Food safety scares could result in a long lasting impact on
purchasing decisions, with new research revealing that 15 percent
of consumers stop eating a product entirely after a food safety
incident.
A gluten-soy protein isolate combination has significant potential
as a carbohydrate replacer in cookies aimed at the low-carbohydrate
diet sector, say researchers.
The US Department of Agriculture (USDA) last week proposed to
expand its list of allowable imports of meat and meat products from
countries considered to present a low risk of introducing BSE into
the United States.
An influential consumer group has urged the public to complain
against plans by the Food and Drug Administration (FDA) to allow
meat and dairy products from cloned animals to enter supply chain.
EFSA has concluded that the use of cassia gum - complying with
newly defined specifications as an additive for proposed food uses
- is not a safety concern.
Less than a week into 2007 and already there is a contender for the
year's most bizarre story: a webcam that allows consumers to watch
a block of cheddar cheese ripen in real time.
Synergy Flavors has acquired New York-based Vanlab Corporation in a
move designed to strengthen the company's overall product mix
across sweet and savory flavours.
Ocean Nutrition Canada (ONC) is looking beyond its current focus of
omega-3 ingredients, investigating marine microbial species to
produce carotenoids and co-enzyme Q10.
Women who regularly consumed at least one serving of full-fat diary
every day gained about 30 per cent less weight than women who
didn't, says a study from Sweden.
Some of the UK's biggest food manufacturers are launching a £4m
campaign next Monday to promote GDA labels - a move that will
reignite the debate over food labelling.
British supermarkets may see sales of unhealthy products aimed at
children dip later this month when television regulator Ofcom takes
on childrens advertising to tackle obesity.
Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.