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... the federal department of health and ageing is sponsoring the csiro to conduct three workshops around australia as information-sharing forums for industry, government and researchers involved in food innovation and product reformulation ... the workshop programs will include presentations from national and international speakers involved in food innovation and product reformulation as well as opportunities to discuss innovation techniques and challenges ... presentation topics include: - overcoming technical challenges to reformulation such as safety aspects, food structure and sensory attributes ... - trends in food manufacturing and consumer behaviour towards healthier processed foods ... food industry representatives and researchers are invited to attend these workshops to learn more about current food innovation technology and opportunities for product reformulation ... au/events/food-reformulation

... so says wayne morley (pictured), ex-technical food developer at unilever where he worked for 22 years on new flavours and formats on brands such as hellman’s mayonnaise, before taking a post two years ago as head of food innovation at leatherhead food research ... morley has put together 10 golden rules for product developers to bare in mind when attempting the highly difficult and rarely successful task of taking a food product all the way from idea-to-shelf ... ” rule 2 – taste the product with the appropriate host food “for example a well-known chicken casserole sauce is manufactured using acid pasteurisation technology and is therefore acidic when tasted neat and cold

... “we’re providing nutrition information on a range of important food categories such as bread, breakfast cereal, simmer sauces, processed meat and more recently we provided data on soups,” said dr lyn roberts, national ceo of the heart foundation ... “the heart foundation, through our tick program, has more than 22 years experience in monitoring the food industry ... “we’re very pleased to be a part of the food and health dialogue – a coalition comprising food industry, supermarket retailers, health groups and government who are working together to bring about nutrient improvements to the foods australians eat most often,” said roberts ... although the health group was positive about the moves made towards product reformulation by the food and health dialogue, roberts said that more could be done ... “while we’re very pleased to use our expertise with this work, we’d also like to see the government do more to make our food healthier ... “specifically, we’d like to see the food and health dialogue be better resourced and do more active monitoring of food available in our supermarkets ... as part of the food and health dialogue, australian food companies have recently agreed to reduce the salt in pasta sauces, indian-style sauces and other simmer sauces by 15% by 2014 ... ” food companies participating in the dialogue will provide the government with annual reports of sales data and product composition to enable ongoing monitoring of progress towards the commitments and reporting of the actual amount (tonnes) of salt and saturated fat removed from our foods each year ... “we know that food innovation and reformulation works ... similar strategies in the uk, where the government is working with the food industry and retailers, have shown impressive results,” roberts said ... companies in the dialogue recognise that salt is widely used across the food supply and are committed to reducing australian salt intakes ... “the heart foundation has seen the dramatic improvements that are possible to the foods we eat through its work with the tick program and participating food companies reducing the salt, saturated and trans fat and energy and increasing the amount of fibre, wholegrain, fruit and vegetable content

... leading chef ferran adria will work together with pepsico on ‘creative food concepts’ as part of a new innovation partnership, says the company ... adria, whose restaurant el bulli in spain has been named best in the world five times by restaurant magazine, will work with pepsico to help develop new methods and concepts for creative food innovation ... creative innovation the partnership follows an existing relationship between the two parties which began in 2005, and involved adria's consultation on pepsico spain's alvalle brand of chilled vegetable soups and lay's artesanas 100 per cent olive oil among others ... adria, who said that it would be an honour and a challenge to work with pepsico’s “extraordinary r&d teams around the world” will help its product development team by sharing samples, food trends and observations from around the world ... “this is certainly an enriching experience for both parties, from which we hope to obtain interesting results from our joint task, where el bulli will provide its historic know-how regarding high level gastronomy as well as other areas of the food business,” said adria

... leading chef ferran adria will work together with pepsico on ‘creative food concepts’ as part of a new innovation partnership, says the company ... adria, whose restaurant el bulli in spain has been named best in the world five times by restaurant magazine, will work with pepsico to help develop new methods and concepts for creative food innovation ... creative innovation the partnership follows an existing relationship between the two parties which began in 2005, and involved adria's consultation on pepsico spain's alvalle brand of chilled vegetable soups and lay's artesanas 100 per cent olive oil among others

... food companies may talk more about r&d work related to health but it is pleasure that has extended its lead at the top of the list of european food innovation trends, according to a new ciaa report ... 6 per cent of food innovation in europe in 2009 – up 2 ... 9 per cent on the year before, said the european food trade association ... meanwhile, health remained an important area of focus for food scientists - taking a 23 ... 5 per cent share of innovation work while ethics trailed at the bottom of the trend list at 2 ... in terms of food categories, dairy products led the way, despite a slight decline on last year, while frozen products and soft drinks followed in second and third place respectively ... r&d spending in eu trails rivals as well as innovation trends, the ciaa report - “data & trends of the european food and drink industry 2010” - looked at spending on r&d ... “the food and drink industry’s r&d expenditure (r&d investment as a percentage of output) in eu has been the lowest when compared to the majority of developed countries

