New process reduces allergens in eggs
The US Journal of Agriculture and Food Chemistry will be publishing a study next month that describes a new process to greatly reduce allergens in eggs.
Archives for February 27, 2008
New gum blend adds fiber to foods, sauces
Gum Technology is introducing a new gum blend that helps bring fiber to a range of processed foods, while also delivering texture benefits.
Sea buckthorn berries could join natural preservative club
Extracts from the up-and-coming fruit sea buckthorn berries (Hippophae rhamnoides) could inhibit the oxidation of unsaturated fatty acids in processed meats, boosting shelf life, suggests new research.
Corn genome holds key to improved nutrition
Unlocking the genetic blueprint of corn could help make crops more nutritious, US scientists have claimed.
High management turnover is unsustainable, report warns
Directors of leading UK food companies are staying in their jobs for about a year as the industry shifts from long-term vision management to quick fix solutions, a report has found.
European nutrient profiling may exempt key food groups
The European Food Safety Authority (EFSA) has indicated key functional food groups may be exempt from potentially draconian nutrient profiling regulations being debated within the European Union and due to be written into law by January 2009.