Bosch plans to sell its packaging machinery business, based in Waiblingen, to a newly incorporated entity managed by CVC Capital Partners (CVC). The company and its Pharma and Food units will remain intact. Based in Luxemburg, CVC is a leading private equity and investment advisory firm with 24 offices in Europe, Asia, and the United States. It currently manages more than US$75 billion (67 billion) of assets.
Vitamin D the sunshine vitamin is well known for its beneficial effects on bone and muscle health, and a study by Queen Mary researchers last year found that it could also protect against colds and flu. Now new research from the team is revealing further benefits.
Oktoberfest draws all eyes on Germany, as the beer tents open. But as global consumers interests and lifestyles shift, it may be lighter beer thats filling the steins this year. New research from Mintel reveals that over one quarter of German consumers (27 percent) agree that low/no alcohol beer tastes just as good as full-strength beer. While younger consumers may have been the most enthusiastic beer drinkers in previous generations, today, this cohort is among the most likely to see the merits of low/no alcohol beer: three in 10 Germans aged 18-24 (31 percent) agree that low/no alcohol beer tastes just as good as regular beer (4-6 percent ABV).
Just 9% of Germans say they would be embarrassed to be seen drinking low/no alcohol beer.
With many consumers enjoying the taste of non-alcoholic beer, the stigma may now be disappearing. Mintel research highlights that a mere 9 percent of German consumers say they would be embarrassed to be seen drinking low/no alcohol beer.
As health and wellness trends influence alcohol consumption more and more, consumers are being drawn towards moderate beer options and the stigma of drinking low and no alcohol beer is being challenged, said Jonny Forsyth, Global Food & Drink Analyst at Mintel. Looking to the future, the global beer market will see even more moderate innovation as Millennials, in particular, seek healthier and less calorific beer options. This goes hand-in-hand with a number of brands working to raise the quality of the product, especially non-alcoholic beers. The German market is producing high quality, non-alcoholic beer and, as a result, it has now become a mainstream option. German beer drinkers may not have a history of moderation, but this is changing.
This Oktoberfest it seems many will be opting for a low/no alcohol beer in order to forgo the hangover. Among German consumers, over half (53 percent) agree there is less chance of getting a hangover if you drink low/no alcohol beer, rather than full strength (4-6 percent ABV). This rises to three in five French consumers (61 percent).
But its not just the hangover that consumers are keen to steer clear of; over half of consumers in France (56 percent) agree that low/no alcohol beer allows you to stay in control when drinking.
Control has become a key watchword for todays younger drinkers. Unlike previous cohorts, their nights out are documented through photos, videos and posts across social media where it is likely to remain for the rest of their lives. Over-drinking is therefore something many seek to avoid, added Forsyth.
Growth in the global food and beverage processing and packaging equipment market looks promising over the next four years. Frost & Sullivans latest analysis reveals that improved economic conditions in emerging nations, changing dietary preferences globally, and a rising demand for nutritious and ready-to-eat food products are driving demand for food processors and boosting growth in the packaging equipment market. The global food and beverages processing and packaging equipment market is expected to expand at a CAGR of 4.1% from 2017 until 2022 and reach $78.6 billion.
Perchlorates are salts of perchloric acid HClO4. Perchlorate occurrences in the environment are mainly of anthropogenic origin, i.e. they are caused by humans, although perchlorate can also occur naturally in mineral storage sites in several countries. Perchlorate has never been approved as a pesticidal or biocidal active substance in the European Union. According to the latest findings, the main entry path is probably the contact of foods in the course of their production and/or processing with water which has been treated previously with chlorinated biocidal products for disinfection purposes. Perchlorate can occur as a by-product of disinfection when used in this way.
EFSA has launched a public consultation on its draft scientific opinion on dietary reference values (DRVs) for sodium. In particular, it is seeking feedback on the way it plans to select and use evidence in its assessment.
As part of the assessment, systematic literature reviews will be conducted on the relationship between sodium intake and health outcomes such as cardiovascular disease and bone health.
EFSAs Panel on Dietetic Products, Nutrition and Allergies (NDA) has developed a protocol describing the steps to be followed for the collection, selection, appraisal and integration of the evidence.
The protocol was developed in accordance with EFSAs Prometheus approach to dealing with data and evidence in scientific assessments.
Interested parties are invited to submit comments on the proposed protocol and other parts of the assessment by 12 November 2017.
The draft opinion and protocol will then be revised in light of the comments received and the completed assessment, including recommendations on DRVs, will be made available for a second public consultation.
European Food Safety Agencyhttp://tinyurl.com/y7pjgstj
Glyphosate is the most widely used pesticide in modern agriculture. The practice of applying glyphosate just before harvest (to dry out crops evenly and quickly) is increasingly common for grains, leading to a higher risk of glyphosate residues in foods. Kelloggs commitment is a step to protect consumers from eating foods with this pesticide still present.
Scientists have made a significant discovery about how the vitamin content of some plants can be improved to make vegetarian and vegan diets more complete.
A lacto-ovo-vegetarian diet, which includes eggs and dairy but excludes meat and fish, and a Mediterranean diet are likely equally effective in reducing the risk of heart disease and stroke, according to new research.
Consider the cheese stick. It is not a beautiful food. Nor is it particularly healthy. Its about as prosaic as snack food gets.
Yet in the packaged version that ends up in so many kids lunch boxes, each cylinder of mozzarella or cheddar is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap are thrown in the trash.
But maybe not for long.
Two researchers at the U.S. Department of Agriculture (USDA) have developed a film made from a milk protein that can be eaten with the cheese. Which means that it may not be too long before we have a wrapper we can eatone thats also healthy. Edible plastic exists, but its largely made of starch, not protein.
The benefit, says Peggy Tomasula, one of the lead researchers, is that it can be consumed with the food so it gets rid of one layer of packaging, like with individually-wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block light damage to the food. And, you can add flavours. If you wanted to add a strawberry flavour to something, you can embed that in the film.
The key component in the innovative packaging is casein, a group of milk proteins with high nutritional value. Tomasula has been researching casein since 2000, and actually created a new version of the protein using carbon dioxide. She noticed that it wasnt very soluble in water, and that made her believe it might be used to make a film coating that could extend the shelf life of dairy foods.
Tomasula kept exploring the potential of this research and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked her to see if dry milk could be used to produce the film. That would also allow them to make use of surplus milk powder during times when dairy farms are producing too much milk. Bonnaillie also focused on refining the product by making it less sensitive to moisture and improving the process by which the film was made so it could be more uniform and commercial.
At the annual meeting of the American Chemical Society, they announced the results of their effortsedible, biodegradable packaging. The casein film could either come in sheetsnot unlike plastic wrapor be sprayed on as a coating. And, its been found to be significantly more effective at blocking oxygen than ordinary plastic wrap, so it can protect food from spoiling for a much longer period of time.
There would be some limitations, at least initially. This would mostly be for dairy products or foods that would likely be used with dairy, like cereal, says Tomasula. We wouldnt put this on fruits and vegetables in a market. You couldnt do that because of milk allergies. There would have to be labelling to let people know its milk protein.