... food companies may talk more about r&d work related to health but it is pleasure that has extended its lead at the top of the list of european food innovation trends, according to a new ciaa report ... 6 per cent of food innovation in europe in 2009 – up 2 ... 9 per cent on the year before, said the european food trade association ... meanwhile, health remained an important area of focus for food scientists - taking a 23 ... 5 per cent share of innovation work while ethics trailed at the bottom of the trend list at 2 ... in terms of food categories, dairy products led the way, despite a slight decline on last year, while frozen products and soft drinks followed in second and third place respectively ... r&d spending in eu trails rivals as well as innovation trends, the ciaa report - “data & trends of the european food and drink industry 2010” - looked at spending on r&d

... 10 -13 july 2011: during four days in july, more than 9,000 key decision makers from australia’s food and beverage manufacturing and processing industries are anticipated to attend the triennial foodpro, the largest australasian food and beverage industry trade exhibition of its kind ... at foodpro, the industry comes together to research and discuss the latest innovations and trends in the food and beverage sector, with the more than 300 suppliers in australia and new zealand showcasing their wares at foodpro 2011 ... for an industry that commits to over $650 million in r&d expenditure*, foodpro is a forum for food and beverage processing and manufacturing exhibitors to present the latest in food innovation, leading-edge technologies and crucial industry developments ... foodpro is a remarkable convergence of the industry’s most powerful ideas and product showcases including newest food manufacturing industry trends as well as the latest in food and beverage processing machinery, services, technical products, ingredients, flavourings, additives, food safety, micro-biology and testing equipment, packaging, handling, storage, transport, plant equipment, hygiene, water and waste systems, and much more ... foodpro manager, peter petherick, believes that foodpro’s successful track record has contributed to its significance to the food and beverage industry ... “since its inception in the 1960s, foodpro has become the most influential and comprehensive food manufacturing event in the australasian region ... “for visitors, it’s an invaluable opportunity to view the latest products and concepts from highly skilled food manufacturing business suppliers ... foodpro has paramount appeal across food and beverage manufacturers from meat and dairy to confectionery and baking, seafood to fruit and vegetables, soft drink and juice, even the brewing, wine and spirit industries ... the foodpro 2011 exhibition is co-located with the 44th annual australian institute of food science and technology (aifst) convention, which provides visitors with informative seminars concerning food science and technology, production, processing and influences on food choices within their appropriate industry

... new 11/05/2011 europe’s food industry drives reformulation of consumer favourites to meet healthier lifestyle goals (brussels, 11 may 2011) the ciaa (confederation of the food and drink industries of the eu) today hosted a multi-stakeholder debate highlighting the actions taken by europe’s food manufacturers to reformulate food and drink products in order to improve their nutritional composition and offer europe’s consumers a wider range of food choices to suit their diets and lifestyles ... europe’s food and drink industry is actively working on a voluntary basis (through the eu platform for action on diet, physical activity and health, for example, as well as other fora) to reduce salt, fat, sugar and other nutrients of concern, whilst simultaneously retaining consumer appeal (in terms of taste, texture and appearance), and ensuring the highest standards of food safety and stability ... independent researchers, industry representatives and policymakers joined forces to discuss both the successes and challenges of removing or replacing ingredients in a wide range of food products ... wayne morley, head of food innovation at leatherhead food research, raised some of the technological and scientific challenges associated with reformulation, demonstrating there is no ‘one size fits all’ for food producers, and that consumer acceptance is vital to its success ... food manufacturers noted that whilst reformulation is an important step in offering consumers a wider range of dietary choices, it does not work as the ‘miracle pill’ in tackling the complex challenge of obesity and other non-communicable diseases ... com leatherhead food research is an independent organisation delivering innovative research, scientific consultancy and regulatory guidance and interpretation

... with food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, leatherhead food research has warned that associated food safety issues should not be an afterthought ... evangelia komitopoulou, head of food safety at food research organisation leatherhead told foodmanufacture ... it’s a bug’s life… but given that salt and sugar, for instance, are vital food preservatives that reduce water activity (lower values will decrease water available for microorganism growth), komitopoulou warned that lowering levels raises potential safety issue, which if only compensated for at the end a given project risks jeopardising its success ... ” delicate balancing act with formulation a delicate balancing act, dr wayne wheeler, leatherhead head of food innovation, also warned that reducing the ‘fat phase’ in a given product risks increasing water levels in some cases – with associated salt and sugar that could compromise a brand’s health credentials ... although low ph (highly acidic) products such as mayonnaises and pickles do not generally present food hazard issues, she added, microorganisms such as lactics, yeasts and moulds can still cause spoilage