*Sydney-based Karpati Corporation claims to have developed an innovative way of producing drinking water from fruit. Company officials claim there is no waste in the process and the by-product is high quality fruit juice concentrate that is exported. * The business states it has developed a pressure chilling process that produces both high quality fruit juice concentrate as well as pure water from fruit which has no fruit flavour. The company has already Karpati Water has been trialled in various cafes, restaurants and catering outlets and is now launching across Sydney. The water produced uses a slightly different molecule composition being oxygen-18 rather than oxygen-16 (predominant in drinking water), which Karpati reports is scientifically proven to keep people hydrated longer. “The unique production process can produce pure water from many types of fruit including oranges, apples or grapes. There is no difference in the quality or taste of the water produced by different types of fruit. "It produces approximately 3 litres of pure water and 1 litre of fruit juice concentrate from 4 litres of juice. This amount of fruit juice is made from approximately 7-10 kg of fruit, depending on the fruit,” according to the company. Karpati Corporation is owned by Eva Karpati, an entrepreneur well known in the Australian cosmetics industry for developing natural skin and hair care products free from chemicals. The filtration of water through fruit seems to fit with her business's overall organic health positioning.

*Fragrances and flavourings manufacturer Symrise has entered into a strategic partnership with the American corporation, First Choice Ingredients. * The aim of the cooperation is to ensure future growth of Symrise’s product range in the dairy and cheese sector, particularly strengthening its expertise in enzyme-modified flavourings. “The agreement, which was signed in October, is part of Symrise’s consistent strategy of further developing important core competences in technologies,” said Dr Heinz-Jürgen Bertram, Global President of the Flavor & Nutrition division at Symrise. First Choice Ingredients has decades of experience in fermenting and developing enzyme-modified flavourings. At the company's site in Germantown, Wisconsin in the US, the Dairy Flavor Innovation teams jointly formed by Symrise and First Choice will work on the development and production of these flavourings at a location in the heart of the US dairy industry. Enzyme-modified flavourings are not only a vital component in dairy products, they also play an important part in snacks, savoury products and prepared foods. Symrise's goal is to channel the fermentation competences of First Choice Ingredients for other lipid- and protein-based substrates to continue developing its selection of flavourings from natural fermentation. The collaborative effort is closely linked to the acquisition of the flavouring sector of Danish manufacturer Chr Hansen earlier this year. First Choice Ingredients will produce some of the Chr Hansen flavourings. “Vertically integrating basic dairy raw materials and exceptional competences in the field of fermentation creates a unique selling point in terms of product qualities," said Dr Matthias A Güntert, President, Flavor & Nutrition, North America, Symrise. "We will keep expanding our portfolio, especially in the sector of enzyme-modified cheese, milk, cream and butter flavourings.” James P Pekar, President, First Choice Ingredients, added: “As a corporation with decades of experience in developing enzyme-modified flavourings, we see here a unique opportunity to merge our competences with Symrise and take the next step together towards a successful future.”

*Richard Doyle has been elected to a four-year term as the new President of the International Dairy Federation succeeding UK-based Jim Begg. * Doyle is currently Executive Director of Dairy Farmers of Canada (DFC), an organisation that represents the interests of the Canadian dairy producers and the promotion of dairy products and their nutritional benefits. Doyle has 32 years of experience in the dairy industry and an active involvement in IDF at national and international levels. Commenting on his appointment, the new President said, “I strongly believe that IDF is well positioned to respond to the future challenges facing the global dairy industry, both in terms of offering a well recognised scientific and technical base and as an international forum where industry leaders can share their experiences, solutions and strategies to address an ever-evolving dairy marketplace.” * Jim Begg talked to dairy innovation magazine about his four years as IDF President. The interview and more news from the IDF World Dairy Summit in Mexico will be here on www.foodbev.com/dairy very soon.*

