The creation of a new UK trade group, the BCCC, focused on cutting salt and saturated fat in the bakery and snacks sector, puts further pressure on manufacturers. With regulatory bodies, consumers and the media focused on salt reduction in particular, what's being done to help manufacturers achieve targets? What are the formulation issues to overcome? And how can manufacturers deliver healthier food that still tastes great and encourages consumer purchase? *Hanneke Veldhuis, DSM Food Specialities, comments. * "Initiatives like the BCCC group highlight the importance attached to continuing to reduce salt and sodium levels, which the Food and Drink Federation (FDF) recently identified as the major challenge facing the industry. The Consensus Action on Salt and Health (CASH) estimates that 80% of our salt comes from processed foods. Bread is recognised by CASH as the food category which contributes most to daily salt intake. "While research shows that the average daily salt consumption in the UK has fallen from 9.5g to 9g since 2001, it still far exceeds the 5g per day recommended by the World Health Organisation. So it's no surprise that further reductions are sought by regulatory bodies. Ingredient suppliers must work with manufacturers to understand the challenges they face and develop new technologies to reduce salt levels in line with health concerns. "Critical to the success of this initiative is that these reductions must be achieved without affecting the eating enjoyment consumers expect. There must be a balance between taste and nutrition. Many traditional salt replacement products seem to negatively affect food flavours and haven't been widely accepted by the consuming public. These solutions may also involve complex and costly formulation modifications." Salt solutions "One successful strategy is adding flavours, seeds or spices in baked goods to compensate for loss of salty taste. Tesco, for example, sells bread flavoured with Guinness, and Allied Bakeries produces wholegrain and cranberry. While innovative new styles and flavours of bread are growing in popularity, they're not always to everyone’s taste and fail to deliver an easy to use solution for bread manufacturers looking to reduce salt levels. "Aware of these issues, we developed Maxarite, a range of natural ingredients using yeast-based technology. Launched at last year’s FiE, the Maxarite range has been specifically developed for bakery and dairy applications. It can reduce sodium content in bread and cereals, along with various dairy applications, by up to 50%. "Our sensory tests show that it delivers an improved taste perception, together with lower sodium, to meet consumer expectations for healthier, enjoyable food. Importantly, these ingredients can be integrated into existing food manufacturing processes with minimal disruption. "Health concerns surrounding reductions in salt will remain firmly on the health agenda. Ingredients suppliers need to respond with innovative solutions that meet the demands of all parties. Our Maxarite range, for example, also offers solutions for great-tasting, low fat dairy concepts which we are currently discussing with customers. "The solutions are available – it is a question of ingredient suppliers and manufacturers working together to deliver the healthier products consumers, the retail industry and regulatory bodies are looking for.” * About DSM Food Specialties* DSM Food Specialties is a leading producer of value-added ingredient solutions for the international food and beverage industries, with 1,400 employees active in 26 locations worldwide.

*In an effort to help busy consumers have their cake and eat it too, Sara Lee is launching bite-sized versions of the Sara Lee cheesecake with premium, full-sized taste. * Sara Lee Cheesecake Bites will be available in original, chocolate and strawberry varieties. With restaurants adding smaller, richer, more decadent dessert options to their menus, Sara Lee Bites is bringing the trend to homes, with more satisfying sweet snacks. Ready-to-eat sweets reached $16.6 billion in sales from September 2006 to September 2007. "Because full flavour doesn't have to equal full-size, Sara Lee Bites can satisfy a craving whenever it strikes," said Chuck Hemmingway, marketing director, Sara Lee Sweet Goods. "Sara Lee Bites will give families a contemporary grab-and-go version of the desserts that have made Sara Lee synonymous with sweets." The average suggested retail price is $3.69.

Beam Global Spirits & Wine, Inc. a global leader in premium spirits and a unit of Fortune Brands, Inc., announced the US launch of Ardmore Traditional Cask, the first ever widely available single malt whisky from the Ardmore distillery. The only Highland malt whisky to be 100% peated since its inception in 1898, Ardmore Traditional Cask offers Highland malt flavour with a twist, and will be available on shelves nationwide beginning March 2008. This new expression was crafted in direct response to 15 years of consumer demand for a quality single malt from the Ardmore distillery. For eager malt whisky fans Ardmore Traditional Cask is produced in Aberdeenshire at the Ardmore distillery, which was first established in 1898 by Adam Teacher. The facility is best known for its contributions to the internationally renowned Teacher’s Highland Cream Blended Scotch whisky, for which Ardmore serves as the fingerprint malt. The new single malt, Ardmore Traditional Cask, was released and widely available in Duty Free and the UK in the autumn of 2007. “For years, consumers have been passionately asking for a single malt whisky from the Ardmore distillery, and we're thrilled to finally deliver this high-quality product to eager malt whisky fans,” said Paige Guzman, brand manager, scotches, Beam Global Spirits & Wine. “Ardmore Traditional Cask has a definitive character and flavour profile, making it an ideal ‘step up’ for those seeking to break away from mainstream tastes into a diverse and complex malt market."

