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lci offers “clean label” role in meeting bakery challenges
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synergy pastes to counter 'bland' taste of health
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synergy is expanding its ethnic flavours offering with a new line of pastes intended to help manufacturers counter the perception that healthy foods are bland by definition. according to the company, a division of carbery, taste and health are the twin purchasing motivators for consumers today. "it's getting much harder to identify what's most important for consumers these days," said john godwin, commercial director of savoury ingredients. "in reality, consumers don't want to have to choose between the two. "synergies pastes allow manufacturers to offer the best of both worlds, while achieving differentiation, quality and cost savings." the pastes, which are suitable for use in ready meals, soups, sauces, bakery, mayonnaises and savoury snacks, come in nine varieties: bbq, spicy bbq, chipotle, firecracker, harissa, mediterranean, mexican, moroccan and tomato. since each of the pastes is a "pre-assembled ingredient package", this can cut down on time and associated costs. "in addition, their clean label declaration caters for the 'natural' preferences of today's health conscious consumer," said the company, synergy introduced a curry paste range towards the end of last year to provides a one-stop solution for authentic curry tastes that eliminates the need for multiple spices and ingredients. this launch was leveraged on clean-label attributes (free from acetic or citric acid present in many traditional pastes), as well as the growing market for ethnic foods. a new report from leatherhead food international, called the european ethnic foods m arket, values the western european market at €4.12bn in 2006. of the countries included in the research (uk, france, germany, italy, spain, germany and the benelux and scandinavian countries), the uk was found to have the largest and most developed market, worth €2.34bn, followed by france and germany. the growth in ethnic spells particular opportunities for flavour companies, given the strong association of certain taste profiles with oriental foods. chinese/oriental food makes up the biggest slice of the market, accounting for 42 per cent. in april synergy announced the opening of a new technical centre in thailand, a resource intended to help it tap local asian markets and to lend its knowledge of western markets to manufacturers wishing to export to europe. it also has production, r&d and technical facilities in europe and the us, serving its global client base.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
25
June
2007
Category :
restaurants and Food industrie
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the food standards agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods. excess salt intake has been linked to increased risk of hypertension and stroke. the fsa is aiming to reduce salt intake to 6g a day for adults (2.4g sodium), from around 9.5g in 2000/1. the current consumption estimate is at 8.
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in an exclusive interview with bakeryandsnacks.com, dsm food specialities launches panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent. panamore, an enzyme preparation borne from microbial fermentation, acts on polar lipids already present naturally in the wheat flour to "unlock and maximise their emulsification properties.
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the food standards agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods. excess salt intake has been linked to increased risk of hypertension and stroke. the fsa is aiming to reduce salt intake to 6g a day for adults (2.4g sodium), from around 9.5g in 2000/1. the current consumption estimate is at 8.
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tate & lyle has announced the introduction of a new line of branded fibre ingredients called promitor, which can be used in a broad range of food products to help consumers meet fibre intake targets. in both europe and the us, surveys have shown that consumers struggle to meet daily recommended fibre intake though natural dietary sources alone. in the uk, recommended fibre consumption is 18g per day; in france 25 to 30g; and in germany 30g.
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a quality control instrument for flour from french firm chopin technologies could play a key role in ensuring flour performance matches customers' expectations in a finished product, attendees heard at a recent conference in paris. while flour millers may have met the correct specifications of their customers when formulating their flour, on occasions the product may not perform in the correct manner.
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givaudan flavours' new proprietary salt reduction system aims to help food makers develop lower salt alternatives without sacrificing flavour. the firm's tasteessentials innovation is designed to tap into the growing demand for salt-reduced products, and help manufacturers convince consumers that salt-reduced food can taste just as good. "applying scientific expertise in both biotechnology and botanical isolates, givaudan has developed the capability to significantly improve the taste profile of foods that are reduced in sodium," said hugo felix, head of givaudan's global savoury business unit.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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the 
dsm 
the growth in 