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International Food Ingredients.
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Sense of smell
The role of smell
in taste perception
Smartie talk
Interview with
Nestlé confectionery
China, China
Where the business
opportunities lie
New recipes
Cost-effective
reformulation
Contents
April-May 2009
3 Comment
New trends
5 EU regulation Alternative legislation
How is the EU's health claims regulation effecting new food regulation being developed
in Asia, a
UBM International Media
Industrieweg 54
PO Box 200
3600 AS Maarssen
The Netherlands
Editor
Camilla Edwards
Ludgate House
245 Blackfriars Road
London
SE1 9UY
Tel: +44 207 921 8257
camilla.edwards@ubm Welcome to the Digital Edition of International Food Ingredients. If you click on or pull over the corners of the magazine the page will turn. You can Zoom into the page by clicking your mouse, you
Sense of smell The role of smell in taste perception Smartie talk Interview with Nestlé confectionery China, China Where the business opportunities lie New recipes Cost-effective reformulation
Contents April-May 2009 3 Comment New trends 5 EU regulation Alternative legislation How is the EU's health claims regulation effecting new food regulation being developed in Asia, a
UBM International Media Industrieweg 54 PO Box 200 3600 AS Maarssen The Netherlands Editor Camilla Edwards Ludgate House 245 Blackfriars Road London SE1 9UY Tel: +44 207 921 8257 camilla.edwards@ubm
EU regulation The EU's health claims regulation is the most influential reference point for new food regulation being developed in Asia. But there is a real risk that the practical problems of our C
New trends in beverages Drinks industry proves resilient in downturn DESPITE the economic down- turn the global drinks industry has proven to be quite resilient. According to Euromonitor Internati
Boost for energy shot drinks sultant and functionaldrinks editor. “They can be carbon- ated or non-carbonated; berry, juice or even dairy based; with very wide ranging potential positioning and ta
Market trends Peter Peverelli Tiger, tiger burning There are real tangible business opportunities within the Chinese food ingredients market, and the rest of the industry sh
bright If there is one novel group in which the Chinese industry could achieve a leading position, it is vegetable extracts, in partic- ular extracts from traditional Chinese medicinal (T
Market trends ? started to make use of their legal rights, which is yet another indication of the growing maturity of the Chinese industry as a worthy party in the global food ingre- dients b
In person Lynda Searby Sweet talker Bernard Trottet, innovation and renovation manager of Nestlé Confectionery UK, talks to Lynda Searby about the challenges of reformulation and why
Polyricinoleate) hydrogenated fat in some of our fillings and took the decision to replace this with non-hydrogenated veg- etable fat. This was a big challenge because alternative vegetable fats don'
Lynda Searby Sensory perception A whiff of opportunity Lynda Searby looks at how food manufacturers can use the sense of smell when formulating foods
Sensory perception ? same as that of the original product. One example is reduced fat products, where the reduction of fat content causes significant flavour change. “Sensory com- ments
Gut health Ian McMurray Alimentary, my Our digestive health is intricately linked with our overall health. A growing awareness of this explains why probiotics, prebiotics and synbio
dear “When Yakult first arrived in the UK in 1996, it was difficult for people to be able to understand the concept that some bacte- ria were beneficial – surely bacteria could only make pe
Gut health `Digestive health is the largest segment of the functional food mar- ket in Europe and Japan and will probably also become the largest part of the market in the US' Tim van der
Gut health `In particular, for people above 65 years old, the natural decrease in immune function reinforces the benefits of consuming probiotics' Dr. Julian Stowell, Danisco ? cla
Finest ingredients for food and supplements take CO2-extracts ? high concentration of bioactive components ? new standard for premium quality ? authentic compostion ? free of preservatives ? sol
Antioxidants Paul Gander Enhancing life The 50+ market is a boon for the functional ingredients industry. But will the antioxidants, with their age-defying promises,
protected in a chill chain. To prevent oxida- tion, some products are delivered to cus- tomers inside a double aluminium, vacuum and a protective nitrogen atmosphere. Kavan Ranasinghe, business
Antioxidants ? encouraging aspect of the market is the synergistic effect of different ingredients, whereby overall antioxidative impact can be greater than the sum of its parts. S
Reformulation Sarah Houlton Rewriting the recipe Priorities are changing. There is a shift in the market away from new product development towards cost-saving project
Pegg that the quality and taste of the end product should not change as a result of the reformulation. “In addition, lowering energy and water consumption, plus reducing the need for capi
Bulk sweeteners Ferid Haji Infinite success Erythritol has finally received zero-calorie status from the European Commission. It is the first calorie-free bulk sweetener
Erythritol is suitable for a variety of applications including bakery products Natural erythritol occurrence in foods Food Erythritol content Melon
IUFoST dispatch Yasmine Motarjemi & Leon Gorris Safety foremost Food safety has become so complex and relevant in today's world we need to re-think training and education on a global lev
Box 1 Typical weaknesses in the global approach to training and education in food safety and nutrition and opportunities for improvement Weaknesses
Food labelling Matthew Adams Recent research has shed new light on how consumers understand food labels. Matthew Adams, consumer market analyst for Datamonitor, explains how what's on the
The keys to a decision: brand name and ingredients lists system could simplify the process of gro- than for marketing copy, inevitably many will consumers to make choices based o
Calendar Exhibitions and conferences worldwide APRIL 2009 21-22 Functional Foods Symposium Amsterdam, The Netherlands Details from Sara Gilmore UBM Conferences Ludgate House 245 Blackfriars Road Lond
Clean-label convenience National Starch Food Innovation has extended its Novation range of instant functional native starches with the launch of two new products. Novation 4300 and Novation 5300 co
View from the board Jeremy Davies Excellence in innovation The level of food innovation in the UK ingredients industry is at best underplayed, at worst overlooked, argues Jere
Zmags improved online publishingIFI April-May 2009
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