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... the acquisition is subject to customary closing conditions, and is anticipated to close in october 2010 ... don miguel is a provider of branded, frozen and fresh mexican flavored appetizers, snacks and handheld items ... tsg focuses on investing in natural and organic foods companies, and also companies operating in ethnic foods, functional food and beverage domains ... tsg managing director and partner james o’hara said that the company has built a differentiated brand based on a portfolio of great tasting, authentically spiced, premium products, and view megamex as the ideal steward for continuing to grow the business going forward ... “don miguel represents another significant success for tsg following a series of exceptional realized investments that more recently included smashbox cosmetics, pureology, smart balance and vitaminwater,” o'hara said ... “besides providing substantial consumer sector expertise, tsg was enthusiastic about continuing to make the substantial investments in operations, new product development and sales and marketing activities that were critical to our accelerated growth,” charton said

... a dietician for the british heart foundation has said the body would not routinely recommend functional food and drinks for health benefits ... the comments to just-food come on the back of a report by market intelligence firm key note on wednesday (23 june) that revealed the uk functional food and drinks market is expected to continue to grow over the next five years, but at a slowing rate ... the report found that the major issue in food and drink development and manufacturing remains health, boosted by the threat posed by the rising level of obesity ... key note predicted that the value of the functional food and beverage market will rise from gbp1 ... 9bn in 2013/2014, with fortified breakfast cereals and probiotic yoghurts contributing to most of that growth ... however, victoria taylor, senior dietician for heart health at the british heart foundation (bhf), said that the bhf would hold back from routinely persuading consumers to go for functional food and drink ... “our view is always that a heart healthy diet has a range of different components and all of those include normal foods and the proportions in which you eat those foods,” taylor said ... “there are some foods that are beneficial to a heart healthy diet but they’re not necessarily marketed as a functional food, things like oily fish and changing the types of oils you have from saturated to unsaturated and so we would promote those first ... ” she added: “we do get queries on functional foods related to heart health and we would follow nice guidance in that we wouldn’t routinely recommend them to people ... ” taylor believes consumers can often find functional foods “confusing”, and the cost implications can have an effect on purchasing decisions ... “there is a cost implication to functional foods that we’re mindful of, obviously because in heart disease there is a strong link to inequalities in health ... and so although some of the functional foods do have a research base to back up their claims or benefits, we still feel that people are able to eat a heart healthy diet without necessarily having to include these foods in it

... a new initiative to identify dairy bioactive ingredients has yielded 30 peptides that could be used to develop new functional food and beverage ingredients ... the programme, undertaken by food for health ireland (fhi), uses bioinformatics to increase the probability of identifying bioactive milk peptides with health-enhancing properties ... the “intelligent milk mining” scheme could help reduce the risk involved with identifying successful bioactive ingredients, according to fhi, which is a new partnership between irish dairy processors and research organisations ... fhi was set up last year as a public-private collaboration between irish academic and government research organisations and the country’s major dairy processing companies (carbery, dairygold, glanbia and the kerry group) ... 5m – mainly from the government – for the identification and commercialisation of bioactive ingredients from milk that can be used to address “the world’s most pressing health issues”, which include infant development, obesity, immunity and heart health ... conserved through evolution research teams working on the initiative use bioinformatics to identify amino acid sequences in human, bovine and other mammalian milk proteins that have remained unchanged throughout evolution ... an unchanged – or ‘conserved’ – region in a protein is a sign that the sequence is performing an important function, and is therefore more likely to deliver health benefits, explained dr samara freeman, project manager at fhi

... a difficult funding climate resulted in more licensing and joint venture transactions than outright acquisitions in the health and nutrition sector in 2009, according to a new report focusing on m&a trends in the industry ... the latest report on m&a activity in the health and nutrition sector from the us-based consultants, the jh chapman group, claims that a substantial increase in licensing and joint ventures from 21 in 2008 to 53 in 2009 is reflective of on-going interest for growth via unique technology and knowhow and lack of access to financing ... and the authors highlight the recent strategic alliance that the canadian natural and organics group sunopta entered into with specialized protein products of south africa, to increase its profitability and gain access to soy ingredient markets ... they note that there were 53 health and nutrition m&a transactions in 2009, marginally lower than the 58 in 2008, excluding licensing and joint ventures, financings, retail and distribution ... the consultants add that potential buyers’ continuing focus on companies with singular technology such as pre and probiotics, enzymes or cultures is also a contributing factor to the slowing down of m&a activity in the sector ... however, jh chapman predicts a higher level of m&a transactions in 2010, noting the near record amount of private-equity capital currently available for investment, and increasing indications that the worst is over for the worldwide economic downturn and financial crisis ... per category breakdown, the consultants report a higher level of m&a activity on the previous year in the functional beverage and dairy category, with consolidation moves in the segment accounting for one third of the total healthy, natural, organic and functional food and beverage m&a transactions for 2009 ... coconut water purchases grabbed some of the headlines in the healthy beverage acquisitions, with the authors, citing the pepsico buy up of amacoco, brazil's largest coconut water company in august, and the subsequent investment by pepsico and coca cola in two emerging coconut water brands, o

... nutrition 21, a developer and marketer of nutritional ingredients for the dietary supplement, and functional food and beverage markets headquartered in purchase, new york, has sold substantially all of the assets of its direct response and retail businesses to nature's products, based in sunrise, florida ... nutrition 21 retained its ingredients business and its patent portfolio ... michael zeher, president and ceo of nutrition 21, said: "we entered into this transaction to focus our limited financial resources on our profitable ingredients business ... n21's patents, technologies, customer relationships, and innovative new formulations bode well for the future of this business

