Nestle develops nutritional product for the elderly

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nestle_logoNestle will be rolling out a new product in Europe which aims to address the specific nutritional needs of the elderly population.

Resource SeniorActiv will first be introduced in Switzerland later this year and if successful will be distributed in other European countries in the future.

The food manufacturer has researched the most common deficiencies in older peoples’ diets and produced an oral supplement to help address these.

Nutritional ingredients included in the products include Acti-3, a unique combination of proteins, vitamin D and calcium, prebiotic fibre omega-3 fatty acids and B vitamins. It is also high in calories to stop the weight loss sometimes experienced by older people.

Richard Laube, chief executive officer of Nestle Nutrition, said: “The older population is growing faster than any other segment… Targeted nutrition can make a big difference and screening for malnutrition is vital to getting a grip on the issue as a whole.”

In recent years Nestle has placed an increased focus on the growing health and functional foods market. The company’s nutrition department is built around the infant nutrition, healthcare nutrition, performance nutrition and weight management departments.


Lonza – Carnipure – L-Carnitine

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Carnipure is a special grade of the L-Carnitine health ingredient produced by Lonza, a Switzerland-based life sciences company.

Food-and-Feed-Additives-L-Carnitine-L-TartrateL-Carnitine is a natural nutrient that helps to metabolize fat and produce energy.

It is usually synthesized in the liver but may not be produced in sufficient amounts by babies, adolescents and adults with certain diets or health issues.

The health ingredient may be helpful in weight management, intense exercise programs, pregnancy and cardiovascular health.

Carnipure comes in several different versions and can be used in food and pharmaceutical applications.


Carnipure L-Carnitine has numerous health benefits for end consumers. It is produced using a process based on fermentation and is kosher-certified.

It works by shuttling long chain fatty acids into the so-called furnace of the cell, the mitochondrion, within which the acids are burned to produce energy.

For food products, Carnipure comes in three main versions: crystalline, tartrate and ALC.

• Carnipure crystalline is described as being highly hygroscopic, meaning that it can be used in liquid products.

• The tartrate version of Carnipure is the most popular version of the health ingredient and contains L-Carnitine and natural GRAS L-tartaric acid. As it has a citric taste and is non-hygroscopic, it is suitable for use in a range of solid items.

• Carnipure ALC represents the acetyl derivative of L-Carnitine and can cross the blood-brain barrier to become a source of acetyl groups when it comes to the synthesis of acetylcholine.

In terms of pharmaceutical applications, there are three further products – EP pharma, USP pharma and L-tartrate pharma.

Ingredient applications

Carnipure crystalline can be used in liquids such as:

• Sport drinks

• Syrups

• Whey drinks

• Infant formula

• Ampoules

• Clinical drinks

Carnipure tartrate, meanwhile, is suitable for use in solids like:

• Powder mixtures

• Chewable products

• Capsules

• Bars and tablets

Carnipure ALC is most suited to so-called brain foods.

For pharmaceutical applications, Carnipure EP pharma, USP pharma and L-tartrate pharma are used as APIs.


V S Gulevich and R Krimberg first discovered L-Carnitine in muscle extracts in 1905. Its chemical structure was confirmed in 1927, but it was not until the 1950s that Gottfried Samuel Fraenkel discovered the role of the substance in fat oxidization.

He isolated L-Carnitine from the liver and named it vitamin BT. It eventually became commercially available in the 1980s.

Lonza patented a method for producing the ingredient in 1983.

L-Carnitine became independently certified as a safe dietary supplement in 1993 and the US Food and Drug Administration inspected and approved Lonza’s production facilities for the substance seven years later.

The following years saw much research carried out into the energy metabolism and other functions of the health ingredient.

Recent studies have focused on the benefits of L-Carnitine for pregnant women.

Company information

Basel-based Lonza is one of the biggest suppliers of products to the pharmaceutical, healthcare and life sciences industries in the world.

The organisation was founded in 1897 as Lonza AG Electricity Works in Gampel, Valais, when it used its energy to produce calcium carbide and acetylene and eventually moved into the manufacture of B-group vitamin niacin in the 1950s.

Lonza then expanded into the US in 1969 and began to exclusively produce substances for pharmaceutical and agrochemical companies in 1982. It has since grown both organically and through acquisitions.

Its current specialisms include large and small molecules, niche bioproducts, peptides and amino acids

The company is also involved with endotoxin detection, cell-based research and cell therapy manufacturing and additionally operates in the nutrition, hygiene, personal care, preservation and agro sectors.

