Formulation of a separate policy for food processing and a targeted R&D programme to boost processing and packaging technologies are two of the latest proposals unveiled by the Indian government for the sector.
US pharmaceutical firm Abbott has made a significant push in the Indian nutrition market, following its acquisition this week of some of the nation’s leading infant and adult nutrition brands.
Despite low levels of public awareness compared to western markets, functional foods and ingredients are finding growth in areas of India, as consumers switch on to the promise of healthier foods, beverages and supplements.
The different language, culture and regulatory set-up may make running an ingredients company in China a daunting proposition for Western executives. But Yossi Gohary, general manager of Solbar Ningbo, says it’s all about cultural compromise.
The mandatory fortification of bread with folic acid in New Zealand is likely to be delayed for another three years, following heated debate over the risks and benefits of adding the synthetic B vitamin to bread.
Extracts from the Asian plant Osmanthus fragrans may prevent browning of foods, and offer an alternative to formulators looking to tap the ‘natural’ wave.
New Zealand’s Food Safety Authority has received a dozen responses supporting a proposal to allow the manufacture, sale and import and export of unpasteurised dairy products, and which would open up a new global market.
Pure Circle, supplier of stevia-derived Reb A, is expecting to report a 420 per cent increase in profit in its full year results due to good reception for the first products launched in the US.
A New Zealand company has applied to the UK Food Standards Agency (FSA) for novel foods approval to market its honeybee venom to alleviate the symptoms of arthritis.
The Australian market for heart-healthy foods or supplements could be a tough one to crack, but consumer signs indicate that it holds potential for manufacturers willing to make the extra awareness-raising efforts.
Australian bakers have until October 9 to replace all regular salt with iodised salt when making bread products, as the Australian government attempts address an iodine deficiency that has been noticed among sections of the country’s 22 million inhabitants.