**Red Bull has partnered with The Independent UK newspaper to distribute 'The Red Bulletin – An Almost Independent Magazine'.** Currently distributed in Austria using similar distribution models, the international version of the glossy magazine will be published monthly in the UK in the Saturday edition of The Independent, from January 2009. Selected content will also be available online at <1>, with video content aligned alongside key featured stories. Content of the 100-page magazine will showcase forthcoming events, plus regulars such as 'Me & My Body' (an athlete explains how their body works for them). Another section, 'Heroes', focuses on the people associated with Red Bull and those who have inspired them. It includes 'Hero’s Hero', 'Pioneers' and in-depth profiles. Norman Howell, Publisher and Editor-in-Chief of The Red Bulletin, said: “The success of the F1 Red Bulletin, which quickly became a collectors’ item in the demanding world of motorsport, has encouraged us to spread our wings and offer the UK public a lively magazine in which the highest standards of written and visual journalism will marry with the fun and energy that have become Red Bull’s signature style. "The Red Bulletin will provide us with a platform to share some of the incredible events, sports, people, music and cultural projects that the Red Bull brand is currently involved with worldwide.” Red Bull boss Dietrich Mateschitz added: “Our idea to showcase the world of Red Bull in an intelligent, witty and tongue-in-cheek style has proven so successful in Austria that the timing is now right to take the development of the project a step further.” The Red Bulletin’s partnership with The Independent was formed because of their shared consumer approach, audience profile and innovative spirit. Daryl Fielding, Commercial Director of The Independent, said: "We're really excited about The Red Bulletin project and view it as a mutually beneficial partnership on many levels. We provide Red Bull with a ready-made, engaged and life-hungry audience, while Red Bull gives our readers added value, with a premium, glossy, high-quality publication." Principally targeted at men, The Red Bulletin also neatly fills the void for a premium glossy weekend supplement specifically focused on the male market. <1>: http://independent.co.uk

*ExtendSnacks, manufactured by US company Clinical Products Ltd, has extended its range of "around the clock glucose control" products with ExtendShake. * The nutrional shake formula claims to be backed by six clinical studies, to help control hunger, avoid blood sugar lows and highs, and provide energy that lasts – benefits that are of great value for diabetes, weight management or fitness-minded consumers. Developed by endocrinologist Dr Francine Kaufman, ExtendSnacks have earned 15 patents worldwide to date. Dr Kaufman is head of the Center for Diabetes, Endocrinology and Metabolism at Children's Hospital Los Angeles, a past president of the American Diabetes Association, and is featured regularly as a medical editor and adviser to the media. “No other snack food brand is backed by such in-depth and credible science, yet we present a simple glucose and hunger control programme," said Vijay Chauhan, President of ExtendSnacks. "That simplicity makes a real difference in our everyday lives." ExtendShakes are sold in convenient 32g powdered packets that mix easily with skimmed milk or water. There are five packets per retail carton in three flavours: chocolate, vanilla and strawberry. ExtendShakes are low in fat, contain 15g of protein, 5g of fibre, and are fortified with 24 vitamins and minerals.

*Scottish bottled water company Highland Spring has revamped its Gleneagles mineral water bottle. The new-look identity is available through a selection of the UK's most exclusive hotels and restaurants. * Gleneagles is also sold in selected markets in Europe, the Far East and the US. The brand is the only bottled water stocked by the Scottish Whisky Heritage Centre. UK communication specialists 999 Design won the contract to rebrand the identity of Gleneagles and communicate the elegance, style and quality of the brand. The design company has been working with Highland Spring for over five years. The firm has offices in three locations: Glasgow, London and Manchester. 999 Marketing Director Gavin Clark commented: “Gleneagles water is a very elegant brand with an exclusive customer base and 999 is delighted to have worked on such an exciting project. Our brief was to develop a new identity worthy of the brand; which is served in some of the best restaurants and hotels across the UK and overseas. Mr Clark highlighted that the stylised lettering that appears in liquid form on the bottle helps to communicate how stylish and refreshing Gleneagles is. Richard Beeston of Highland Spring said: “In rebranding Gleneagles our objective was to enhance its premium, sophisticated image and reflect the superior quality of the pure Scottish water and the iconic award winning glass bottle. Mr Beeston explained that the Gleneagles brand has luxury positioning at fine dining venues and said he was pleased with the creative execution or the rebrand which has been welcomed by customers and executives within the on-trade.

