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Period: February 26, 2011 to March 12, 2011
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends
Companies, Organizations  

Food Manufacturers Change Packaging Because Of Concerns Over Tainted Recycled Cardboard

Health worries over boxes manufactured from recycled cardboard have led food manufacturers in Europe to change their product packaging, the BBC reports. Toxic chemicals known as mineral oils, used in printing inks in recycled newspapers, were discovered in some boxes by researchers who said the chemicals had contaminated the food they contained. Some firms have stopped using recycled cardboard completely, while others are making sure the boxes they use are not tainted by mineral oils, which have been associated with inflammation of internal organs and cancer. Swiss government scientists who analyzed pasta, rice and cereals sold in cartons manufactured from recycled cardboard found mineral oil levels ten to 100 times higher than recommended limits.

"Food sold in recycled cardboard packaging 'poses risk'", BBC News, March 08, 2011

Transition To Natural Food Colorants Is Plagued By Problems

Food and beverage manufacturers are beginning the transition from synthetic to natural dyes, but the switch is complicated and costly, and the results are not altogether esthetically pleasing, experts say. The impetus for major changes comes from Europe, where the European Commission responded to concerns over the safety of synthetic food colorants by imposing new requirements, including warning labels on packages, that have pushed food manufacturers to reformulate their products. The movement has spread to the U.S. Products from companies like Frito-Lay and Pepperidge Farm now contain no artificial ingredients, including synthetic dyes. But besides cost and complexity, reformulation with natural dyes has another downside: in some cases the quality of the product, color-wise, just isn’t the same.

"Natural color market seeing green as demand grows", New Hope 360, February 25, 2011

Cargill Introduces Fressure Fresh Ground Beef Patties

Cargill has introduced its Fressure brand of fresh ground beef patties, which have a shelf life that the company claims to be twice as long as those of conventional fresh burgers. Using a patent-pending pressure system technology to manufacture the beef patties, Cargill claims to have developed ground beef patties, which come with improved food safety, enhanced flavor, and consistently high quality, for the foodservice market. The company says its production process, which is all natural and does not use high temperatures, chemicals, or irradiation, retains the nutrients and freshness of the ground beef.

"Cargill introduces Fressureā„¢ ground beef patties using a patent-pending process to double shelf life, enhance food safety, preserve flavor", Cargill, February 14, 2011

Fish oil lawsuit settlement is imminent, insiders say

Functional Ingredients, February 22, 2011

Research, Studies, Advice  

Researchers In Spain Identify A Probiotic Bacteria For Treatment Of Ulcers

A study published in Applied and Environmental Microbiology has isolated a strain of probiotic bacteria that may inhibit Helicobacter pylori, one of the main causes of ulcers in humans and present in 50% of the population. A research team led by E. Chenoll at the University of Valencia, Spain, studied the strain, Bifidobacterium bifidum, in vitro as well as in the relatively untested in vivo state using mice. They found that Bifidobacterium bifidum has all the core properties of a probiotic but also acted against H. pylori. both in vitro and in vivo.

"Novel Probiotic Bifidobacterium bifidum CECT 7366 Strain Active against the Pathogenic Bacterium Helicobacter pylori", Applied and Environmental Microbiology, February 28, 2011

Enzymatic Treatment Reduces Allergens In Roasted Peanuts

A study published in Food Chemistry found that enzymatic treatment of roasted peanut kernels reduced Ara h 1 and Ara h 2 allergens by up to 100 percent, under optimal conditions. Treatment of roasted peanut kernels with α-chymotrypsin and trypsin enhanced the solubility of peanut protein and reduced the allergens in peanut kernel extracts. Blanching the roasted peanuts made the treatment more effective. Enzymatic treatment proved less effective in reducing allergens in raw peanuts.

"Enzymatic treatment of peanut kernels to reduce allergen levels", Food Chemistry, January 26, 2011

Researchers Discover New Tomato Allergen

Researchers in Spain have identified a new allergen found in the peel of tomatoes. The discovery of the allergen is important, especially for food manufacturers who need to be aware of product ingredients that may prove harmful to consumers. The researchers screened tomato peel DNA and from the data they identified sequences of allergens that provoked immune reactions. The allergen they subsequently identified contains 34 amino acids on a specific region of the acidic ribosomal protein 60S, which is 85 percent similar to fungal allergens and 93.8 percent similar to almond allergens. The researchers said further study is needed to determine the relevance and clinical importance of the allergen under native conditions.

"Acidic ribosomal protein 60S: A new tomato allergen", Food Chemistry, January 09, 2011

Potassium Intake, Stroke, and Cardiovascular Disease

Journal of the American College of Cardiology, March 08, 2011

The association of biomarkers of iron status with mortality in US adults

Nutrition, Metabolism & Cardiovascular Diseases, February 16, 2011

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