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... by-products from exotic fruit may represent a rich and untapped source of natural food ingredients, according to a new review ... the review, published in food research international, highlights the potential for using by-products of exotic fruit processing as natural additives for the food industry ... jesús fernando ayala-zavala from the center for food research and development in mexico ... “amongst the possible uses for these compounds that can be found in the food industry are as antioxidants (avoiding browning and lipid oxidation and as functional food ingredients), antimicrobials, flavouring, colorants and texturiser additives,” they added

... tate & lyle could be vulnerable to a takeover by an industry rival such as cargill, according to a lawyer specialising in food industry mergers and acquisitions ... clearly tate has moved away from its sugar and molasses interests, and is building its reputation as a food ingredients business, just like kerry or glanbia ... any tie-up with tate would help to consolidate the us high-fructose corn syrup market, and provide complementary technologies in food science, said ford, “we would see minimal anti-trust issues and a strong geographic fit,” he added ... tate’s functional food drive at health ingredients europe (hie) last november, tate’s global marketing manager caroline sanders said the firm was going “full steam ahead” into functional food ingredients

... the uk market for functional foods on a bone health platform grew 6 ... 8% in the year to march 2010, but at just £38m, it still represents a niche part of the £556m functional foods market, according to new data from kantar worldpanel ... on a global level, meanwhile, the market for bone health food and drink products has remained stubbornly flat at around $2 ... 1bn over the last decade, according to leatherhead food research (lfr) market intelligence manager chris brockman, who presented the data at an lfr conference on bone health yesterday ... uk, was engaging consumers, given that osteoporosis prevention was not top of mind for many shoppers and functional foods in the bone health arena also offered no immediate benefits, unlike products such as probiotics ... meanwhile, many consumers that were worried about their bones probably drank more milk or took supplements, rather than seeking out 'functional foods', he speculated ... health claims: 'strong' or 'normal' bones? there was also encouraging news on the regulatory front, with bone health ingredients - notably calcium and vitamin d- faring well under the eu health claims regime, in sharp contrast to most other functional food ingredients

... last week the united states’ institute of medicine’s (iom) report, commissioned by the food and drug administration, made the much-needed call for the use of biomarkers for evaluating the claims associated with dietary supplements and functional food ingredients, as well as pharmaceuticals ... the rest of it had me shaking my head at the apparent lack of understanding of the differences between food and drugs ... they think that that needs to change and that if a food or dietary supplement wants to make a health claim (the realm of pharma) then they should undergo the same system of testing ... likewise, dietary supplements and functional food ingredients are not drugs ... drugs are short-term fixes, dietary supplements and functional foods are long-term investments ... food or dietary supplement ingredients are not allowed such ‘luxuries’ ... aren’t there already safety frameworks for new food and dietary supplements ingredients in the us – gras and ndis? europe also has its own with novel foods approval ... the regulation of food and drugs may come under the auspice of one agency in the us – fda – but foods and drugs are different ... just because hippocrates said food should be our medicine, doesn’t mean we should regulate them as the same thing ... he has been writing about nutrition and food science for almost five years

... carbery has insisted that its ingredients division performed strongly in 2009 despite a sharp reduction in group turnover ... the irish manufacturer of cheese and food ingredients, including flavours and whey-based dairy ingredients, reported a 9 ... carbery said the dairy ingredients business performed robustly in sectors such as infant nutrition and performance nutrition across the globe ... along with dairygold, glanbia, and kerry, carbery is investing in the long term potential of this market through the food for health ireland (fhi) initiative ... carbery is one of the founding members of the irish group, which brings academic and government research organisations together with industry to mine milk in search of new functional food ingredients

... the snack food manufacturer’s results will be reported as a part of the figures of raisio’s brands division from second quarter of 2010 ... ” raisio group is a finnish company whose primary products are foods, functional food ingredients, feeds and malts

... “fructans are considered functional food ingredients because they affect body processes in ways that result in better health and reduction in the risk of many diseases,” said researcher mercedes lópez, ph ... according to the study, mice fed agave fructans absorbed more calcium from food, excreted less calcium in their feces, and showed a 50-percent increase in levels of a protein associated with the build-up of new bone tissue

... understanding the science of how the human gut functions and the role that diet plays in human health will be explored at a major international functional foods conference in cork, this week ... the global market for functional foods is expected to increase to €14 ... the usa/ireland functional foods conference 2010 brings together some of the leading scientists and food researchers working in ireland and abroad to discuss the latest developments in this rapidly expanding area ... professor paul ross, head of food research at teagasc said: “health conditions that are diet-related and connected to gut responses include such conditions as obesity and the metabolic syndrome, which are increasingly becoming a problem in ireland ... food companies are focussing more on the sciences, as they develop functional foods and bioactives with validated health claims ... there is a major opportunity in this scientific space to translate scientific discovery into new product opportunities for the food industry ... ” in ireland, there are already close working relationships between functional food researchers in different organisations ... in the period since its establishment the centre has flourished into a 100-strong multidisciplinary research team with a variety of funding sources, with staff based at both ucc and teagasc’s moorepark food research centre ... the samples collected are being screened for probiotic properties, which could help to produce functional foods for our ageing population ... at the conference jens bleiel, chief executive of food for health ireland (fhi) will talk on functional foods from the perspective of the consumer and how to make it a success ... food for health ireland is a unique partnership between four of ireland’s major dairy processing companies and four public research organisations ... it aims to determine how milk ingredients can be extracted and used to deliver health benefits for consumers ... supported by enterprise ireland, fhi combines the expertise of researchers at university college cork, university college dublin, teagasc, and university of limerick to provide a pipeline for the development of new functional food ingredients and products

... hydrogels made from soy protein could protect functional food ingredients through the gut, tapping the ever-growing health and wellness segment ... the technology could be used to develop gelled functional foods containing bioactive ingredients like a b vitamin, according to new research published in food hydrocolloids ... food scientists are exploring the potential of hydrogels for controlled release of ingredients ... the researchers also note that the hydrogels may be dried and tabletted, which could then be used as food supplements ... lead researcher muriel subirade, phd, holder of canadian research chair in proteins, biosystems and functional foods at laval university, told foodnavigator that they are in discussions with industrial partners to develop soy protein hydrogels ... “considering their non-synthetic nature, they should be of great interest for the development of innovative functional foods,” they concluded ... source: food hydrocolloids published online, doi: 10

... london—frost & sullivan presented its 2008 global food and beverage prebiotics innovation award to marigot ltd ... deborah cross, an industry analyst with frost & sullivan, said, “the companies have answered the needs of a growing consumer demographic by innovatively targeting nutrition and health within the developing global functional food ingredients market with their science-based combination product ... this product is strongly tailored toward the functional foods market