A diet high in dairy calcium may aid weight loss, according to a recent study published in the International Journal of Obesity. Dr Judith Bryans, Director of the Dairy Council and Registered Nutritionist said: “Previous studies have shown that consuming low-fat dairy, as part of a calorie controlled diet, may have a beneficial effect on weight, but how it may do this is unclear. It has been proposed that calcium may reduce fat absorption. This study therefore investigated the effect of dairy calcium on fat excretion.” In this study men and women were given a high-calcium diet for seven days, followed by a one-week break, and then a low calcium diet for a further seven days. The fat levels excreted by the participants during both calcium diets were analysed and recorded. Low-fat dairy foods were the main source of calcium given to the participants, and the researchers found that increasing dairy calcium from 700mg/day to 2300mg/day more than doubled the fat excreted by the participants. They suggested that the calcium may decrease the amount of fat absorbed by the body and this could potentially lead to weight loss. Another new study, published in Nutrition & Metabolism, found that consuming three portions of dairy a day, as part of a healthy balanced diet may help with weight maintenance. The subjects were put on a weight-loss diet for the first three months. Those who lost 10kg or 10% of their body weight, were then divided into two groups and followed for a further six months to see if they would maintain their weight. The first group ate three servings of dairy each day, while the second group ate less than one. At the end of the study, both groups had similar weight and body composition despite a greater calorie intake by the group which had more dairy. Dr Bryans continued: “This is another very positive study, as the researchers concluded that recommended levels of dairy may be included as part of a weight maintenance diet without contributing to weight gain.” In this study a serving of dairy was 1 glass (240ml) milk, 1 pot (227g) yogurt or 42g hard cheese. In the UK, the Reference Nutrient Intake (RNI) of calcium for adults is 700mg per day, and to achieve this The Dairy Council recommends 200ml of milk, 150g of low-fat yogurt or 30g (matchbox size) of hard cheese.

*The V8 brand is updating its classic 'Could've Had A V8' advertising campaign with a new twist to motivate people to get more vegetables in their diets. * 'Long Live Vegetables' features real people, over the age of 60, who all have two things in common – they're extraordinarily active for their age, and they drink V8 100% vegetable juice nearly every day. In the ads, an 83-year-old competitive water skier, 66-year-old wingsuit flyer and 67-year-old stunt car driver are seen in action, but their ages aren't obvious. As the ads play out, the truth is revealed, creating a 'wow' moment for viewers. The spots end with: "'Could've had a V8', she/he just did." This is the first time the V8 brand has used real people in its advertising, as opposed to actors. Senior Brand Manager Greg Dolan said the idea of using 'super seniors' was born out of the brand's mission to help nourish people's lives and motivate them to get more vegetables every day, as part of a healthy, active lifestyle. "For most people, the expectation is that getting older means slowing down," said Dolan. "We took a different approach with 'Long Live Vegetables' by using real people's extraordinary stories as inspiration for everyone to live life to the fullest, no matter what their age." In fact, the casting call specifically sought adults over the age of 60 who engaged in strenuous activity, had a youthful vibrancy and would be seen as everyday heroes to typical people. And, of course, they had to be regular V8 drinkers. One of the people selected for the ads, 83-year-old Frances Woofenden of West Palm Beach, Florida, said she hopes this campaign excites people to try new things, including getting more vegetables in their diets. "When I heard about the search for people to star in the 'Long Live Vegetables' campaign, I was excited to try out. I love V8, and I want to help educate others about how easy and important it is to get more vegetables in your diet," said Woofenden. "Eating healthy and getting regular exercise have been key factors in my ability to competitively water ski at the age of 83, and if I can do it, I believe others can too." In addition to the three television commercials, the 'Long Live Vegetables' campaign also includes four print ads that feature two other personalities, Dr. Sherman Bull, the oldest person to summit Mt. Everest at the age of 64 and Joyce Gladstone, 75, winner of the senior karate board-breaking championship. The campaign, created by Young & Rubicam, New York, will run on television, in print publications and online starting in November.

*Cumberland Packing Corp is launching a 100% natural, zero-calorie sweetener in a green packet called Stevia Extract In The Raw. * Already available in national supermarket chains such as Meijers, A&P and many others, high consumer interest has resulted in exceptional, early sales. Relatively new to American consumers, stevia extract is derived from the leafy green foliage of the stevia plant, native to South America, and used indigenously as a sweetener for over 400 years. It has also been vastly popular in Japan for over 30 years and commands just over 40% of the sugar substitute market there. What's different now is the new extract is 99% pure, meaning the previous licorice like aftertaste associated with its predecessors has all but been eliminated. All that's left is the natural sweetness of the Stevia leaf without any calories. "Stevia Extract In The Raw is only the second addition to what we hope will be a growing 'In The Raw' family of products," explained Jeff Eisenstadt, President and CEO of Cumberland Packing Corp. "Like our 'Sugar In The Raw' flagship brand did 20 years ago, Stevia In The Raw is breaking new ground in the natural foods market as a cutting edge, 100% natural sweetener. Our 'In The Raw' customers can now enjoy two of the best natural sweeteners on the market." Jeff continued, "We're using the term 'Get Raw' to describe a new state of mind already very prevalent with our customer base. 'Getting Raw' means getting natural – getting back to basics and doing the right thing for your body, the environment and the people around you. It's a powerful idea that we hope to incorporate with charitable programs that will make a difference in this regard."

