Scientists review acrylamide-reduction advances
Increasing demand for preventing the formation of harmful acrylamide in foods has spurred researchers to conduct a review of the various methods available to formulators.
Archives for February 29, 2008
Tropical fruit holds key to helping sweet-toothed diabetics
A compound that occurs naturally in fruit could hold the key to allowing diabetics to share the same sugary treats as the rest of the nation.
Health and wellness drives Givaudan R&D
Progress in novel foods, with particular focus on the health and wellness trend, is fuelling Givaudan's R&D programme, into which it reinvests 10 per cent of its annual sales.
Red cabbage study helps show all anthocyanins are not created equal
The pigment that gives red cabbage its distinctive color can also help fight cancer in humans - provided the body can absorb the right type and in sufficient quantities, according to researchers from the US Department of Agriculture's Agricultural...
Pectin-stabilised oil bodies to offer pre-emulsified oil
Using pectin to coat naturally occurring soybean oil bodies could lead to stabilisation of the oil bodies and open up new opportunities for the food industry, suggests new research.
Court says nein to German parmesan claims
Whether you call it parmesan or "Parmigiano Reggiano" the famous hard cheese must now come from a specific area of Italy, the European Court of Justice has ruled this week.
High cranberry demand drives Decas expansion
Decas Cranberry Products is to expand its cranberry production facilities in a bid to meet growing industry demand for the healthy berry ingredient in foods and beverages.