*Americans may see the doctor, but not many actually listen to what their doctor recommends, according to a new Kellogg's report.** The report also reveals that while most health issues associated with heart health, digestive health and weight management are preventable, most people wait until medical intervention is necessary before taking an active role in their health. Healthy Beginnings, a consumer outreach programme from Kellogg Company, teaches the importance of heart health, how to get more whole grains into your diet, the importance of fibre for good digestive health and regularity, and how to maintain a healthy weight. "The evolution of the Healthy Beginnings programme demonstrates another milestone in Kellogg's continued commitment to health and wellness," said Jennifer Garrett, Ph.D., director of nutrition marketing, Kellogg Company. "The wellness tips recommended in the Small Steps to Healthy Beginnings provide practical options and ideas for consumers to improve their health." *Healthy Beginnings Small Steps to Healthy Beginnings report.

*UK-based Works With Water has announced that global soft drinks specialist Cott Beverages has become the exclusive distributor of its nutraceutical spring waters in the UK. * One of the world’s largest non-alcoholic beverage companies, Cott is also currently co-packer of the Works With Water range at its aseptic plant in Nelson, Lancashire. Works With Water founder Jules Birch told water innovation magazine: “This new partnership with Cott, with all their experience and expertise, is a fantastic boost for the business and will help to propel the brand to a broader stage.” The Works With Water range was first introduced in 2006 with ingredients partner DKSH. The flavoured spring waters, with clinically proven health benefits, are currently sold across the UK in selected stores of Tesco, Morrisons and Booths. Birch revealed that Works With Water plans to add a seventh variant to its range in the coming weeks, called Beauty Water. Targeted at women, the drink contains Praventin – a clinically proven bioactive protein rich in Lactoferrin to help soothe and heal skin. More details in Issue 47 of water innovation magazine.

As scientists continue to develop ever more innovative applications for nanotechnology in all areas of the food and beverage industry, from the flavour, texture and fortification of products to shelf life and packaging performance, so the spotlight is being focused on the safety of this cutting edge technology and, critically, consumer acceptance. In the UK, the Soil Association has banned the use of man-made nanomaterials in any Soil Association certified organic products "in line with the precautionary approach" despite its recognition of the possible benefits of the technology. "The technology will evolve to bring invaluable benefits to the food industry and the population as a whole," said Dr Frans Kampers of the Wageningen Bionanotechnology Centre, which specialises in the fundamental science and technology of micro and nano systems, at the 5th Annual Franks Memorial Lecture in London recently. He highlighted the use of nanotechnology to fortify products, to assess the allerginicity of foods, and to enhance the barrier properties of packaging, among other applications, yet pointed to the need for consumer communication. "The issue is consumer acceptance. They perceive nanotechnology to be unnatural and hazardous," said Dr Kampers. "As a consequence, the industry is not admitting to using nanotechnology, although there are products on the market that, in my view, already use nanotechnology." He called for further research into the hazards: "According to the FAO/WHO process of risk evaluation, we need to characterise the hazard, assess the exposure, and then manage and communicate the risk," he said. "The food industry has to be willing to talk about nanotechnology and stress the benefits to consumers, but we also have to be very clear about the risks involved." Much of the difficulty in communication lies in the lack of knowledge surrounding the safety of nanoparticles, which change according to their physical and chemical properties, and the potential toxicokinetics of each nanoparticle. In the US, the Food & Drug Administration's Nanotechnology Task Force released a report last year that recommends that guidance be developed to address the benefits and the risks of using nanotechnology to help manufacturers and researchers. And in Europe, the European Commission has requested that the European Food Safety Authority (EFSA) prepare a scientific opinion on the risks, which it hopes to complete by this summer. However, Catherine Geslain Laneelle, executive director, EFSA, said: "The Scientific Committee is of the opinion that it is, at present, not feasible to scientifically assess the relative magnitude of the hazards associated with the actual and foreseen applications of nanoscience and nanotechnology." It would seem that, until such time as a consensus is reached, the industry should proceed with caution in the area of nanotechnology or risk a consumer backlash similar to that over GMOs.

