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purac is promoting its lactic acid products as a means of curbing e. coli after efsa gave a positive opinion on using lactic acid treatment to decontaminate beef. in 2010 the european commission requested a scientific opinion on an application dossier submitted by the u s department of agriculture (usda) for the approval of lactic acid for uses to reduce microbial contamination of beef hides, carcasses, cuts and trimmings.

israel-based flavours, botanicals and speciality ingredients player frutarom has acquired english flavour-company aromco ltd for us$ 25million (€17.4 million). the acquisition is frutarom\'s 4th flavour company since the start of 2011 the acquisition, which is frutarom’s fourth flavour company buy-out since the start of 2011, represents a strong move by frutarom to broaden its activity and market share in developing markets.

the high intensity sweetener advantame is not associated with any adverse effects, according to a toxicology study over two generations of rats conducted by ajinomoto. results published in food and chemical toxicology indicated that the no-observed-adverse-effect level (noael) for reproductive and developmental toxicity was determined to be 50,000 ppm, which was equivalent to between 4 to 6 grams per kilogram of body weight per day.

the high intensity sweetener advantame is not associated with any adverse effects, according to a toxicology study over two generations of rats conducted by ajinomoto. results published in food and chemical toxicology indicated that the no-observed-adverse-effect level (noael) for reproductive and developmental toxicity was determined to be 50,000 ppm, which was equivalent to between 4 to 6 grams per kilogram of body weight per day.

acaramel flavouring by-product has been deemed safe by the highly conservative german food safety agency. bfr: \"...it could not be shown that 5-hmf has any relevance for human health...\" the federal institute for risk assessment (bfr) said there were no safety concerns for 5-hydroxymethylfurfural (5-hmf), which is often produced when carbohydrate-rich foods that may employ caramel or smoke flavours are heated.

the stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study. according to new research published in food hydrocolloids, including enzyme-modified sugar beet pectin in a whey-protein stabilised emulsion made the emulsions more stable to a variety of challenges, including changes in ph, thermal processing, or freezing.

lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research. speaking ahead of a united nations high level meeting on non-communicable diseases, professor francesco cappuccio from warwick medical school argued that a reduction of 3grams salt intake per day would prevent up to 8,000 stroke deaths and up to 12,000 coronary heart disease deaths per year in the uk.

doves farm has withdrawn one batch code of its dark chocolate chip cookies because they contain milk, which is not mentioned on the label. this makes the cookies a possible health risk for people who are allergic to or intolerant of milk or milk constituents.

pressure from anti-palm oil campaigners on australia’s distributors and retailers continues. the campaigns concern how palm oil should be labelled as a food ingredient. the issue is now before a federal parliamentary committee inquiry in the house of representatives. public submissions are being invited by the committee and are due by monday 15 august 2011. the house economics committee has commenced its inquiry into the food standards amendment (truth in labelling – palm oil) bill 2011 that would, if passed, require makers or distributors of foods with palm oil as an ingredient, to specify the oil as ‘palm oil’.