Natural enzyme found to improve bread quality and shelf life
Researchers in Ireland may have developed a naturally occurring enzyme preparation for baking, which increases loaf volume and crumb softness while also extending shelf life by three days.
Archives for October 24, 2005
FPB slams "Tesco law"
The Forum of Private Businesses (FPB) has condemned government plans to introduce the "Tesco law", which would allow UK supermarkets to offer legal services.
Middle-of-the-road retail dries up
Budget supermarkets and premium retailers are rejuvenating Britain's mature grocery sector by responding to new consumer trends - while the stale supermarket centre-ground has reached full saturation point.
UK food scientists analyse acrylamide tools for food industry
Advances in acrylamide research as UK food scientists take a look at analytical methods currently used by the food industry to monitor the formation of acrylamide during the heat treatment of potato and cereal based food products.
EU ministers fail to clear GM food ingredient
EU farm ministers clash yet again on the contentious issue of GM food ingredients, failing to clear a new GMO corn from US biotech firm for import into the EU bloc.
Microencapsulation and ingredients firms share common challenges
Innovation must be a priority for microencapsulation and food ingredients companies to meet the challenges in today's competitive market, says a new study.