INGREDIENTS: Weekly round-up

Here is your weekly round-up of Ingredients news. If you have a news item you would like to submit for next week’s round-up, please contact Carly Wood at [email protected].

• The WHO Europe European Food and Nutrition Action Plan 2015-2020 recommends that the European Union member states “develop and implement national policies to ban or virtually eliminate trans fat from the food supply”.
• A new Canadean survey finds that consumers in the UK acknowledge the importance of eating and drinking products that are high in protein, however they do not have enough protein in their daily diets – a challenge and opportunity for manufacturers.
• Chr Hansen has upgraded its Naturen animal rennet product portfolio with new product offerings including products with no added benzoate, together with a variety of different concentration (strength), composition (chymosin and pepsin ratios) and packaging sizes.
• Glanbia Nutritionals has launched OatPure gluten-free oats. Certified at max 10ppm gluten to exceed industry standards, the oats are developed at Glanbia’s new food grade milling facility in Portlaoise, Ireland, guaranteeing gluten-free oat traceability and purity.
• A pan-European survey conducted by market research institute Innofact AG on behalf of the GNT Group has found that sweet lovers not only pay attention to taste and flavour, but many consumers care about the ingredients in their confectionery products.
• DuPont Nutrition & Health is supporting processed meat innovation with a new series of strong and stable alginate casings that work with the latest co-extrusion technology in sausage production.
• DSM has introduced Delvo Cheese CP-200, a new range of cultures developed for the production of pasta filata.
• A new study by food and drink consultancy Zenith International estimates that worldwide sales of stevia are set to advance by 14% in 2014 to 4,670 tonnes, taking its overall market value to $336 million.