The CIAA has included asparaginase in the new version of its
Acrylamide Toolbox, a move seen to validation the efforts of
companies that have developed commercial solutions using the
acrylamide-reducing enzyme.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Reducing salt intake around the world by 15 per cent could prevent
almost nine million deaths between 2006 and 2015, says a new
meta-analysis covering 23 countries.
American Sugar Refining (ASR) has acquired a mill and refinery in
Mexico which will boost the firm's output by some 75,000 tons, and
allow it to take advantage of Mexican and US market integration.
Cognis is extending its non-hydrogenated fat range of Lamequick
whipping agents with three new versions suited to a broader range
of technical applications that meet consumers' healthy
requirements.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
Irish food group Greencore has reported a strong performance for
the first full year since its exit from the sugar market, largely
driven by recovery of the malt markets.
The interactions between flavour compounds and bacteria in
fermented foods could enable formulators to maximise the taste of
their products, suggests new research.
Consuming antioxidant-rich foods during meals reduces the oxidative
stress associated with eating, says a new study that highlights the
importance of timing for maximum health benefits.
Following World AIDS Day, the food industry should reflect on its
own potential to advance the fight against a disease that continues
to sweep a devastating toll.
Israeli soy ingredient supplier Solbar has announced a change in
its management structure for 2008 in order to strengthen its sales
efforts and invest in business development.
Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
health benefits.