Lonza has three main divisions: Custom Manufacturing APIs, Life Science Ingredients and Bioscience. Its biggest geographical market is North America, followed by the European Union.

It is listed on the SIX Swiss Exchange under the ticker symbol LONN.


Details of Cadbury deal emerge

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cadburyDetails of the deal between British confectioner Cadbury and Kraft have emerged which show the US food manufacturer paid the equivalent of 850p per share.

It is thought that the deal was finally clinched in the early hours of the morning on Wednesday January 20th, with Cadbury accepting an offer worth £11.9 billion from Kraft.

kraft_llogoThe Times reports that Cadbury’s chairman Roger Carr, turned down offers of 830p and 840p per share before a deal was finally agreed.

However, the move has already been criticised by Legal and General, Cadbury’s largest UK shareholder.

Mark Burgess, the head of active equities at Legal and General Investment Management, said: “We are disappointed management have recommended the offer for this iconic and unique British company.”

He added that the firm was “grateful” for the way it was consulted with but “the final offer fails to fully reflect the long-term value of the company”.

The board of Cadbury had been urging shareholders to reject Kraft’s previous offers, branding them “derisory” and “inadequate”.


Northern Foods sales up on bakery operations

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northernfoods-logoLike-for-like sales at Northern Foods PLC during the third quarter ended 26 December were flat compared with a year ago, reflecting the company’s planned exit from marginal frozen pastry contracts. For the nine months ended 26 December, like-for-like sales were up 1.9%, led by good growth from the company’s chilled and bakery operations.

“Northern Foods has delivered a resilient Christmas trading performance,” said Stefan Barden, chief executive officer. “Market conditions remain competitive, but at this stage of the year, our sales and profit expectations for the current financial year remain unchanged and in line with market expectations. With a strong balance sheet, we are well placed going forward.”

The company’s bakery division had underlying revenue growth of 1.4% in the third quarter, reflecting strong performance in biscuits, which was offset partially by lower volumes in puddings.

“Our Fox’s brand continued its momentum with the re-launch of ‘Rocky,’ supported by an innovative TV, radio and on-line campaign, which attracted 1.4 million new customers to the brand,” Northern Foods said. “Our market leading Christmas pudding manufacturer increased marketing investment behind the Matthew Walker brand, which will support our strong position next Christmas.”

In the chilled division, underlying sales grew 5.4%, driven by strong demand for sandwiches and salads.

Frozen underlying revenue eased 10.5% due to the elimination of low-margin sales, as well as the simplification of the company’s manufacturing footprint and investment in the McDougall’s pie brand.


Neapolitan Pizza with Traditional Specialty Guaranteed

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Neapolitan Pizza

The Neapolitan Pizza has obtained the certificate of Traditional Specialty Guaranteed (TSG), which it was asked for nearly two years.

This pizza has specific characteristics that make it different. To talk about a Neapolitan Pizza, it is necessary to satisfy the following requirements:

– Pizza dough reposed at least six hours

– Amount of mass between 180 to 250 grams

– Thickness of 0.4 cm

– Edge of no more than 2 cm

– Diameter of 35 cm

Its preparation is bathed with tomato paste, from the center of the mass extending to the outside, is watered with a trickle of olive oil, slices of buffalo mozzarella Campana DOP and basil and ultimately must be cooked in a wood oven at about 485ºC.

The TSG certificate makes no reference to origin; the aim is to highlight a traditional composition of the product or a production method.

In Spain, Jamón Serrano, Panellets, Oil cake and Milk Farm have this TSG Certificate.


Food manufacturers ‘quietly reduce salt levels’

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Food manufacturers are taking a different approach to making their products healthier and marketing them to consumers, reports the Wall Street Journal.

salRather than producing specialist products which are advertised as having low sodium content, companies are quietly reducing the levels of salt in their flagship brands. Health organisations in the US and Europe want to reduce people salt intake by at least 20 per cent by 2014.

Douglas Balentine, Unilever NV’s North American director of nutrition and health, told the newspaper that by gradually reducing the levels of salt in their products without telling the consumer, which lets them get used to the new taste over time, they avoid the mindset that lower sodium varieties taste worse.

The Campbell Soup Company recently announced that it would be reducing the levels of salt in its SpaghettiO’s products to conform to US government guidelines.

Cereal manufacturers General Mills and Nestle committed to cutting down sodium levels in their ranges of products aimed at children to single digit amounts and Kellogg’s and Sara Lee have both made similar pledges.