A blend of juice and calcium-enriched milk, Naturally Gorgeous from UK-based Naturally Drinks is designed to make consumers feel full. It contains the ingredient Pinnothin from Lipid Nutrition Europe in the Netherlands, which is derived from pine nut oils, and helps give a feeling of being full. It currently comes in orange-strawberry and coconut-pineapple flavours, with blueberry-mango and orange, chocolate and coffee due to be released this summer.

Already used by Larsen Danish Seafood for its portions of marinated Mackerel Fillets, the new AMPET packaging concept is microwaveable and withstands retorts and autoclaves. It has been tested by Faerch Plast in applications such as a tray for diced beetroot, corn, peas and any other small food elements. A sweetcorn product concept for single-serve portions of corn, packed in the AMPET container, features a built-in strainer to allow ease of serving from microwave to table. “The latest AMPET technology is a unique possibility for food producers to differentiate their products, and at the same time save a considerable amount in packaging cost compared to traditional ambient sector packaging,” said Jens Bornstein, managing director, Faerch Plast. Mr Bornstein pointed out that the taint from AMPET is minimal, which makes the new container concept suitable for delicate foods as well as more robust-flavoured ones. Unlike traditional cans, AMPET is suitable for storing in the refrigerator after opening. “As I see it, the environment, the consumer and the producer gain from this new concept,” he added.

*Seattle-based Zevia has been designed as a sugar free, all-natural alternative to diet soda. * Containing the native South American sweet leaf herb, Stevia, it has no effect on blood sugar levels. Zevia has been mooted as Hot New Product of 2008 on ABC’s The View.

The European Court of Justice (ECJ) has rejected German bids to use the name 'Parmesan', at a ruling in Luxembourg. "Only cheeses bearing the protected designation of origin 'Parmigiano Reggiano' can be sold under the name 'Parmesan','' said the ECJ, which means only Italians can market cheese using that name. "There is no more risk in Europe of finding Parmesan that isn't Parmesan,'' said Italian Agriculture Minister, Paolo De Castro. "Outside the European Union is another story.'' The European Commission sued Germany in 2005 after the government refused to prosecute its cheese producers for using the name. The commission says Parmesan is the translation of the protected term 'Parmigiano Reggiano'. The German Dairy Association said: "If use of the name Parmesan is indeed an evocation of the protected term 'Parmigiano Reggiano', it begs the question why Italian producers can use terms such as 'Parmisea aso' for cheese that doesn't include Parmigiano Reggiano." A PDF of the judgement (Case C-132/05) can be downloaded from .

Joe's business contribution was remarkable. He kept the faith with a single-minded approach to Highland Spring, building it into a greatly respected brand leader through massive market change. At the same time, he assembled a management team and workforce that became almost an extended family. To the wider industry, and during his previous career in the world of spirits, he was always a chirpy friend full of great stories, even in his losing battle with cancer. Some of the funniest were about the 2005 G8 Summit held nearby at Gleneagles. When the security services needed to use Highland Spring land for logistics support, it didn't take them long to realise how important it was to him that the Summit should use Highland Spring water in order to be assured of his full cooperation. Joe, we shall miss you as a mentor and friend.

Arla Foods has announced strong annual results for 2007 with profits of DKK 938 million, even after the company paid out DKK 1.2 billion more than expected to its cooperative members in the second half of the year. 2007 was a year of unprecedented change in milk sourcing and global demand for milk. Consequently, Arla Foods implemented price increases in all markets, which has had a positive effect on the annual results. Other factors positively affecting the annual results were the integration of Tholstrup Cheese in Denmark, Arla Ingman in Finland and, in particular, Arla Foods UK. Arla Foods' turnover for 2007 totalled DKK 47.7 billion – 2.2 DKK billion more than the year before. "We should be proud of this result," says Arla Foods' CEO Peder Tuborgh. "Never before have we experienced such a turbulent year and such fluctuations in milk prices in global markets. We've succeeded in sustaining last year's excellent level of profit while delivering significant milk price increases to our owners. We have, therefore, succeeded in our two main aims: to secure our owners a high milk price and offer quality products at competitive prices."