Apple extracts show promise for cooked meats
Extracts from apples may reduce the formation of heterocyclic amines (HAs) in foods, especially processed meats, suggests a new joint Chinese-American study.
Archives for January 14, 2008
Agar and carrageenan set to lose organic classification
Agar and carrageenan are set to lose their status as organic ingredients later this year, pending a review by the National Organic Standards Board (NOSB), which would impact on the status of foods using them.
Consolidation will prompt growth in natural ingredients
A spate of acquisitions by larger natural ingredients companies indicates consolidation in the market place mirroring that of the industry at large, say industry experts, helping them gain weight to cater to the needs of large clients.
Sweet and savory patents help secure new flavors
Senomyx has added five new patents covering the use of the human bitter and savory taste receptors to its belt, which will help it develop new flavor ingredients.
Food recalls: US beef in E.coli scare; cyanide in crackers
A US meatpacker has recalled about 188,000 pounds of ground beef and other products because of E. coli bacteria concerns; and higher-than-normal levels of naturally occuring cyanide were found in a cassava cracker product in Australia.
Danisco deal to take new calorie-free sweetener to Japan
Danisco has entered into a license agreement for its anhydrofructose technology with Japan's Nihon Starch Co, the first such deal aimed at bringing the new calorie-free sugar to market.
Weekly comment
How natural is 'natural'?
The refusal by regulators to provide a formal definition of the term 'natural' will ultimately lead to confusion for consumers and a legal headache for manufacturers.