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ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research. the study, published in journal of the science of food and agriculture, investigated the effects of enriching the frozen confectionery product with fish protein to enhance its nutritional value. the authors, from the university of iceland and the iran fisheries research organization (ifro), found that that enriching ice cream with fish protein powder did not influence the sensory or chemical characteristics of the products after production, however unwanted attributes including fish flavour and off-odour were increased after more than 2 months of storage.

a cold-active enzyme identified yeast isolate may help to reduce production costs by clarifying fruit juices at lower temperatures, according to new research. the study, published in innovative food science and emerging technologies, suggests that it is possible to produce pectinolytic enzymes, which break down plant cell walls, for fruit juice clarification using the cheaper raw pectin rich substrates, at low temperatures.

efsa has dismissed italian and danish studies that had questioned the safety of artificial sweeteners, concluding that neither paper gives cause to reconsider existing safety opinions. the european food safety authority (efsa) reviewed two studies published last year: a carcinogenicity study in mice from the ramazzini institute (soffritti et al., 2010) and an epidemiological study linking artificially-sweetened soft drinks to premature birth (halldorsson et al.

germany’s döhler and plantextrakt have formed a strategic partnership and unveiled a new tea concept, which they claim will open up the global premium quality tea drinks market. targeting both iced tea and hot tea markets, the ‘true tea’ concept is made from freshly brewed tea. “the extract is produced without the concentration step and only minimal processing,” explained harald krug, head of pm tea, coffee, herbals and sweetners at döhler, “therefore maintaining the true taste and flavour of the tea.

fats and oil specialist aak has opened a new office in china and appointed a new country manager, in a bid to get closer to its local customers. the group, which has its headquarters in sweden, has appointed rick luo as country manager for china. torben friis lange, vice president aak and business area president, said the move “will significantly strengthen our ability to supply existing and potential new customers with our speciality oils and fats solutions and developing the good contacts already established in the chinese market.

leading palm oil producer sime darby, looking to meet the increased global demand for the key component of many baked goods, is reported to be involved in an expansion project in africa. palm oil is the most commonly used vegetable oil worldwide, used in processed foods like biscuits margarine, and ice cream and as a flavouring agent and texturiser, and in cosmetics and personal care products like soap and lipstick.

a recently established group of global gut health academics is sending letters to members of the european gut health academics will express their negative opinion of the nhcr to meps and local mps in coming weeks one of the founders of the group, ger rijkers, phd, from the university medical center in utrecht, in the netherlands, said the group is preparing to send versions of the open letter that appears on its website to meps, as it takes an increasingly political role.

the food standards agency (fsa) is investigating whether a controversial ice cream made with donated breast milk, and sold in a london restaurant, breaches food safety regulations. bakewell tart and breast milk ice cream anyone? covent garden restaurant the icecreamists has withdrawn its baby gaga ice cream, which it began selling last thursday, from sale after several complaints to westminster council, which subsequently chose to investigate whether the ice cream was safe for human consumption.

the institute of food science and technology (ifst) has called for greater appraisal of the potential risks from the release into the environment of nanomaterials used in food packaging. the possibility that wider exposure to anti-microbial agents in food contact materials (fcms) may contribute to heightened bacterial resistance was highlighted as an area of concern for the uk-based body.

the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product. many of us are used to scouring food labels for as much information as we can glean. after all, too much saturated fat, salt and sugar could contribute to an early demise.