Kraft, Cadbury’s defence is ‘underwhelming’

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cadburyActivity is heating up around the British confectionary brand Cadbury after the publication of a defence document on January 12th stating that Kraft’s takeover offer was “even more unattractive”.

Reports have emerged through the Reuters news agency that sources close to the Italian company Ferrero and the US food manufacturer Hershey have ruled out either company putting in a rival bid.

This leaves Kraft’s bid, which was updated last week, the only offer on Cadbury’s table. The board of Cadbury responded to the offer when it published its end of year results stating that it was “even more unattractive” than when it was originally made and urging shareholders to reject the bid.

kraftKraft has hit back at the statements calling Cadbury’s defence “underwhelming”.

It said: “They have said very little that is new and have ducked the issue of their profitability in 2010. We continue to believe that the certainty and upside potential provided by our offer remains the best option for Cadbury’s shareholders.”

Bloomberg has also reported that Cadbury boss Todd Stitzer believes it is important to the brands future to remain whole, rather than being broken up by an acquisition, if it wants to continue to compete in the global market place.


Nestle has launched a new research and development centre

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nestle-logoNestle’s new center, R+D Santiago, will lead the research and development worldwide in biscuits and cereals snacks, and will focus on innovation and product renewal. This will bring together specialists from different areas as nutrition, technology, product development and quality control.

The center will develop new technologies that will help further reduce levels of sugar and fat so that cookies are lighter, without losing flavor or consistency. In addition, the R & D Santiago center will develop biscuits with bioactive ingredients to improve digestive health, and fortified products to supply micronutrient deficiencies in countries where it is required, adapting to local tastes and needs.

Paul Bulcke, CEO of Nestle, said that the center “will offer to our consumers in Latin America and elsewhere, tasty, healthy and nutritious cookies. R & D Santiago will benefit from the synergies between research and development and production of biscuits, to be located in the industrial complex of Nestlé in Maipú, which employs more than one thousand two hundred people.

The new center will work closely with the global network of R & D of Nestlé, which has 28 Research, Development and Technology Centers and about five thousand workers. It will participate in local government initiatives, and develop collaborative partnerships with universities such as Pontificia Universidad Católica de Chile and Universidad de Chile.


Nestle acquires assets of Kraft Foods in the U.S. and Canada

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nestle_logoNestle announced the acquisition of three thousand 700 millions of Dollars from the U.S. sector activities of Kraft Foods in the U.S. and Canada.

So far, Nestle held a position of second order in the frozen pizza industry in the United States. With this operation, the group expanded its presence in this market, the largest in the world with approximately 37 billion Dollars in annual sales, according to a statement.

Last year, Kraft Foods had a turnover estimated at 2100 million Dollars in this sector, said Nestle. “The frozen pizza activity strengthens significantly the frozen segment of Nestle in America”, estimated the general manager of the food world leader, Paul Bulcke.

Parallel to the operation released, Nestle also said had no part in a public bid for the British candy maker Cadbury, coveted by Kraft Foods, which has decided to redouble his bet. Indeed, the U.S. food giant announced that will devote the net proceeds of sales of its business to Nestlé from its pizza’s activity in NorthAmerica to finance a cash bid for Cadbury, which extended until 2 February.

The current offer, which Cadbury has already rejected, is made of a mixture of cash and shares “300 pence and 0,2589 Kraft’s shares, i.e. about 740 pence per Cadbury’s share and values the British group in a little over 11 billion Euros (15900 million Dollars).

In a statement to the London Stock Exchange after the announcement of the merger with Nestlé, the U.S. giant point out that it is going to spend “an amount equivalent to the entire net proceeds of this sale to finance a partial cash alternative of its bid for Cadbury’s.

The U.S. group will use the proceeds from the sale to Nestlé to offer 60 pence more in cash instead of shares.

Kraft pointed out that will give all the details on January 19, which is the latest day for the possible increase of its offer, according to the current timetable for mergers in the UK.

The initiative is “the desire expressed by some shareholders of Cadbury to see a larger share of the cash offer and because shareholders of Kraft Foods expressed the hope that this saves more on the use of shares Kraft Foods (nowadays) devalued”.

Kraft Foods “continues to estimate that the stock price is depressed as a result of a number of short-term factors that will disappear when the uncertainties surrounding the supply of Cadbury will be eliminated”.



