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... irish dairy and ingredients group kerry has turned in a”solid” first half of 2011 that saw it increase volumes, weather raw material price hikes, and see success in a “go-to-market” functional ingredient strategy as profits jumped 6 ... it said its ingredients and flavours businesses had grown ahead of market in all regions due to, “successful layering of group technologies and focused end-use-market innovation ... ” functional ingredients grew in all markets it said, praising the response to its “go-to-market” strategy with enzymes and emulsifiers

... ” savena’s four business areas are taste solutions (aromatic ingredients), meat solutions (functional ingredients), nutrition (dietetic ingredients) and food service

... customers want prolonged, balanced energy from functional beverages in addition to mental performance, according to a new report from beneo ... the research, from the functional ingredients supplier, was carried out across germany, uk and the us ... it looked at the benefits consumers expect from energy, sports and functional water drinks ... “the message remains clear – functional beverages need to deliver new forms of energy provision and mental performance if they are to prove successful in the long-term,” said christian niederauer, beneo market research manager ... 'balanced energy' is rated highly by the respondents when consuming functional waters, claims the study, (81 per cent of us, 84 per cent of uk and 76 per cent of germans) ... in particular, us respondents favour tooth-friendly sports drinks (76 per cent), whereas german and uk participants prefer their functional waters to deliver tooth-friendly benefits (germany: 78 per cent and uk: 86 per cent) ... sports drinks are the most popular category in the us with 30 per cent of respondents frequently consuming them each month, compared to 18 per cent for energy drinks and 20 per cent for functional waters ... thirty-one per cent of germans prefer functional waters ( compared to energy drinks at 23 per cent and sports drinks at 24 per cent) and more than a third (36 per cent) of uk respondents choose to consume an energy drink (compared to sports drinks at 31 per cent and functional waters at 16 per cent)

... customers want prolonged, balanced energy from functional beverages in addition to mental performance, according to a new report from beneo ... the research, from the functional ingredients supplier, was carried out across germany, uk and the us ... it looked at the benefits consumers expect from energy, sports and functional water drinks ... “the message remains clear – functional beverages need to deliver new forms of energy provision and mental performance if they are to prove successful in the long-term,” said christian niederauer, beneo market research manager ... 'balanced energy' is rated highly by the respondents when consuming functional waters, claims the study, (81 per cent of us, 84 per cent of uk and 76 per cent of germans)

... , 3rd editionomega-3 remains one of the most successful and promising functional ingredients in the food and beverage industry

... the company said the range also includes products enriched with functional ingredients such as fibre, vitamins and minerals, omega 3 or sterols that help lower cholesterol

... the israel-based flavour and ingredients company said today (26 may) that it had struck a deal to buy the unit for approximately us$35 ... the unit produces flavours, seasoning compounds and functional ingredients for the food industry, with a focus on applications for processed meat and convenience food ... "the acquisition considerably boosts both frutarom's technological capabilities and its product offering to customers worldwide in the field of savoury flavours and functional products, as well as frutarom's extensive global customer base ... hansen described the deal as the sale of the "majority" of its "functional blends business" ... hansen to "focus even more on building a strong global platform in the meat ingredients business with dedicated focus on meat cultures and natural colours"

... frutarom is to acquire the majority of chr hansen’s ingredients blends business for meats and sausages for €25m, boosting its activities in the italian market where it has hitherto had ‘slight’ presence ... the latest acquisition, for which a definitive agreement has been signed, covers flavors, seasoning compounds and functional ingredients for the food industry, with an emphasis on processed meat and convenience food applications

... a method of producing nano-capsules for drug delivery may have potential to create food-grade nano-encapsulations of ingredients for the food industry, according to new research ... “it has been shown that the edm is an excellent option to prepare nano-capsules from food ingredients with the potential implications that this system can have in food technology due to its capsular structure,” said the researchers, led by dr ... zambrano-zaragoza and colleagues explained that for food technologies, nano-capsules show an advantage over other nano-particulate systems – as they have an oil core which can stabilise important ingredients in food formulations ... they said that a nano-capsule that modulates the release of the encapsulated ingredients – such as flavours, anti-microbials, or functional ingredients – may have applications in the formulation of foods as well as relevance in food preservation and storage

... the review, published in lwt - food science and technology, suggests that the modern food industry faces “a stiff challenge” in devising new techniques to deliver functional ingredients without compromising the structural or sensory characteristics of food products ... however, the unilever scientists said that the field of colloidal delivery systems, which has a strong existence in the pharmaceutical arena, “can find a great deal of application in foods especially with the growing demand of functional foods ... however the researchers said that the use of colloidal systems to deliver ingredients in foods “is still an infant frontier,” adding that the successful application in complex food systems “will require a collaborative effort from colloid scientists, food technologists, formulation scientists and biologists ... ” functional formulation increased interest in the links between diet and health among the consumers has led to the emergence of a specialised category of food products, commonly known as functional foods ... these products are often food products fortified with micronutrients (such as vitamins and minerals), functional ingredients from natural sources (phytochemicals), or relatively novel combination of food ingredients, such as fibre added to soft drinks, fish oil added to bread, or human gut bacterial cultures added to dairy foods ... however, the unilever scientists explained that the delivery of functional ingredients in this way can be “rather challenging ... ” problems associated with adding functional ingredients to food products include the formation of ‘off tastes’, decreased product stability, changes in product appearance, and alterations in ingredients bioaccessibility