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Period: May 1, 2011 to July 1, 2011
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends
Companies, Organizations  

DSM Closes Joint Venture Deal With Chinese Food Enzyme Producer

Dutch food and beverage ingredients company Royal DSM announced that it has closed a joint venture agreement with privately-held biotechnology company Yixing QianCheng Bio-Engineering Co Ltd for QianCheng’s food enzyme activities. The JV creates a new company DSM (Jiangsu) Biotechnology Co. Ltd. DSM says the global market for enzymes amounts to € 2 billion and is growing by 6-8 percent per year. The Chinese market for food enzymes is one of the world’s largest and is experiencing growth rates far above the global average. DSM is the majority shareholder in the joint venture with 85 percent of the shares. Yixing QianCheng Bio-Engineering Co Ltd will own the remaining 15 percent.

"DSM strengthens enzymes activities through joint venture", Press release, DSM, June 09, 2011

In China, Consumer Goods Companies Cut Costs With Smaller Packaging

Consumer goods manufacturers in China, including food companies, are launching products with smaller packaging to manage production costs. Smaller sizes also help companies to protect their bottom lines without running afoul of the National Development and Reform Commission's anti-inflation policies that encourage companies to maintain their prices. China's government, fearful of inflation's possible impact on economic growth and stability, are very sensitive of price increases and recently fined Unilever $300,000 for announcing future price increases in the media. Examples of smaller packaging moves include Cofco Coca-Cola Beverages Ltd.'s and Pepsi's release of 500-milliliter bottles and Master Kong's introduction of 450-milliliter juice bottles.

"The Incredible Shrinking Bottle", Wall Street Journal, May 20, 2011

The End of Cheap Labor in China

TIME.com, June 26, 2011

Unilever Bulks Up in China

Trefis, May 06, 2011

Avon Bribe Investigation Widens

Wall Street Journal, May 05, 2011

Research, Studies, Advice  

MSG Consumption Associated With Weight Gain

Researchers in China, Canada and the U.S. who studied the impact of monosodium glutamate (MSG) on metabolism found a positive association, regardless of calorie intake, between the flavor enhancer widely used in Asian cuisine and weight gain. The study analyzed health data collected on more than 10,000 healthy Chinese adults from 1991 to 2006. They found that a daily intake of .6 g to 3.8 g was positively associated with being overweight, defined as a body mass index (BMI) of 25 or higher. The researchers urged further studies be undertaken to determine how MSG acts in the body, but they guessed that the compound influences energy balance through the disruption of the hypothalamic signaling cascade of leptin action.

"Consumption of monosodium glutamate in relation to incidence of overweight in Chinese adults: China Health and Nutrition Survey (CHNS)", American Journal of Clinical Nutrition, April 06, 2011

Taurine Found To Hinder Production Of Carcinogen Acrylamide In Baked, Fried Foods

Chinese researchers have found that the energy drink ingredient taurine inhibits the production of  the carcinogen acrylamide during the baking and frying process. Acrylamide is produced when sugar and the amino acid asparagines react during the baking, frying or toasting process. That reaction causes the brown color and flavor of baked or fried foods. Taurine, derived from the amino acid cysteine, is found naturally in seafood and meat and is believed to boost energy. When taurine is introduced in what is called the Maillard reaction, it reacts with the glucose and with any acrylamide, inhibiting its production by as much as 72 percent.

"Acrylamide–taurine adducts formation as a key mechanism for taurine’s inhibitory effect on acrylamide formation", International Journal of Food Science & Technology, March 28, 2011

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