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the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

the u.s. food and drug administration (fda) notified 18 food manufacturers regarding the labeling of food products that violate the federal food, drug, and cosmetic act. the violations cited include unauthorized health claims, unauthorized nutrient content claims, and the unauthorized use of terms such as “healthy,” and others that have strict, regulatory definitions. companies that received warning letters have 15 business days to inform the fda of the steps they will take to correct their labeling or be subject to legal proceedings that would remove misbranded products from the marketplace.

food additives in alginate-based gel will affect the characteristics of the resulting gel, with new information from the us sure to help food scientists optimise formulations. understanding the key interactions of additives in a food matrix is vital for manufacturers seeking to develop new formulations or improve established ones, and the new research published in the journal of texture studies goes some way to filling in the gaps.

2007 has seen a slate of mergers and acquisitions across the food ingredients sector. foodnavigator.com presents a round-up of who now owns what. sugar, starches and sweeteners in april, british ingredient giant tate & lyle completed the sale of its canadian sugar refining business redpath to america sugar refining for £131m (c$298m, us$178m).

soy. it is found in seemingly every prepared and processed food item available on the market. whether it is soy protein, soybean oil, or soy lecithin, soy derivatives have become an almost universal additive in american food products. commonly thought to be a healthy, protein-dense food, the soybean has been touted as a wonder victual capable of feeding the planet and stopping world hunger. truth is, unfermented soy is one of the most harmful, toxic substances to ever become so predominant in the food chain.

hochdorf nutrifood is extending the application possibilities for its lupin seed-derived ingredient, introducing it as a fat replacer for meat and bakery products as well as a milk and lactose alternative in confectionery. the swiss ingredients firm first introduced its lupidor product to the market at the fie trade show in london last year, where it spoke mainly about its use in milk-free chocolate for the lactose-free market.

the trend for 'clean label' foods containing few e-numbers is emanating from the uk market but it is not yet a keen priority for consumers, retailers and manufacturers in every country, says gc hahn. e-numbers are used on food product labels throughout the eu and refer to additives - be they colours, preservatives, antioxidants, acidity regulators, thickeners, stabilisers, emulsifiers, anti caking agents, flavour enhancers or other miscellaneous ingredients.

netherlands-based edible oils company loders croklaan lipid nutrition announced this week that the us food and drug administration (fda) has confirmed gras status for its omega-3 fatty acid product marinol c-38. "this notice is a positive step in the direction toward getting marinol c-38 and marinol powder approved for their intended use in foods by the fda," said david r. lewis, business unit manager, north america, for loders croklaan lipid nutrition.

food manufacturers are being urged to cash in on the growing consumer demand for specialised food intolerance products and to steer the trend more towards the mass-market. according to euromonitor international, the food industry is struggling to keep up with the rise in food allergies or 'sensitivities' in the uk, and as a result many sufferers have to seek out premium priced food products in specialist outlets.