New coating technology opens door to low fat deep fried food
Low-fat deep fried food could be a real possibility in the future thanks to a novel protein coating technique developed by Proteus, writes Anthony Fletcher.
Archives for July 19, 2005
UK regulator targets Campylobacter in poultry
UK-based food processors who use poultry in their products are likely to face more safety regulations after a government report singles out chicken meat as the largest contributor to Campylobacter infections in the country.
Food makers face tougher rules for vegetarian food labels
Food makers can expect tighter voluntary rules on additives in vegetarian and vegan foods as the UK's food agency gets to grips with fresh new definitions, reports Lindsey Partos.
Senomyx brains to boost Cadbury gum formulations
Cadbury Schweppes unit will recruit the brains of flavour technologists at Senomyx through a new agreement to develop cutting edge flavour ingredients to beat the competition in gum confectionery, reports Lindsey Partos.
Pooling method offers cost savings for food labs
A new method of pooling food samples speeds up the detection of a range pathogenic and spoilage bacterium, according to UK-based Matrix MicroScience.
Chr Hansen sale: private equity gains leading colour and culture positions
The European Commission gives the all clear for private equity firm PAI to buy the food ingredients arm of Danish firm Chr Hansen, writes Lindsey Partos.
DD Williamson expands natural colours line as food makers up demand
The world's number one caramel colour supplier DD Williamson drives further into the profitable natural colours market, acquiring the natural colours business of Artemis International.