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kerry ingredients & flavours is taking the lid off its r&d work to reveal some of the meat solutions it has in the pipeline for clean label, salt and fat reduction, coatings developments and taste enhancement. “the kerry approach re-engineers ingredient systems and seasonings...\" the irish company is a sponsor of the 57th icomst congress of meat science and technology in ghent, belgium, this week - an annual forum for academic and industry researchers to exchange new scientific ideas in meat science and technology.

uk-based food and ingredients company ehl claims to have seen a “sharp increase” in sales of its allergen-free curry powder, which were up 35 per cent over the last year. ehl told foodnavigator.com that the demand is almost entirely from food manufacturers in the uk. this, it believes, is due to the number of allergy sufferers and consumer awareness, as well as stringent regulations regarding allergens within the food industry.

a natural label, enhanced gum arabic technology, which claims to provide increased shelf life has gained unopposed substance patent. japanese food ingredients firmsan-ei gen f.f.i., inc. has been granted a substance patent for its enhanced gum arabic product, supergum. the company said that the patent (wo 2004/089991) is registered in the eu, usa, china, russia, japan, australia and the sudan.

seventy per cent of eight-month-old babies have a salt intake higher than the recommended maximum level, due to being fed salty and processed foods, says new research. seventy per cent of eight-month-old babies consume too much salt in the uk. the findings, from researchers at the university of bristol and published in the european journal of clinical nutrition, are based on almost 1200 participants from the avon longitudinal study of parents and children from the early 90’s.

dutch sucrose ester specialist sisterna says ice cream cone wafers can benefit from employing emulsifiers like sucrose esters because they give a better cone. sisterna: \"the flexibility of the wafer is better\" emulsifiers are required in the batter for making ice cream cone wafers to prevent the goo sticking to industrial baking surfaces, with lecithin the most popular choice to perform the non-stick role.

commentary in the lancet, along with a new analysis of the data, has slammed the recent cochrane review that claimed salt reduction had no effect on strokes or heart attacks. reducing salt intake can lead to \'a significant reduction in cardiovascular events\' according to the re-analysis of the cochrane data. the re-analysis of the same data in the cochrane review, published in the lancet, finds a significant reduction in cardiovascular events, including a 20 per cent fall in the risk of stroke and heart attack from a reduction of 2 grams of salt per day.

recalls of chocolate products could be significantly lower if there was more rigorous traceability in the chocolate supply chain and if brand owners adopted processing techniques that relied on reduced batch dispersion, find a new study. the authors of research published in food control said their findings indicate chocolate brand owners could achieve a reduction of the magnitude of a recall in case of contamination of the raw material of 55 or 99 per cent through greater transparency at the sourcing stage.

an association representing european small and medium-sized businesses is calling on its members to consult on draft guidance for submitting applications to the eu for food additives, food enzymes and food flavourings. the guidance document provides potential applicants with practical information to help them prepare and submit applications on the “food improvement agents” to the european commission’s dg sanco for approval.

sugar crystals do not melt, but instead decompose in a heat sensitive reaction termed ‘apparent melting’, according to new research. the research, published in the journal of agricultural and food chemistry and recently presented to the institute of food technologists, goes against years of belief that sugar melts. in her ift presentation about the importance of the new discovery, lead researcher, professor shelly schmidt of the university of illinois, usa, told food scientists they could use the new findings to manipulate sugars and improve the product flavour and consistency.

results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and fast chewers. this is the first study characterising variation in chocolate eating behaviour, according to the authors, who are sensory scientists based at mars uk and the university of nottingham.