist, kampffmeyer. michael gusko, spokesperson for the company, told bakeryandsnacks.com that its new bran - softbran don minus - is based on the selection of special wheat varieties with softer bran.

paul collins, managing director, gnt international, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives. in the wake of the university of southampton’s seminal 2007 ‘southampton six’ study of six artificial food colourings – one of the conclusions of which was to note increased hyperactivity as a result of consumption amongst children – the eu imposed limits on their food use, and collins says this accelerated industry demand for natural colour solutions.

david peters, head of business development at swedish life sciences firm biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities. he explains that biovelop’s promoat ingredient has broken new ground in the form of a tasteless, colourless white powder produced via a patented process, and insists that it has a wide variety of uses in food, drink and supplement sectors that oat-based beta glucans previously struggled to break into, due to negative perceptions regarding mouth feel, colour and taste.

swiss chocolate maker barry callebaut is still aiming to dispose of its consumer confectionery unit, stollwerck, but such a divesture is not urgent, according to the chairman of the board of the industrial chocolate supplier. chairman andreas jacobs told german daily handelsblatt that callebaut is seeking a strategic buyer for stollwerck that “will bring the company forward. but we are not in a hurry.

sweetening carbonated beverages with stevia, and reb a in particular, does not produce any steviol aglycone, a potentially toxic compound, says a new study which supports the safety and stability of the sweetener. according to new data published in the journal of agricultural and food chemistry, both rebaudioside a (reb a) and stevioside degraded in different soft drink formulations, with up to 70 per cent of the compounds lost under extreme conditions, but at no point was steviol aglycone detected.

after major foodborne illness outbreaks in spinach, eggs and peanut products, the food safety modernization act passed the us senate on tuesday, but it could still reach an impasse in the house. the house passed a companion bill, the food safety enhancement act in july 2009, but despite the senate version’s passage with a bipartisan 73-25 vote, there is little time available in the current congressional lame-duck session for the two chambers to wrangle over the details of a final version.

a greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims german ingredient specialist, kampffmeyer. michael gusko, spokesperson for the company, told bakeryandsnacks.com that its new bran - softbran don minus - is based on the selection of special wheat varieties with softer bran.