The new site is designed to 'showcase the brand’s unique contribution to Australia’s diverse food and beverage culture'. As well as listing the full range of Schweppes mixers, cordials, traditional soft drinks and mineral water, the site features reviews of leading restaurants, cafés, bars and nightspots across the country, and offers complimentary beverage and meal vouchers. The company says proudly: “From iconic outback pubs to hidden inner city bars and restaurants, Schweppes have gone out of their way to reveal the diverse skills, cultures, and personalities that sustain Australia’s outstanding food and beverage culture. “One-on-one interviews with top Australian chefs, baristas, and restaurant owners are a central feature of the site, and provide subscribers with up-to-date insider information on issues such as seasonal specialties, local produce and regional events.” After spinning off its North American drinks business as the Dr Pepper Snapple Group (DPS) earlier this year, Cadbury announced it was also reviewing the future of Schweppes Australia. Industry insiders have little doubt that the Australian drinks business will eventually be sold off – when market conditions and the price are right. Potential buyers for the business are thought to include Australasian Coke bottler Coca-Cola Amatil (CCA), Australian soft drinks maker P&N Beverages, and the Japanese giants Kirin and Suntory (the latter having just clinched a deal to buy the New Zealand drinks group Frucor from Groupe Danone of France). As well as distributing Schweppes in Australia, Cadbury also markets a range of beverages including Cottee’s cordials, Spring Valley Juice and Solo bottled water, and also produces PepsiCo beverages for the local market.

**The Financial Times has selected WaterAid for its 2008 FT Seasonal Appeal.** WaterAid is an international charity with a vision of a world where everyone has access to safe water and sanitation. The seasonal appeal will include a series of articles from November through to mid-January, highlighting WaterAid's work. The articles will feature WaterAid's initiatives in some of the poorest countries in Asia and Africa, enabling people to gain access to vital water, sanitation and hygiene education. It's hoped this special series will encourage readers to donate to WaterAid and greatly increase awareness of the importance of water and sanitation worldwide. Previous appeals have raised over £2.2m ($3.7m) for other charities. Lionel Barber, Editor of The Financial Times, said: "This year's FT Seasonal Appeal charity has, for the first time, been selected by FT staff from around the globe. We're delighted to be supporting WaterAid and we hope this campaign will help place water and sanitation issues further up the global agenda."

Superfos, manufacturers of injection moulded plastic packaging, has developed a tool that enables precise calculations of the carbon footprint of each packaging solution. The goal is to reach lower CO2 emissions through green innovations. The packaging manufacturer has an ongoing focus on reaching a smaller carbon footprint. The CO2 tool calculates each packaging container’s precise CO2 emissions through the choice of raw material, energy consumption in production, transport and disposal. “The calculator is both an important part of our carbon footprint strategy and our response to an increasing customer wish combined with a lack of market standards in this field. "Though packaging accounts for only 10% of an average product’s total CO2 emission, there is still room for improvement. And precise calculations give us a head start on reaching a smaller carbon footprint because it enables us to pick out the best way to take action,” said Product Design Manager Torben Noer from Superfos. As energy systems and waste disposal are very different from country to country, it used to be difficult to calculate the actual footprint on each market. However, this problem is solved in Superfos’ calculator. A real break-through, according to Torben Noer: “Our calculator enables us to differentiate between the waste handling, energy systems and recovery systems in each market including whether there is a recycling system or not. "Furthermore, the calculations show that the use of virgin plastic is environmentally expensive, so we are focusing on various ways to reduce the need for virgin material. In one calculation, natural fillers save about 7 grams of CO2 on each container. Added up to a million containers, this equals the CO2 emission from an average car driving all the way around the world!”