A few months after the US Department of Agriculture gave the all
clear for processors to use activated lactoferrin, a milk protein,
to fight disease-causing bacteria arrives the endorsement from the
US Food and Drug Administration.
Aarhus Oliefabrik, baptised Aarhus United by the company's board on
Monday, felt the negative impact of currency rates and a sharp drop
in demand for bulk oils with results for the first six months of
2003 delivering a sharp...
The "French paradox" - the intriguing phenomenon that pitches
France's rich cuisine against a slender population - can be
explained in part by portions that are significantly smaller in
French restaurants and supermarkets...
The power of pestering children - and, more importantly, of food
industry advertising - is not great enough to persuade most parents
to buy potentially unhealthy food for their kids. A new survey
shows that most British parents rate...
Ahold has sold another non-core business as part of its bid to
focus on food retailing. The Golden Gallon fuel and convenience
store chain in the US is the latest divestment, with North
Carolina-based The Pantry acquiring the 138-store...
A new alliance, the first of its kind in Denmark, aims to focus on
new technologies to lead to faster and more targeted production and
marketing of new products for the dairy industry. Danish enzyme
company Novozymes will join up...
US firm Swift has implemented a new double pasteurisation system at
six of its American beef processing plants. The company believes
that this will significantly improve the group's food safety
Food manufacturers fed up with using the messy Carbo vegetabilis
colour used to create black foods now have an alternative. Danish
ingredients company Chr.Hansen has come up with a free-flowing
liquid that, it claims, opens the way...
Putting the pressure on its licensee MD Foods to bring tagatose to
the marketplace may well have worked for the low cal sweetener
patent holder Spherix international with the news this week that
7-Eleven has introduced a new drink...
New Yorker Randy Blaun has developed what she believes to be a more
healthy French fry, which contains less than half the carbohydrate
content of regular fries. Blaun currently has a patent pending for