      Comments Off on Stabilizers

These additives provide the specific density and texture in milkshakes, ice creams or sauces.

qumica1i-300x200Food coloring, preservatives or flavorings are some of the additives that are used more in nourishing industry in order to heighten particular qualities (color or flavor) or to prolong the life utility. But there is a seasoning more: stabilizers charged to give and to maintain one determined texture in food like the milkshakes, ice creams or sauces. The essence of this additive resides in its capacity to mix ingredients that would not do it of natural form, like fat and water. Thickeners or gelling are member of the most used stabilizers. Like all additives, before being approved, they are put under rigorous controls that credit their safety.

The paper of additives in feeding is very varied and, based on this activity; they are grouped in different categories. Food colorings “recover” the color of food and they make them more tempting at sight; flavor enhancers have the mission to fortify the taste; sweeteners as aspartame are used to sweeten foods with a contained minor caloric; and preservatives extend the life utility in optimal conditions. Others as the stabilizers allow mixtures of ingredients that in natural conditions are impossible, like the water and the oil. Among them, they emphasize gelling that are added to food like ice creams to give gelatinous consistency, and thickeners, that contribute greater viscosity.

Texture without cracks

Foods have many and varied consistencies. There are not two stabilizers, thickeners or gelling additives equal; one will be more effective for a particular use that another one. The phosphates conserve the natural juice, mainly in meat products, and they preserve them of the humidity during the cooked process. Stabilizers have the ability to act of reciprocal form with other components of foods: Carragenate, extracted of red marine seaweed, react with proteins of milk, an aspect that favors the formation of a smooth gel that avoids particles of separated cacao in hot chocolate.

With stabilizers ingredients in certain mixtures are not disaggregated

helados_de_Jessica_MerzFoods like creams, sauces, shakes or frozen owe their uniform consistency and texture to additive action like agar-agar, pectin, guar gum or starches. Thickeners have the capacity, as carbohydrate agents, to absorb a part of the liquid of foods and to provide a more solid appearance which would naturally adopt. The main mission of stabilizers is to modify the water activity, an action that is translated in a change of the structure of foods, as well as its physical stability, without a modification of the nutritionals characteristics.

In this type of mixture, it is achieved that product ingredients are not disaggregated like margarine or mayonnaise and, even, in dressings for salads. Lecithin, monoglycerides or diglycerides are some substances that are added to give consistency to these foods. In industrial ice cream elaboration, one of the objectives is to obtain a very specific texture. The typical viscosity of this product is able with the use of thickeners like carragenate or guar, that make possible actions like to control ice crystals and the water to create the wished creaminess.

A specific control

All the nourishing additives, before being approved, must past through a rigorous scientific valuation that guarantees its safety. In the international scope, the Joint Expert Committee on Foods Additives (JECFA), Food and Agriculture Organization (FAO) and the World-wide Organization of the Health supervise to the United Nations for (WHO). When they have been reviewed and analyzed the toxicological possible risks of a certain substance, as much in animals as in humans, if this valuation is positive, a “No Observable Adverseeffect level” (NOAEL) is fixed, that serves more ahead to establish the “permissible daily ingestion” . This amount is considered a safe reference, since the additive will comprise of the daily diet during all the life, without putting in danger the human health.

How it is known if a food contains additives? If the label includes the letter “E” and a number it indicates that the substance at issue account with the approval of the UE. Before, scientific committee must have evaluated it. This numerical form to label additives allows establishing a system of control harmonized in all the States members. The numbers are formed by three numbers. The corresponding one to the hundreds talks about the type of additive: 1 for colorings, 2 for preservatives, 3 for antioxidants ones and 4 for stabilizers.

Past and Present

The necessity to conserve food is very old. The salt and the smoking have been always two used techniques. Also after the harvests, were resorted to diverse techniques to store foods and to face long winters. In the same way, the improvement of the qualities has its roots in the past. The Egyptians used condiments to heighten the colors of their diet and the Romans used spices like colorings. Thanks to nourishing science and the technology, during century XX have been discovered and invented new substances that are added to foods for different aims, but with an only objective: to improve them.

At the moment, in agreement with Spanish Nourishing code, the additives are classified in four great groups:

  • They modify the organoleptic characteristics: colorings, aromatic, booster agents of the flavor and aroma and artificial sweeteners.
  • Physical stabilizers and aspects: gelling, emulsifiers and thickeners.
  • Substances that avoid chemical and biological alterations: antioxidants and preservatives.
  • Correctors: plasticizers, waxes and resins, helping technological and regulating of pH.

Ice Cream photo : Jessica_Merz