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a difficult funding climate resulted in more licensing and joint venture transactions than outright acquisitions in the health and nutrition sector in 2009, according to a new report focusing on m&a trends in the industry. the latest report on m&a activity in the health and nutrition sector from the us-based consultants, the jh chapman group, claims that a substantial increase in licensing and joint ventures from 21 in 2008 to 53 in 2009 is reflective of on-going interest for growth via unique technology and knowhow and lack of access to financing.

irish food giant glanbia has turned in promising half year results with net earnings rising 26 per cent and the us food ingredients and nutritional products divisions performing strongly. glanbia predicted full-year earnings would rise 15 per cent year-on-year and analysts praised the strength of the results amid negative currency changes and sharply rising input costs such as energy and milk.

kerry has reported continued development of its food ingredients businesses despite 2006 being a 'difficult' year for the food industry – and its nutrition and functional food ingredient systems played no small part. the global group, which has its headquarters in ireland, has reported overall sales of €4.6bn for the year ended december 31 – an increase of five per cent on the previous year.

a newly formed collaboration could see us industry, government, academia grasp the opportunities in dairy foods and ingredients, particularly for health and nutrition. the newly formed national dairy research program (ndrp) will see four partners work towards developing milk components as nutritional ingredients, bioprocessing of dairy to produce health and functional products, and ensuring dairy food safety.

cost recovery and the on-going development of a stream-lined, customer-oriented working method led kerry's ingredients division towards a first half 2007, on both sides of the atlantic. the group, whose food ingredients division encompasses application-specific ingredients, flavours and bio-science businesses, reported total revenue of €2.33bn in the six months ended june 30 2007, representing an up-swing of 5.

independent sensory testing on the mineral ingredient aquamin has found that it can boost the calcium content of dairy products by up to 40 percent with no negative impact on taste or texture, says gtc nutrition. aquamin is a seaweed-derived multi-mineral source, said to be rich in calcium, magnesium and over 70 other trace minerals. it is produced by the irish firm marigot, and is distributed in the us by gtc nutrition.

nutraingredients examines the omega-3 marketplace in the final instalment of a series that has scanned the scientific, regulatory and supply issues surrounding an ingredient that would appear to have everything. estimations vary as widely as the analysis, depending on which researcher or pundit you speak to, but omega-3 is unlikely to fade far from the public or business imagination because it has a sound grounding that is not possessed by all functional offerings: solid and voluminous scientific backing for health benefits ranging from heart and brain health to maternal and infant health, skin, joint and immune health and more a high level of public awareness and acceptance formulation diversity that means most foods and beverages are available for fortification with these facts banked, omega-3 has boomed and suppliers report buoyant sales to supplement manufacturers, food and beverage makers.

a new review taking in animal, human populations, and clinical trials supports the potential role of soy protein to reduce cholesterol levels, and aid weight loss. according to the review, published recently in obesity reviews , the ingredients also have the added benefits of boosting bone health and aiding overall cardiovascular health. "overall, the current data suggest that soyfoods are as good as other protein sources for promoting weight loss and there is a suggestive body of evidence that soyfoods may confer additional benefits, but results must be carefully interpreted and additional evidence is needed before making firm conclusions concerning soyfoods and weight loss," wrote lead author mark cope from the university of alabama at birmingham.

the rise in health and wellness, a 'sea of change' in the food industry, is creating challenges for formulators, but hydrocolloid companies can offer solutions, says cp kelco. "we see health and wellness creeping in to every aspect of the food industry," dr. steve bodicoat, marketing and innovations director for cp kelco, told foodnavigator.com at the recent fie in london.