... ” the ingredient, a natural collagen concentrate containing undenatured type ii collagen for joint health, can now be incorporated at the efficacious level of 40 mg/d into a variety of food and beverage products, including ready-to-drink beverages, dairy products, cereals and snacks ... paul dijkstra, ceo, interhealth, commented: “spurred by functional food and beverage category growth, interhealth started developing a food and beverage friendly form of uc-ii ... in early 2009, a fine powder form of uc-ii was developed for use in food and beverages that would have no or insignificant impact on the sensory or organoleptics of a finished product ... further, short-term and post-processing tests demonstrate uc-ii’s stability during various pasteurization and aseptic processing conditions ... ” dijkstra added, “uc-ii has been included in a number of finished joint-health supplement products, including many in the united states, europe and asia ... the door is now open for united states and international food and beverage companies to begin formulating with uc-ii and bring safe and effective joint health products to market

... announced it has received two high-level certifications from nsf international—dietary supplement gmp (good manufacturing practice) registration and safe quality food (sqf) 2000 level ii food manufacturer requirements ... the certifications underscore the company’s ability to manufacture functional food and beverage powder products to nsf international standards for food manufacturing and dietary supplement guidelines ... the dietary supplement gmp registration designates compliance with specific manufacturing procedures and documentation requirements ... the sqf certification ensures ifp’s manufacturing plant provides necessary systems for food quality risk assessment; ifp is aiming to comply with level iii requirements by the end of 2009 ... “we are proud to be associated with nsf and this achievement testifies to our continued commitment to improve our operation and its quality systems,” said dustin wermers, vice president product quality and compliance for ifp ... “having both high level dietary supplement gmp and sqf 2000 level ii certifications in one manufacturing plant is rare and offers clients additional security when developing functional food and beverage products

... the market for foods and beverages that claim to address weight management is set for a shift in focus – from the omission of certain ‘bad’ ingredients to the addition of other ‘good’ ones, suggests euromonitor ... weight management is one of the key trends identified by euromonitor analyst ewa hudson when examining the future of the functional food and beverage market ... other trends highlighted include a quest for cheaper products, an expansion of probiotics into other health categories and applications, and a focus on beauty from within ... com, hudson said satiety is set to a big focus in the market for weight management in food and beverages ... “there will be a big shift from food minus to food plus ... before, we had the idea of removing food or components from our diets ... but now the concept of food plus – which is centered around satiety – will become a key focus,” she said ... what does the market say? a post market analysis from mintel’s gnpd identifies 990 new global launches in 2008 of food and beverage products that make weight management claims on their label ... this compares to 267 new launches in 2005, 185 in 2006 and 890 in 2007 ... taking a closer look at the north american market, new introductions came in at 241 last year, compared with 98 in 2005, 31 in 2006 and 198 in 2007 ... europe saw 120 launches in 2005, 111 in 2006, 442 in 2007 and 476 last year ... foods marketed for satiety enhance feelings of fullness after eating, acting as a boost to a person's will-power and helping them avoid a reversion to old habits in a bid to stave off hunger pangs, or 'grazing' in between meals ... the report, entitled weight management ingredients in food and beverages, gives three categories for ingredients intended to help trim waist lines: those that suppress the appetite or induce satiety; those that boost metabolism or fat-burning; and those that inhibit digestion or fats or carbohydrates

... pizza has gone probiotic and is going to be widely available soon, reported emaxhealth ... the website says that functional foods contain ingredients that support specific body functions ... as consumers become more health conscious the functional food and beverage market also flourish with them ... as stated in the source above, the probiotic pizza is the creation of jeff leach the head of paleobiotics lab, an independent research group that investigates nutritional and dietary evolution and its impact on health ... along with his business partner randy crochet, leach has developed a pizza crust that contains 12 types of whole grains and is fortified with a prebiotic and the bacillus coagulans strain ... prebiotics are substances that nourish and support the activities of probiotics

... last week’s withdrawal of a high-profile functional food in france is disappointing for the company concerned and maybe for the healthy/functional foods industry, but you may be led to think differently if you happen to be a reader of the uk broadsheet, the financial times ... danone’s decision to pull its beauty yoghurt essensis from french retail shelves due to withering sales amplified by the economic slow-down (click here to read about the withdrawal) prompted the ft journalist covering the story to write: “the withdrawal could signal the end of the so-called ‘functional foods’ movement of the past few years in which staid food companies experimented with unusual kinds of products, including flavour and vitamin-enhanced waters ... it’s trite, groundless and damaging reporting ... a fact of life – news journalism by its very day-to-day nature is necessarily general rather than specific – and one that only strengthens the old adage of sticking to the facts ... here’s a fact – in almost every western country the functional food and beverage industry has outgrown and outperformed the conventional food and beverage industry annually for 10 years or more ... market researcher, euromonitor has observed “a dynamic functional food and beverage market offering good prospects for growth for well-positioned food and drink manufacturers” ... between 1998 and 2003 alone, global sales of functional foods increased almost 60 per cent, and have grown by about 10 per cent per annum since then ... even developing economies such as brazil, mexico, china, south korea, hungary, poland and russia, are registering healthy growth rates in foods fortified to make them healthier or marketed on their inherent healthy qualities