WASH piles pressure on food makers to cut out salt
A global campaign against salt has been launched today with the stated aim of preventing over 2.5 million deaths a year.
Archives for October 3, 2006
Herb-infused oils enter US market as functional flavors
A new line of fresh herb-infused oils has been introduced into the North American market, designed to add flavor and functionality to a number of processed foods, including dressings, snacks and meat products.
Metal levels in baby foods within safe limits, says regulator
The levels of metals found UK baby foods do not pose a health problem, according to the country's food safety regulator.
New Gum Technology fat replacer targets dairy, baked goods
A new fat replacer from stabilizer firm Gum Technology Corporation claims to offer texture and moisture binding benefits to manufacturers of low- or no-fat products.
Cargill's Horizon Milling enters Canada with acquisition
Horizon Milling, a subsidiary of US agri giant Cargill, has strengthened its position in the Canadian bakery ingredients market through the recent completion of an agreement to purchase the grain-based foodservice and industrial businesses of Smucker...
Crust freezer handles delicate foods
A new crust freezer on the market has been designed to hand delicate foodstuffs such as fish,other seafood and items such a mushrooms.
Hide decontamination technique cuts pathogen risk
Decontamination techniques developed by government scientists for the meat sector has helped to dramatically lower the incidence of foodborne diseases, says the country's agriculture department.
Tate & Lyle strengthens position in fermentation sector
Tate & Lyle's membership of a forum on industrial fermentation comes after the ingredients giant formed a partnership to speed up the commercialisation of fermented products.
'Origin' chocolate fillings target luxury niche
European ingredients firm Puratos is the latest company to tap into the trend towards product traceability with a new range of origin-specific chocolates hailing from prime cocoa growing areas.
GM bacteria could naturally sweeten dairy
By adding a novel genetically engineered bacterial strain to dairy, the fermentation process is limited to converting lactose to glucose, a technique that could remove the need to add sweeteners to dairy products.
Flavoured camel milk hits the Middle East
The launch of a date-flavoured Camel milk drink could strengthen the development of this product as a viable segment of the global dairy industry.