Health and wellness drives Givaudan R&D
Progress in novel foods, with particular focus on the health and
wellness trend, is fuelling Givaudan's R&D programme, into
which it reinvests 10 per cent of its annual sales.
Court says nein to German parmesan claims
Whether you call it parmesan or "Parmigiano Reggiano" the
famous hard cheese must now come from a specific area of Italy, the
European Court of Justice has ruled this week.
High cranberry demand drives Decas expansion
Decas Cranberry Products is to expand its cranberry production
facilities in a bid to meet growing industry demand for the healthy
berry ingredient in foods and beverages.
Scientists review acrylamide-reduction advances
Increasing demand for preventing the formation of harmful
acrylamide in foods has spurred researchers to conduct a review of
the various methods available to formulators.
Pectin-stabilised oil bodies to offer pre-emulsified oil
Using pectin to coat naturally occurring soybean oil bodies could
lead to stabilisation of the oil bodies and open up new
opportunities for the food industry, suggests new research.
Red cabbage study helps show all anthocyanins are not created equal
The pigment that gives red cabbage its distinctive color can also
help fight cancer in humans - provided the body can absorb the
right type and in sufficient quantities, according to researchers
from the US Department of Agriculture's...
Tropical fruit holds key to helping sweet-toothed diabetics
A compound that occurs naturally in fruit could hold the key to
allowing diabetics to share the same sugary treats as the rest of
Chr Hansen taps into dairy-free demand
Ingredients maker Chr Hansen has developed dairy-free fermentation
cultures, which cater to the growing consumer demand for
Nutrinova settles patent case over sweetener
Nutrinova has today said that it has settled two lawsuits against
the Ingredient House relating to patent infringements and theft of
CSM passes on higher raw material costs
Bakery ingredients firm CSM has reported strong sales for 2007,
after increased raw material costs were successfully passed on to
Online guide presents Danisco cost-cutting solutions
Danisco has launched an online guide for food manufacturers in
search of ingredients solutions to limit the impact of soaring raw
Taste is a matter of survival, not just pleasure
A new primer on human taste perception underscores the importance
of this primal sense in life experience and gives an insight into
the link between the taste of certain nutrients and compounds and
our very survival.
Formulation boost for phytosterol in yoghurts
Incorporating heart healthy phytosterols in yoghurt formulations
does not negatively impact on the starter cultures, potentially
boosting their use in these foods, says new research.
Vitiva proffers rosemary solution to sausage rancidity
Vitiva is launching a new addition to its Vivox range of
rosemary-derived preservatives, aimed at preventing fresh merguez
and chipolata sausages from becoming rancid.
Enzymes designed to improve berry juice use
A new range of enzymes is designed to improve the juice volume and
vitamin yield of blackcurrants for beverage use, in order to
maximise the benefits of the superfruits, its manufacturer says.