طراحی وب سایت

an assertion in new guidance from the national institute for health and clinical excellence (nice) that firms making progressive reductions in salt can simply carry on indefinitely without any technical or commercial consequences has baffled industry experts. in guidance published this morning urging the trade to eliminate ‘artificial’ trans fats, charge less for healthier foods and speed up salt and saturated fat reduction measures, guidance group vice chair professor simon capewell said: “if salt levels in food are reduced by 5-10% a year, most consumers don’t even notice any difference in taste, their taste buds simply adjust.

leatherhead food international (lfi) intends to tap into a very pressing technical challenge for manufacturers looking to produce low fat foods that maintain an indulgent appeal. although consumers are seeking low fat products more and more, they do not want to sacrifice taste and texture. this has therefore become a popular area of research. textual and structural change in low fat foods during chewing will be the focus of its 2008 research project, in order to provide new insight into the relationship between ingredients, microstructure and consumer perception.

masterfoods' u-turn over its plan to reformulate its famous confectionery brands using animal-derived whey sets a precedent that will prevent any other food manufacturer from flying in the face of the global trend towards the vegetarianisation of our food. a vicious battle raged in the uk last week between masterfoods and a small, but vocal, army of vegetarians when the maker of mars, maltesers, snickers and galaxy bars decided to use rennet, animal-derived whey (taken from calves' stomachs), instead of the more costly vegetarian whey.

as one door closes another door opens. the fie exhibition came to an end on thursday, but today marks the debut of a three day ice-cream formulation extravaganza in solingen-gräfrath, germany. run by the central college of the german confectionery industry, the zds symposium - inter-ice 2003 - will host lectures from leading ingredients companies and manufacturers including rhodia, cerestar, danisco, dmv international and nestle ice cream.

the ohio based food company said that hpp is a food processing method that uses cold water under high pressure rather than the traditional thermal process and preservatives to provide safe, minimally processed foods with better appearance, taste, texture and nutritional value.according to the company, most processed foods are heat treated to kill bacteria and have preservatives added to extend shelf life, which often diminishes product quality and taste but hpp provides an alternative means of destroying bacteria.

dsm has launched a new yeast extract for chicken flavours, as it predicts innovation in meat flavours will continue on the back of natural and authentic taste needs. chicken flavours have been a hot area of innovation this year, with two of the major flavour houses, iff and givaudan, both communicating new chicken ranges. coen van oorschot, product manager at dsm food specialities, explained to that the new maxavor chicken ye is a ‘step two’ flavour building block that imparts a specific culinary taste direction – either roast or boiled chicken – to an overall balanced profile.

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.

the organic food and beverage market has been predicted to surpass $86bn (€62bn) by 2009, with consumers increasingly turning 'organic' in search of health and safety in their food products. according to a new report by global industry analysts, organic foods & beverages: a global business report published this month, health and well-being is becoming increasingly prevalent on consumer priority lists, helping to spur a double-digit annual growth rate in the global organic food and beverage market.

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.